10 oz. gluten-free ale brought to room temperature
3 large eggs brought to room temperature
3 tbsp. olive oil
1 tsp. apple cider vinegar
2 tbsp. honey or agave nectar (omit if using gingerale)
2 3/4 cups Jules Gluten Free™ All-Purpose Flour
1/4 cup buckwheat flour
1 tsp. salt
1 tbsp. granulated cane sugar
2 1/4 tsp. rapid rise or bread machine yeast
1. Prepare bread pan by oiling lightly with olive oil or canola oil spray.
2. In a large mixing bowl, whisk together the eggs, oil, apple cider vinegar and honey.
3. In another large bowl, whisk all dry ingredients except yeast (flour, salt, milk powder and sugar). With mixer on low speed, slowly pour the dry ingredients into the liquids to combine. Continue beating while slowly pouring in the to mix. When incorporated, add the yeast. Beat until the batter is smooth, then increase mixing speed and beat for 4 minutes.
4. Pour batter into oiled bread pan.
5. Cover with oiled wax paper and let rise in a warm, moist place for 30 minutes (an oven preheated to 200 F, then turned off, with a bowl of water in the oven to add moisture, is a good option). Do not let the bread rise more than double its size, or itwill rise too much to support themselves and will collapse when cooling.
6. When the bread has risen, lightly brush with milk to help them brown, then sprinkle any toppings on at this point. Bake at 375º F (static) or 350º F (convection) for approximately 20-25 minutes. The internal temperature of the bread should be approximately 205 – 210º F. The bread should have risen above the top of the pan, and will be golden brown with a nice crust. Remove to cool in the pan for 5 minutes, then gently remove from the pan and serve!