This bread is wonderfully soft, and it keeps longer than the typical GF bread, because of the generous amount of lecithin supplied by 6 eggs. This is a real bonus for those of us who don’t like to bake as often. It also makes utterly divine French toast.
Don’t be intimidated or put off by the amount of salt called for in the recipe. This bread isn’t salty at all, but the salt helps the texture and keeping quality of the bread immensely.
1 package active dry yeast
1 cup warm water
1 1/2 tsp vinegar
2 1/2c (10oz or 283.5g) Better Batter Gluten Free Flour
1 1/2 tsp sugar
1 1/2 tsp honey
1 1/2 tsp salt
6 whole eggs
8 Tbsp shortening
Preheat your oven to 375 degrees. Grease a 9x5x3 inch loaf pan.
Stir the yeast into the warm water and let sit for a few minutes. Put the yeast water, vinegar, flour, sugar, honey, salt, and eggs into your electric mixer and beat until very smooth.
Add the shortening, one tablespoon at a time, beating for an additional 3 minutes after the last tablespoon of shortening has been added.
Spoon into your pans and let rise 45 minutes.
Bake for 45 minutes, then turn out onto a rack to cool completely before slicing.
Wrap tightly and freeze, if desired.