(4 votes, average: 4.50 out of 5)
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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 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
Instructions
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.
Sounds delicious! One question though… what electric mixer are you using? A heavy duty Kitchenaid? A handmixer? Because of the instructions saying 3 minutes of mixing, it is important to know with what kind of mixer since a Kitchenaid will do in less than half the time what a normal mixer does.
Thanks,
HI, Chris! We always use a Kitchenaid mixer. Great idea – we’ll be sure to state this in future recipes.
Would this recipe work with butter instead of shortening? i was just wondering because i like the butter flavor better.
This recipe would work with butter instead of shortening.
I just made this recipe I can’t believe how great this turned out!!!!
I have had great luck with every recipe I have made.
Including my great grandmothers cookie recipe!
I just made this bread, and had some problems. My bread sunk very badly on one side, and is kind of doughy in the middle. Any suggestions? I am getting very frustrated with my Better Batter flour mix. Please give me some ideas on bread, pancakes, cake recipes. Thank You, Cindy
I suggest letting the bread rise for a shorter period of time – to me it sounds like your oven temperature may be off as well.
The other thought is that your bread pan size might be wrong – if you have a smaller loaf pan or if your oven temperature is off it would lead to a doughy middle.
I just made this tonight and it is AMAZING!! This was my first time using Better Batter and will definitely be the only brand I buy from now on.
wow heather – that’s awesome!! WHAT a lovely thing to see in my in box first thing in the morning. Thanks!