April 16, 2024
GF Patrick's Famous Bread Machine Loaf
One of the best recipe developers and bakers I know is Patrick Auger, who works tirelessly for nothing more than the love he has for our community to create delicious baked goods. This recipe is a result of months of testing that Patrick undertook when he heard me casually mention that I couldn’t find a good bread machine recipe that worked consistently. He wanted to bless us, so he figured out exactly what was necessary to make a consistent, pillowy, and moist bread machine loaf. I am so blessed to have customers and friends like him. I hope you enjoy this recipe!
GF Famous Bread Machine Loaf
Ingredients
Important:
Add the ingredients to your bread maker in the order in which they are listed.
Wet Ingredients
- 2 c whole milk or dairy free milk at 110° F (I use rice milk or almond milk)
- 2 large eggs, beaten
- ¼ c vegetable oil
- 1 tsp apple cider vinegar
Dry Ingredients
- 560g Better Batter Original flour + 10 g Psyllium husk powder (omit if using Artisan blend) OR 560g Artisan Blend
- ¼ c sugar
- 1 Tbsp baking powder
- 2 tsp salt
- 10 g rapid rise yeast (you must use rapid rise)
Instructions
Add ingredients to the pan of the bread machine in the order listed above. Securely place pan in the bread machine.
Prepare Mixer. If you have an updated bread maker with a gluten free setting, choose it and set it for one knead cycle, no punch down, and your desired crust color (light, medium, or dark). I usually use light or medium. If you don’t have a gluten free setting, program the machine for White Bread, 1.5 pound loaf, and your desired crust color: light, medium, or dark. If your bread maker is not programmable, choose the Quick White Bread setting.
Scrape sides. When the kneading cycle begins, use a rubber spatula to scrape down the sides and bottom of pan to help incorporate the flour.
Flatten. Once it is finished kneading the dough, I like to take the paddle out of the bread maker then flatten the top of the dough with a wet rubber spatula. Then shut the lid to your bread maker and let the cycle finish.
Preheat and bake. After it is done baking, the bread’s internal temperature should read about 210°F. If not, set your bread maker on bake for about 15 more minutes, or place it in a 325° F oven for about 15 to 20 additional minutes. Make sure that you preheat your oven before the bread machine cycle finishes just in case it’s not fully baked.
Take out. Once the bread’s internal temperature reaches 210°F, the bread is ready to be taken out of the bread pan and placed on a cooling rack.
Cooling. Let cool at least 4 hours before cutting.
This recipe was originally tested and adapted from a recipe published by Naomi Poe in May 2022. Original photo of food by Jennifer Bigler.
Prepare Mixer. If you have an updated bread maker with a gluten free setting, choose it and set it for one knead cycle, no punch down, and your desired crust color (light, medium, or dark). I usually use light or medium. If you don’t have a gluten free setting, program the machine for White Bread, 1.5 pound loaf, and your desired crust color: light, medium, or dark. If your bread maker is not programmable, choose the Quick White Bread setting.
Scrape sides. When the kneading cycle begins, use a rubber spatula to scrape down the sides and bottom of pan to help incorporate the flour.
Flatten. Once it is finished kneading the dough, I like to take the paddle out of the bread maker then flatten the top of the dough with a wet rubber spatula. Then shut the lid to your bread maker and let the cycle finish.
Preheat and bake. After it is done baking, the bread’s internal temperature should read about 210°F. If not, set your bread maker on bake for about 15 more minutes, or place it in a 325° F oven for about 15 to 20 additional minutes. Make sure that you preheat your oven before the bread machine cycle finishes just in case it’s not fully baked.
Take out. Once the bread’s internal temperature reaches 210°F, the bread is ready to be taken out of the bread pan and placed on a cooling rack.
Cooling. Let cool at least 4 hours before cutting.
This recipe was originally tested and adapted from a recipe published by Naomi Poe in May 2022. Original photo of food by Jennifer Bigler.
