I have been working on this recipe for quite a while. I wanted a sweet bread with some texture, not too soft, no gummy center. Something that would stand up well to making French toast or bread pudding without turning to mush. After many bakes I was finally happy with this version. Check out the crumb! With hints of lemon and cardamom it is perfect for Easter and spring brunches.
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Ingredients:
- 2 cups milk (I used 2%)
- 1/2 cup sugar
- 2 tbsp. unsalted butter
- zest of 1 lemon
- 1/2 tsp. ground cardamom
- 225 g. millet flour
- 120 g. brown rice flour
- 143 g. potato starch
- 45 g. almond flour
- 52 g. tapioca starch
- 15 g. whole psyllium husk
- 2¼ tsp. active dry yeast
- 1/2 tsp. salt
- 1 egg, for the dough
- 1 egg, for egg wash
- 1 tbsp. water
- canola oil
Preparation:
Whisk together the first five ingredients in a small saucepan over low heat. Continue stirring just until the sugar has dissolved, about 5 minutes then set aside to cool.
Combine the flours, psyllium husk, salt and yeast in the bowl of a stand mixer. When the milk mixture has cooled to room temperature, combine with the dry ingredients and one beaten egg.
Mix the dough for 5 minutes on low speed until smooth and supple, then gather it together in the bowl and let it rest for 20 minutes.
Oil an 8″ round baking dish (I got mine from King Arthur) and spoon in the dough. Smooth the top with a spatula dipped in warm water.
Cover the bowl with oiled plastic wrap and let the dough rise for 30 minutes while you preheat the oven to 375º.
Just before baking, whisk together one egg with 1 tbsp. water or milk. Brush over the entire loaf and score the top (reserve the leftover egg for breakfast).
Bake on the middle rack for 40-45 minutes, or until the internal temperature reaches 195-200º (use a thermometer).
Cool in the pan for 10 minutes then transfer to a rack. You may need to run a knife around the edges.
Let the loaf cool for at least 6 hours before slicing. Letting it rest overnight is even better, store in a bread bag once it has completely cooled.
Here’s my breakfast, the perfect French toast with a side of bacon!
Notes ♪♫ I adapted this recipe from my Gluten Free Millet Bread, which has a softer texture. If you prefer a soft loaf for sandwiches, check out this recipe.
