super soft and chewy gluten-free sandwich bread 超软超Q无面筋土司

i love soft bread.. ヾ(。◕ฺ∀◕ฺ)ノ . .. but i love a chewy and soft bread even more! ☆･゜ﾟ･(^O^)/･゜ﾟ･☆

Recipe adapted from The Funny Tummy Cafe

Ingredients

125 grams white rice flour (about 1 1/8 cup rice flour from Asian market, OR 7/8 cup regular white rice flour
110 grams tapioca starch (about 1 cup tapioca starch)
85 grams potato starch (about 1/2 cup potato starch)
55 grams Teff flour (1/4 cup PLUS 2 Tbsp Teff flour…you can also use brown rice flour, but I love the flavor and color of Teff—Bob’s Red Mill makes it)
1 1/2 tsp salt
1/4 tsp baking soda
1 pkg dry active yeast (not instant or rapid)
1 3/4 tsp xanthum gum or guar gum (or use 1 tsp guar and 3/4 tsp xanthum)
1 large egg, room temperature (soak it in a cup of hot water to warm it up) or egg substitute
3 Tbsp honey
2 tablespoons vegetable oil or melted butter
3/4 cup small-curd cottage cheese (for dairy-free: 3/4 cup soft tofu plus 2 tsp lemon juice)
3/4 cup very warm water (shower temperature) plus an extra tablespoon if needed to get right consistency

Directions

– Sift all dry ingredients together except yeast
– Warm cottage cheese in microwave for about 40 seconds so that it is very warm but not too hot for yeast
– Briefly mix egg, honey, cottage cheese, water, oil, and yeast together in a mixing bowl fit with a whisk or dough paddle. Let sit until yeast looks activated and is expanding. (I use the white cookie whips in my Bosch mixer)
– Pour dry ingredients into bowl with wet ingredients. Mix on low speed for thirty seconds, scrape sides, then mix on medium speed for five minutes. (The dough should be thick like toothpaste, and swirl delicately around the beaters). Add another tablespoon warm water if dough looks too dense
– Scrape into a bread pan that has been sprayed with cooking spray. Cover with plastic wrap that has been sprayed also. Let rise. How long it needs to rise will depend on your yeast. For me, I like to put it in the oven right as it reaches the top of the bread pan. Rising takes anywhere from 30 minutes to one hour
– When bread is close to being done rising, preheat oven to 350 deg F
– Remove plastic wrap and place bread in oven. Set timer for 55 minutes. After thirty minutes of baking, cover top of bread with aluminum foil to prevent over-browning
– After about 50 minutes of baking, stick a meat thermometer in the bread and check its temperature. If it passes 205 deg, then it’s done. If it passes 210 deg, then it’s overdone!
– When temperature is reached, turn bread out onto a cooling rack and let cool for about an hour. Don’t cut into it until it’s cooled, or it will smoosh down into a glob. And we don’t like globs
– Whatever bread is not eaten the day of baking, should be sliced and frozen. It doesn’t refrigerate well. Frozen slices will toast nicely the next day (or let defrost on counter for a bit, and then warm slightly in the microwave to soften)

Personal notes:

– i poured my batter into a 450g loaf pan and rose it for about 1 hr 15 mins
– my loaf was baked in 45 mins (it didn’t brown too much but the internal temperature has reached 96 degrees C)

breakfast?  (o^^o)

Pollution index: 108 (lightly polluted)