my gluten free christmas sandwich bread 不含面筋的圣诞三明治吐司

this is my all time favourite gluten free bread because it is so easy to prepare and absolutely delicious
yes.. if you are on my Facebook, this is the bread i bring along whenever i travel
erm..uh-huh.. i have the habit of bringing my home baked bread whenever i fly
this time, i incorporated cut out gingerbread man turkey ham into the loaf
嗯，这乃俺最喜欢滴无面筋吐司包。。不费时间，又好吃
如您是偶脸谱好友，的确，这就是你在偶脸谱里看到随我四处飞翔滴面包。。
嗯。。是滴。。外出时，偶有习惯带着自制滴面包哦
这次在吐司里加入了姜饼人形状的火鸡火腿肉

Recipe adapted from Land O’Lakes

Ingredients

1 cup (c. 244g) warm milk (about 43 degrees C)
1/4 cup sugar * i used 1/2 tsp
2 1/4 tsp yeast
2 1/2 cups gluten free flour blend (c. 425g) (see below on blending your own flour)
1 tsp salt * i used 2 tsp as i love salty bread
1/4 cup (c. 57g) melted butter, cooled
2 eggs

Gluten free flour blend
Combine 2 cups rice flour (c. 320g), 2/3 cup potato starch (c. 123g), 1/3 cup tapioca flour (c. 42g) and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using

食材
温热牛奶 1杯（约244克，43摄氏度左右）
糖 1/4杯＊我用了 1/2小匙
即溶酵母 2 1/4 小匙
无面筋面粉 2 1/2 杯（约 425克）（自制无面筋面粉，请往下看）
盐 1小匙 ＊我用了2小匙，因为本人特爱咸吐司
黄油 1/4杯（约 57克），融化后冷却备用
鸡蛋 2颗

无面筋面粉
将两杯粘米粉（约 320克）、2/3杯土豆淀粉（约 123克）、1/3杯木薯淀粉（约42克）和一小匙黄原胶混合均匀。取出需要的份量后，将剩余的面粉收入密封盒。使用前搅拌均匀即可

Directions/做法

– Combine milk, sugar and yeast in bowl; set aside 10 minutes
牛奶、糖和酵母混合，让其静置10分钟

• Combine flour blend and salt in large stand mixer bowl; beat with stand mixer on low speed, gradually adding yeast mixture until well combined. Add butter and eggs; beat, scraping bowl occasionally, until well mixed. Increase speed to high; beat about 3 minutes or until batter is very smooth (batter is wet and sticky)
  面粉和盐摆入容器中以慢速搅拌。加入牛奶酵母液、拌匀。加入黄油和蛋，继续搅拌。中间不时将容器边缘的面糊刮下以确保混合均匀。转换高速、打3分钟，直到面糊变得流畅光滑（面糊是偏湿而浓稠的）

• Cover, let rise in warm place 1 hour
  盖上保鲜膜，让其在温暖处发酵 1小时

• Grease 8×4-inch loaf pan. Stir dough; pour into pan, leveling top. Loosely cover with greased plastic food wrap; let rise 20-30 minutes or until just above top edge of pan
  8 x 4寸烤盘涂抹黄油。面糊搅拌后，倒入烤盘，刮平。盖上保鲜膜（不可裹得太紧）再次发酵 20-30分钟或直到面糊发满烤盘

– bake in preheated oven of 190 degrees C. bake 42-50 minutes or until top is golden brown. Remove bread from pan; cool completely on cooling rack
送入预热至 190摄氏度烤箱烤 42-50分钟或直到金黄色即可。面包脱模，放到冷却架进行冷却

Personal notes/温馨小贴士:

• i used brown rice flour this time
  这次用了糙米粉替代粘米粉

• i tried omitting sugar totally in this recipe but it resulted in a very dense bread. guess the yeast couldn’t perform without the sugar in this case. 1/2 tsp was the minimum required as i tested
  我曾试过将白糖完全免去，但烤出来的面包欠佳（稠密度很高）。估计这食谱没白糖，酵母还真发得不太好。试过几次后，发现半小匙白糖已足于令酵母发挥威力哦

• i used coconut oil for this recipe before. frankly, the one made with melted butter taste better
  我也曾试过用椰子油替代黄油。老实说，用融化黄油烤出来的面包比较好吃

– if you like to add in ham, just use the desired cookie cutter to cut out the shapes, and place in the loaf pan. i suggest piping the batter into the pan (using piping bag) as it helps to fill up the small vacuum resulted from the cut out ham
如想加入火腿肉，使用心意的曲奇模具裁切出火腿后，摆入烤盘。我强力建议您把面糊放入裱花袋，将面糊裱入烤盘。如此，即可将切出后火腿形状所产生的缝隙填满

I am linking this post to “Cook & Celebrate: Christmas 2014″ event hosted by Baby Sumo of Eat your Heart Out, Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe

Pollution index: 4am in manchester