I have found it fairly easy to make homemade bread. I use the recipe from King Arthur Flour. I replaced the multi-purpose flour with King Arthur Measure for Measure flour, the milk with Meijer Lactose-free milk, and omitted the xanthum gum, since it is already in the measure for measure flour.
I mixed the ingredients per directions, let the dough rise for one hour, then transferred it to a greased bread pan. I greased the plastic wrap before placing over the dough, so when the dough rose it would not stick to the plastic wrap. I let the dough rise for 45 minutes.
I preheated the oven to 350 degrees and placed the bread in the oven for 33 minutes. Both times I’ve made this bread it has not taken the full 38-42 minutes the recipe calls for. I’ve even baked the bread in two separate ovens to see if that made a difference with time.
Once the bread was done, I placed it on a cooling rack.
After it cooled for 10 minutes I sliced it, then put the slices on the cooling rack to cool for an additional 20 minutes.
Once the slices were cool, I placed wax paper between each slice, placed in a plastic freezer bag, and put it in the freezer. Gluten-free bread has a short shelf life and gets very hard if left at room temperature.
When I want to eat the bread I will pull it out ahead of time to thaw or just toast it. It is very good toasted! So far, this is the best gluten-free bread I have made. Everyone in my family enjoys it!
This bread is delicious