Recipe Starter

• 1 1/2 c warm water (90-100 degrees)

• 2 t active dry yeast

• 1 c Better Batter Gluten Free Flour (4 oz or 122 g)

Instructions: Blend all items together and allow to sit for at least 30 minutes, preferably for an hour, while you prepare the other ingredients.

Bread Recipe

• 1 recipe starter (above)

• 1.25 c warm water (90-100 degrees)

• 3 Tbsp honey

• 4 tsp active dry yeast

• 1/4 c plus 1 tsp shortening or butter, softened

• 4 3/4 c (19oz or 539 grams) Better Batter Gluten Free Flour

• 1 Tbsp salt

Directions 

If you haven't already, make your starter! Do not try to combine this step with mixing the dough. A starter is essential for this recipe!

Preheat oven to 400°F, grease 2 8x4 inch pans

Place starter in the bowl of your electric stand mixer.

Add the rest of the ingredients and blend on high speed for 4 minutes, or until well blended. The mixture will resemble very sticky drop cookie dough.

Allow to proof for 30 minutes, covered tightly with plastic wrap, in the bowl.

Split dough into the prepared loaf pans.

Smoothing. With wet hands, smooth the tops of the dough.

Wet fingers and wedge lightly down sides of dough to create a depression/channel all around the edge of the pans.

Cover tightly with plastic and proof for 30 minutes. Chef Patrick's personal recommendation: if you use a Brod & Taylor bread proofer, you will not need to cover the dough.

Uncover the dough and using a razor sharp straight edged knife or scalpel, slice three parallel diagonal lines in the top of the dough, about 1/2 inch deep. Take care not to deflate dough!

Bake for 40-45 minutes at 400°F, or until bread reaches an internal temperature of 200°F.

Cool completely on a wire rack for at least 30 minutes before slicing. Preferably allow to cool completely for best texture!