The Home Economics Bit
Milk bread is a soft and slightly sweet bread, that is delicious freshly baked, for sandwiches or toasted. The milk and mascarpone add moisture, tenderness, and flavour to the bread, and help the bread to brown during baking.
Gluten Free Mascarpone Milk Bread
This soft and flavoursome loaf is worth the effort. It's delicious served warm with some raspberry jam and a little whipped cream. It's best enjoyed fresh, on the day it's baked.
Ingredients
- 315 g gluten free self raising flour blend
- 300 ml milk warmed
- 18 g psyllium husk ensure it's gluten free
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
- 1 medium egg
- 1 medium egg white
- 2 g salt
- 4 g instant yeast
- 1 tsp xanthan gum
- 1 tsp cream of tartar
- 30 g caster sugar
- 55 g mascarpone cheese
- 25 g butter softened
Instructions
- In a large mixing bowl, mix together the gluten free self-raising flour blend, salt, instant yeast, xanthan gum, cream of tartar, and caster sugar.
- Warm the milk gently in a saucepan, until it reaches approx. 30-35˚C. Remove the pan from the heat, and add in the psyllium husk. Leave to sit for 2-3 minutes, until the mixture becomes gel-like in consistency.
- Into the dry ingredients, add the milk mixture, egg, egg white, vanilla extract, white wine vinegar, softened butter and mascarpone cheese.
- Using the dough hook attachment, beat the mixture for 5 minutes until the dough is soft and a little sticky to the touch. Be sure to stop the stand mixer at least once, to scrape down the sides and the base of the bowl.
- Transfer the dough into a greased bowl and cover with cling film. Let it rise (in a warm, draught-free spot) until it has almost doubled in size (around 1 hour).
- Turn the dough out onto a lightly floured work surface. Knead it until just smooth, then divide the dough into 8 equal portions.
- Lightly knead each portion into small, smooth dough balls.
- Arrange the dough balls into a circular baking tin (9") lined with greaseproof paper.
- Cover the tin with cling film, and leave the dough to rise once again (in a warm, draught-free spot) for 40 minutes.
- Preheat the oven to 160˚C (fan).
- Remove the cling film, then bake the dough in the preheated oven for 25-30 minutes, until just golden.
- Remove from the oven, and leave the bread to cool in the tin for 15 minutes, before transferring to a wire rack to cool completely.
- This bread is best enjoyed warm and fresh from the oven.