M A K E S 1 2 S E R V I N G S ( 1 ½ - P O U N D L O A F )
This is the perfect sandwich bread for families who prefer "white" bread. Keep on hand to make bread crumbs or croutons that are lighter in color.
1 packet (2¼ teaspoons) active dry yeast
2 tablespoons sugar
1 cup warm (110°F) water
White rice flour for dusting
3 large egg whites (or ½ cup), at room temperature
2 cups potato starch
1 cup Sorghum Blend
2 teaspoons xanthan gum
1 teaspoon guar gum
1 teaspoon salt
¼ cup unsalted butter or buttery spread, such as Earth Balance, at room temperature, or canola oil
2 teaspoons cider vinegar
1 teaspoon sesame seeds
Directions
1 In a small bowl, dissolve yeast and sugar in warm water. Set aside to foam 5 minutes.
2 Generously grease 9 × 5-inch nonstick (gray, not black) loaf pan. Dust the bottom and sides of the pan lightly with white rice flour.
3 In the large bowl of a heavy-duty mixer, beat egg whites until thick and foamy. Add sorghum blend, potato starch, xanthan gum, guar gum, salt, butter, vinegar, and yeast mixture. Beat on low speed to gently blend ingredients, then increase speed to medium and beat 30 seconds more or until mixture is thoroughly combined and slightly thickened.
4 Transfer dough to pan and smooth top with a wet spatula. Coat top with cooking spray and sprinkle with sesame seeds, pressing them gently into dough with fingers. Cover lightly with foil, and let rise in a warm place (75°F to 80°F) until dough is level with top of pan.
5 Place a rack in the middle of the oven. Preheat the oven to 375°F. With a sharp knife, make three diagonal slashes (1⁄8-inch deep) in loaf so steam can escape during baking. Bake 1 hour to 1 hour 5 minutes or until temperature reaches 205°F on an instant-read thermometer inserted into center of loaf. Remove from oven and cool in the pan 10 minutes on a wire rack. Remove bread from pan and cool completely on the wire rack. Slice with electric knife or serrated knife.
