Ingredients:
- 1 package Corn & Dairy Free Bread Mix from Anna
- 1 ¼ cup gluten-free beer
- 1 packet active dry yeast (included with mix)
- 1 tablespoon apple cider vinegar
- ¼ cup oil
- 3 large eggs
Tip: It works best to have your beer at room temperature.
Oven Preparation:
- Whisk yeast into flour blend.
- Put all wet ingredients in the bowl of a heavy duty countertop mixer and blend on low until well combined. Slowly add dry flour mixture (with yeast whisked in). Once wet and dry are well combined, increase mixer speed to high and mix for 5 additional minutes.
- Spoon dough into large loaf pan (8.5 x 4.5 in. or 9 x 5 in.) and place in a warm dry place to rise for 90 to 120 minutes.
- Bake at 350 degrees for 15 minutes, then cover with foil and bake for an additional 45-50 minutes (prevents over browning). Internal temperature should be between 195-200 when bread has baked completely. Cool on wire rack for 1 hour before slicing.
Bread Machine Preparation:
Combine eggs, vinegar, oil, and 1 ¼ cup gluten-free beer gluten-free beer and place in bread machine pan. Sprinkle dry mix over the top of wet ingredients. Sprinkle yeast over top of dry ingredients. Start cycle. Remove bread immediately after cycle is complete. Cool on wire rack for 1 hour before slicing.
