Queen Bee Brioche
Adapted from Gluten-Free on a Shoestring
My favorite jam is St. Dalfour Raspberry/Pomegranate. Without adding sugar, this jam is intensely flavorful and perfect with lemon brioche. This brioche also makes fantastic french toast.
2 ½ cups sifted, Queen Bee Cake, Cookie, Muffin flour
½ tsp xanthan gum (in addition to xanthan gum in CCM blend)
½ cup sugar
2 ½ tsp active dry yeast
1 tsp cream of tartar
¾ tsp salt
1 tsp grated lemon zest
½ tsp apple cider vinegar
5 extra-large eggs, room temperature
½ cup warm milk, about 105°
1 stick plus 2 Tb unsalted butter, room temperature
In the bowl of your stand mixer fitted with the paddle attachment, add the Queen Bee CCM flour, xanthan gum, sugar, yeast, cream of tartar and salt and mix on low speed to combine.
Whisk together the eggs, vinegar and lemon zest. Add to dry ingredients on low speed and mix to combine. With the mixer on low speed, add the milk in a slow and steady stream. Once the dry ingredients have mostly incorporated into the wet ingredients, with the mixer still on low speed, add the butter one tablespoon at a time. Once all the butter has been added, turn the mixer up to at least half throttle and mix for 6 to 8 minutes to activate the xanthan gum.
Grease well a 10x4.5 inch loaf pan with unsalted butter. I like to use a pan that's a narrow at the bottom like Norpro. When the dough has finished mixing, scrape into the prepared pan and place in a warm place to rise for about 30-40 minutes until the dough has risen just past the lip of the loaf pan. Near warm vent on stove top while oven preheats to 375°.
Place loaf pan in the center of the preheated oven. Bake for 10-12 minutes (bread should already be quite brown) and then cut a slash down the center of the bread to allow steam to escape then tent the loaf with foil, dull side down. Continue baking for 25 to 35 minutes more or until golden brown with a thick crust on top.
Cool for 15 minutes in the pan and then turn out onto a wire rack to cool completely before slicing.