Queen Bee Dream Bread
Adapted from a Glutenfreeandmore.com recipe
A variation of Queen Bee Hamburger Bun recipe.
This bread is so soft every slice just peals away from the loaf . . . a slightly warm, just baked loaf that is. When refrigerated, it’s possible to slice ultra thin!
Make roux first, see below.
Whisk together in separate bowl
2 cups sifted, Queen Bee Bread, Biscuit, Pie flour
½ cups tapioca starch
2 Tb potato flour, not potato starch
1 tsp EnerG egg replacer
1 ½ tsp salt
⅛ tsp bromelain enzyme (I use NOW brand 500mg capsules; ½ capsule is 1/8 tsp)
Combine in stand mixer
2 eggs, room temperature
3 Tb organic extra virgin coconut oil, room temp or melted, DO NOT SUBSTITUTE
⅓ cup organic sugar minus 1 Tb for proofing yeast
½ cup roux (see recipe below)
2 ½ tsp active dry yeast
⅔ cup warm water (110 to 115°)
1 Tb sugar
Egg Wash: 1 egg yolk beaten with 1-2 tsp water
Optional topping: sesame seeds, poppy seeds or chia seeds
Preheat oven to 375°
Spray oil an 8 x 4” loaf pan (I use Trader Joes coconut oil spray). I use Norpro loaf pans for a pretty dome and crisp brown crust.
In a separate bowl, whisk together Queen Bee BBP flour, tapioca starch, potato flour, egg replacer, bromelain and salt.
In bowl of stand mixer, combine eggs, room temperature or melted coconut oil, roux and sugar. Coconut oil may be chunky.
In a glass mixing cup or bowl whisk together ⅔ cup warm water (110 to 115°), 2 ½ tsp yeast and 1 Tb sugar. Sit in a warm place to proof for 5 minutes. Stove top near oven vent is a good place.
Add half the dry ingredients to the egg mixture and mix just until blended, and then add the remaining dry ingredients again until blended. Add proofed yeast and mix on slow speed. When combined, turn mixer up to medium-high speed and beat for 4 minutes.
Transfer thick batter into prepared pan. Dip a rubber spatula into hot water to spread in pan. Use a pastry brush to gently brush top of loaf with egg wash and then sprinkle generously with sesame seeds if using. Cover loosely with oil sprayed plastic wrap and place in lower section of refrigerator to rise for about 25-30 minutes. Batter should rise to just above rim of pan. A slower refrigerator rise eliminates ‘the hole in top of bread’ results.
Preheat oven to 375°.
Bake for 25 minutes, then tent bread with foil, shiny side up to prevent over browning. Continue to bake for 35 minutes.
Bread is done when cake tester or toothpick comes out clean.
Let bread cool in pan for ten minutes on cooling rack, then slide out. If egg wash dripping down sides of loaf causes a bit of sticking, just slide sharp knife around edges of loaf. Allow to cool completely or until barely warm before slicing.
Tangzhong Roux (½ cup)
Whisk 1/6 cup BBP flour (2 ½ Tb) with 1/2 cup tepid water in a small saucepan. Whisk thoroughly to combine.
Cook, whisking constantly, over medium-high heat for about 2-3 minutes, or until the mixture has thickened to where the whisk leaves a trail visible behind it.
Cool quickly by spreading in a shallow dish, while preparing the rest of the recipe.