Breakfast Bread

Here is my little loaf of bread...4 by 8 size

Tester review...Rob says it tastes like hot cross buns, but even better....

Tools: Electric mixer

Prep time: 15 minutes

Rising time: 40 minutes
Cooking time: 35 minutes
Yield: 12 slices

Nonstick cooking spray
1/4 cup cornstarch
1/4 cup sorghum flour
1/2 cup plus 2 tablespoons GF flour mix (see August 9th post)
1 tablespoon light flaxseed meal
1/2 teaspoon salt
3/4 teaspoons cinnamon
2 1/2 tablespoons sugar
3/4 teaspoon active dry yeast

1/2 teaspoon cider vinegar
1 tablespoon honey
4 teaspoons melted butter, cooled
1 egg, at room temperature
2 egg whites, at room temperature
2 tablespoons buttermilk, at room temperature

1/4 cup warm water (110 degrees)

1. Preheat over to 200. When oven reaches that temperature, turn it off. Spray or grease a 4" by 8" loaf pan.
2. In small bowl, stir in all liquid ingredients except warm water, and leave to come to room temperature.
3. Add dry ingredients to a medium mixing bowl and whisk or sift together thoroughly.
4. Once liquid ingredients come to room temperature, stir into dry ingredients with a rubber spatula. Then add warm water.
5. Turn on mixer and slowly increase speed to high. Beat the batter for 3 minutes.
6. Spoon into prepared pan.
7. Cover with sprayed wax or parchment paper.
8. Place into warm oven to raise for 40 minutes
9. Remove pan from oven and then preheat oven to 350 F. (Leave wax paper on!
10. Remove wax paper when oven has reached 350 degrees. Bake for 35 minutes.
11. Let bread set in pan for 5 minutes, then remove from pan and allow to cool on wire rack.

Recipe by Connie Sarros of Gluten-Free Cooking for Dummies