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Udi's White Bread Copycat




Source of Recipe


Belinda


Recipe Introduction


From Extraordinary Life - http://my-extraordinary-life.blogspot.com/2011/04/udis-white-bread-copycat-recipe.html


List of Ingredients




1 cup (120 g) Tapioca Starch
3/4 (119 g) cup Brown Rice Flour
1/4 (48g) cup Potato Starch
2 Tbls Olive Oil
3 Egg Whites
2 Tbls Sugar
1 package (2 1/2 tea) Rapid Rise Yeast
2 tsp Xanthan Gum
1 tsp Salt
1 tsp Baking Powder
1/2 tsp cider vinegar
3/4 cup Warm Water

Recipe



Preheat oven to 170 degrees F.

Once preheated turn oven off.

Lightly grease an 8 x 4 bread pan.

Add Water, Oil, Sugar, and Yeast into a small bowl or measuring cup and mix until combined.

Allow water mixture to sit and allow yeast to become foamy.

Meanwhile, with whip attachment on your stand mixer, whip egg whites for approximately 1 minute or until it develops a soft peak.

While those two are working, add Gum, Salt, Baking Powder and flours into a small bowl and mix until fully combined.

Add vinegar, yeast/water mixture and flours in stand mixer with whipped egg and whip for 3 or 4 minutes.

Scoop batter into your 8 x 3 baking pan and smooth top with your wet hands.

Place pan into the warmed oven and allow to rise for about 1 hour (I warm my oven to 170 degrees and then turn oven off)

When bread is finished rising it will be only slightly above the top of the baking pan.

When rising is finished, with bread dough still in the oven, turn oven on to 350 degrees and set timer for 70 minutes.

Take bread out of the oven and out of the pan.

Let bread rest on cooling rack until bread is room temperature.

Slice with electric knife and freeze what you will not need immediately.

Notes: Rise time is approximate. In rising, bread should not rise beyond just slightly above top of the pan.
Don't rush the cooling step, it needs to cool properly or you will squash the bread height.
A special thank you to Stephanie McKenzie from Reading Your Lips who converted and experimented with gram weights on the flours/starches in this recipe.