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Gluten Free Bread with Goat’s Milk

Name: Gluten Free Bread with Goat’s Milk
Prep time: 1 h 30 min
Cook time: 30 min
Cuisine: Mediterranean
Ingredients: 500 g Farina; 10 g dried yeast; 50 g sugar; 1/2 tsp salt; 250 ml goat's milk; 250 ml lukewarm water

2 hr

Could this bread be the G.O.A.T. (greatest of all time)?

Give your bread a kick with this new recipe for gluten free bread with goat’s milk. It’s a wonderfully rich alternative when you’re after something a bit special for your sandwiches. The fresh goat’s milk adds a lovely, slightly tangy flavour and gives the loaf a creamy consistency. The nice thing is that this light and springy bread is super versatile – great for a nibble or a full blown butt-y. Bleat-ing fantastic!

Cook

Preparation

in 1 hour and 30 minutes

Cooking

in 30 minutes

Temperature

220 °C

Mix all the ingredients in a bowl and knead thoroughly - using a kneading machine will make it easier.
As soon as the dough is smooth and silky, transfer it to a greased and flour-dusted loaf tin.
Cover with a damp cloth and place in a warm place to prove for 20 to 25 minutes.
Preheat the oven to 220oC and bake the dough for approx. 30 minutes.
Then turn off the oven and leave the bread to stand in the closed oven for around ten minutes.
Remove the bread from the oven, remove it from the tin and then allow to cool for at least six hours before slicing it.

Ingredients

500

Farina