- Prep time 5 minutes
- Cook time 3 hours
- Makes 1 loaf bread
I've adapted the gluten-free bread recipe from King Arthur Flour to be dairy free, too. The result? A tender, flavorful, slightly crumbly loaf that's somewhere between sandwich bread and fresh scone. Best served with tangy almond-milk cream cheese and your favorite jam, or piled high with turkey, mayo, sprouts, and Comté. Or topped with crumbled cheese and broiled, then finished with hot sauce. Or simply toasted, rubbed with garlic, and drizzled with olive oil and salt. Or—or—can you tell I really love this bread? —Ella Quittner
2 1/4 teaspoons
1 1/4 teaspoons
slightly warm almond milk
refined coconut oil, melted
- In a stand mixer or in a bowl with a hand mixer, combine the flour, sugar, yeast, salt, and cornstarch. Once homogenous, slowly pour in the milk, with the mixer running on low. When all of the milk has been added, it should become cohesive.
- Add the melted coconut oil, and beat until fully combined. With the mixer running, beat in the eggs one at a time, making sure each is thoroughly mixed in (no streaks of yolk!) before adding the next. Use a spatula to scrape down the bottom and sides of the bowl, then beat on high speed for 3 minutes. You'll end up with a very smooth, thick mixture that's more reminiscent of cake batter.
- Cover the bowl with a kitchen towel, and let rise for 1 hour. It won't exactly double, but it will puff up substantially. Then, use a spatula to gently scrape the bottom and sides of the bowl—this will take some of the air out of the batter.
- Grease an 8 1/2-inch by 4 1/2-inch loaf pan, and scoop the batter into the pan, using a wet spatula to level it as needed. Cover with greased plastic wrap, and let rise somewhere warm for about an hour—when it's ready, the batter will be just peeking above the edge of the pan. (About 20 minutes before it's ready, heat your oven to 350°F.)
- Remove the plastic wrap and bake for 40 to 50 minutes, until golden brown. To cool, turn it out of the pan onto a rack.