This recipe may be prepared using a mixer and oven or in a bread machine. This loaf is light and airy, yet substantial enough to use as sandwich bread (however, if you want a denser loaf, simply add 1/4 cup dry milk powder to the dry ingredients).
When using a bread machine, always be sure to add all liquid ingredients to the pan first, followed by the dry ingredients. I recommend sifting all dry ingredients (except yeast) together in a bowl first, then pouring it into the bread machine pan. If the dough seems too thick, gradually add more yogurt, one quarter cup at a time, until the dough is still thick, but able to be smoothed with a spatula. Be sure to check the bread with a spatula throughout the mixing process to ensure that all the dry ingredients have been incorporated. Smooth the top with a rubber spatula and when done mixing, sprinkle any desired toppings on top of the loaf. Select either the gluten-free bread setting on your machine, or the quickest bake setting like a light crust 1 ½ pound loaf. Remove the pan from the machine when finished baking (internal temperature should be between 205-210F).
When making with a mixer and oven, follow the specific directions outlined below.
2 Tablespoons ground flax seeds or flax seed meal
½ cup very hot water
1 tsp. granulated cane sugar
1 Tablespoon rapid rise or bread machine yeast
Â¼ cup Earth Balance Shortening, cut into small pieces (or canola oil, if using a bread machine)
3 Â¼ cups Jules Gluten FreeTM All Purpose Flour *
½ teaspoon baking soda
2 teaspoons gluten-free baking powder
Pinch of salt
2 Tablespoons honey
1 teaspoon apple cider vinegar
1 ½ cup vanilla yogurt (dairy or soy)
1 Tablespoon flax seeds
Toppings of choice (coarse sea salt, sesame seeds, flax seeds, etc.)
Sift remaining dry ingredients together in a large bowl. Cut in the pieces of shortening using a pastry cutter or the dough paddle on your mixer. Add the remaining liquid ingredients next, mixing well. Finally, mix in the yeast/flax seed meal mixture and stir well using the dough paddle. If the dough seems too thick to form a loaf, gradually mix in more yogurt, one quarter cup at a time, until the dough is still thick, but able to be smoothed with a spatula.
Scoop the dough into a greased bread pan (use a dark metal pan if you like a darker crust on your bread; lighter, shiny metal or glass if you like a light crust). Smooth the top, sprinkle with any toppings, then cover with a sheet of wax paper sprayed with cooking oil. Sit the covered dough for 30 minutes in a warm place like an oven warming drawer or even in your oven with the light on.