Gluten-Free Japanese Milk Bread – the softest bread ever

Name: Gluten-Free Japanese Milk Bread – the softest bread ever
Ingredients: 3 cups (420g) high-quality all-purpose gluten-free flour, plus more by the tablespoon if necessary (and extra for dusting); 1½ teaspoons xanthan gum (omit if your blend already contains it); ¼ teaspoon cream of tartar; 4 tablespoons (48g) sugar; 2½ teaspoons instant (or rapid-rise or breadmaker) yeast; ½ teaspoon kosher salt; 1 teaspoon apple cider vinegar; 1 extra-large egg plus 1 extra-large egg white; 1 cup warm milk (low-fat is fine, nonfat is not), about 100 degrees F; 4 tablespoons unsalted butter, melted and cooled; ½ c (140g) water roux (half the yield of the recipe referred to earlier)*

Gluten-Free Japanese Milk Bread – the softest bread ever was pinched from <a href="http://glutenfreeonashoestring.com/gluten-free-japanese-milk-bread-the-softest-bread-ever/" target="_blank">glutenfreeonashoestring.com.</a>

"This is about to knock your gluten free socks off: a loaf of super soft gluten free bread that is easy to make, and doesn’t intimidate (I’m here for you!). … more »..."

INGREDIENTS

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3 cups (420g) high-quality all-purpose gluten-free flour, plus more by the tablespoon if necessary (and extra for dusting)

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1½ teaspoons xanthan gum (omit if your blend already contains it)

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¼ teaspoon cream of tartar

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4 tablespoons (48g) sugar

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2½ teaspoons instant (or rapid-rise or breadmaker) yeast

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½ teaspoon kosher salt

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1 teaspoon apple cider vinegar

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1 extra-large egg plus 1 extra-large egg white

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1 cup warm milk (low-fat is fine, nonfat is not), about 100 degrees F

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4 tablespoons unsalted butter, melted and cooled

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½ c (140g) water roux (half the yield of the recipe referred to earlier)*

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