Ingredients
Method
- In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free bread flour, sugar, instant yeast, salt and baking powder. Mix to combine.
- With the mixer running on low, slowly add the water, milk, egg and melted butter. Increase the speed to medium and mix for 3 minutes. The dough will resemble thick cookie dough, this is normal.
- Using an oiled rubber spatula, scrape down the bottom and sides of the bowl. Cover the bowl tightly with plastic wrap and let rise in a warm place for 45-60 minutes.
- Lay a piece of parchment paper on a 12-inch pizza tray so that it overhangs a little.
Notes
- Make ahead: The star bread can be assembled and refrigerated for up to 12 hours before baking. Simply take it out 30 minutes before baking to come to room temperature.
- Doneness signal: The bread is ready when it's golden brown and sounds hollow when tapped. An internal temperature of 200-205°F is ideal.
- Storage: Store leftover star bread in an airtight container at room temperature for up to 2 days, or freeze individual slices for up to 1 month. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Doneness signal: The bread is ready when it's golden brown and sounds hollow when tapped. An internal temperature of 200-205°F is ideal.
- Storage: Store leftover star bread in an airtight container at room temperature for up to 2 days, or freeze individual slices for up to 1 month. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.