Portuguese Sweet Bread (Gluten Free)
1 ¼ cups milk (dairy, rice, nut, soy)
¼ cup butter or dairy free margarine
1 Tbsp. yeast
3 ½ cups Mama’s Almond or Coconut Blend Flour
1 ½ tsp. xanthan gum
1 tsp. salt
¾ cup sugar
1 tsp. cider vinegar
1 egg for basting
Warm milk and butter until melted. Remove from heat. Allow to cool until about 115°. Sprinkle yeast over top of milk mixture. Set for 3-4 minutes.
In a mixing bowl add flour, xanthan gum, salt and sugar. With mixer running on low speed, slowly pour in yeast mixture. Add eggs, one at a time beating well after each addition. Add cider vinegar. Beat on high speed for 2-3 minutes.
Spray 8 or 9 inch round pan with cooking spray. (Round pie pans work great too!) Spread batter evenly into pan. With a sharp knife make an x in the center of dough. Cover with dry towel and allow to rise for 2 hours. Mix extra egg well with fork. Gently baste top of bread with egg.
Bake at 400 ° for 1 hour on center rack in oven. Cover last half hour with foil to prevent over browning. Allow to cool for 30 minutes before slicing.