YEAST FREE - Gluten Free Lemon Lime Loaf
BREAD NAME | Gluten Free Lemon Lime Loaf | |||
SETTING | yeast Free |
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PADDLE | Collapsible |
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DELAY START | No |
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| INGREDIENTS |
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Coconut milk |
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| L cup |
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Lemon juice |
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| 3 tablespoons |
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Lime juice |
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| 3 tablespoons |
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Egg, 2oz (60g), at room temperature, beaten |
| 6 |
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Unsalted butter, melted |
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| ¼ cup |
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Lemon zest |
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| 1 tablespoon |
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Lime zest |
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| 2 teaspoons |
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Salt |
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| V teaspoon |
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Sugar, granulated |
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| ½ cup |
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Coconut flour, sifted |
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| 1 cup |
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Baking powder |
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| 2 teaspoons |
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Baking soda |
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| ½ teaspoon |
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CITRUS GLAZE |
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Confectioner’s sugar |
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| ¼ cup |
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Lemon juice |
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| 1½ teaspoons |
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Ensure the collapsible paddle is securely attached and in the upright position before placing the eggs in the bread pan. Add the coconut milk, lemon juice, lime juice, butter, zests and sugar. In a medium sized bowl, combine the salt, coconut flour, baking powder and baking soda. Mix together and pour over the wet ingredients. Secure the bread pan inside the baking chamber. Select the YEAST FREE setting. Press the START PAUSE button. When the alert sounds during the ‘knead 2’ phase, open the lid of the bread machine. Then, while the paddle is still kneading, scrape down the sides of the bread pan with a rubber spatula to ensure all ingredients are thoroughly mixed. Close the lid. When the cycle is complete, use oven mitts
to remove the bread pan from the bread machine. Allow the bread to cool in the bread pan for 15 minutes then transfer to a wire rack to continue cooling. Bread will slice best when allowed to cool. Combine the confectioner’s sugar and lemon juice and drizzle over the loaf.
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BBM800XL_IB_FA.indd 102 | 1/07/10 10:47 AM |
