Gluten Free Dairy Free Sandwich Bread

SETTING EXPECTATIONS:

• This Bread is best eaten fresh. I am personally not in the favor of eating frozen foods , hence not tried if it freezes well. 
• This Bread is best for sandwiches and does not toast well
• The day it is made, it is just like any other maida bread 

INGREDIENTS

• 1 Cup Fresh thick Coconut milk(while still warm)** ( process below)
• 1/4 Cup Sugar
• 21/4 tsp active dry yeast
• 21/2 Cups Gluten free special flour blend ** ( explained below)
• 1 tsp Salt
• 1/4 Cup  Refined oil /Vegetable oil
• 2 Medium to large eggs

METHOD

1. Combine Milk, Sugar and Yeast in a bowl. Set aside for 10 minutes. This is done to proof the yeast. which in simple words means to check the yeast is still active . If the yeast does not bubble up during this process then the yeast has gone bad and we need to discard it as it will play no role in our bread making and the bread wouldn't rise at all
2. Proofing the yeast ensures that we do not end up wasting our resources in terms of time and material .
3. Combine the flour blend and salt in a bowl which you will be using for mixing. You can use a basic hand blender or an intensive stand mixer whatever is available to you . The results will be the same.
4. Beat the dry ingredients on slow speed while gradually adding the yeast  mixture until well combined. 
5. Add oil and eggs and beat again for about 3 to 5 minutes until the batter is very smooth
6. It will be quite liquidy and this should not scare you. it's all right . That's how most gluten free breads will look like before baking.
7. Now transfer it to a well lined loaf pan and let it rise in the pan itself. The bread comes out well only when it is let to rise once. 
8. Cover . let it rise in warm place till it has risen enough ( about 70% more)
9. Heat oven to 180 degrees C/ 350 degrees F.
10. Bake for 40 to 50 minutes depending upon your own unique oven.
11. If you feel that the top layer is turning too brown, while the bread is still not ready, you can cover the bread with a foil to cover it's top.
12. Once out of the oven, wait for it to cool down a bit before you move it from the baking loaf dish to the cooling rack. It will be too soft and will fall apart if tampered with while still very hot

THE GLUTEN FREE SPECIAL FLOUR BLEND**

1. 2 cups rice flour ( Usual rice flour , the one you get in the supermarkets )
2. 2/3 Cup Potato starch
3. 1/3 Cup Tapioca flour

FRESH THICK COCONUT MILK

1. Take one medium size coconut and extract the meat after breaking the hard shell outside.
2. Cut the Coconut meat into medium size chunks and grind it in a mixer grinder using 1/4 cup boiling water.
3. Using a cheese cloth extract the first thick milk . This is what is to be used in the recipe of bread above.
4. You can extract from milk by returning the semi dried well ground coconut meat into the mixer. Add 1 cup of boiling water this time and extract milk just the way you did in step 3. This will be your thin milk. This thin milk can be used in many delicious recipes. ( which I will definitely love to post --some other day, i guess )
5. You may now discard the leftover dried coconut meat.