The quick gluten-free brioche bread I’m offering today is very easy to prepare because it’s made with instant yeast instead of traditional yeast. Great with jams, jellies, spreads but also to accompany savory creams or various cold cuts, as it has a slightly sweet taste. It can also be flavored with vanilla, lemon, orange, or cinnamon. Try it in the panettone mold to make a delicious gastronomic panettone to fill. Also available in lactose-free version.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 eggs
- 3 tbsps sugar
- 1/2 cup vegetable oil
- 1 cup plain yogurt
- 4 tsps instant yeast for savory preparations
- 2 3/4 cups flour (for gluten-free bread)
- 1/2 cup water
Tools
- 1 Bowl
- 1 Whisk
- 1 Loaf Pan
Steps
In a bowl, break the eggs and mix them well with the sugar using a whisk.
Then add the yogurt and oil.
Sift the flour with the yeast and mix, alternating with the water.
Grease a 8×4 inch loaf pan with some oil and pour in the batter.
Bake at 350° F for 40 minutes in a preheated static oven.
Remove from the oven and let it cool before taking it out of the pan.
WARNING: consult the Italian Celiac Association’s handbook and carefully read the ingredients to ensure they are free from gluten contamination.
Tips
It keeps for 3-4 days in a sealed bag, in a cool, dry place.
It can be sliced and frozen.
For the lactose-free version, you can replace plain yogurt with unsweetened, unflavored plant-based yogurt.
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