Millet Bread

Makes 1 loaf of bread.

Start with the sponge:

1	cup	milk
2	Tbs	sugar
4	Tbs	olive oil or melted butter
1	pkt	active dry yeast

Bring the milk, sugar and oil to 100° to 110°F and mix in the yeast. If the milk goes above 115°F, do NOT add the yeast. The high heat will probably kill the yeast. Place this in a warm place for about 15 minutes.

In the bowl of a stand-up mixer, add and wisk together:

2	cups	millet flour
1	cup	tapioca flour
½	cup	almond meal
1 ½	tsp	Xanthan gum
1	tsp	salt
1	tsp	sesame seeds

To the liquid mix add:

lrg

whole eggs beaten

      Now, add the liquid to the dry. Using a bread hook, mix until all is combined. Remember to start at the lowest setting so as not to shower the kitchen with flour. You may need to scrape down the sides of the bowl, but, no extra mixing will be needed. No need to knead the dough, as there is no gluten to bind.

      Remove the bowl from the mixer. Cover it with a damp towel or plastic wrap. Put the bowl of dough in a warm place for about an hour, or, until it has doubled in size.

      Transfer the dough to a parchment lined bread pan. If you rub some olive oil on your fingers and the spatula you are using, it will be much easier and less messy. This dough is wetter and stickyer than regular bread dough. Using the oiled spatula, you can now smooth the top of the bread.

      Let this double again in a warm place. Leave the loaf uncovered this time to help form a crust and lock in the bubbles.

When the loaf has doubled, place it in a preheated 375°F oven and bake for 45 minutes.

When the loaf is removed from the oven, it should fall easily from the pan. So dump it on to a cooling rack and remove any parchment that may have stuck to the bread.