I adapted this recipe from one by the Better Batter Gluten-Free Flour company. This yeast-bread recipe exceeded all my expectations. It's rich with butter and eggs like a brioche dough. And, if left on the counter in a zip-top bag, it stays soft and fresh for days. If you refrigerate it, let it come to room temperature before you serve.

This is a one-rise batter-type bread, so it can't be made up into a traditional brioche shape with the top knot. Bake it in a loaf pan instead and you won't be disappointed. When the bread does get stale, it makes dynamite grilled cheese sandwiches, bread pudding and French toast.

The recipe makes two 9x5-inch loaves. You can cut the ingredients in half to make just one loaf. I used Better Batter G-F flour so I can't guarantee success with another G-F brand of flour.

Here are more gluten-free recipes:

Gluten-Free Chocolate Zucchini Quick Bread Recipe

Gluten-Free Potato-Flour Muffins Recipe

Gluten-Free Poppy Seed Roll Recipe

More Eastern European Gluten-Free, Vegan and Vegetarian Recipes

See Also

Gluten-Free Pierogi Recipe

Gluten-Free Lokshen Noodles Recipe

Gluten-Free Flanken Potato Kugel Recipe

Ingredients

• 4 1/2 teaspoons or 2 (1/4-ounce packages) active dry yeast
• 2 cups warm (110 degrees F) water
• 1 tablespoon vinegar
• 5 cups Better Batter all-purpose gluten-free flour
• 1 tablespoon sugar
• 1 tablespoon honey
• 1 tablespoon salt (don't be dismayed by this much salt, it's necessary)
• 12 large room-temperature eggs
• 8 ounces room-temperature butter
• Egg Wash: (optional)
• 1 large room-temperature egg white
• 1 teaspoon water

• Prep Time: 20 minutes
• Cook Time: 45 minutes

• Total Time: 65 minutes
• Yield: 2 large loaves Egg Bread

Preparation

1. Grease two 9x5x3-inch loaf pans. Stir the yeast into the warm water and let it sit for a few minutes.
    
2. Put the yeast water, vinegar, flour, sugar, honey, salt and eggs into a large bowl or the work bowl of a stand mixer fitted with the paddle attachment. Beat until very smooth.
    
3. Add the butter, 1 tablespoon at a time, beating for an additional 3 minutes after the last tablespoon of butter has been added. The dough will be very slack and not like a traditional shape-able bread dough. It's more like a thick batter.
    

1. Spoon into the prepared pans and let rise covered with greased plastic wrap for 45 minutes. If desired, to produce a shiny crust, brush with egg wash (1 egg white mixed with 1 teaspoon water) after the dough has risen. Or, you can skip the egg wash and smear butter over the top of the loaf when it comes out of the oven.
    
2. Bake 45 minutes at 350 degrees or until an instant-read thermometer registers 190 degrees F. Remove from oven. If you haven't egg washed the bread, you may smear the tops with butter. Because this is a soft bread, let it cool in the pans for 30 minutes, otherwise it will collapse. Turn out of pans and cool completely before slicing.
    
3. If wrapped tightly and placed in a zip-top bag, this bread freezes well.