Gluten Free Brioche Loaf

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Recipe's preparation

Method:

"Closed lid" Grease loaf pan and pop aside
"Closed lid" Place milk in bowl and warm up 37° 2mins, speed 1, transfer to bowl and put aside. Clean and dry bowl
"Closed lid" Add flour, xanthan gum, sugar, yeast and cream of tartar, mix for 30sec speed 3
"Closed lid" Add salt, mix further 10secs speed 3
"Closed lid" Add apple cider vinegar, eggs, milk and butter, place lid on and mix 35secs speed 5, scrap down sides of the bowl and mix additional 30secs speed 5.
"Closed lid" Select dough mode and knead 2mins
"Closed lid" Transfer mixture to loaf tin, using the spatula to move dough into corners of the tin, (running spatula under hot water can help make pliable)
"Closed lid" Cover with greased glad wrap and place in warm area for 1hr or until dough has reached top of the tin, if weather is cooler allow a bit longer to prove.
"Closed lid" Preheat oven 190, once proved remove glad wrap, using a sharp knife or flame knife cut down the center but no to deep
"Closed lid" Place in center of oven, bake 25mins
"Closed lid" Rotate tin 180° and bake additional 20mins
"Closed lid" Remove from oven and leave to cool 15 mins, remove from tin and place on wire rack to cool completely
"Closed lid" Slice and serve