Gluten-free torrijas bread

Preparation

1. We put the milk to heat for 3 minutes, 37º, speed 1. If the milk is cold you will have to extend the time until it reaches 37 degrees.

2. Add the crumbled yeast, taking care that it does not fall on the blades. We mix during 3 seconds, speed 5 and let it rest for 2 minutes.

3. Next we add the sugar, butter, egg yolks, honey and gluten free flour. We mix during 30 seconds at speed 6.

4. Then we prepare for the kneading, which will be long. We program 22 minutes, glass closed, spike speed. After the first 2 minutes, we can add the salt. We will do it through the nozzle without stopping the machine.

5. Later, we stop the machine and let the dough rest for 30 minutes in the glass. We shelter the machine well so that the dough is warm and proofs or ferments well.

6. After the rest time has elapsed, we lower the mass of the lid and the walls and degas by programming 2 minutes, glass closed, spike speed.

7. We warm the machine again and let it rest for another 30 minutes.

8. Meanwhile, we grease 2 elongated molds (24 x 10,5 cm).

9. When the second resting time is over, we distribute the dough between the 2 molds that we have prepared. The dough is quite runny so this operation is quite easy. More or less we will put 580 g in each one.

10. We cover them with plastic wrap and let them rest in a warm place for 40 minutes. Although the resting time may vary depending on the heat in the kitchen.

11. Before the rest time is over, the oven must be preheated to 215º with heat up and down.

12. When the dough is ready, we put the molds in the oven and lower the temperature to 200º. Let it cook for 35 minutes. If during cooking we see that the surface is browning too much, we can cover it with aluminum foil.

13. We will know that the loaves are made when hitting the mold sounds hollow. We remove and let it temper. Then we pass a spatula through the walls and unmold. We let the rack cool.

14. When it is cold, it can be cut into slices.