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White Sandwich Bread

Grams/ Weight Measurement
Yield = 2 loaves

16 g instant dry yeast
160 g milk
20 g sugar
4 eggs
4 egg yolks
200 g hot milk
200 g hot water
10 g sugar
180 g butter
15 g salt
600 g Nextjen All Purpose Baking Blend (flour)
10 g baking powder
1 pinch mustard powder (optional)
1 pinch garlic powder (optional)
1 pinch cayenne pepper (optional)

Mix together yeast, milk, 20 g sugar, eggs and egg yolks and let rise for 5 minutes.
In a mixer, mix spices, flour, baking powder, salt, butter and 10 g sugar.
Add hot milk and hot water and mix for 3-5 minutes; scrape down sides.
Add yeast mixture and mix for 2 minutes.
Scrape batter onto sweet rice flour, divide into 2 and quickly shape into 2 loaves.
Transfer into 2 floured loaf pans.
Let rise until doubled, 35-60 minutes.
Bake at 350°F for 50-60 minutes.
Test temperature with a probe to reach 87-95°C (190-200°F).

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Cups / Imperial Measurement
Yield = 2 loaves

1 tbsp instant dry yeast
3/4 cup milk
1 tbsp sugar
4 eggs
4 egg yolks
3/4 cup hot milk
3/4 cup hot water
2 tsp sugar
3/4 cup butter
1 tbsp salt
4 cup Nextjen All Purpose Baking Blend (flour)
2 tsp baking powder
1 pinch mustard powder (optional)
1 pinch garlic powder (optional)
1 pinch cayenne pepper (optional)

Mix together yeast, milk, 1 tbsp sugar, eggs and egg yolks and let rise for 5 minutes.
In a mixer, mix spices, flour, baking powder, salt, butter and 2 tsp sugar.
Add hot milk and hot water and mix for 3-5 minutes; scrape down sides.
Add yeast mixture and mix for 2 minutes.
Scrape batter onto sweet rice flour, divide into 2 and quickly shape into 2 loaves.
Transfer into 2 floured loaf pans.
Let rise until doubled, 35-60 minutes.
Bake at 350°F for 50-60 minutes.
Test temperature with a probe to reach 87-95°C (190-200°F).