I was able to get the bread ready and leave it to rise while I started on the cornbread. On the same page I got this bread recipe there was a great idea for a proofing box which reduces the amount of time needed to let the bread rise. You put a glass of water in the microwave and heat it for about 5 minutes and then put the bread in the microwave with the water. This bread is amazing warm and right out of the oven but, if you need sandwich bread, make sure that you let it cool completely before slicing it. If you plan to eat it the same day you can leave it on the counter. It is Samuel's sandwich bread so I put it directly into the freezer once it is sliced. Here is the link to the recipe that I used to make this bread.
I doubled the recipe for the vanilla cornbread and split it between two pans. The recipe instructions called for a 9x9 pan. I put half in the 9x9 and poured the rest into this mini muffin pan. I thought that would be fun for Samuel. Even though they turned out a little bit dryer, they were still super yum!! If by some miracle, you have leftovers, make sure to put them in the freezer so they do not start to crumble. You can find the recipe at the Gluten Free Goddess blog here.
|Samuel, loving the mini loaves of cornbread with peanut butter|