Gluten-free sandwich bread

Method

1. Put 420 g gluten-free flour, 3 teaspoons xanthan gum, 10 g dried yeast, 1/2 teaspoon cream of tartar and 2 tablespoons honey in the bowl and mix 10 sec / speed 4.
2. Add 12 g salt and mix 5 sec / speed 3.
3. Add 360 g lukewarm milk, 60 g melted butter (slightly cooled), 1 teaspoon (apple) cider vinegar and 2 egg whites, and mix 20 sec / speed 4. Scrape the sides down well.
4. Now knead the dough: Dough mode / 3 min.
5. Grease a loaf tin of about 23 x 13 cm well, or line it with baking paper. Spoon the dough into the tin. Smooth the top with a spatula that you have wetted first. Cover the tin loosely and leave the dough to rise for 30 to 45 minutes in a warm, draught-free spot. It should grow to about one and a half times its size and come just above the rim of the tin.
6. Preheat the oven to 190°C.
7. Remove the cling film. If you like, make a shallow cut along the length of the loaf with a sharp knife. Brush with a little melted butter and scatter over sesame seeds if you wish.
8. Bake the bread for 45 to 60 minutes at 190°C, preferably on the middle shelf. The bread is done when the core temperature is about 96°C and the crust is a good golden brown. Use the sensor for this if you have one.
9. Let the bread cool in the tin for 10 minutes. Then turn it out and leave it to cool completely on a rack.