Brod & Taylor FP-101 Manual De Instrucciones página 74

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Grind the Oats into Flour. Add the GF Oats to the food processor
along with the rest of the dry ingredients (chia or xanthan, salt, yeast and
cinnamon), and process for two full minutes, until the oats are powder fine.
Process the Main Dough. Add the remaining ingredients (currant-milk
mixture, eggs and butter) to the processor and pulse until combined. Then
process the mixture for two full minutes.
Proof the Loaf. Scrape the wet, soft dough into the prepared loaf pan and
smooth the top. If desired, sprinkle additional GF rolled oats over the top crust
and press gently to adhere. Place in the Proofer and allow to rise for 1 hour at
84F / 29C. When proofed, the center of the loaf should be a little higher than
the rim of the pan. About 30 minutes before baking, preheat the oven to
350F / 180C and place a rack in the lower third of the oven.
Bake. Transfer the loaf from the Proofer to the preheated oven and bake for
50-60 minutes, until nicely browned and the center reaches an internal temp
of about 205F / 96C. (If making the xanthan gum version, bake five minutes
longer to an internal temp of 210F / 99C. Allow to cool at least ten minutes,
then remove bread from pan. Cool before slicing.
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