Gluten-Free Khaliat Nahal (Honeycomb Bread)

• Servings: 12 pieces
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Passive Time: 1 hour (dough rising)

Ingredients:

• 3 cups The Grist Mill Gold Flour (Gluten-Free)
• 1/4 cup sugar
• 1/4 cup warm milk
• 1/4 cup warm water
• 1/4 cup butter, melted
• 1 egg
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 teaspoon salt
• 1/2 cup cream cheese (for filling)
• 1/4 cup honey (for glazing)
• 1 tablespoon sesame seeds (optional, for garnish)

Instructions:

1. Activate Yeast: In a small bowl, mix the warm water, milk, and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until frothy.
2. Mix Dough: In a large bowl, combine The Grist Mill Gold Flour and salt. Add the yeast mixture, melted butter, and egg. Mix until a dough forms.
3. Knead and Rise: Turn the dough onto a floured surface and knead for 5-10 minutes until smooth. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
4. Shape Bread: Punch down the dough and divide it into 12 equal portions. Flatten each portion, place a teaspoon of cream cheese in the center, and roll the dough into a ball. Arrange the dough balls in a greased baking dish.
5. Second Rise: Cover and let the dough rise for an additional 30 minutes.
6. Bake: Preheat the oven to 350°F (175°C). Bake the bread for 20-25 minutes until golden brown.

Glaze and Serve:  

Drizzle the warm bread with honey and sprinkle with sesame seeds if desired. Serve warm.