Description
This Classic White Sandwich Bread recipe features a soft, fluffy gluten-free loaf perfect for sandwiches or toast. Made with a blend of gluten-free flour, yeast, and enriched with olive oil and eggs for moisture and tenderness, it offers a delicious gluten-free alternative to traditional sandwich bread.
Ingredients
Scale
Dry Ingredients
- 2 cups gluten-free all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
Wet Ingredients
- 1 cup warm water
- 2 tablespoons olive oil
- 2 eggs
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the gluten-free flour, sugar, salt, and active dry yeast, ensuring the ingredients are evenly distributed.
- Add Wet Ingredients: Pour in the warm water, olive oil, and eggs; mix the ingredients together until a smooth dough forms, suitable for gluten-free flour consistency.
- Transfer Dough to Pan: Spoon the dough into the prepared loaf pan, then smooth the surface with a spatula to create an even top.
- Bake the Bread: Bake the dough in the preheated oven for 40 minutes until the crust is golden brown and the loaf sounds hollow when tapped, indicating it is fully baked.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring the best texture for slicing.
Notes
- Use warm water (about 110°F) to activate the yeast effectively.
- Ensure gluten-free flour blend contains xanthan gum or add 1 teaspoon for better texture.
- Let the bread cool completely before slicing to prevent crumbling.
- Store bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
