Description
This Classic White Sandwich Bread recipe creates a soft, flavorful loaf perfect for sandwiches, made with gluten-free flour. It is easy to prepare and baked to golden perfection, providing a delicious gluten-free alternative to traditional white 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 and prepare pan: Preheat the oven to 375°F (190°C). 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 they are evenly mixed.
- Add wet ingredients and form dough: Add the warm water, olive oil, and eggs to the dry ingredients. Mix steadily until a smooth, cohesive dough forms, free of lumps.
- Transfer dough into pan: Pour and spread the dough evenly into the prepared loaf pan. Use a spatula to smooth the surface for an even bake.
- Bake the bread: Place the loaf pan into the preheated oven and bake for 40 minutes, or until the bread turns a golden brown color and sounds hollow when tapped on the bottom.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Notes
- Ensure the water is warm but not hot to activate the yeast properly.
- You can substitute olive oil with vegetable oil or melted butter if preferred.
- Allowing the bread to cool completely helps in easy slicing and better texture.
- Use a gluten-free flour blend that includes xanthan gum or add 1 tsp separately to improve dough elasticity if needed.
- Storage: Keep bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
