Description
A classic white sandwich bread recipe made with gluten-free all-purpose flour, perfect for a soft, golden loaf suitable for sandwiches. This bread features a tender crumb and a delicious crust, baked to perfection in under an hour.
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 ensure the bread does not stick.
- Mix Dry Ingredients: In a mixing bowl, combine the gluten-free flour, sugar, salt, and active dry yeast. Stir well to distribute all ingredients evenly.
- Add Wet Ingredients and Form Dough: Pour in warm water, olive oil, and eggs to the dry mixture. Mix thoroughly until a smooth dough is formed without lumps.
- Shape Dough in Pan: Transfer the dough to the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake the Bread: Place the loaf pan in the oven and bake for 40 minutes, until the bread is golden brown and sounds hollow when tapped at the bottom.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring the crust sets perfectly.
Notes
- Ensure the water is warm, not hot, to activate the yeast properly without killing it.
- Gluten-free flours can vary; consider using a blend that includes xanthan gum for better texture if your mix doesn’t have it.
- The bread is best eaten within 2 days but can be stored in an airtight container for up to 3 days.
- Allow the bread to cool fully before slicing to maintain its structure.
- You can substitute olive oil with any mild-flavored oil if preferred.
