Description
This Classic White Sandwich Bread recipe is a delicious, gluten-free take on the traditional sandwich bread, perfect for those with gluten sensitivities or anyone seeking a soft, fluffy loaf. Featuring a tender crumb and golden crust, this bread is ideal for sandwiches, toast, or simply enjoying with butter.
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: Preheat your oven to 375°F (190°C) and grease a loaf pan thoroughly to prevent sticking and ensure an easy release of the bread after baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, sugar, salt, and active dry yeast until evenly distributed.
- Mix Wet Ingredients: Add the warm water, olive oil, and eggs to the bowl with dry ingredients. Mix thoroughly until you achieve a smooth, uniform dough with no lumps.
- Shape the Dough: Transfer the dough into the greased loaf pan. Smooth the top with a spatula to create an even surface for baking.
- Bake the Bread: Place the loaf pan in the oven and bake for approximately 40 minutes, or until the bread turns golden brown on top and produces a hollow sound when tapped, indicating it is fully baked.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer the loaf to a wire rack to cool completely before slicing to preserve texture and flavor.
Notes
- Use warm water, about 110°F (43°C), to activate the yeast properly without killing it.
- Ensure all ingredients are measured accurately for best results, especially the gluten-free flour blend.
- Allow the bread to cool completely on a wire rack before slicing to prevent crumbling.
- This bread can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
- For a dairy-free option, substitute eggs with flax eggs and olive oil can be replaced with any neutral vegetable oil.
