Description
This Classic White Sandwich Bread recipe offers a soft, gluten-free loaf perfect for sandwiches or toast. Made with simple ingredients and baked to a golden brown, it is an excellent option for those seeking a homemade gluten-free bread with a tender crumb and mild flavor.
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 easy bread release.
- Mix Dry Ingredients: In a large mixing bowl, combine the gluten-free all-purpose flour, sugar, salt, and active dry yeast, mixing well to distribute the ingredients evenly.
- Add Wet Ingredients and Mix: Pour in the warm water, olive oil, and eggs into the dry ingredients. Stir and mix until you achieve a smooth, cohesive dough without lumps.
- Transfer to Pan and Shape: Spoon the dough into the prepared loaf pan. Use a spatula to smooth the surface for an even rise and uniform shape.
- Bake: Place the loaf pan in the preheated oven and bake for 40 minutes. The bread is done when the crust is golden brown and it sounds hollow when tapped.
- Cool: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely, preventing sogginess and achieving the best texture.
Notes
- Make sure the water is warm, not hot, to activate the yeast properly without killing it.
- You can substitute olive oil with vegetable oil or melted butter if preferred.
- Ensure all ingredients, especially the gluten-free flour, are well combined to avoid dry patches in the bread.
- Allow the bread to cool completely before slicing to preserve its structure and prevent crumbling.
- For a dairy-free version, replace eggs with flax eggs or other egg substitutes.
