Description
This Classic White Sandwich Bread recipe is a gluten-free, homemade loaf perfect for sandwiches or toast. It features a soft, tender crumb with a golden crust, achieved by mixing gluten-free flour with yeast and baking in the oven. The recipe is straightforward and yields a single loaf that’s perfect for daily use.
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 the oven to 375°F (190°C) and grease a loaf pan to prevent the bread from sticking and to help with easy removal after baking.
- Combine dry ingredients: In a mixing bowl, mix together the gluten-free flour, sugar, salt, and active dry yeast thoroughly to ensure even distribution of yeast and seasoning.
- Add wet ingredients and mix: Pour warm water, olive oil, and eggs into the dry ingredient mixture. Stir and mix until a smooth, cohesive dough forms, suitable for pouring or scooping into the pan.
- Transfer dough to pan: Pour or spoon the dough into the greased loaf pan, then smooth the top evenly with a spatula for uniform baking and appearance.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 40 minutes, or until the bread develops a golden brown crust and sounds hollow when tapped, indicating it is fully cooked inside.
- Cool the bread: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing to maintain the bread’s structure and moisture.
Notes
- Ensure the water is warm, not hot, to activate the yeast without killing it.
- Use gluten-free all-purpose flour blend suited for baking for best results.
- Let the bread cool completely before slicing to prevent crumbling.
- You can store the bread in an airtight container for up to 3 days or freeze for longer storage.
- For a dairy-free option, substitute olive oil and eggs with an appropriate egg replacer and oil.
