Description
This Classic White Sandwich Bread is a delicious gluten-free option perfect for sandwiches or toast. Made with gluten-free all-purpose flour, yeast, and enriched with eggs and olive oil, this bread offers a soft texture and golden crust baked to perfection in just 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 Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a loaf pan to ensure the bread doesn’t stick during baking.
- Combine Dry Ingredients: In a mixing bowl, thoroughly blend the gluten-free all-purpose flour, sugar, salt, and active dry yeast to evenly distribute all dry ingredients.
- Add Wet Ingredients and Mix: To the dry mixture, add the warm water, olive oil, and eggs. Mix all the ingredients until a smooth dough forms, ensuring the consistency is even without lumps.
- Transfer Dough to Pan: Pour the dough into the prepared loaf pan and smooth the top with a spatula for an even surface.
- Bake the Bread: Bake the dough in the preheated oven for approximately 40 minutes, or until the bread is golden brown and sounds hollow when tapped, indicating it is cooked through.
- Cool the Bread: Allow the baked bread to cool in the loaf pan for 10 minutes; then transfer it onto a wire rack to cool completely before slicing and serving.
Notes
- The warm water should be about 110°F (43°C) to activate the yeast effectively without killing it.
- Use gluten-free all-purpose flour blend that includes xanthan gum or add it separately if your blend does not contain it for better texture.
- Make sure the bread cools completely before slicing to avoid a gummy texture.
- This bread is best stored in an airtight container at room temperature and consumed within 2 days for maximum freshness.
- To extend shelf life, slice and freeze leftover bread and toast as needed.
