If you’re living gluten-free, you’re already familiar with sandwich bread recipes that turn out as squat bricks with a cardboard texture. There’s a mush, gummy, Play-Doh-like variety. How about the gritty, dry, papery loaves that butter will not melt on? And let’s not forget the ones with either no taste at all or a strange bean-y flavor.
That’s why we’ve spent countless hours creating a reliable recipe that makes a light-textured sandwich loaf (one actually large enough to slice for sandwiches). Our bread has an excellent crumb, a natural flavor, and a golden-brown crust. It will stay moist for several days at room temperature and taste good toasted for several more.
Ingredients
- Vegetable oil Spray (as needed)
- 2 cups (240g) warm water 43°C/110°F
- 2 Large Eggs (100g)
- 2 (30g) Tablespoons Unsalted Butter, Melted and Cooled
- 1 Perfect Sandwich Bread Mix Package
- 1 Dry Yeast Package (included in package)
Equipment
- 8½ X 4½ loaf pan or I’m Free Sandwich Bread Pan
- Whisk
- Stand Mixer with Paddle Attachment
- Rubber Spatula
- Aluminum Foil
Timing
Active Time: 30 Minutes
Total Time: 2 Hours 30 Minutes
Yield
1 Loaf
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Prep Ingredients
Grease pan with vegetable oil spray and set aside.
Whisk water, eggs, and melted butter together in a bole.Using stand mixer fitted with paddle, mix contents of bread mix package and yeast on low speed until combined.
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Mix Dough
Slowly add water mixture and let dough come together (about 1 minute), scraping down bowl as needed.
Increase speed to medium and beat until sticky and uniform (about 6 minutes). Dough should resemble cookie dough.
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Place Dough in Bread Pan
Using a rubber spatula, scrap dough into prepared loaf pan and press gently into corners with wet hands.
Tightly wrap a double layer of aluminum foil around the pan so that the top edge of the foil rests at least 1 inch above the rim of the pan; secure foil collar with staples.
Cover loosely with plastic wrap and let rise at room temperature until dough is risen in 50% or ½ inch above the rim of the pan (about 45 minutes).
Note: If using the I’m Free Sandwich Bread Pan, it isn’t necessary to wrap aluminum foil around pan for this step.
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Bake
Adjust oven rack to the middle position and pre-heat oven to 175°C/350°F.
Remove plastic and spray or sprinkle loaf with water.
Bake until top is golden, crust is firm, and loaf sounds hollow when tapped about 90 minutes. Rotate pan halfway through baking.
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Serve and Store
Transfer pan to wire rack and let bread cool for 10 minutes. Remove loaf from pan and let cool for 10 minutes.
Remove loaf from pan and let cool completely on rack (about 2 hours), and serve.
Once cooled, the bread can be wrapped in a double layer of plastic and stored at room temperature for up to 3 days. Refrigeration causes bread and slate quickly. Loaf may also be frozen for later use.
4 Comments.
Please explain the last baking instruction, “lower heat to low.” What temp is “low”, how much longer does the bread stay in the oven at this temp? What signs, if any, are we looking for?
We’ve found that this line is confusing and does not belong there. We have removed it. We hope this has provided more clarity, thanks!
Is there a way to make gluten free bread without dairy?
yes, recipes can be altered to exclude dairy, but you may find that you get less browning when baked. You may be able to add Polydextrose to help recover the browning.
https://modernistpantry.com/products/polydextrose-powder.html?_ga=2.257169992.239801642.1639408571-855310201.1638885712