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.
- 8½ X 4½ loaf pan or I’m Free Sandwich Bread Pan
- Stand Mixer with Paddle Attachment
- Rubber Spatula
- Aluminum Foil
Active Time: 30 Minutes
Total Time: 2 Hours 30 Minutes
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.
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.
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.
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.
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.