Description
This Classic White Sandwich Bread recipe uses gluten-free ingredients to create a soft, golden loaf perfect for everyday sandwiches or toast. With simple pantry staples like gluten-free flour, yeast, and eggs, this bread is a versatile addition to any meal and suitable for gluten-sensitive diets.
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 Pan: Preheat your oven to 375°F (190°C) and grease a loaf pan to prevent the bread from sticking.
- Mix Dry Ingredients: In a mixing bowl, thoroughly combine the gluten-free flour, sugar, salt, and active dry yeast to ensure even distribution.
- Add Wet Ingredients and Form Dough: Pour in the warm water, olive oil, and eggs into the dry mix. Stir and mix until a smooth dough forms with no lumps.
- Transfer to Pan: Spoon the dough into the prepared loaf pan and smooth the top with a spatula for even rising and baking.
- Bake the Bread: Bake the dough in the preheated oven for 40 minutes until the top is golden brown and the bread sounds hollow when tapped, indicating it is fully baked.
- Cool Down: Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Make sure the water is warm, not hot, to activate the yeast without killing it.
- The bread is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Use a wire rack to cool the bread to avoid sogginess on the bottom crust.
- This recipe is gluten-free and suitable for those with gluten sensitivities.
- For a softer crust, cover the bread with a clean towel while it cools.
