Description
This Classic White Sandwich Bread recipe is a simple and delicious gluten-free loaf that’s perfect for everyday use. Made with gluten-free all-purpose flour and enriched with eggs and olive oil, it results in a soft, tender crumb and a golden crust. Ideal for sandwiches or toast, this easy-to-follow recipe yields a flavorful bread that’s moist and perfect for those avoiding gluten.
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). Grease a loaf pan thoroughly to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together gluten-free flour, sugar, salt, and active dry yeast until evenly mixed.
- Add Wet Ingredients and Mix: Pour the warm water, olive oil, and eggs into the dry mixture. Stir until a smooth, cohesive dough forms without lumps.
- Shape and Transfer Dough: Transfer the dough into the greased loaf pan, smoothing the top gently with a spatula for an even surface.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for approximately 40 minutes or until the bread turns golden brown and sounds hollow when lightly tapped on the bottom.
- 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 and let it cool completely before slicing.
Notes
- Ensure the water is warm (around 110°F/43°C) to properly activate the yeast.
- You can substitute olive oil with another mild vegetable oil if preferred.
- For a dairy-free option, confirm that your gluten-free flour blend and eggs are suitable or try egg substitutes.
- Letting the bread cool before slicing helps maintain texture and prevents crumbling.
- Store bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
