Description
This Classic White Sandwich Bread recipe is a simple, gluten-free loaf that yields soft, fluffy bread perfect for sandwiches. Made with gluten-free all-purpose flour, olive oil, and eggs, this bread offers a delicious alternative to traditional wheat bread and is ideal for those with gluten sensitivities or anyone looking for a tasty homemade bread option.
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 prevent sticking.
- Combine Dry Ingredients: In a mixing bowl, whisk together the gluten-free all-purpose flour, sugar, salt, and active dry yeast until well blended.
- Add Wet Ingredients: Pour warm water, olive oil, and eggs into the dry mixture. Mix thoroughly until a smooth, uniform dough forms.
- Transfer Dough to Pan: Pour the dough into the prepared loaf pan and smooth the surface evenly with a spatula to shape the loaf.
- Bake the Bread: Place the loaf pan in the oven and bake for 40 minutes, or until the bread turns golden brown and sounds hollow when lightly tapped.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Notes
- Ensure the water is warm, not hot, to activate the yeast properly without killing it.
- You can substitute olive oil with another mild-flavored oil if preferred.
- Letting the bread cool completely before slicing helps maintain its texture.
- Store bread in an airtight container to keep it fresh longer.
- For a softer crust, you can brush the top with melted butter after baking.
