Description
This Classic White Sandwich Bread is a gluten-free, soft, and fluffy loaf perfect for sandwiches. Made with simple ingredients like gluten-free flour, eggs, and olive oil, it offers a delicious homemade bread experience with a tender crumb and golden crust. Ideal for those seeking a gluten-free baking option without compromising on taste or texture.
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 and allow for easy bread removal after baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the gluten-free all-purpose flour, sugar, salt, and active dry yeast. Whisk or stir to evenly distribute the ingredients.
- Add Wet Ingredients: Pour in the warm water, olive oil, and eggs into the dry mixture. Mix thoroughly until a smooth, cohesive dough forms without lumps.
- Transfer Dough to Pan: Spoon the dough into the prepared loaf pan. Use a spatula to smooth the top surface to ensure even rising and baking.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 40 minutes, or until the bread is golden brown on top and sounds hollow when tapped, indicating it is fully baked.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes to set. Then transfer it to a wire rack to cool completely before slicing to avoid a gummy texture.
Notes
- Ensure the water is warm, not hot, to activate the yeast properly without killing it.
- You can substitute olive oil with any neutral oil or melted butter if preferred.
- Allow the bread to cool completely before slicing for best texture.
- Store leftover bread in an airtight container for up to 3 days or freeze for longer storage.
