Description
This classic white sandwich bread is a gluten-free delight, perfect for sandwiches or toast. Made with simple ingredients like gluten-free flour, yeast, and eggs, it offers a soft, fluffy texture and a golden crust. Baked to perfection at 375°F, it’s an easy and quick recipe ideal for everyday baking.
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 the oven to 375°F (190°C). Grease a loaf pan thoroughly to prevent the bread from sticking during baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the gluten-free flour, sugar, salt, and active dry yeast. Stir well to evenly distribute the yeast and seasonings throughout the flour.
- Add Wet Ingredients: Pour in the warm water, olive oil, and eggs to the dry mixture. Mix thoroughly until a smooth and cohesive dough forms, ensuring there are no lumps.
- Shape Dough: Transfer the dough into the prepared loaf pan. Use a spatula to smooth and evenly spread the surface for a uniform loaf shape.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 40 minutes. The bread is done when it turns golden brown and produces a hollow sound when tapped on the bottom.
- Cool: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing to preserve texture and flavor.
Notes
- Ensure the water is warm, not hot, to properly activate the yeast without killing it.
- You can substitute olive oil with another mild-flavored oil if preferred.
- For best results, use fresh active dry yeast to guarantee good rise.
- Allow the bread to cool completely before slicing to prevent crumb from becoming gummy.
- Store bread in an airtight container to maintain freshness for up to 3 days.
