Description
This Classic White Sandwich Bread recipe is a gluten-free twist on traditional homemade bread, delivering a soft, fluffy loaf perfect for sandwiches. Made with gluten-free all-purpose flour and enriched with eggs and olive oil, this bread offers a tender crumb and golden crust, baked to perfection in just under an hour.
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: Preheat your oven to 375°F (190°C) and grease a loaf pan to ensure the bread doesn’t stick during baking.
- Mix dry ingredients: In a large mixing bowl, combine the gluten-free all-purpose flour, sugar, salt, and active dry yeast, ensuring they are evenly distributed.
- Add wet ingredients: Pour in the warm water, olive oil, and eggs to the dry ingredients. Mix thoroughly until a smooth, cohesive dough forms, suitable for gluten-free bread baking.
- Transfer dough to pan: Spoon the dough into the prepared loaf pan, smoothing the top with a spatula to create an even surface for uniform baking.
- Bake: Place the loaf in the oven and bake for 40 minutes, or until the bread develops a golden brown crust and sounds hollow when tapped on the bottom, indicating it is fully baked.
- Cool: Remove the bread from the oven and allow it to rest in the pan for 10 minutes before transferring it onto a wire rack to cool completely, which helps the bread set and prevents sogginess.
Notes
- Ensure the water is warm—not hot—to activate the yeast without killing it.
- Use gluten-free all-purpose flour suitable for bread for the best texture.
- Let the bread cool completely before slicing to prevent crumb collapse.
- Store bread in an airtight container to maintain freshness for up to 3 days.
