Description
This classic white sandwich bread recipe is a gluten-free twist on traditional homemade bread, featuring a soft texture and golden crust perfect for sandwiches or toasting. Made with simple ingredients like gluten-free flour, eggs, and olive oil, it offers a wholesome, flavorful loaf that’s easy to prepare and bake.
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 your oven to 375°F (190°C) and grease a loaf pan to prevent the bread from sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the gluten-free all-purpose flour, sugar, salt, and active dry yeast to evenly distribute the leavening and flavor elements.
- Add Wet Ingredients and Form Dough: Pour the warm water, olive oil, and eggs into the dry mixture. Stir and mix thoroughly until a smooth dough is formed with no lumps.
- Transfer to Pan: Pour and spread the dough evenly into the prepared loaf pan, smoothing the top with a spatula for an even loaf shape.
- Bake the Bread: Place the loaf pan in the oven and bake for 40 minutes until the bread turns golden brown and sounds hollow when tapped, indicating it is fully cooked.
- Cool the Bread: Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, helping it set and making slicing easier.
Notes
- Using warm water helps activate the yeast for better rising.
- Make sure all ingredients are at room temperature for best mixing and rising.
- Check the bread at around 35 minutes if your oven runs hot to prevent overbaking.
- This bread is best consumed within 2 days or stored in an airtight container for up to 3 days.
- For added flavor, consider adding herbs or seeds to the dough before baking.
