Description
This Classic White Sandwich Bread recipe creates a soft, fluffy gluten-free loaf perfect for sandwiches and toast. Made with simple ingredients like gluten-free flour, eggs, and olive oil, this easy-to-follow baking recipe yields a golden crust and tender crumb, suitable for those avoiding gluten 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 and prepare pan: Preheat the oven to 375°F (190°C) and grease a loaf pan thoroughly to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the gluten-free all-purpose flour, sugar, salt, and active dry yeast, ensuring these are well distributed.
- Add wet ingredients: Pour in the warm water, olive oil, and eggs. Mix thoroughly until a smooth and homogenous dough forms without lumps.
- Transfer to loaf pan: Spoon the dough into the greased loaf pan, then even out the surface with a spatula for uniform baking.
- Bake the bread: Place the loaf pan 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 the bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Afterward, 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 activate yeast properly without killing it.
- You can substitute olive oil with any neutral-flavored oil if preferred.
- Allow the bread to cool completely before slicing to avoid a gummy texture.
- For a softer crust, cover the loaf loosely with a clean towel while cooling.
- Store bread in an airtight container or bread box to maintain freshness for up to 3 days.
