This sandwich bread is tender, sturdy, and ideal on your favourite fillings. With a light-weight, ethereal texture, it holds up fantastically to spreads, meats, and veggies. Whether or not you’re making a basic PB&J or a hearty deli sandwich, this bread will change into your go-to. It slices simply, stays contemporary for days, and brings the comforting really feel of selfmade bread to each meal.
Gluten-Free Sandwich Bread
Makes 1 (8½x4½-inch) loaf
- 1¼ cups (300 grams) heat water (120°F/49°C to 130°F/54°C)
- 3 giant eggs (150 grams), room temperature and divided
- 2 tablespoons (28 grams) unsalted butter, melted and cooled
- 3 cups (360 grams) gluten-free bread flour (see Be aware)
- 2 tablespoons (24 grams) granulated sugar
- 2½ teaspoons (7.5 grams) kosher salt
- 2¼ teaspoons (7 grams) prompt yeast
- ½ teaspoon (2.5 grams) baking powder
- 1 tablespoon (15 grams) water
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Evenly spray an 8½x4½-inch loaf pan with cooking spray. Line pan with parchment paper, letting extra prolong over lengthy sides of pan.
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Within the bowl of a stand mixer, whisk collectively 1¼ cups (300 grams) heat water, 2 giant eggs (100 grams), and melted butter by hand till mixed.
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In a medium bowl, whisk collectively flour, sugar, salt, yeast, and baking powder. Add flour combination to egg combination; utilizing the paddle attachment, beat at low velocity till mixed. Scrape sides of bowl. Beat at medium velocity for five minutes. (Batter will look very thick and maintain its form whenever you scrape the perimeters of the bowl.) Spoon batter into ready pan, spreading into a fair layer.
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In a small bowl, whisk collectively 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Brush high of loaf with egg wash. Loosely cowl with plastic wrap, and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension and risen simply above sides of pan, 1 to 1½ hours.
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Preheat oven to 400°F (200°C).
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Brush high of loaf once more with egg wash.
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Bake for quarter-hour. Cut back oven temperature to 350°F (180°C), and bake till loaf is golden brown and an instant-read thermometer inserted in heart registers a minimum of 210°F (99°C), 30 to 35 minutes extra. Let cool in pan for five minutes. Rigorously run a knife alongside sides of loaf to loosen from pan. Utilizing extra parchment as handles, take away from pan, and let cool fully on a wire rack. Retailer in an hermetic container for as much as 3 days, or wrap tightly in plastic wrap and freeze for as much as 3 months.
