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Gluten-Free Sandwich Bread

Source of Recipe

From "The King Arthur Baker's Companion" by King Arthur Baking Co.


Recipe Introduction

"This recipe yields a tender, tasty, high-rising loaf—perfect for a simple PB&J or BLT. Toast and spread it with butter and jam for breakfast, turn it into French toast, or make a gooey grilled cheese sandwich."

List of Ingredients

â—¦ 3 cups gluten-free all-purpose flour
â—¦ 3 tablespoons sugar
â—¦ 2 teaspoons instant yeast
â—¦ 1 ¼ teaspoons salt
â—¦ 1 ¼ teaspoons xanthan gum
â—¦ 1 cup milk, warmed
â—¦ 4 tablespoons (½ stick) butter, softened
â—¦ 3 large eggs


Recipe

Place the flour, sugar, yeast, salt, and xanthan gum in a bowl, or the bowl of your stand mixer. Mix until combined.

Using a stand mixer, drizzle in the milk, beating all the time; the mixture will be crumbly at first, but once all the milk is added, it'll come together. Add the butter and beat until thoroughly blended. Beat in the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a very smooth, thick batter. Cover the bowl, and let the batter rise for 1 hour.

Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.

Grease an 8 ½ by 4 ½-inch loaf pan, or a 9x4x2-inch pain de mie pan. Scoop the dough into the pan. Press it level, using a spatula or your wet fingers. Cover with greased plastic wrap, and set in a warm place to rise until the loaf barely crowns above the rim of the 8 ½ by 4 ½-inch pan, or until it comes to within about an inch of the rim of the 9-inch pain de mie pan. This should take about 45 to 60 minutes. Toward the end of the rising time, preheat the oven to 350° F.

Bake the bread for 38 to 42 minutes, until golden brown. If you're using a pain de mie pan, leave the lid on the entire time. Remove the bread from the oven, turn it out of the pan, and cool on a rack. Like a baguette, this bread has a short shelf life. For best texture, reheat or toast after the first day.

Makes one 8 ½ or 9-inch loaf