Gluten-free Sandwich Bread


Gluten-Free Sandwich Bread

3 cups All-Purpose gluten free flour (King Arthur or Bob’s Red Mill are interchangeable for this)

3 tablespoons sugar

2 teaspoons yeast (I use the bread machine kind since it’s faster)

1 ¼ teaspoons salt

1 ¼ teaspoons xanthan gum

1 cup warm milk

4 tablespoons soft butter

3 large eggs

1) Warm the milk slightly, about 105 degrees F, dissolve in 1 tablespoon of the sugar.  Then, mix in the yeast.  Set aside.

2) Using an electric mixer, mix together the dry ingredients: flour blend, remaining 2 tablespoons sugar, salt, and xanthan gum.

3) Once the yeast mixture has activated and foamed slightly, drizzle it into the flour mixture as you mix on low.

4) Add the butter and beat until thoroughly blended.

5) 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 smooth, thick batter.  Note that this will be a sticky, wet dough – not like normal bread dough recipes – do not add extra flour.

6) Cover the bowl, and let the batter rise for 1 hour, or until it has doubled in volume.

7) Scrape down the bottom and sides of the bowl, gently deflating the batter.

8) Grease an 8 ½” x 4 ½” loaf pan, or a 9” x 4” x 4” pain de mie pan.  I use a silicone bread pan, with no grease at all.  This works best, imo, for gluten-free since it is so sticky.

9) Scoop the dough into the pan.  Using wet fingers, level the surface.

10) Cover with greased plastic wrap and set in a warm place to rise until the load barely crowns about the rim of the 8 ½” x 4 ½” pan, or until it comes to within about an inch of the rim of the 9” pain de mai pan.  It takes about 45 – 60 minutes.  Towards the end of rising, preheat the oven to 350 degrees F.

11) Bake the dough for 35 – 40 minute, or until golden brown.  If using a pain de mie pan, leave the lid on the entire time.  Remove the bread and turn it out of the pan to cool.  

Yield: 1 loaf

Alternatively, reduce the sugar to 1 tablespoon and stir in 1 cup of shredded cheddar cheese into the dough just before scooping it into the pan.
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26-30
May 21, 2012