Gluten Free Sandwich Bread

Seeking the perfect gluten-free loaf for toast and sandwiches? This is the one. With a golden, crusty exterior and a spongy interior, slices of this bread are ideal for any purpose you have for sliced bread.

Freshly baked gluten-free sandwich bread cooling on a wire rack, featuring a golden-brown crust and hearty texture.

Ingredients:

3 cups (360g) King Arthur Gluten-Free Measure for Measure Flour

2 tablespoons (25g) granulated sugar

1 1/2 teaspoons instant yeast

1 teaspoon (6g) table salt

3/4 cup (170g) warm milk

4 tablespoons (57g) butter, softened

4 large eggs

Instructions:

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

   
   

2. Using an electric mixer (hand mixer, or stand), on low speed, drizzle in the milk, beating all the time; the mixture will be crumbly.

   
   

3. Add the butter and continue beating until thoroughly blended.

   
   

4. Add 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 medium speed for 3 minutes to make a very smooth, thick batter.

   
   

5. Cover the bowl, and let the thick batter rise for 30 minutes.

   
   

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

   
   

7. Lightly grease an 8 1/2" by 4 1/2" loaf pan.

   
   

8. Scoop the dough into the pan. Using a spatula or your wet fingers, form a dome down the length of the dough to make a loaf-like shape.

   
   

9. Cover with greased plastic wrap and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2” x 4 1/2” pan. This should take about 60 minutes.

   
   

10. Towards the end of the rising time, preheat the oven to 350°F.

    
    

11. Bake the bread for 40 to 50 minutes, until golden brown. Its internal temperature will be at least 200°F.

    
    

12. Remove the bread from the oven, turn it out of the pan, and cool it on a rack before slicing.