Thursday, July 24, 2014

Soft Sandwich Bread



There is nothing better than the smell of fresh bread hot out of the oven! This recipe makes the perfect soft sandwich bread. It's crusty on the outside and very tender, yet not wet or gummy, on the inside. What every person on a gluten free diet is looking for! I have experimented with many combinations of ingredients and countless recipes found online before coming up with this recipe. It is my favorite by far!! I really hope you love this as much as I do.


Ingredients:
  • 2 1/2 cups of bread flour mix
  • 1/2 cup gluten free oat flour
  • 1/2 cup light buckwheat flour
  • 1 tablespoon xanthan gum
  • 1 1/2 teaspoons salt
  • 1 tablespoon active dry yeast or 2 1/2 teaspoons instant yeast
  • 1 1/3 cups warm milk or water
  • 2 eggs room temperature
  • 1/4 cup oil or melted butter
  • 1/4 cup honey
Preheat your oven to 375F
In the bowl of your stand mixer, briefly mix together all of the dry ingredients (except yeast).
In another bowl whisk the yeast into the milk/water until dissolved and then stir in the oil/butter, honey and eggs. With your mixer on low speed slowly pour in the wet ingredients just until combined.
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I love my Cuisinart Stand Mixer! I have had this one for a couple years now and can't imagine trying to make gluten free bread dough without it. Click on the photo above to find this one and other brands at Chef's Catalog!
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Scrape down the sides and bottom of the bowl and increase the speed to medium and let run for 3-4 minutes. This process incorporates a good bit of air into your dough. It should look like the picture below.

Scrape the dough into a standard loaf pan that has been sprayed with non-stick spray. Using wet hands, but not dripping wet, smooth the top of the dough and lightly sprinkle with flour.

Allow the bread to rise in a warm place for about 20 minutes, it might not rise much but that is plenty of time. It will spring nicely in the oven.

Bake the bread for 45-50 minutes. It should be golden brown and sound hollow when tapped. If you have an instant read thermometer, the bread should be 200-205F in the center. If the bread browns too quickly, lightly tent the pan with foil.
Mine was pretty dark after 35 minutes.
Place the loaf of bread on a cooling rack and allow the bread to cool to room temperature before slicing.

Make sure your bread is completely cool before storing it. Excess moisture trapped around the bread will soften the crust and make it stale faster. You should never store bread in a plastic bag for the very same reason. A breadbox or cake keeper is ideal for allowing air to circulate around the bread without drying it out. This is my makeshift bread box until my new one arrives.





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