Sandwich Bread

This bread is absolutely amazing!!!  You are going to be addicted to it and I guarantee it will become your favorite.  It is by far the best gluten-free bread I have ever tried!  Move over Udi's and Canyon Bakehouse!!

Happy Bread Baking!
Kirsten

PS: This recipe comes from the Recipes for Gluten-Free Kids cookbook and uses the Gluten-Free Flour Blend (for breads) recipe from the same cookbook.  You'll find that under "Gluten-Free Flour Blends", but MAKE SURE you use the one that says FOR BREADS!!

SANDWICH BREAD

3 cups Gluten-Free Flour Blend for Breads
2 packages (1/4 ounce each) active dry yeast
2 teaspoons xanthan gum
1 teaspoon salt
1 cup warm water, plus additional as needed
1/4 cup vegetable oil
2 eggs, at room temperature
1 tablespoon honey
1 teaspoon cider vinegar

1)  Line a 9x5-inch loaf pan with foil, dull side out.  (Do not use a glass loaf pan.)  Extend sides of foil 3 inches up from top of pan.  Spray with nonstick cooking spray and sprinkle with flour blend.

2)  Mix 3 cups flour blend, yeast, xanthan gum and salt in a large bowl.  Whisk 1 cup water, oil, eggs, honey and vinegar together in medium bowl.  Beat into dry ingredients with electric mixer at low speed until batter is smooth, shiny and thick.  Add more water by tablespoonfuls if needed.  Turn mixer to medium-high.  Beat batter 5 minutes, scraping bowl occasionally.

3)  Spoon batter into prepared pan.  Cover with lightly oiled plastic wrap.  Let rise in a warm place 30 minutes or until batter reaches top of pan.

4)  Preheat oven to 375F.  Bake 30-35 minutes or until bread sounds hollow when tapped and internal temperature is 200F.  Remove from pan and cool on wire rack.

Makes 1 loaf

NOTES:

~I did have to add extra tablespoonfuls of water, I'm guessing about 5 or 6, I didn't count, but the dough was so thick initially, it was "crawling" up the beaters and just sticking there!

~I used grapeseed oil.  I used to use Canola for everything, until I learned that most Canola oil is GMO!  No thanks!!

~Do not use cold eggs, it will make a difference.  The yeast needs to have warmth to "do it's thing".

~Mine was done after 30 minutes.  The crust was nice and golden brown and it did sound hollow, so I didn't even check the internal temp, and sure enough, it was perfect!