Clara Gluten Free

Sandwich Bread

It finally happened- I totally solidified my sandwich bread recipe. So much so that actually, I'm baking all of our bread these days. And, if I do say so myself, it's super yummy.


I started on this recipe over the summer, when I heard resounding cries for fluffy, white bread that was exactly like the Whole Foods sandwich bread. And I didn't entirely take it as an insult that these were not resounding cries for my then-failing multigrain bread.... Anyway. My research stage was pretty simple: I read the ingredients list, took a guess at proportions based on where things were on the list, and started testing. I adjusted flour ratios, switched out sugar for corn syrup and then agave, dropped some eggs, switched oils, and worked on the method for how to rise the bread- which turns out to not take very long. Which also means bread comes out of the oven sooner. Which I like. A lot. :)

Sandwich Bread- makes 1 loaf

*Note: I almost always double this recipe to make two loaves, and occasionally triple it, so I know these ratios work. You can use table sugar instead of the agave or corn syrup- just increase the water by 1/3 cup to make up for the fluid lost. As for oils- my favorite is coconut (for it's sweetness), but canola oil, olive oil, and butter are all good substitues, 1 for 1. 

Also, it makes a significant difference to rise the bread in a warm oven- around 150 F. My oven has a warm/proof cycle, but you can warm yours by setting it to the lowest temperature possible for around 10 minutes (depending on the oven), and then turning it off once your oven thermometer reads 150, or the inside racks are just beginning to be too hot to touch (be careful!). In addition, if your oven heats up quickly, it is best to rise the bread in the oven, then turn the temperature up to bake it, without removing the bread. Alternatively, you can remove the bread from the oven and heat it up to temperature. Avoid being rough with the risen dough- you may flatten the air bubbles if it gets hit or put down sharply. 


2/3 cp water or milk (warm)  
1/3 agave, corn syrup or sugar
3 tsp yeast
4 tbs coconut (or other) oil
1 1/4 c brown rice flour  (5.25 oz)
1 c tapioca flour (4.35 oz)
3/4 c cornstarch (3 oz)
1/2 tsp baking powder
11/4tsp salt
2 tsp xanthum
2 eggs

1- Set oven to warm. Prepare a poolish with the warm water, agave, and yeast. Stir until the agave is entirely dissolved. Add oil. Allow to stand for 10-15 minutes while the rest of the ingredients are prepared (watch the poolish though- it's pretty amazing once the yeast start metabolizing the sugar!)

2- Combine all dry ingredients in the bowl of a large stand mixer, fitted with the paddle attachment. Stir to combine.

3- Add eggs and poolish dry ingredients. Beat for 5-7 minutes, or until the dough begins to look stretchy- you will see long sections of dough stretching from the sides of the bowl to the paddle, and holding a clear shape for a few seconds.

4- Meanwhile, prepare a loaf pan: grease the pan lightly with a bit of oil, and line the bottum with parchment paper. Once the dough has finished kneading, transfer to loaf pan.

5- Proof the dough in the oven for 45 minutes, and up to 60 if you want a fluffier, yeastier flavored loaf. Set oven to 400 F. Bake until the bread is golden brown and solid-feeling when tapped or the internal temperature of the bread is between 200-205 F- about 40 minutes. 

6- Remove from oven and let stand 10 minutes for the crumb to set. Remove from pan. Allow to cool 10 more minutes before slicing. Serve immediately, or let cool entirely before freezing. 

No comments:

Post a Comment