In Pennsylvania, the Amish and Mennonite communities are famous for their pillowy, sweet sandwich bread. This loaf, which has been adapted from a local Amish friend's, is perfect for taking on long hikes through the woods, or for piling high with deli-thin lunch meat and cheese.
The addition of honey as a sweetener helps keep the loaf fresh and adds a subtle, soft texture often lacking in homemade white breads. This is also - by far - one of the easiest breads to make and can be incorporated into any after-dinner kitchen activity in order to provide the ultimate in soft, fresh bread everyday.
2 1/4 cups Better Batter Gluten Free Flour
1/2 tsp salt
1 cup whole milk
1/3 cup water
2 Tbsp butter
3 Tbsp honey
1 packet fast-rise yeast
Optional: one egg white, 1/4 c water, and sesame seeds
Instructions:
Preheat the oven to 375 degrees. Grease and flour an 8x4 inch loaf pan; 5 mini pie tins; or a hamburger bun pan.
In a large mixing bowl combine the flour mix and salt and set aside.
In a large saucepan or microwave safe container, combine the milk, water, butter, and honey. Heat until the butter just begins to melt (about 5 minutes on the stove on low heat, or about 1 1/2 minutes in the microwave). Do not let the mixture get hot!
Stir and add the packet of yeast. Stir again and let sit for 5 minutes.
Add the liquid mixture to the flour mixture and stir with a spoon vigorously, until the mixture is thick and slightly Aropey@ looking (it should look like really elastic cake batter). Spoon into the loaf pan or tins. If desired beat the egg white and water together. Brush lightly over the dough and sprinkle with sesame seeds.
Let rise until almost doubled and bake (between 30-60 minutes... take about 25 minutes for mini tins and 60 minutes for a loaf of bread).
The crust should be golden brown but not hard.
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