Everybody needs a basic white bread recipe in their toolbox. Plain white bread – besides being a fabulous base for grilled cheese sandwiches and French toast – is a great basis for things that are hard to find or expensive in the gluten free world. Bread crumbs, for example, or croûtons.
This bread, in particular, is a good bread for beginning bakers. Nothing fancy about it, this it a nice, plain white bread.
1/2 c warm water
2 1/4 tsp yeast(1 package active dry)
2 tsp sugar, for yeast
1 tsp salt
2/3 c sugar
2 Tbsp oil, shortening or butter
2 c warm milk, or milk substitute
4 c (16oz – 1 lb – or 454g) Better Batter Gluten Free Flour
Preheat oven to 375 degrees. Grease and flour two 8×4 inch loaf pans.
Dissolve 1/2 c water, yeast and 2 tsp. sugar in the bowl of your electric stand mixer. Let stand about 5 minutes.
Add the salt, warm milk or milk substitute, shortening or butter, and 2/3 c sugar and mix well. Add the flour and beat on high speed until the mixture resembles chocolate chip cookie dough, about 4 minutes.
You may allow to rise, if desired, up to 1 hour or skip to the next step.
Spoon into prepared pan(s), filling up to halfway. Using very wet hands, smooth the top of the dough/batter. Take a very wet finger and run it around the edge of the pan to create a ‘divot’ – this allows the bread to rise with a nice domed shape. Allow to rise about 1/2 hour – 45 minutes – this will not double, but will look ‘puffy’.
Bake at 375 degrees for 45-55 minutes, checking after 50 minutes. Finished bread should be golden brown. Let cool on racks completely before slicing and wrapping.