Patrick's White Sandwich Loaf 

Cook Time: 45 to 60 min Servings: 1 loaf 

Ingredients

• Better Batter Flour (choose one)
  • 1 bag or 454g lb. Better Batter Bread Flour
  • 1 lb. package. 454g Gluten Free Pizza Crust Mix no add salt or sugar needed
• 1pkg (7g) instant, rapid or active dry yeast
• 1 ½ tsp (9g) salt
• ¼ cup (35g) granulated sugar for sweeter bread up the sugar to 56 g you can also use Maple Sugar
• 290g to 340g) warm water, 110 to 115°F
• 3 whole eggs or egg substitute (150g Aquafaba or egg substitute)
• ¼ cup (56g) avocado oil or extra virgin oliveFor Cinnamon Raisin Bread
• 1 cup raisins, that have been soaked in boiling water for 30 minutes and drain
• 2 teaspoons of cinnamon. this is added to your dough after mixing.
  
  

Instructions

Preheat oven to 375

 

Prepare a standard 8×4 pan and coat with cooking spray. (Do not use glass pans or Pullman loaf pans)

Add all ingredients into the bowl of the stand mixer.

Attach the paddle attachment to the mixer. Beginning on low speed, mix to combine 1-2 minutes, then increase speed to high. Continue to beat for 6-8 minutes, or until dough is cohesive and fluffy.

Turn mixer off and remove paddle. It should be wet and sticky

Transfer. Using a wet spatula or a plastic scraper transfer the dough into the prepared loaf pan.

 

To shape the top of the dough, wet your hands with warm water. Smooth the surface. To facilitate a domed top, run your fingers around the edge of the loaf applying light pressure. The sides should be 1/2" shorter than the rest of the loaf.

Cover with a warm damp cloth. In a warm place, proof the loaf about 45-70 minutes or until doubled. A warm place with relatively high humidity will result in the best rise and shape.

Uncover the dough. Use a razor sharp straight edged knife or scalpel to slice three parallel diagonal lines in the top of the dough, about 1/2 inch deep. Take care not to deflate dough!

Spray heavily with a spray bottle. This helps the crust to not dry out will give "oven spring" to the loaf.

Baking
Bake the bread in the middle of the oven. Immediately spray water from a spray bottle into the oven and repeat 2 or 3 times during the first 10 minutes to aid in creating the crust and texture. This is very important to get the best oven spring and help with texture of the finished loaf. After the first 15 to 20 minutes, reduce the temperature to 350F and continue baking 45-60 minutes. In a properly calibrated oven, the loaf should take an hour to bake. Bread is done when internal loaf temperature reads about 210°.

Remove from pan and place loaf on its side on a cooling rack. Allow to cool for one hour.

Rotate loaf to the other side and cool about 4 hours. Bread will be gummy if you try to slice it before cooling time is finished. Flavor and texture improve over the 5-hour cooling time and the moisture has a chance to equalize.

Wait till bread has been cooled for at least 5 hours before slicing.

Bakers notes: Steam allows the crust to be pliable and stretchy during baking. Without the steam, your dough will cook too quickly on the exterior, and it will not rise sufficiently.