March 4, 2024
GF Perfect Sandwich Bread
Need a basic bread recipe for beginners? Use our recipe for plain white bread and make all of your favorites: grilled cheese sandwiches, French toast, breadcrumbs, croutons and more! Artisan flour will be more whole grain texture!
GF Perfect Sandwich Bread
Prep Time: 30 min | Cook Time: 45-60 min
Ingredients
Dry
- 4 cups Better Batter Flour (choose one)
- 560 g Bread Flour
- 560 g Artisan Blend
- 640g Original Blend)
- 1 packet (7g) instant or rapid rise yeast
- (9g) salt
- 50g Graduated sugar
- 50g avocado oil or Extra virgin olive
Wet
- 2 1/4 cups or. 510 g warm water, 110 to 115 degrees F
Instructions
Preheat oven to 450°F
Prepare a standard 8×4 loaf pan or 9 by 5 and coat with cooking spray. (Do not use glass pans.)
Dissolve water, yeast, and sugar in the bowl of your electric stand mixer. Let stand about 5 minutes.
Add salt, oil. Mix well.
flour and beat on high speed for another 4 minutes or until mixture resembles very sticky cookie dough.
Transfer dough. Using a wet spatula or a plastic scraper transfer the dough into the prepared loaf pan.
Shaping. 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.
Reduce temperature. After the first 10 minutes, reduce the temperature to 375°F 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.
Cooling and slicing. 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.
