I have so many different sandwich breads, and really I like them all, but I'm constantly tweaking and adjusting things to change textures, simplify the baking process, and play around with how the bread turns out. This variation on a white loaf is a lovely addition to my bread repertoire. One batch makes three large loaves, which means there's plenty to cool, slice and freeze to eat later. This bread is versatile and works well for things like grilled cheese. Combine with an easy tomato soup for a quick meal. It will work well for a baked french toast, too, which is perfect over the holidays for a crowd. Enjoy!
A yummy slice of the white sandwich bread.
Lovely White Sandwich Bread
Preheat oven to 375 F. Line 3 large bread pans with parchment paper. Set aside.
In a large mixer combine:
2 1/2 cup brown rice flour
3/4 cup sorghum flour (or extra brown rice flour)
2/3 cup arrowroot starch (or cornstarch)
1/2 cup tapioca starch
1/2 cup white rice flour
1/2 cup potato starch
1 1/2 Tbsp xanthan gum
2 Tbsp rapid/quick-rise yeast
2 tsp salt
Add and mix in:
2 cups warm water
6 eggs
1/2 cup applesauce
1/4 cup oil (I usually use olive oil)
1/4 cup honey
2 Tbsp maple syrup
2 tsp apple cider vinegar
1 cup cottage cheese (optional, but you can add if you'd like to add a bit of extra protein. I find it works well and doesn't affect the texture negatively)
Beat for ~ 4 minutes, scraping occasionally until nice and light and fluffy. Divide into the three parchment paper-lined bread pans (usually end up being filled ~2/3 each). Set under an inverted cookie sheet (I usually play around until I can balance the pan on a couple of the bread pan handles). Let rise in a warm location about 45 minutes, until nicely risen/nearly doubled.
I forgot to snap a before photo, but here the loaves are risen and ready to bake!
Bake at 375 F for 50-60 minutes. Let cool a few minutes before removing from pans to fully cool on a wire rack. Once cool, slice and enjoy! I have found if you've let it cool at least 20-30 minutes, you can usually slice it pretty decently to use right away. The best is if you can let it fully cool, then you can get more accurate slicing. Slice and freeze any leftovers in a ziploc. Pop them in a toaster to reheat. Enjoy!
Fresh from the oven. Resting a few minutes before removing to a cooling rack.
Yum! Makes the house smell so good.
