For quite some time I have been meaning to make a bread that did not require a bread maker. This one came out blog-worthy and delicious: A soft and light sandwich bread that is not at all dry or crumbly.
The reason that this would make a good sandwich bread is because, as shown in the below picture, it slices very thin. However, in order to get nice, clean thin slices, cool for at least 15 minutes before cutting.
- 1 ½ cups rice flour (white or brown works)
- 1 cup gluten-free cornstarch (yes, cornSTARCH, not flour). You can also replace the cornstarch with potato starch or tapioca starch
- 2 tablespoons yeast
- ¼ cup sugar
- 1 teaspoon salt
- 2 teaspoons xanthan gum
- 2 eggs, warmed
- ½ cup milk, warmed
- ¼ cup warm water
- 1 /3 cup olive oil
- Grease one bread pan well with butter. Preheat the oven on WARM. If you don't have a WARM setting, heat the oven to lowest setting and 10 minutes before you put the bread in, turn it off and open the door.
- Position rack in the center of the oven.
- Mix all the dry ingredients together in a large bowl. Beat with your electric mixer until blended.
- Stir all the wet ingredients together in another bowl.
- Add the wet ingredients to the dry ingredients and beat with electric mixer for 1 minute. Allow mix to sit for 1 minute. Look at the moisture level of the mix--you're looking for something resembling a muffin batter. If it's too thick, add more warm water, if too thin, add more flour (but do just little bits at a time!)
- Beat for one minute, then allow to set for another minute. Repeat the process 2 more times. After this, beat for one minute and allow to set for 5 minutes. Beat again, then pour the dough into the prepared pan.
- Set the bread in the oven on WARM (or as prepared). After it has been in the oven for five minutes on warm, turn it off completely and allow to set for 40 more minutes to rise.
- Once dough has risen completely, turn the oven to 350 degrees F, cover lightly with a foil tent to prevent overbrowning (some commenters said that they had trouble with the bread getting burnt on the top) and cook for about 45 minutes. Remove the foil tent and cook about 15 minutes more, until browned on top and a knife inserted in the center comes out clean. Cool 15 minutes before cutting.
Thanks to commenters Teresa and Pat, as well as many others, for their great feedback! Changes to the recipe have been made accordingly.