Gluten-Free Sandwich Bread

Method

1. Combine flour, sugar, yeast, salt, and xanthan gum in a mixing bowl (or the bowl of a stand mixer). Mix to combine.
2. With the mixer running, drizzle in the warm milk; the mixture will be crumbly at first, then come together.
3. Add the butter and beat until thoroughly blended.
4. Beat in the eggs one at a time, mixing each in thoroughly. Scrape the bowl, then beat on high speed for 3 min to make a very smooth, thick batter.
5. Cover the bowl and let rise for 1 h.
6. Scrape down the bottom and sides of the bowl, gently deflating the batter.
7. Grease a 22×11.5-cm (8 1/2-by-4 1/2-inch) loaf pan, or a 23×10×10-cm (9-by-4-by-4-inch) loaf pan for a taller loaf.
8. Scoop the batter into the pan and press it level with a spatula or wet fingers.
9. Cover with greased plastic wrap and let rise in a warm place until the loaf barely crowns above the rim of the 22×11.5-cm pan, or to within about 2.5 cm (1 inch) of the rim of the 23×10×10-cm pan, 45–60 min. Toward the end of rising, preheat the oven to 175°C/350°F.
10. Bake 38–42 min, until golden brown. Turn out of the pan and cool on a rack.

Notes

• Egg-free: Replace the 3 eggs with 43 g (1 1/2 oz; 1/4 cup + 2 Tbsp) finely ground flax meal blended with 135 ml (1/2 cup + 1 Tbsp) water; rest 10 min to thicken before beating into the butter. For a 1-egg replacement: use 14 g (1/2 oz; 2 Tbsp) flax meal blended with 45 ml (3 Tbsp) water; rest 10 min.
• Dairy-free: Substitute margarine for the butter and soy, almond, or rice milk for the milk (results may vary).
• Bread machine: Add 1 extra large egg and 28 g (1 oz; 3 Tbsp) gluten-free flour; use a bread machine with a gluten-free setting.

Storage

• This bread has a short shelf life. For best texture, reheat or toast after the first day.

Read labels and use packaged or processed ingredients that are certified gluten-free.