Oven Cooked Sandwich Loaf
Gluten-Free and Dairy-Free
Oven Cooked Sandwich Loaf
This delightful gluten-free bread is crafted using my General Gluten-Free Bread and Pizza Mix flour, a versatile blend that elevates your baking experience. Below, you will discover the accompanying recipe that guarantees a beautiful loaf with a textured crumb. The sliced bread typically showcases a lovely brown hue, resulting from the wholesome ingredients I incorporate.
Why Choose Gluten-Free?
Living a gluten-free lifestyle can be a game changer, especially for those dealing with autoimmune diseases. By eliminating gluten, many experience reduced inflammation and improved digestion, paving the way for overall well-being. Embracing gluten-free alternatives doesn’t mean sacrificing taste; on the contrary, it can open doors to exciting new flavours and textures.
Key Ingredients
The unique brown colour of the bread comes from a medley of nutritious ingredients, including gluten-free flours that provide the structure and a hint of sweetness. Ingredients like ground flaxseed can add healthy omega-3 fatty acids, while other enrichments contribute to the delightful flavour profile you’ll love.
A Simple Recipe
By utilising my General Gluten-Free Bread and Pizza Mix flour, you can create a range of gluten-free masterpieces. Here’s a simple recipe to help you whip up a loaf that’s not only scrumptiously satisfying but also supportive of your holistic health journey:
Ingredients:
1 General Gluten Free Bread and Pizza Mix (recipe below)
500 ml water (lukewarm)
2 large eggs (at room temperature)
2 tablespoons of oil
Method:
Line the loaf tin.
In a stand mixer, combine the flour mix with the lukewarm water, oil, and eggs.
Mix until combined and continue mixing for a further two minutes.
Transfer the dough to the loaf tin and smooth the top.
Loosely cover with oiled cling film and leave until the dough has risen to the top of the tin. This may take up to two hours.
When ready, preheat the oven to 220°C / 200° Fan / 425°F / Gas Mark 7.
Transfer to oven and bake for approximately 15 minutes.
After this, reduce the temperature to 180°C / 160°C Fan / 350°F / Gas Mark 4 and continue baking for a further 50 to 55 minutes.
The bread is ready when it sounds hollow when tapped on the bottom. Exercise caution, as both the bread and the pan will be very hot when checking for doneness.
Remove from tin and let it cool completely before slicing.
Additional Notes:
If you have baking stones, place the loaf tin on these. I find it aids in achieving a better bake.
This loaf can be sliced and frozen for up to one month.
Equipment Used:
Loaf tin (approximately 21 cm by 11 cm)
KitchenAid Stand Mixer
Spatula.
