BreadOctober/November 2009

Champion Sandwich Bread

MAKES 2 LOAVES

Light in texture, this is the perfect everyday bread for breakfast and sandwiches. This recipe takes only a few minutes to put together in a stand mixer. For maximum yeast rise, have all ingredients at room temperature.

4 cups Brown Rice Flour Blend
1 tablespoon xanthan gum
1 tablespoon gluten-free egg replacer
2 teaspoons salt
cup powdered milk or nondairy milk powder substitute
1 package (2 teaspoons) active dry yeast
3 large eggs
cup butter, margarine or Spectrum organic shortening
2 teaspoons cider vinegar
⅓ cup honey or agave nectar
2 cups warm water (110 to 115 degrees)

1. Grease and flour two 8-inch bread pans.

2. Mix dry ingredients together in a medium-size bowl. Set aside.

3. Place eggs, butter, vinegar and honey in the mixing bowl of a stand mixer. With the paddle attachment, mix ingredients together for about 30 seconds. The butter (or magarine or shortening) will be chunky.

4. Add half the dry ingredients to the wet mixture. Mix just until blended. Add remaining dry ingredients and mix for approximately 30 seconds, until blended.

5. With the mixer on low speed, slowly add warm water until well absorbed. Turn the mixer to medium-high speed and beat for 4 minutes. Bread dough should resemble cake batter.

6. Spoon the dough into prepared pans. Set aside in a warm place to rise, about 50 to 60 minutes. While dough rises, preheat oven to 375 degrees.

7. Place pans in preheated oven on middle rack and bake for 50 to 60 minutes or until bread's internal temperature reaches 200 degrees with an instant-read thermometer.

8. Let bread cool in pans for 10 minutes. Then remove loaves from pans and place on a rack to cool.

Each serving contains 119 calories, 3g total fat, 2g saturated fat, 0g trans fat, 29mg cholesterol, 185mg sodium, 21g carbohydrate, 1g fiber, 0g protein.


TIP Gluten-free egg replacer is available from Ener-G Foods (ener-g.com).

Variations

For Sesame Bread, add 1 tablespoon sesame seeds to the batter after dough has mixed for 4 minutes. Then blend an additional 30 seconds. Spoon dough into prepared pans. Whisk an egg white in a small bowl with a fork. With a pastry brush, brush the top of each loaf with egg white and sprinkle with additional sesame seeds. Spoon batter into loaf pans and bake as directed.

For Granola Bread, add 1 cups seeds, dried fruit and/or nuts to the batter after the dough has been mixed for 4 minutes. Blend an additional minute to combine. Spoon batter into loaf pans and bake as directed.

Brown Rice Flour Blend

MAKES 4 CUPS

1⅓ cups brown rice flour, preferably super-fine grind
1⅓ cups tapioca flour/starch
1⅓ cups cornstarch
1 tablespoon potato flour (not potato starch)

Blend ingredients together. Store in an airtight container in the refrigerator. Allow flour blend to warm to room temperature before using.

SUPER-FINE GRIND
Super-fine rice flour ensures a smooth-textured loaf. To make it, process regular rice flour in a food processor with the steel blade attachment for 1 minute.

Comments (18)

FROM THE MODERATOR:

Bec: This is an all-time reader favorite. Follow the recipe exactly. The video is not about this recipe, it is about a pumpernickel bread.

SERVING SIZE: Nutritional data is calculated assuming 14 slices per loaf.

POWDERED MILK - important to the texture and structure - many non-dairy substitutes are available, but don't use liquid milk, no matter how good the quality.

EGG-REPLACER - important for structure. Not all Egg-Replacers are gluten-free, so watch for that. Not cheap, but you don't use much and it lasts a long time.

If you are gluten-free, master this recipe. You'll use it over and over.

Good luck, happy baking.

Posted by: LW Moderator | October 21, 2014 11:58 AM    Report this comment

First, I wanted to let you know that there is a typo in the baked time. It says 50-60 minutes, but the little video says 30-35. Thought it may be important for those who don't watch the video.

I made this recipe yesterday and it flopped...literally. I baked it for 30+ minutes and the internal temperature was 200 degrees or more, but within a few minutes it sank in the middle. After watching the video, I realize that for some reason the amount of liquid was too much. The consistency of my dough was much thinner than what was shown in the video. So I cut the liquid nearly in half. I just baked this loaf and it hasn't sunken in the middle. However it did not rise nearly enough either time. It took a while to start rising, then did well for a bit, then stopped. So I went ahead and baked it. It's not nearly as high as the pictures I've seen.

My question is "How do you get a nice rise like what is shown in the photo of your baked bread? Mine isn't rising nearly that high. Please help!

Posted by: Bec | October 19, 2014 1:52 PM    Report this comment

I also would like to know what a serving size is on this bread recipe. Looks delish.

Posted by: samantha14 | October 4, 2014 12:55 PM    Report this comment

I also want to know "what a serving size is."

Posted by: samantha14 | October 4, 2014 12:54 PM    Report this comment

For the brown rice flour blend is there anything else that I can use instead of the one tablespoon of Potato flour?

Posted by: Kathy48 | October 4, 2014 5:58 AM    Report this comment

I don't use egg replacer or powdered milk. We have our own grass-fed eggs and milk sources. What can I use to replace both of these ingredients you list?

Posted by: Summerzdream | October 2, 2014 1:09 PM    Report this comment

We also don't use or have powdered milk or a substitute. Can liquid soy milk be used, and how does that affect the other wet ingredient measures? Thanks.

Posted by: LisaL | October 2, 2014 12:51 PM    Report this comment

we have begun using the gluten free 1 to 1 flour mix, which is awesome. also, do you know how to do this bread when using an automatic bread maker? thanks

Posted by: JeffDiane | October 2, 2014 10:52 AM    Report this comment

What is egg replacer?

Posted by: juliewoolie | October 2, 2014 10:39 AM    Report this comment

I don't have/use powdered milk, how much liquid milk should be substituted? If using liquid milk, should the 2 cups of water still be used?

Posted by: JenG | October 2, 2014 10:30 AM    Report this comment

I too am wondering what the (?) beside the number 1 on the ingredients list for the Brown Rice Flour recipe.

Thank you.

Posted by: Vicky Lynn | October 2, 2014 10:28 AM    Report this comment

What are the values for the ingredients as your recipe has question marks in the quantities for the brown rice flour blend

Posted by: Debra Kroeker | October 2, 2014 9:18 AM    Report this comment

We calculate nutritional data based on 14 slices per loaf of sandwich bread. - Moderator

Posted by: LW Moderator | August 27, 2013 8:28 AM    Report this comment

I also need to know what a "SERVING SIZE" is for a customer. Is it a 1/2" thick slice? Thanks.

Posted by: Lisa C | August 26, 2013 11:41 PM    Report this comment

Can this recipe be doubled?

Posted by: Gg | July 23, 2013 1:18 PM    Report this comment

To Lovetocook, The egg replacer serves as a leavening agent in this recipe. Instead, use 1 1/2 teaspoons of baking powder. Yes, the packet of yeast will work. This makes two smaller (8x4 inch) loaves. Beth Hillson, Food Editor, LWO

Posted by: bethhillson@sbcglobal.net | January 21, 2013 8:53 PM    Report this comment

Why does this recipe have egg replacer and eggs? We do not have an egg allergy so I do not have egg replacer. Also, why does this recipe only have 1 packet of yeast for 2 loaves of bread? This sounds strange. I would like to try this recipe.

Posted by: lovetocook | January 21, 2013 9:39 AM    Report this comment

This bread is great! Have enjoyed making it twice. I have 2 questions:

1. What is considered "a serving" when counting calories? Is it one slice or 2 slices? 2. Has anyone tried making this bread with egg whites only so it is cholesterol-free? What is the substitution of egg whites to the 3 large eggs that are required?

Thank you!

Posted by: Cynthy J | April 29, 2012 4:15 PM    Report this comment

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