Looking for a quick and easy sandwich bread made with pantry staples? Look no further than this simple gluten-free sandwich bread made with Bob's Red Mill 1:1 Gluten-Free Flour Blend and a few simple ingredients I bet you already have on hand.
Combine flour, brown sugar, yeast, salt in the bowl of your standing mixer.
Attach the paddle attachment to your standing mixer and slowly mix all ingredients on low speed. Drizzle in milk, then add honey and butter and continue to mix well.
Turn mixer to medium speed and add each egg, one at a time until incorporated. Once all the eggs are added, mix dough for 1 minute on medium-high speed until all ingredients are well combined. The batter will be sticky and soft (not like normal bread dough).
Grease an 8.5 x 4.5" loaf pan and gently pour dough into the pan without deflating it. Cover with plastic wrap and place in warm spot to rise for 90-120 minutes.
Preheat oven to 350º F and bake for 38-40 minutes until the top is slightly browned and the dough is cooked through. Place bread on a wire rack to cool completely.
Use a serrated bread knife to cut bread into slices. The bread tastes fantastic toasted and lasts for several days when wrapped in plastic wrap.
I used a standard loaf pan to bake this bread, but if you want a higher rise and taller slices, use a bread loaf pan instead, like this one.The bread tastes best right out of the oven. Reheat leftover bread in your microwave for a few seconds or in your toaster oven to get that soft, doughy texture you desire more.This recipe was inspired by the Gluten-Free Bread blogger.