Weekly baking channel updates from the Mor Kitchen.
We wake up early one day each week to make bread, donuts, muffins and other sweet treats. It’s tradition to monitor to see if it’s a “good rise” day; it get us all off on the right foot.
This week we made a single-loaf recipe of our favorite sandwich bread. Just coming back from vacation, we are baking at noon and we kept it simple with only a gluten-free recipe in today’s baking hour. It can get tricky tracking and following both recipes simultaneously without cross-contamination.
Bread was made with Anthony’s Goods rapid rise instant yeast, among mostly the same brand flours.
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Gluten-free sandwich bread
The light and airy texture of this bread is as close to a traditional loaf as we have ever tried. Use our favorite gluten-free bread in sandwiches or toast for breakfast.
Warm oven for proofing. Whisk together all dry ingredients in stand mixer bowl.
Attach paddle. Warm milk and add vinegar. Pour in bowl, add molasses, butter and eggs.
Start mixer on low to combine. Increase speed and mix for 5 minutes. Prepare Pullman pan with parchment paper.
Transfer dough (resembles wet cookie dough) to pan, smooth top with back of wet spoon.
Proof for up to 1.5 hours, or until dough crowns to height of pan.
Bake at 375 degrees on lowest oven rack for 40 minutes. Remove from pan and bake an addition 10 minutes on oven rack.
Remove and cool on wire rack. Slice and serve or store in plastic bag. Freeze up to one month.
Ingredients
Directions
Warm oven for proofing. Whisk together all dry ingredients in stand mixer bowl.
Attach paddle. Warm milk and add vinegar. Pour in bowl, add molasses, butter and eggs.
Start mixer on low to combine. Increase speed and mix for 5 minutes. Prepare Pullman pan with parchment paper.
Transfer dough (resembles wet cookie dough) to pan, smooth top with back of wet spoon.
Proof for up to 1.5 hours, or until dough crowns to height of pan.
Bake at 375 degrees on lowest oven rack for 40 minutes. Remove from pan and bake an addition 10 minutes on oven rack.
Remove and cool on wire rack. Slice and serve or store in plastic bag. Freeze up to one month.
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