Yummy Sandwich Bread

There’s nothing better than the aroma of a freshly baked loaf of bread. This is an easy gluten free, dairy free and egg free version of everyday sandwich bread.

NO: gluten, dairy, egg, soy, nuts, fish , shellfish

Sandwich Bread

Ingredients: Dry
2 1/3 C  Bob’s GLUTEN FREE All Purpose Flour mix (or your own mix)
1/3 C  Coconut Flour
1/4 C   Organic Sugar
1 T  Xanthan gum
1 t   Salt
3 t   Baking powder
2 T   Rice protein powder
2 packages Active dry yeast

Ingredients: Wet
1/2 C + 1 T Organic unsweetened applesauce
2/3 C  Water
1 C  Coconut water (or rice milk or nut milk)
1 t  Apple cider vinegar
1/4 C  Coconut oil
4 1/2 t  EnerG egg replacement product
6 T  Warm water

Directions:
1. Lightly grease a loaf pan with oil. Line the greased pan with enough parchment paper to hang over the long sides of the pan by about 4 inches on each side. This will enable you to lift the loaf out easily after it is baked.
2. Using a hand mixer, blend all dry ingredients in a large mixing bowl.
3. Have all wet ingredients at room temperature.
4. In a separate medium size mixing bowl, combine all wet ingredients except EnerG and 6 T warm water. Beat for 2 – 3 minutes to blend thoroughly.
5. Set the bowl with wet ingredients into a larger bowl that has been 3/4 filled with boiling water. Be careful water doesn’t rise too high or go into the ingredients. Warm the wet ingredients to 100° (use a thermometer). Remove from water bath.
6. Combine EnerG and 6 T water in a small bowl; beat with fork until totally blended and no lumps remain. Add to wet ingredients and mix well.
7. Pour wet ingredients into dry ingredients. Beat for 5 minutes at medium high speed. Scrape down sides of bowl as necessary.
8. Pour batter into the prepared loaf pan. Coat the back of a large spoon with a scant amount of oil and smooth top of batter.
9. Place pan into oven that has been pre-heated to the “warm” setting of your oven. If you don’t have that setting, heat to 200°, then turn oven off after 5 minutes.
10. Let rise (above top of loaf pan) in warm oven for 45 – 50 minutes; don’t open oven during the rising.
11. Turn oven temperature up to 375°. Loosely cover the loaf with foil to prevent over browning on top. Bake for 45 – 50 minutes.
12. Remove pan from oven; cool for 5 minutes, then remove bread using the parchment paper to lift it out of the pan. Cool on wire rack.

Notes:

1. To make this recipe WITH eggs, add 2 beaten eggs to liquid ingredients; omit the applesauce, 2/3 C water, EnerG, 6T warm water