Sandwich Bread

I really like the flavor of this bread for sandwiches but I did have difficulty with getting it to rise and be of normal bread size.  This is something I need to work out.  Does anyone have any suggestions for this??
 
 
  • 1 cup warm almond milk (about 110ºF)
  • 1/4 cup honey
  • 2 1/4 teaspoons active dry yeast
  • 2 1/2 cups Gluten-Free Flour Blend
  • 1/4 cup avocado
  • 2 eggs

 

Combine milk, honey and yeast in small bowl; set aside 10 minutes.

Combine flour blend  in large stand mixer bowl; beat with stand mixer on low speed, gradually adding yeast mixture until well combined. Add avocado and eggs; beat, scraping bowl occasionally, until well mixed. Increase speed to high; beat until batter is very smooth (about 3 minutes).

Cover, let rise in warm place 1 hour.

Grease 8×4-inch loaf pan. Stir dough; pour into pan, leveling top. Loosely cover with greased plastic food wrap; let rise until just above top edge of pan (20 to 30 minutes).

Meanwhile, heat oven to 350°F. Bake for 42 to 50 minutes or until top is golden brown. Remove bread from pan; cool completely on wire rack.

2 thoughts on “Sandwich Bread

  1. Try adding some club soda, carbonated water or even some GF beer. Most GF flour is actually pretty high in protein, protein absorbs liquids more quickly, which means denser loafs. The Carbonation helps promote volume by not allowing the flour to absorb the liquid as quickly.

    Since this recipe doesn’t normally use water, you can try doing something like 3/4 almond milk, 1/4 Carbonated beverage, and then work from there to find the right ratio.

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