Erin McKenna's Sandwich Bread
This is THE best sandwich bread that I have made from scratch! Erin McKenna is some kind of magician when it comes to gluten free and vegan breads! I promise you that your bread basket will be empty within seconds as every single bread lover whether they have celiac or not will want to try this!
This recipe is from Erin McKenna's Bread & Butter book, which you will see a lot of recipes from because they are that good! I will be putting my own spin on quite a few of her recipes as well.
Note: this recipes makes one 7 by 4 by 3-inch loaf!
Cookware and Utensils You Will Need:
A 7 by 4 by 3-inch loaf pan
A dishtowel to cover the bread while rising (so patience may be needed as well)
A small mixing bowl
A large mixing bowl
Measurement utensils ( 1TBSP, 1/2 TBSP, 1 TSP, 1/2 TSP, 1/4 TSP, 1C, 3/4 C, 1/2C, and 1/4 C)
A stirring spoon
A whisk
A rubber spatula for stirring
A toothpick
A bread slicing knife or whatever you want to use to get yourself a slice to try once it's cooled
An appetite because you are going to want to try this as soon as you can!
Ingredients:
2 TSP melted unscented coconut oil, plus more for the pan (I used Carrington Farms Unflavored Organic Liquid Coconut Cooking Oil).
2 1/4 C (508 grams**) warm water (about 100 degree Fahrenheit)
2 1/2 TBSP (55 grams**) agave nectar (I used Wholesome's Organic Blue Agave Nectar)
2 1/4 TSP active dry yeast
1 C (192 grams**) potato starch (I used Bob's Red Mill brand)
1 C (100 grams**) gluten-free oat flour (I used Bob's Red Mill brand)
3/4 C (90 grams**) millet flour (I used Arrowhead Mills brand)
1/2 C (60 grams**) arrowroot (I used Bob's Red Mill brand)
1 TSP baking powder
1 1/2 TSP xanthan gum
1 1/2 TSP salt
Note: when measuring out the ingredients that show the amount in grams, please use! Erin talks about how this can impact your final result
Directions:
Lightly grease 7 by 4 by 3-inch loaf pan with the coconut oil
In small bowl, combine the coconut oil, warm water, agave nectar, and yeast! STIR ONCE and set aside until it bubbles (takes about 10 minutes).
In a large mixing bowl, whisk together the potato starch, flours (gluten free oat and millet flours), arrowroot, baking power, xanthan gum, and salt!
Add the yeast mixture to the contents of the large mixing bowl and using a rubber spatula, stir until it is the consistency of cake batter (takes a few good stirs - use those arms muscles). Add more warm water one splash at a time if the batter is too thick.
Pour the batter into the prepared loaf pan, cover with a dishtowel, and let rise for 1 hour!
Preheat oven to 400 degrees Fahrenheit
Bake the bread for 20 minutes. Make sure to rotate the pan 180 degrees (I did this at 10 minutes left) and bake until the crust is golden and a toothpick is inserted in the center comes out clean**.
I know you are going to want to dive into this delicious loaf of bread that has made your home smell SO GOOD, but you need to wait for the bread to cool in the pan, which takes about 1 hour! After it is cooled down then you can not only slice, but enjoy!
