This gluten free recipe is called Champion Sandwich Bread. The following is cited from the October/November 2009 Edition of the magazine:
Champion Sandwich Bread
Makes 2 Loaves
Light in texture, this is the perfect everyday bread for breakfast and sandwiches. This recipe takes only a few minutes to put together in a stand mixer. For maximum yeast rise, have all ingredients at room temperature.
4 cups Brown Rice Flour Blend
1 table spoon xantham gum
1 tablespoon gluten-free egg replacer
2 teaspoon salt
1/2 cup powdered milk or nondairy milk powder substitute
1 package (2 1/4 teaspoons) active dry yeast
3 large eggs
1/4 cup butter, margarine or Spectrum organic shortening
2 teasspoons cider vinegar
1/3 cup honey or agave nectar
2 cups warm water (110 to 115 degrees)
Brown Rice Flour Blend:
Makes 4 cups
1 1/3 cups brown rice flour, preferably super-fine grind
1 1/3 cups tapioca fllour/starch
1 1/3 cups cornstarch
1 tablespoon potato flour (not potato starch)
Blend ingredients together. Store in an airtight container in the refrigerator. Allow flour blend to warm to room temperature before using
- Grease and flour two 8-inch bread pans
- Mix dry ingredients together in a medium size bowl. Set aside.
- Place eggs, butter, vinegar and honey in the mixing bowl of a stand mixer. With the paddle attachment, mix ingredients together for about 30 seconds. The butter will be chunky.
- Add half the dry ingredients to the wet mixture. Mix just until blended. Add remaining dry ingredients and mix for approximately 30 seconds, until blended.
- With the mixer on low speed, slowly add warm water until well absorbed. Turn the mixer to medium-high speed and beat for 4 minutes. Bread dough shoudl resemble cake batter
- Spoon the dough into prepared pans. Set aside in a warm place to rise, about 50 to 60 minutes. While dough rises, preheat oven to 375 degrees.
- Place pans in preheated oven on middle rack and bake for 50 to 60 minutes or until bread's internal temperature reaches 200 degrees with an instant-read thermometer
- Let bread cool in pans for 10 minutes. Then remove loaves from pans and place on rack to cool.
Tip: If you are not eating the whole loaf right away it is okay to freeze the loaf for later use. However we have found it easier to pre-slice the bread before freezing so you can easily take a slice at a time from the freezer.
Let us know how this recipe turned out for you!