Sandwich Bread filled with Herbs
Sandwich Bread Filled with Herbs yields a tender, tasty, and high rising loaf. Perfect for a classic ham and cheese or BLT club. Spreading with herbed butter will enhance the taste.
Ingredients: ( 1 loaf )
- 3 cups King Arthur Gluten-Free All-Purpose Flour
- 3 tablespoon sugar
- 2 teaspoon yeast
- 1 1/4 teaspoon salt
- 1 1/4 xantham gum
- 4 tablespoons soft butter
- 1 cup warm milk
- 3 large eggs
- 2 tablespoon chopped fresh thyme
- 3 tablespoon chopped fresh basil
Place flour, sugar, year, salt, and xantham gum into a bowl. Mix until well combined. Using an electric mixer, drizzle in the milk, beating all the time. Furthermore, do not panic when realizing it is crumby at first as it will all come together once all the milk is added. Beat in the eggs one at a time, ensuring it is thoroughly mixed each time is added. Additionally, scraping the sides and bottom of the bowl will help the batter be well combined. Add in the herbs and beat at high speed for 3 minutes until it becomes smooth. You should end up with a thick batter.
Cover the bowl and let it rise for at least an hour. Scrape the sides and bottom, gently deflating the batter in the process. Grease your choice of a loaf pan ( 8 1/2” recommended). Scoop the dough into the pan. Also, press it to level, using a spatula or your wet fingers. Cover with a greased plastic wrap, set in a warm place to rise until it is above the rim. It should take about 45-60 minutes. Towards the end of the rising time, preheat the oven to 176-180 degrees Celsius.
Bake the bread for 38- 45 minutes, until golden brown. Remove the bread from the oven, turn it out of the pan and cool on a rack. For the best texture, reheat or toast after the first day. Also, you can enjoy the sandwich bread filled with herbs with delicious cheese or just as is!
Tip: Dairy-Free: substitute margarine for the butter, soy milk, almond milk, or rice milk for the milk