November 20, 2023
Gluten Free Honey White Bread (Eggfree)
Prep time:
10 min
Cook time:
1 hr
Total time:
70 min
Gluten Free Honey White Bread (Eggfree)
Get ready for a gluten-free sensation with our Egg Free Gluten Free Soft and Tender Honey White Bread! This bread is a game-changer, bringing you the perfect combination of softness, tenderness, and a touch of honey sweetness without a single egg or dairy in sight all with the help of our Hand + Heart Gluten Free Bread & Pizza Mix.
Imagine sinking your teeth into a cloud-like slice that’s so soft and tender, you’ll forget it’s gluten-free. The secret? A sprinkle of honey that adds just the right hint of sweetness, creating a flavor profile that’s simply irresistible. The absence of eggs doesn’t compromise on the pillowy texture, making this bread a delightful treat for everyone, regardless of dietary preferences.
Whether you’re crafting a sandwich, making French toast, or just enjoying a warm slice with butter, our Egg-Free Gluten-Free Soft and Tender Honey White Bread is here to redefine your gluten-free bread expectations. Say goodbye to dry and crumbly, and hello to the joy of savoring soft, egg-free perfection in every delightful bite.
Gluten Free Honey White Bread (Eggfree)
Prep time:
10 min
Cook time:
1 hr
Total time:
70 min
Yield:
1 loaf
Author:
made by hand, from the heart
Ingredients
- 1 Package of Hand + Heart Gluten Free Bread & Pizza Mix
- 1 3/4 cups (415g) warm water (about 110ºF)
- 2 (40g) tablespoons honey
- 1/4 cup (40g) vegetable oil
- 2 teaspoon apple cider vinegar
- Yeast packets (included in mix)
Instructions
- Spray vegetable oil on the bottom and sides of a 9×5 inch aluminum loaf pan.
- In a bowl of a stand mixer fitted with a paddle, add the entire package of Hand + Heart Gluten Free Bread & Pizza Mix and included yeast packets. Whisk to combine.
- Add warm water, honey, oil and apple cider vinegar into the bowl. Beat on low for a few seconds until liquid is absorbed with the flour. Scrape sides and bottom of mixing bowl and beat on medium-high for 5 minutes. The dough will be wet, smooth and sticky.
- Add dough into the prepared loaf pan. Using a rubber spatula, spread the dough evenly into the pan and smooth the top. You can also use a plastic wrap placed on top of the dough to spread dough evenly into the pan. Cover the loaf pan with a plastic wrap and place the dough directly into the refrigerator to proof for 4 hours or overnight. For same day baking: Cover the pan with plastic wrap and let rise on a warm counter until the dough reaches the top of the pan. Do not let proof over the top to prevent over proofing or it will spill when baking.
- Preheat the oven to 350ºF. Remove the bread dough from the refrigerator and let rest on the counter while the oven is preheating, about 30 – 45 minutes.
- Bake the bread for 45 – 55 minutes until golden brown and wooden stick inserted into the center of bread comes out clean and with an internal temperature of 210ºF.
- Let rest in the pan for 10 minutes before removing the bread from the pan and onto the wire rack. Brush the top of the bread with melted butter (dairy free is fine) if you want a soft crust.
- Let the bread cool for at least 1 hour before slicing. Store in an airtight zip bag to keep the bread soft and transfer any leftover bread after 5 days in the refrigerator.
