November 24, 2023
Gluten Free Honey White Bread
Prep time:
10 min
Cook time:
1 hour
Total time:
2 hours or overnight rest
Gluten Free Honey White Bread
Prepare for a slice of gluten-free goodness that’s a breeze for the whole family with our Gluten-Free Honey White Sandwich Bread, made effortlessly with Hand + Heart Gluten Free Bread/Pizza Mix. This bread is a game-changer, making you forget you’re missing the wheat and can be made egg free.
Imagine sinking your teeth into a fluffy, cloud-like slice that’s so soft, it practically hugs your taste buds. The secret? A touch of honey that adds just the right hint of sweetness, perfectly complemented by the ease of using Hand + Heart Gluten Free Bread/Pizza Mix. This mix takes the hassle out of gluten-free baking, ensuring your bread is not just gluten-free but also a taste sensation that’s as close to traditional wheat bread as you can get.
Whether you’re crafting the perfect sandwich or just indulging in a slice with a pat of butter, our Gluten-Free Honey White Sandwich Bread with Hand + Heart Gluten Free Bread/Pizza Mix is here to redefine your gluten-free bread expectations. Say goodbye to cardboard textures and hello to the joy of soft, tender, and utterly delightful slices that will have you reaching for more. Get ready to fall in love with gluten-free bread all over again!
Gluten Free Honey White Bread
Prep time:
10 min
Cook time:
1 hour
Total time:
2 hours or overnight rest
Yield:
1 - 9x5 inch loaf
Author:
made by hand, from the heart
Ingredients
To make the dough:
- 1 Package of Hand + Heart Gluten Free Bread & Pizza Mix
- 1 1/2 cups (355g) warm water (about 110ºF)
- 2 (40g) tablespoons honey
- 1/4 cup (40g) vegetable oil
- 2 teaspoon apple cider vinegar
- 3 (90g) egg white, beaten (see below for eggfree)
- Yeast packets (included in mix)
For egg free bread:
- omit the eggs and increase water by 1/4 cup or 60g (1 3/4 or 415g total water). Complete recipe here.
Instructions
- Spray vegetable oil on the bottom and sides of a 9×5 inch aluminum loaf pan. This makes a tall loaf, for smaller loaf, divide the dough in half and bake into 2 loaf pans.
- In a bowl of a stand mixer fitted with a paddle, add the entire package of Hand + Heart Gluten Free Bread & Pizza Mix and yeast packets. Whisk to combine.
- Add warm water, honey, oil, apple cider vinegar, and eggs 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.
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