The key component to to making my Gluten-Free Sandwich Bread is my World’s Best Gluten-Free Bread Dough recipe. You’ll need to make up a batch of it first then come back for this 2nd step.
Once you have a batch of my World’s Best Gluten-Free Bread Dough rested/risen, you can use some of the dough (roughly 1/2 a batch) to make a Square Loaf of Gluten-Free Sandwich Bread using a 9 x 4 x 4 Pullman Bread Pan.
If you’ve never seen a pullman bread pan, it’s rectangular loaf pan with a sliding lid. It makes a loaf of bread that can be sliced in to perfect square slices. When you bake a loaf of bread fully enclosed in a pan, it bakes evenly the entire way around the loaf.
My suggestion to make portioning the dough easier is to scoop it out of your canister/container using a well greased measuring cup. The cup measurement is approximate, you’ll want your greased, 9 x 4 x 4 Pullman Bread Pan to be roughly 1/2 way full, then gently smooth out the top of the dough. Cover the pan of dough with plastic wrap and allow to rise until it is 1 inch from the top of the pan.
If your World’s Best Gluten-Free Bread Dough is fresh you’ll want to preheat your oven immediately to 375 degrees. If your World’s Best Gluten-Free Bread Dough has been refrigerated, allow your dough to rest/rise at room temperature for up to 90 minutes and then when your dough has risen to roughly 3/4 of the way full preheat your oven. With fresh dough, it typically rises to fill the pan in the amount of time that it takes for my oven to preheat.
Once your dough has risen and is roughly 1 inch from the top of the pan, remove the plastic wrap and slide on the lid (grease the interior of the lid). Bake for 40-50 minutes at 375, leaving the lid on the entire time. The bread will be golden brown on the outside.
This bread is simply amazing and the closest to traditional, gluten-containing, white bread that I’ve even eaten! Not only is it delicious plain, but it makes perfect toast!
And it’s equally amazing for sandwiches, of course… I used it to make my Mushroom Swiss Grilled Cheese, you couldn’t tell it was gluten-free!
My mouth is watering and I think I better go and make another sandwich!
- Preheat oven to 375 and grease the interior of your pullman bread pan and lid using coconut oil.
- Fill your pullman bread pan 1/2 way full with bread dough, roughly 6 scoops with a greased 1 cup measuring cup. Cover with plastic wrap.
- Allow dough to rise until roughly 1 inch from the top of the pan.
- Remove the plastic wrap and slide on the lid. Bake for 45 minutes at 375.
- Remove from the oven, carefully slide off the lid and transfer bread loaf to a cooling rack.