Finally, Really Good Sandwich Bread: Our Favorite Gluten Free Bread Recipe

Gluten free bread is a staple of our diet.

When John first started a gluten free diet we searched through grocery store after grocery store hunting the elusive frozen rice bread that our internet searches indicated should be there.

We finally found some and, upon trying it, promptly spit it out. It was horrible!

John kept eating it though, because what else is one to do when you don’t know how to cook and your girlfriend is away at grad school.

By the time we married the following year, we had a bread machine and Bob’s Red Mill Gluten Free Bread Mix. Thus started the four year saga of baking gluten free bread that was either dense, wet, full of air holes, or incredibly misshapen.

At last count we’ve been through three different recipes plus innumerable variations of each when I just couldn’t keep my hands off the recipe (which would be at least 95% of the time). But do not be disheartened – Finally, after four years, I have worked out a recipe that consistently turns out really good sandwich bread.

One of the reasons that I really like this bread recipe is that the flours in it are relatively inexpensive. And, at least in Birmingham, they are widely available. I can get all of the different flours at our local Wal-mart.

The bread is also very easy to make, especially once you have the recipe memorized from making it frequently. I even do shortcuts now and often  mix everything up in one bowl. However, if you’re trying this recipe for the first time, I do recommend that you follow the recipe as closely as possible.

Finally! Really Good Gluten Free Sandwich Bread

1 Tbsp. bread machine yeast
1 Tbsp. sugar
12 oz. water (1.5 c) (105 degrees or a little less than hot)

11 oz. (approx 2.5 c) GFCS’gluten free flour mix
2 tsp. xanthan gum
1 tsp. salt

3 eggs (or 9 Tbsp. water and 3 Tbsp. ground flax seed)
1 ½ Tbsp. oil
1 tsp. cider vinegar

Instructions

1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form if the yeast is happy.

2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well.

3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.

4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes.

Bread Machine Directions:

Scoop your dough into the bread machine and smooth the top of the dough. I bake my bread using an 80 minute setting that allows for 20 minutes of kneading, 18 minutes of rise, and 42 minutes of baking. However, since I don’t use the paddle in by bread machine, I’m effectively doing a 38 minute rise and a 42 minute bake. (The advantage of not using the paddle is that you don’t end up with a hole in the bottom of your bread.)

Conventional Oven Directions:

Scoop the dough into a greased loaf pan. Allow the dough to rise in a warm area until is is about 1 inch from the top of the pan. Then bake at 375 degrees for 50 – 60 minutes.

Other Notes:

  • If you are allergic to corn I’ve developed a corn free version of this recipe that uses tapioca starch, almond flour, and guar gum. The recipe is currently available as part of the Gluten Free Bread 101 class
  • If you’re looking for a gluten free milk bread recipe, you can make this bread using milk instead of water. In fact, I originally developed it with milk and then switched it to water to cut down on the cost and to make it casein free. If you are on a dairy-free diet, then you may use a plain gluten free non-dairy milk..
  • If you are allergic to eggs, use the flax substitute listed in the recipe, or follow the instructions on your favorite egg replacement powder. When I use the flax eggs, the bread is usually slightly wetter than otherwise.


Comments

  1. Jo Ann Reed, Andrews, IN says:

    Brian,

    We are just getting into this gluten free stuff ourselves, but I read where Cuisinart Bread Machines can make gluten free bread. So I don’t know if that means it takes a certain type of bread maker or they are just using that to get us to buy their product. It may make a difference.

  2. Some suggestions to all the questions above:
    1. let the bread cool in the bread machine rather than removing it right away; i’ve never had to bake mine in the oven after taking it out of the bread machine
    2. xanthan gum can be found at health food stores or online at sites like celiac.com or glutenfreemall.com; Bob’s is a good brand
    3. yes, i made the same recipe using my oven

    Something I learned recently: when the bread is done baking in your oven, don’t remove it right away. The dramatic change in temperature can cause the bread to shrink down right before your eyes! Instead, I open the oven door part way and leave the bread in there to cool.

    Keep in mind, much of this is trial and error and many things affect baking with and without gluten. Temperature, humidity, age of the flour, etc. can all influence your end result. I’ve talked to pastry and bread chefs who bake with “standard” ingredients, and they have failures just like we do!

  3. THE best G\F bread to date. I’ve tried store bought g/f bread but was horribly disappointed with the texture & taste. This bread is moist, doesn’t crumble & tastes wonderful! It was so simple to make & the directions were clear and easy to follow! Keep the recipes coming please! Thank you so much for perfecting this recipe, it’s appreciated.

  4. This bread is fantastic! My 5 year old son and I have been put on a GF/DF diet and it was so hard to pack lunches he would eat. He loves PB &J, and bread in general. Even though we are at 6,000 feet altitude, it comes out every time in the oven (don’t have a breadmachine). It does fall a bit, perhaps I’ll try leaving it in there before pulling it out. Even with falling, it is such a great bread that it is devoured quickly. We’ve been averaging a loaf a day in our family of four. Thanks so much for this entire site, your recipes are better than anything I’ve found at the stores.

  5. Thank you so much for this site! I am awaiting test results and have decided that going gluten free can’t hurt. I had gotten some of the Bob’s gf flour, read through all these posts and tried this recipe. I used a med. pyrex mixing bowl,set it to rise in my crockpot set on warm w/ a wet towel on the bottom, then baked it in the bowl for about an hour & a half. It came out pretty good – a little dense, but I know the flour changes the consistency from what I’m used to. The bowl shape makes round slices but they are still about the same size as regular sandwich bread.
    Now for a question: I did goof on the amt. of sugar (I misread & used more) but my batter came out more like the consistency of cake mix than bread dough (which was why I baked it in the bowl). I wound up adding extra flour to try to thicken it a bit. Is it supposed to be so “watery” or did I do something wrong?
    PS – the peanut butter chocolate chip flourless cookies are also fabulous!

  6. Two thoughts: yes, gluten free bread dough is much wetter than regular bread dough. Not to the point of being watery, but if you want a shaped loaf you have to use some sort of form. The flours in the bread mix definitely make a difference. The bean flour in my recipe helps add protein which makes the end products more like regular bread which uses a high protein wheat flour. The cornstarch and masa harina mimic the “water-soaking up” characteristics of wheat flour. So, if you used a different mix of flours in this recipe, then it could very well turn out differently than it does for me.

    By the way, great idea on baking it in the bowl. That has definite possibilities!

  7. I use three eggs in the recipe (with a lighter mix of flour) which gives it the protein and makes the bread light and fluffy.

  8. i have a gluten free bakery in south africa and make stunning breads, cakes, eclairs, custard slices etc. you may look at our website to see our range.

    advice for newcomers to the gluten free life style.

    gluten free baking has absolutely nothing to do with “normal wheat” baking. if you remember that our products are mostly batter especially the breads then you wont go wrong. we use ovens not bread machines and very seldom have any failures other than when we have lots of rain to remember to allow for the moisture and put less liquid in the breads. hope this helps

  9. Can you make this without a bread machine? How would you do it?

  10. I’m looking forward to trying this recipe and the tips are very helpful.
    One question though: I don’t have a bread machine, so at what temp and for how long should I bake the bread?
    Thanks

  11. I made this bread using Bob’s All Purpose Baking Flour (GLUTEN FREE) since I can’t have corn ingredients like in your mix. I also used BOB’s ground flax meal for the egg, since I can’t eat eggs. Proofed on the back of the stove for about 40 minutes, while the oven preheated below, so it was cozy. Then baked at 350 for 40 min in a glass pan, and it’s HEAVENLY! Only mixed with a wooden spoon, but the loaf is soft, tender, and just right. Toasted very well. Even thin slices hold together nicely. Second day it’s still wonderful. Best gluten free bread I’ve tried, homemade or store bought. I’m a convert! Thank you soooo much!

  12. Schuble Cook says:

    I make your bread without using the bread machine. I made my own 4 1/2 in x 6 1/2 in by 4 1/2 in high Alm. pan
    and make the bread just to your recipe. Let it rise in the oven on warm for 40 min and then preheat oven to 350 and bake for 50 min. It is just great. Also use it to make english muffins and hamburger buns. Makes 10 english muffins or 6 hamburger buns. Made the rings from alm 4 in dia and 1 in high. Bake on a cookie sheet. I have 2 bread machines but this makes the right size slices.

  13. Question about Coconut Flour/Oil and Yeast Alternative

    I was wondering why coconut products are used in some recipes and what could be substituted.

    Does anyone have a good yeast-free bread recipe that rises at least a little? (egg and soy free)

    What is the best type/size of baking pan when baking in the oven?

  14. I tried the recipe using the tips from various posts: ie. using 3 eggs instead of 2 and using 2 tbsp of oil instead of one. I also added toasted millet, quinoa and flax seeds for extra protein and fiber. Baked for 60 minutes at 375 with a loose foil cover to keep it from over-browning. Came out near perfect. Next time I’ll use a slightly larger bread pan as it spilled over a bit when it was rising. Otherwise it was very tasty and my husband and friends liked it a lot. Definitely passed the ‘sandwich test’.

  15. Hi Susan

    Re.coconut flour, it helps absorb extra moisture in baked goods and is also highly nutritious. Coconut oil is great for cooking because it has a very high burning point (i.e., it doesn’t burn easily as do some other cooking oils). In general, coconut is one of my favorite ingredients. Even though it is a saturated fat, it actually helps to lower the “bad” cholesterol.

    I looked around and found this GF, egg free, soy free AND yeast free recipe on celiacchicks.com for you. The note with the recipe stated: “I was sooo happy with how high this loaf rose, considering it is yeast-free. It just so happens to also be corn-free, dairy-free and vegan. You could make this nut-free by substituting your favorite flour for the almond flour. AND…you don’t need a bread machine to make it!”

    Let me know how it turns out…I’m curious!

    Dry ingredients:
    1 1/2 cups potato starch flour
    1 cup sorghum flour
    1/2 cup rice bran
    1/2 cup almond flour
    1/2 cup tapioca starch
    1 teaspoon salt (My friend Christine suggested more salt – you decide.)
    2 tablespoons baking powder (I use this gluten-free/corn-free brand.
    1 1/4 teaspoons baking soda
    2 teaspoons guar gum (If you can tolerate xanthan gum, Carol Fenster has concluded the perfect combination is equal parts of xanthan and guar gum.)

    Wet ingredients:
    2 cups water
    3 tablespoons olive oil
    1 1/2 tablespoons blackstrap molasses
    2 tablespoons apple cider vinegar
    Extra water as needed

    Toppings:
    Sesame Seeds

    Directions:
    - Preheat oven to 400 degrees
    - Stir flours, starch, salt, gum, baking soda, and baking powder until well combined.
    - Whisk together oil, 2 cups water, molasses, and apple cidar vinegar in a small bowl.
    - Add wet ingredients to dry and stir together just until thoroughly mixed, not too much.
    - Pour mix into oiled bread pan. Sprinkle top of loaf with seeds, and lightly spray with oil.
    - Cover bread pan with foil, and bake in preheated oven for 60 minutes. Remove foil, and bake another 10 minutes, or until top is brown. Test loaf with a skewer or knife to make sure it’s done.
    - Cool in pan briefly, before turning out onto a wire rack to cool. For best results, store in the refrigerator and slice off pieces as you need it. After two days I like to slice up the bread, slip it into plastic freezer bag, and store in the freezer to use as needed.

  16. Thank you for the recipe Bonnie.

    I would need to substitute something for the sorghum because it’s related to corn and seems to make me achy also.

    I would also sub. agave for molasses since I don’t tolerate sugars well either.

    Oh bother… as Pooh would say!

  17. Try tapioca flour.

  18. You can also use bean flours, amaranth flour, millet flour, rice flour, etc….. here’s a good flour blend that you can make ahead of time and use as needed
    1 ½ C Amaranth or Brown rice flour
    1 C Garbanzo or Garfava bean flour
    1 C Buckwheat flour
    ½ C Tapioca starch
    ½ C Potato starch

  19. Thank you for a wonderful recipe!

    I do not have celiac disease but am interested in nutrition and finding an alternative and more affordable way to maximize protein in my diet as well as minimizing “white” carbs. The gluten free breads at the local health food stores were eating me out of house and home! Also, they were dense, super duper dry and skimpy in size.

    I have now baked this bread recipe 4 times and each time it has come out perfect and as the title of this article states: really good sandwhich bread (moist, a little fluffy and not too dense).

    I used my Breadman breadmaker machine and the only change i made is to add all liquids in the pot first and the yeast on top of the dry liquids, as my bread machine recipe calls for.

    The results have always been consistent and delicious. and as a tip…i don’t have $150 to go out and buy a Breadman bread machine, either. I scored one used for $35 on craigslist.com in my area and bought one right away!

  20. We are also dairy free and corn free. Our mix of flour is 3 parts white rice flour from the Vietnamese store and 1 part millet flour from the health food store. We use Willow Run butter or safflower oil or a blend of both for oils. And then Rice Dream for milk. I’ll try this recipe today then let you know how it worked out. We have an ancient oven so that might be a problem. Thanks for sharing this recipe, it has given me hope.

  21. I’m using an older bread machine which allows me to set it for dough only, after it finishes kneading the second time I simply turn it off and let it rise for an hour. I then set the machine to bake only for a medium brown crust. I have much better results with rising, baking all the way through & get very little shrinkage. I like the suggestion of letting it cool completely before removing it from the machine. So I’ll give it a try on my next loaf.

  22. I made this a couple of days ago. It had raised to the top of the bread pan and then I put it in the oven where it fell. When it had finished baking and was on the cooling rack it sort of caved in towards the middle. It tasted good and the texture seemed right, but why all the drama?

  23. Does anyone know where I can purchase gluten free soy flour? I e-mailed Bob’s Red Mill and they stated, “Our Soy Flour is not part of our Gluten Free Facility, so there is a possibility of cross-contact with wheat and other allergens.”
    Thanks in advance for your help.

  24. This is the 1st and last bread recipe that I need. I mixed all the ings. together (including an extra egg, 1/2 Tbl. oil, and 1 tsp. vinegar) for 5 mins. -very important step. Then I put it in a greased pan and into the oven at 170 to rise for 20 mins. then turned up the heat to 375 for 60 mins. Internal temp. 205-210. For one batch I sauteed a lot of onions and made an onion bread.

  25. JoAnn,

    Just to be clear, do you use an extra egg plus extra oil and vinegar, too?
    FYI, I use a similar procedure with the rising/baking. I use the “warm” setting on my oven which is about 200 degrees, then turn it up to bake.

  26. I have 2 bread machines a Sunbeam ($3.99) and a Zojirushi ($7.99) at Goodwill. I had one i got for $6.99 at Goodwill but gave it to a friend. They usually have them. Make sure the paddle is in the pan and usually you can get an instruction book on line to print off. My 3 all had the books.

  27. Wolfgang Pucks Bread Machine has a Gluten Free Cycle in the machine just for your info… And here in Northeast Texas we have a “Gluten Free of Northeast Texas” meeting the first Tuesday of every Month. I have learned so much we bring a recipe we have made of anything we want and we all sample we bring the recipe to you to see if your allergic to anything in the recipe….

  28. I tried this recipe but I added rosemary to the flour mix and it came out delicious. One more way to add flavor to already really good sandwich bread. =)

  29. Ok, I’ve tried this recipe several times now. My son has wheat and egg allergies, so this has been a life changing find. We can have sandwich bread in our house again after more than a year of going without! Thank you for this recipe…awesome! Better than the whole wheat bread I used to buy in the store, and a close second at least to my all time childhood favorite, white Merita bread! I have made it with the rice flour/potato starch/corn starch mix that someone suggested…very good, but I like the combo of rice flour, corn starch, soy flour and potato starch (could not find masa harina) the best. It has wonderful texture, exactly like regular bread. Exactly. What I don’t understand is why commercially prepared GF breads haven’t discovered this combo…it’s really great! Of note, I made with flaxseed meal instead of egg, and also used the oven method. AWESOME!

  30. @ Annette – Arrowhead Mills makes gluten free soy flour.

  31. What a great website!

    On Christmas day, when I made regular bread for all of us gluten eaters, I made a loaf of your bread for my friend. She was speechless; she just couldn’t believe that it was gluten-free. I’ve been making her a loaf a week ever since. Even we gluten eaters loved the bread.

    I am so glad that I read all of your comments. The tips were wonderful and very helpful.

    Mary Frances, your hints about leaving the bread in the oven while rising and then bake from there after it had risen was great. And your hint about letting it cool in the oven with the door open, so as not to allow the bread to go through extreme temperature changes was genius. I have not had a fallen loaf of bread yet. The loaves come out as high as the pan and look picture perfect.

    Jodi, your flour mixture is the best. It is inexpensive and easy to find. The best hint that you gave is to let the mixer beat the bread for 4-5 minutes for the best volume and you are right as rain! No small loaves for me.

    One last comment, someone mentioned a Gluten Substitute (by OrgraN) that you could use to have more elasticity in the bread. I tried this product and this is what I found:

    The directions on how to use the product are not specific. It says: “Simply add 1 part GfG (product) to 5 parts of gluten free flour…” It gives examples that put you in the ball park of what you need. I finally figured out that I needed to add between 1/3 to 1/2 Cup of product to my recipe. It also doesn’t mention that you should add a little more water to the batter. I added about 1/8 Cup (+/-) water. The dough was very thick and sticky, but it came out great. The slices had more elasticity and held together very well. I also didn’t need to mix the bread as long – maybe 3-4 minutes top.

    I can recommend this product whole heartedly and without reservation. It does a nice job and the added cost is only about $1.50 more to the bread, which is still way cheaper than commercial non-gluten bread.

    However, I can say that using your recipe with Jodi’s flour mixture and the extra beating, you really can do without the product if you would rather keep the cost of the bread down to a bare minimum.

    Thanks for all of your help.

  32. I am looking forward to trying the sandwich bread recipe, am wondering how long to bake in oven?
    Thanks for making the infomration available!

  33. Linda Oldani says:

    After 8 years any many disappointing loaves of g.f. bread, I can say that I think this ‘really good sandwich bread’ has given me some hope. As I read the comments and some said beat the batter for 3 or 4 min. the light bulb went on in my head. I did use 3 eggs and beat the batter before pouring it into regular oven pans and could tell that something was right about it. No gooey middle after baking – very, very light texture that didn’t crumble at all. How exciting. Only snag is bland flavor which can be fixed. Next I’ll try a little more salt and sugar or add garlic, basil… I found cinn. and sugar as well as prune butter the best stuff to put on so far and rubbing on garlic with some cheese melted good too. To one batch I made three 7″ loaves. One slice is about a half slice of real bread. Next time I’ll use little bigger pans and make 2. Not worried about wet inside. I think they baked 375 for 20-25min. I’ll be taking the recipe and samples to our next celiac meeting. So many sad breads out there!!! and adults and children are stuck with them – and NOT cheap!! Many thanks for all the experimenting and sharing.

  34. This bread is awesome! I’m newly diagnosed with wheat gluten allergies and have only tried a couple of bread mixes before and this a million times better. I added 4 Tbs. of powdered milk for more protein and my bread machine doesnt have an 80 minute cycle either. I used the lowest setting, which let it rise for 90 minutes, then baked it on the lowest possible setting, which was about 50 minutes and it turned out perfect! Thanks to whoever originally posted this recipe, I couldnt be more grateful!!

  35. Help! I don’t have a bread machine. What’s the oven method?

  36. I made this yesterday. And we love love love this bread. This will be my everyday recipe for now on. Thank you very much. I’ll be making this for now on. Can’t wait to try your other recipes. Thanks!

  37. Super work. You have got a recent regular reader. Please maintain the great writings and I look forward to more of your gripping updates.

  38. Just tried this recipe over the weeken and let me tell you it was great. Bakes like regular bread, texture like regular bread, freezes like regular bread must be regular bread – NOT. Like the others I have tried many recipes and none of them can compare to this one. Thank you

  39. My sister and I suffered also with the GF breads in the stores. Then one day at the Whole Foods store in Kansas City, KS my sister found a GF bread from Udi’s out of Denver Colorado. My sister froze and then sent me 2 loaves, one white and one multi grain. They arrived on my birthday and I immediately made a sandwhich, called my sister and thanked her for the best birthday gift ever! They make muffins also.

  40. This was my first attempt at making gluten free bread, and it came perfect! I used millet and buckwheat flour, which is what I usually use for pancakes, but there was a slight bitter aftertaste. I’m wondering what flour combinations others use? I don’t care for bean flours, nor do I like the gritty texture of rice flour. Any other suggestions without watering down the nutrition too much?

  41. I made this bread in a bread machine. I followed it to the letter, however, this bread came out dense, dry and crumbling (like dry corn bread). The instructions in the back of the manual for gf bread suggested dough cyle and then the bake cycle because they didn’t have an 80 minute cycle. Does anyone have an idea where I went wrong?

  42. I made this bread for my gluten-free wife and daughter yesterday. They loved it!!

  43. I love this bread too but the crust gets hard and my 7 year old doesnt like that ( I prefer it). So I just want to tell you all that I found a recipe that is similar to this bread but has a SOFT OUTSIDE and stays SOFT and doesn’t crumble. I made this other bread 6 days ago and it still is soft sitting on my counter in a zip lock bread (it’s almost gone). I am so happy with this bread because I can make my daughter a sandwich in her lunch!!!!
    here is the link http://glutenfreebay.blogspot.com/2007/02/gluten-free-bread-that-just-might-make.html
    Also there is a link in the comments, its also posted here
    http://www.recipezaar.com/217139
    I still love this bread but the other is for someone that likes a softer bread.

  44. I tried this recipe today. While I wasn’t crazy about the taste of it alone, I really liked it as a sandwich bread. This is really the first bread I have liked since I went gluten free a month ago. Spent the last 6+ years not knowing why my joints hurt so bad. Docs said I had psoriatic arthritis. Gluten free has freed me from that pain.

  45. THANK YOU!!!! I’ve never made bread before, but once my hubby got diagnosed with celiac, i knew i had to because the store bought kinds are GROSS. This bread is DELISH!!
    I used a bread machine on a basic, 3 hour setting. I mixed the egg/oil/vinegar in a bowl, poured into maker. I blended the dry ingredients, then dumped that into the maker, and finally i poured the yeast/sugar mix on top (I did mix the yeast and water together first to give it time to foam up, also, i used the quickrise rapid yeast)
    My hubby ATE IT UP!!! Thank you so, SO much for sharing!
    One question-will this bread be ok left in the pantry instead of refrigerating? I think he’ll go through about a loaf a week, but didn’t know if it would go bad if kept room temp.

  46. Hello. I was recently found to be allergic to gluten. Since I’m a bread junkie, I found this website and recipe and decided to give it a whirl. My end result was extremely strange. After 40 minutes in the oven I had to yank the bread as it had risen to about 8 inches tall!!! It was like the elephant man of bread! Due to the weight, the bread collapsed in on one side. I don’t know what went wrong? Here is EXACTLY what I did.

    1. I used Bob’s Red Mill gluten free flour.
    2. I was afraid that my water wasn’t warm enough to activate the yeast, so I microwaved the mixture of yeast, sugar, and water for about 40 seconds and then let it sit. It developed a layer of foam so I assume that it was “proofed.”
    3. I didn’t use cider vinegar, but distilled white vinegar from corn.
    4. I used 3 eggs.
    5. I mixed all ingredients with a hand mixer on high for about a minute or two.
    6. I followed a recommendation from one of the comments and used my oven to let the dough rise. The lowest temp that my oven has is 170 degrees. After 20 minutes the dough had risen to the level of the top of the pan so I turned it up to 375 and set my timer for 1 hr.

    Like I said, when I checked on my bread after 40 minutes it had risen up SUPER high and toppled over the the left. I grabbed it of the oven and after a minute I noticed that one side was caving in due to the weight and how it had toppled over. I sliced off the top and sort of managed to salvage it (sort of).

    It looks nothing like the pictures here. It’s super fluffy, VERY tall, and has as bubbly consistency. The taste is alright…maybe a bit sour and/or yeasty? What could I have done wrong???

  47. lucinda says:

    Will be trying this without xanthan gum which has msg effect, (it’s proccessing frees glutamate acid)
    Anyone trying this bread avoiding msg?

  48. Will the bread turn out ok if I use Bob’s Red Mill All Purpose Flour instead of the flour mix recommended? Also, is this right for the oven directions: Let bread rise till it reaches top of pan in warm oven and then turn oven to 375 for 60 min, then let sit in oven 10 min w/oven off. Also, how full do I fill the bread pans? Any help would be greatly appreciated.

  49. Shawna. I used Bob’s Red Mill instead of the recommended flour. I tried it AGAIN this weekend and it did not turn out well again. I don’t like the flavor, and the loaf rose really, REALLY tall in the oven (I even cut the yeast by half) and then it totally caved in.

    You do have the oven directions correct, although I would recommend checking on the rising of the bread in the warm over every 15 minutes and then checking periodically while you are baking. I had to pull mine out of the oven after 45 minutes.

    I posted earlier as well about the problems I’ve been having with this bread. If anybody has any suggestions, I would greatly appreciate it. Otherwise I’m going to bail on this recipe as it is not working for me.

  50. All I can say is thanks sooo much Mary Frances and Jodi for this recipe as well as all variations!!!

    ***Elke
    I can imagine that you are frustrated but please don’t bail on this recipe…I would actually suggest following the exact recipe (including flour mix) before trying any substitutions and then experiment from there. FYI different flours have different results, and varying flavors, also vinegars. I also noted that you mixed for only 1-2 mins? The suggested time given was more like 4-5 mins. Not sure about the yeast…I always use a thermometer to check the temp of my water.

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