Our step-by-step photos will guide you along with a recipe each month. Share photos of your creations using #BakingWithPamela on social media!
ARTISAN WHITE BREAD
This month, Pamela shows you how to make gluten-free Artisan White Bread to make the best Grilled Cheese Sandwiches!
You will need the following Pamela’s product: All-Purpose Flour Artisan Blend.
Print the recipe here: Artisan White Bread
Prep an 8 x 4-inch or 9 x 5-inch pan; spray with cooking spray and fit with a parchment collar.
In bowl of a stand mixer, whisk together:
3¾ cups All-Purpose Flour Artisan Blend
2¼ tsp salt
Proof yeast by sprinkling:
3½ tsp yeast
on top of
1 ½ cups warm water (100°)
2 TBSP honey or agave
3 eggs, large
¼ cup plus 2 TBSP oil
Make a well in the dry ingredients, add the egg mixture, and yeast with water.
Mix on low until flour is moistened. Mix on high just until completely mixed, less than a minute.
Scoop dough into pan and smooth top with
1 TBSP oil
and fingertips or sprayed silicone spatula.
Cut a couple of small slits with a small sharp knife (or use the end of a sprayed spatula) in the top to prevent uneven splitting while baking. Drape with plastic wrap and let rise to double in warm draft-free spot or barely warm oven.
Preheat oven to 350°. Bake 60 to 70 minutes until light feeling and nicely browned (200° on instant read thermometer).
Allow to rest in pan about 10 minutes before removing from the pan to wire rack to cool.
When completely cool cut with serrated knife into ½-inch slices for sandwiches.
Chef’s Note: An 8″ x 4″ pan makes a traditionally shaped piece of bread, with domed top. If you use an instant read thermometer, remember that the temperature will continue to rise about 5° after removing from oven, for a final 205°.
If you make this recipe, remember to share a photo on any of our social media pages with hashtag: #BakingWithPamela.
Print the full recipe here: Artisan White Bread