Traditional White Sandwich Bread using Marilyn's GFG Bread Mix
You will need:
Standard Mixer with bowl & 9X5 Loaf Pan
Marilyn’s GFG Bread Mix (entire bag)
• 1 1/2 cups water (warm)
• 2 tsp. yeast (1 packet, not included)
• 2 large eggs, lightly whisked
• 3 Tbsp. vegetable oil
• 1 tsp. apple cider vinegar
• 1 tsp. lemon juice
Yield: One loaf 23 oz. (1 LB 7 OZ)
Spray or lightly oil a 9 x 5 inch loaf pan. Pour water into mixer bowl, dissolve yeast and let sit for 5 minutes.
Meanwhile, in a small bowl combine eggs, oil, vinegar and lemon juice. Add these wet ingredients to the water-yeast in the mixer bowl, lightly mix. On low speed, blend in entire bag of Marilyn’s GFG Bread Mix until incorporated. Stop mixer, scrape sides of bowl. Turn mixer on medium speed and beat for 3 to 4 minutes. The dough should adhere to the sides of the bowl. If mixture is too dry, add 1 T of water at a time to reach the right consistency.
Scrape dough into prepared pan. Smooth top with spatula, let sit in warm place, 30 – 40 minutes until bread rises to the top of the pan. Preheat Oven to 350 degrees. Bake 40 to 50 minutes until bread is brown and hollow sounding when tapped. Bread should reach internal temperature of 205-210 degrees. Remove bread from pan and cool completely on wire rack.
Store in airtight bag or container for 6 days, or freeze. No refrigeration.