Gluten-Free Double-Milk Sandwich Bread

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place the flour, dry milk, sugar, yeast, and salt in a bowl, or the bowl of your stand mixer. Mix until combined.

Using an electric mixer (hand mixer, or stand) on low speed, drizzle in the lukewarm milk, beating all the time; the mixture will be crumbly.

Add the butter and beat until thoroughly blended.

Add the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at medium speed for 3 minutes, to make a very smooth, thick batter.

Cover the bowl, and let the thick batter rise for 30 minutes.

Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.

Lightly grease an 8 1/2" by 4 1/2" loaf pan or 9” x 4” gluten-free bread loaf pan.

Scoop the dough into the pan. Using a spatula or your wet fingers, form a dome down the length of the dough to make a loaf-like shape.

Cover with greased plastic wrap (or the reusable wrap of your choice), and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2" x 4 1/2" pan, or comes to within 3/4” of the rim of the 9” x 4” pan. This should take about 30 to 60 minutes, depending upon the warmth of the kitchen.

Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 40 to 50 minutes, until golden brown. Its internal temperature will be at least 200°F.

Remove the bread from the oven, turn it out of the pan, and cool on a rack before slicing.

Store bread wrapped in plastic at room temperature for 24 hours, or slice and freeze for longer storage and grab-and-toast convenience.