Carol Fenster's sandwich bread

You have to go to Carol Fenster's site and look around.
http://www.savorypalate.com/Sandwich_Bread.aspxAmounts in parenthesis are generally for doubling the recipe.

Combine yeast, milk & 2 tsp sugar. Let sit 5 min.
(3) 2 1/2 tsp dry yeast
(2) 1 cup milk (110 degrees)
(4+) 2 Tbsp sugar, divided
Combine dry ingredients.
(5) 2 1/2 cups GF flour blend
(3) 2 tsp xantan (guar) gum
(1 1/2) 1 tsp salt
(-) 1 tsp Ener-g egg replacer
Combine all dry ingredients. Then add wet ingredients
(4) 2 eggs
OR (2/3) 1/3 cup flax mix
OR (1) 1/2 cup tapioca sludge (1/2 cup water heated with 1/2 Tbsp tapioca starch)
(6) 3 Tbsp oil
(2) 1 tsp vinegar
Mix on low speed to combine, then medium speed for 2 minutes.


Place dough in 8X4 loaf pan (greased or nonstick). Let rise ~ 30-40 min and dough is level with top of pan. Bake 375 50-55 min. Cover with foil after 10 minutes.

I generally double the recipe and replace the 2 cups milk with 2 cups water heated with 2 Tbsp tapioca and make up the rest of the liquid with cold rice milk or water. I mix it by hand, which is a bear. I don't use xanthan gum (no corn). Sometimes I use guar gum, sometimes I don't. It's not as pretty as store bought. I've experimented used different bean and grain flours to give it a multi-grain taste, and the thing I've learned is to stay away from amaranth. Lentil flour isn't bad. I do not like this bread fresh out of the oven. To me, it is better the next day.