Soft & Light Sandwich Loaf

This soft loaf rises tall and slices beautifully without heaviness. Built for sandwiches, toast, and everyday layering, it delivers a tender crumb and dependable structure with just a handful of ingredients.

FORAGE BAKER'S NOTES

Flour Matters. Gluten-free flour blends—and even traditional wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale whenever possible.

If measuring by volume, gently scoop Hearth Flour Blend into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser loaf, while spooning may under-measure.

WORKING THE DOUGH

This dough is intentionally simple and relies on thorough mixing rather than extended kneading. Mixing for the full recommended time helps develop structure and creates a more uniform crumb. Bake fully before slicing. Removing the loaf too early may result in a gummy center or collapse during cooling.

INGREDIENTS

• Makes 1 large loaf (7 x 4 x 3 inch loaf pan)
• 1½ cups (187g) Artisan Bread Flour Blend
• 1 small carton liquid egg whites (454–460g)

INSTRUCTIONS

1. Preheat oven to 400°F. Line or grease a 7 x 4 x 3 inch loaf pan.
2. Add the egg whites to the bowl of a stand mixer.
3. Add Artisan Bread Flour Blend and mix on low speed for 3 minutes.
4. Transfer the dough to the prepared loaf pan using a spatula.
5. Smooth the top evenly.
6. Loosely tent the pan with aluminum foil.
7. Bake for 1 hour.
8. Remove the foil and continue baking for 15–20 minutes, or until the loaf is browned and firm on top.
9. Allow the loaf to cool before slicing.

LARGER LOAF OPTION

• For an 8 x 5 x 3 inch loaf pan:
• 2¼ cups (280g) Artisan Bread Flour Blend
• 1½ small cartons liquid egg whites (approximately 680g)
• Follow the same method above and extend baking time to approximately 90 minutes, or until fully set.

LOAF NOTES

• If mixing by hand, allow the dough to rest for 10 minutes before transferring to the loaf pan.
• A Pullman pan with lid may be used in place of tenting with foil.
• For variation, add raisins and a cinnamon swirl before baking.
• Store in plastic for a softer crust.
• To restore crispness, bake at 400°F for 8–10 minutes.
• Refrigerate for 7–10 days or freeze for up to 1 year.

FROM THE FORAGE KITCHEN

Made with Artisan Bread Flour Blend—crafted to organic standards and designed for balanced structure and everyday heritage baking.