Everybody needs a basic bread recipe in their toolbox. Plain white bread – besides being a fabulous base for grilled cheese sandwiches and French toast – is a great base for things that are hard to find or expensive in the gluten free world. Bread crumbs, for example, or croûtons. This bread in particular, is a good bread for beginning bakers. Nothing fancy about it. Just a nice, plain, bread. This delicious recipe was tested by one of our amazing recipe testers, and one of our lovely customers, Connie Gereaux! Remember Using the artisan Blend will give this loaf a more whole grain look !! Prep Time 30 Cook Time 45-60


2 1/2 cups warm water 105° 2 1/4 tsp (7g) yeast (1 package) 2 tsp (9g) salt 50g granulated sugar 50g avocado oil or vegetable oil 560g Better Batter Original blend + 15 g whole psyllium husk or 10g psyllium husk powder or 6g glucomannan


560g g Better Batter Artisan blend (don’t add the psyllium husk or glucomannan)


Preheat oven to 375°F. Prepare a standard 8x4 loaf pan and coat with cooking spray. ( do not us Glass pans) Into the bowl of a stand mixer, add Artisan Baker’s Blend Flour or Better Batter Original blend + 15 g whole psyllium husk or 10g psyllium husk powder or glucomannan . Then add all remaining ingredients. Mixing with the paddle attachment, begin on low to combine, then increase to high speed for 5 minutes until dough is cohesive and fluffy. It will be wet at this point. Using a spatula or a plastic scrapper transfer the dough into the prepared loaf pan. To shape the top of the dough, wet your hands with warm water. Smooth the surface. To facilitate domed top, run your fingers around the edge of the loaf applying light pressure. The sides should be 1/2” shorter than the rest of the loaf. Cover with a warm damp cloth. In a warm place, proof the loaf about 45-70 minutes or until doubled. A warm place with relatively high humidity will result in the best rise and shape. Bake the bread in the middle of the oven 45-60 minutes. In a properly calibrated oven the loaf should take an hour to bake. Bread is done when internal loaf temperature reads about 210°. Remove from pan and place loaf on its side on a cooling rack. Allow to cool for one hour. Rotate loaf to the other side and cool about 4 hours. Bread will be gummy if you try to slice it before cooling time is finished. Flavor and texture improve over the 5 hour cooling time and the moisture has a chance to equalize. Do not slice until bread has cooled for at least 5 hours.