This bread tastes like sliced brioche bread. The buttery richness makes this the most incredible bread for grilled cheese and french toast. I personally like to eat it fresh out of the oven or toasted with some avocado spread and smoked salmon.
Orly’s Gluten Free Sandwich/Grilled Cheese Bread
3 cups (468g) Blends by Orly Tuscany Flour
2 Tbsp (24g) sugar2 1/4 teaspoons dry yeast
1 Tbsp (17g) salt
1 cup (227g) warm whole milk (or non dairy substitute milk)
4 Tbsp (50g) water
3 large eggs
4 Tbsp (57g) soft butter (or non dairy margarine)
Place the Blends by Orly Tuscany Blend, sugar, yeast and salt in the bowl of your stand mixer. Mix till combined.
With the mixer on slow speed, gradually drizzle in the milk. Then add the water. Continue mixing until the dough comes together.
Beat in 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 high speed for 3 minutes, to make a very smooth and spreadable batter.
Add the soft butter and beat until blended. The butter will make the dough more silky.
Cover the bowl, and let the batter rise for 1 hour in a warm environment. At this point, you can refrigerate the dough overnight or move to the next step.
Grease an 8 1/2" by 4 1/2" loaf pan.
Using the back of a scraper or spatula, scoop the dough into the pan. Press it level, using a spatula or your wet fingers.
Set in a warm place to rise until the loaf barely crowns above the rim of the pan, about 60 minutes. I like to set my oven to warming mode. Towards the end of the rising time, preheat the oven to 350°F.
Optional: eggwash the surface of the bread before baking. Bake the bread for 42-45 minutes, until golden brown and hollow to the touch. Remove the bread from the oven, turn it out of the pan, and cool on a rack.