Gluten Free White Sandwich Bread with Poppy Seeds
February 18, 2014
Categories: Breads, French, Mediterranean, Native American, North American, Add it in the lunch box, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Fall/Autumn, Ladies Luncheon, Picnic, Summer, Winter, Oven Bake, Gluten-Free, Non-Dairy, Make it from scratch, Yeast Bread, Kid's Lunches, Flour, Spring more
"I love the crunch the poppy seeds offer to this bread. Do not sub the bacon drippings, that is what gives this bread its great flavour. *Note* Make sure all your ingredients are at room temperature or this will not rise properly."
- Serving Size: 1 (68.7 g)
- Calories 166.6
- Total Fat - 6.2 g
- Saturated Fat - 4.2 g
- Cholesterol - 44.9 mg
- Sodium - 222.6 mg
- Total Carbohydrate - 24.6 g
- Dietary Fiber - 2.9 g
- Sugars - 5.5 g
- Protein - 5 g
- Calcium - 18.1 mg
- Iron - 1.3 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.1 mg
Fit a stand mixer with the paddle attachment.
Place the coconut milk, water, bacon drippings, sugar, salt, eggs and yeast in the bowl of a stand mixer and mix on low speed for a few seconds until well blended.
Add remaining ingredients and mix for 5 minutes on medium speed. (This should have the consistency of a thick muffin batter.)
Coat a silicone loaf pan with hardened bacon drippings, pour the batter into the loaf pan using a sturdy spatula, sprinkle with a bit of poppy seeds and place in a warm draft free place and allow rising for 1 hour.
Place the bread in a preheated 350 degree Fahrenheit oven on the middle rack and bake for 40 to 45 minutes, until loaf is a nice golden brown.
Allow to cool and remove from pan.
Slice and serve.
Tips & Variations
No special items needed.