[Tobra]

Figure to save some time on this

Gluten Free White Sandwich Bread (Modified from King Arthur)
Ingredients:
3 cups (468g) King Arthur Gluten-Free All-Purpose Flour (I use measure for measure and omit xanthan gum
3 tablespoons (35g) sugar
2 teaspoons instant yeast
1 1/4 teaspoons (8g) salt
1 1/4 teaspoons xanthan gum (omit if using measure for measure flour)
2 tsp dried milk
1 cup (227g) warm milk
4 tablespoons (57g) soft butter
3 large eggs

Directions:
Place the flour, sugar, yeast, salt, dried milk and xanthan gum (if using) in a bowl, or the bowl of your stand mixer. Mix till combined.
Using an electric mixer (hand mixer, or stand), drizzle in the milk, beating all the time; the mixture will be crumbly at first, but once all the milk is added, it'll come together.
Add the butter and beat until thoroughly blended.
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, thick batter.
Cover the bowl, and let the thick batter rise for 1 hour.
Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.
Grease an 8 1/2" by 4 1/2" loaf pan, or a 9" x 4" x 4" pain de mie pan.
Scoop the dough into the pan. Press it level, using a spatula or your wet fingers.
Cover with greased plastic wrap, and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2" x 4 1/2" pan; This should take about 45 to 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 38 to 42 minutes, until golden brown.
Like a baguette, this bread has a short shelf life. For best texture, reheat or toast after the first day.