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Also known as Sunday White Bread because of it's slightly sweet base note, this bread lends itself perfectly to the holiest of holies for any Sunday (or Saturday for that matter), French Toast, but is also a really fantastic delivery vehicle for savory sandwiches or served alongside BBQ. In short, it's a fantastic staple for any gluten-free kitchen and is the base recipe for our famous Cinnamon Raisin Bread.

Amish White Bread //

yield-1 loaf

3 1/4 cups Blackbird Bakery Bread & Pizza Blend

1 1/4 cups + 3 tablespoons warm water

1/3 cup sugar

2 ¼ teaspoons active dry yeast

1 teaspoon kosher salt

2 tablespoons vegetable oil

1 large egg ~ ¼ cup

1 large egg white ~ 3 tablespoons

Melted butter or ghee for greasing.

Brush a 9” x 4.5” bread pan with either the melted butter or ghee. Set aside.

Preheat oven to 350⁰ F.

In the bowl of a stand mixer with the paddle attachment, add the Bread & Pizza Blend.

In a tall measuring cup, combine the warm water, active dry yeast, and sugar and mix until the yeast dissolves (the water should be warm enough out of the tap to dissolve the sugar and the yeast within a couple of minutes). Set aside and allow the yeast to activate for 5-10 minutes. The water should have a thick frothy head like that of a freshly poured beer. Whisk in the vegetable oil and kosher salt.

Pour the yeast mixture into the Bread & Pizza Blend followed by the whole egg and egg white being sure to scrape out any salt or sugar that settled to the bottom. Mix on low until you can no longer see any dry ingredients, then increase the speed to high and mix for a couple of minutes more. The dough should be thick and tacky to the touch.

Remove the paddle from the bowl . Cover the bowl with plastic and allow the dough to rise for 15 minutes.

Dust your counter with glutinous rice flour. Turn the dough out onto the counter and knead the dough until smooth. Shape into a football and place the dough, seam-side-down. Brush the top of the dough with additional melted butter or ghee.

Place the bread, uncovered, on top of the warm stove (or the warmest part of your kitchen) to rise for 15 minutes.

Bake for 25 minutes, then rotate the pan and bake for an additional 25 minutes.

When the bread is done baking, immediately remove from the pan and transfer to a wire rack to cool completely before slicing.

Store in an airtight container or bag on the counter for up to a week after the bread has cooled completely. (If you put the bread in a bag or container before it has cooled, you increase the risk of molding). Freezes for up to 3 months.