Soft & Light Sandwich Loaf
- Aug 10, 2025
- 2 min read
Updated: Apr 28
This soft loaf rises tall and slices beautifully without heaviness — built for sandwiches, toast, and layering.
Forage Baker's Note
Flour matters. Gluten-free flour blends—and even wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale for best results. If you don’t yet own a scale, gently scoop Artisan Bread Flour into a measuring cup and level with a knife. This method yields approximately 125g per cup.
Packing the cup can result in too much flour and a denser loaf.
Spooning flour into the cup may under-measure.
Ingredients
Makes 1 large loaf (7 x 4 x 3 inch pan)
1½ cups (187g) Hearth Flour Blend
1 small carton liquid egg whites (454–460g / about 2 cups)
Instructions
Preheat oven to 400°F. Line or grease a 7 x 4 x 3 inch loaf pan.
Add egg whites to the bowl of a stand mixer.
Add Hearth Flour Blend and mix on low speed for 3 minutes.
Transfer dough to prepared pan using a spatula.
Smooth the top evenly.
Loosely tent the pan with aluminum foil.
Bake 1 hour.
Remove foil and continue baking 15–20 minutes, or until the loaf is browned and firm on top.
Larger Loaf Option
For an 8 x 5 x 3 inch pan:
2¼ cups (280g) Hearth Flour Blend
1½ small cartons egg whites (about 3 cups / 680g)
Follow instructions above and extend bake time to approximately 90 minutes or until fully set.
Loaf Notes
If mixing by hand, allow dough to rest 10 minutes before transferring to the pan.
A Pullman pan with lid may be used instead of tenting.
For variation, add raisins and a cinnamon swirl before baking.
Store in plastic for a softer crust.
Refrigerate 7–10 days or freeze up to 1 year.
Re-crisp in a 400°F oven for 8–10 minutes if desired.
From the Forage Kitchen
Made with Artisan Bread Flour — crafted to organic standards and designed for balanced structure, and everyday heritage baking.
