Everyday Sandwich Bread

Bread is about the most inexpensive thing you can make and it’s far superior than the store-bought stuff!


– 1 C of warm rice milk – 1 C of warm water – 2 tbsp of active dry yeast – 2 1/4 C of white bread flour – 2 1/4 C of whole wheat flour – 3/4 tsp of agave – 1 3/4 tsp of salt

In a stand mixer fitted with the dough hook, dissolve yeast and agave in the warm rice milk and water. Set aside for several minutes until the mixture looks foamy. Add flours and salt and mix on low for 6 minutes.

Place dough in a large oiled bowl, and turn it around once so that the top gets nice and oiled too. Cover tightly with plastic wrap and place in a warm place for 1 hour, until the dough has almost doubled in size.

Punch down the dough and knead it for 1 minute in the bowl. Shape it into a loaf about 13 inches long, so that it fits comfortably in the pan. Close the lid, and let rise for 20 minutes. Bake at 450 for 18 minutes. Remove immediately from the pan onto a cooling rack.