Gluten Free Sandwich Bread

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1. 1Step 1: In a large mixing bowl, add all ingredients in the order listed. Mix on medium high with the dough hook or beater blade for 5 minutes.
2. 2Step 2: Scrape the dough into the center of the bowl, cover, and proof until doubled (nearly tripled) in size, about 1½-2 hours. For fastest proofing, place the bowl in a warm, draft-free area, such as a slightly warmed and turned off oven.
3. 3Step 3: Preheat the oven to 450°F and place the oven rack in the lower third of the oven.
4. 4Step 4: Using a Danish dough whisk or silicone spatula, vigorously stir the dough to remove as much air as possible. Scoop the dough into a well-greased 8½-4½-inch loaf pan and smooth the top. Cover loosely with plastic wrap and allow to proof in a warm, draft-free area until nearly doubled in size, approximately 30 minutes, until the dough has risen about one inch above the top of the loaf pan.
5. 5Step 5: Remove the plastic wrap and, if desired, brush the top of the dough with melted butter. Cover the loaf pan with another loaf pan of equal size and carefully place into the preheated oven.
6. 6Step 6: Bake at 450°F for 15 minutes. Remove the top loaf pan and reduce the heat to 375°F. Continue to bake for another 40-45 minutes, or until the loaf feels light in weight and a thermometer inserted into the center registers 205-210°F.
7. 7Step 7: Remove from the oven and immediately turn the bread out of the pan onto a wire rack to cool. If desired, brush the entire loaf with melted butter. Cool completely before slicing. The crust will soften as it sits, but you can further soften it by wrapping the loaf in plastic wrap or a tea towel.