Looking for a fool-proof gluten free bread recipe? Look no further! Here's a recipe that you'll come back to time and time again.
Main Ingredient: Flour
|500 grams||Gluten Free White Bread Flour|
|1 sachet||Easy Bake Yeast (Allinson)|
|2 tablespoons||Golden Caster Sugar (Billington's)|
|2||Eggs; free range, beaten|
|1||Place the flour, salt, yeast and sugar in the mixing bowl of an electronic mixer.|
|2||Place the butter in a saucepan and melt gently, then add the milk and heat until just warm to the touch.|
|3||Stir the milk and butter into the flour mixture with the beaten eggs and vinegar.|
|4||Beat until the mixture is smooth but soft and slightly sticky.|
|5||Oil a 1kg (2lb) loaf tin and tip the bread mixture into the tin and spread it level.|
|6||Cover with oiled cling film and leave in a warm place to rise for about 45 minutes until the mixture has risen by 3cm.|
|7||Preheat the oven to 220°C (200°C fan) or Gas Mark 7.|
|8||Bake the bread for 15 minutes, then reduce the oven temperature to 200°C (180°C fan) Gas Mark 6 and bake for a further 30 minutes until golden brown. The loaf will sound hollow when tipped out of the tin. To check it is cooked insert a skewer into the centre, it should come out clean if fully cooked.|
|9||Remove from the tin and allow to cool completely before slicing.|
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