Home Breadmaker Recipe

NOTE: You can add an extra egg to this recipe without altering anything else. This will produce a slightly firmer texture.  Some prefer it this way, some don’t.

For one ‘1-kg loaf’

Empty 730g of Bread Mix into a large bowl.   The bread mix should be at room temperature.

Add 1 level tsp (5ml) dried yeast.  Our recipe was developed using Edmonds Active yeast, but any other dried yeast with no gluten should be fine.

In a separate bowl, whisk together:

3 size 7 eggs

1 tsp cider vinegar

3 Tbsp cooking oil

590ml (2 metric cups plus 6 Tbsp) water

For best results, use water between 20 – 30C.  The warmer the water, the more open the texture of the final product (go too high and the bread will overflow the pan!).  You will need to experiment to find the texture you like best.  The water temperature affects the dough temperature, and using water which gives a dough temperature of 18 – 23C seems the best in most cases.

Mix the wet and dry ingredients thoroughly with a wooden spoon and transfer into the bread maker pan.

Select the standard baked setting for yeast bread, and set to dark crust if your machine allows this.  The cycle will normally take just over three hours.

You may find that at the end of the standard cooking time, the top of the loaf is still quite pale.  With some bread makers it is possible to select an additional ‘bake only’ period.  If your bread maker allows this, a period of 20 – 25 minutes should brown the top crust nicely.  If this is not possible, you may find that removing the loaf from the pan and finishing the browning in a conventional oven is acceptable.

Once cooed, remove the bread from the pan at once.  With an electric knife you can slice it while it is still warm, otherwise allow the bread to cool completely.  Wrapping it in a clean tea towel helps to reduce moisture loss.

Once cooled, slice and eat on the same day, or freeze for later toasting.

Remember that the “Delayed Start” function on bread makers should not be used with gluten free loaves.  To have a fresh loaf ready for breakfast and cut lunches each day, we find it convenient to make a loaf in the evening, so that it comes out of the bread maker just as we are ready for bed.  If this loaf is wrapped will in a towel or tea towel and left on the bench to cool, it is in good slicing condition next morning.

Different bread makers may incubate the mix at different temperature!  If you follow the instructions about and still get a loaf which over-rises and collapses in the middle, use cold tap water to prepare the mix.  We have found his necessary with one customer’s Sanyo bread maker.  If it is insufficiently risen, you may need to go to warmer water than recommended.