Pan Bread (no bread maker machine)

Follow the standard recipe on the 730g Gluten Free Bread Mix (above) but with the following modifications:

Have ready a baking dish approximately 30 x 25cm and 5 7 deep.

Increase the yeast to 12g (3 level tsp) Instant Active Yeast.


Place the bread mix and dry yeast in a mixing bowl.

Mix wet ingredients together, ensuring the water is hot but not boiling, and add to the dry ingredients.

Beat using a mixer for several minutes on medium speed. The mixture will be quite sticky, which is why you need to use a mixer rather than kneading it by hand.

Fold the mixture into the greased dish and cover with a large bowl or deep roasting dish to prevent air crusting the dough surface.

Proving should take about 2 hours in a warm environment.

Bake in a preheated oven at 210C for 25 minutes.

For best results, allow to cool, then slice. Freeze any which is not be eaten on the same day. Simply thaw slices in the microwave as required.