Wednesday, September 19, 2012

Allergy free plain bread recipe

I used a large bread tin but for height I'd suggest using a small-medium sized bread tin. I'll confirm which with the next try but to be safe, start out using a medium sized bread tin.

  • 1½ cup goat’s milk
  • ¼ cup olive oil
  • 2½ cups Orgran all purpose flour
  • cup Orgran gluten free gluten
  • Pinch of salt
  • 2½ teaspoons baking powder
  • 1- 2 tbsps sugar (optional)
  • 5 tsp Orgran No Egg whisked with 240mls water
  • Poppy seeds

  • Preheat oven to 180°C.
  • Grease a medium bread tin.
  • In a small bowl, combine the goat's milk and oil.
  • In another bowl combine the flour, gluten free gluten, salt and baking powder.
  • In a large mixing bowl, with an electric mixer, beat the sugar and No Egg mixture together until slightly thickened and bubbly. About 1 minute.
  • Add half the flour mixture and beat to combine.
  • Add the goat’s milk mixture and the remaining flour and beat for another minute until the batter is smooth and sticky. This only takes a moment so don't overbeat.
  • Pour the batter into the prepared bread tin.
  • If you like, smooth the top with a damp hand.
  • Sprinkle with poppy seeds.
  • Bake in the preheated oven for 40-50 minutes or until the bread is cooked all the way through.
  • Rotate the bread once at 15 minutes to ensure even cooking.
  • Loosen the sides of the bread from the pan with a thin knife, then turn out onto a rack and peel off the paper.

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