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.

Ingredients

• 1½ cup goat’s milk
• ¼ cup olive oil
• 2½ cups Orgran all purpose flour
• ⅓ 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

Method

• 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.