Post by kickingfrog on Feb 8, 2011 7:53:12 GMT
Karen’s bread recipe
For non-breadmaker use:
Ingredients
2x15ml vegetable oil
500g Juvela gluten free mix (GF flour)
1 sachet Easy Blend Yeast
1/2-1tsp salt
300ml water (approx.)
Swiss roll tin, greased.
Method
Put flour and oil into a bowl. Stir in the water to form dough. Knead until smooth on a surface lightly dusted with flour. Roll out the dough to fit a swiss roll tin. Brush with a little oil. Cover with greased cling film and allow to prove in a warm place for 25 minutes. Place in a pre-heated oven for 15-20 minutes until risen and firm.
Oven temperature 200C/425F/Gas Mark 7
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For non-breadmaker use:
Ingredients
2x15ml vegetable oil
500g Juvela gluten free mix (GF flour)
1 sachet Easy Blend Yeast
1/2-1tsp salt
300ml water (approx.)
Swiss roll tin, greased.
Method
Put flour and oil into a bowl. Stir in the water to form dough. Knead until smooth on a surface lightly dusted with flour. Roll out the dough to fit a swiss roll tin. Brush with a little oil. Cover with greased cling film and allow to prove in a warm place for 25 minutes. Place in a pre-heated oven for 15-20 minutes until risen and firm.
Oven temperature 200C/425F/Gas Mark 7
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