Break-a-Bite Breads

Chunks of warm freshly baked bread, bursting with flavour! The savoury flavours are ideal to accompany a meal and the sweet flavours are a gorgeous sweet treat! Simply break off a bite and enjoy

ingredients:

  • 1 500g packet JUVELA Gluten-Free Mix
  • 1 sachet dried yeast (supplied with Mix)
  • 25g (1oz) butter, melted
  • Approx. 250-300ml (10-12fl oz) warm milk (40°C)

Oven temperature: 200°C/400°F/Gas Mark 6

Method:

In a large bowl, mix together the Mix and the yeast. Stir in the melted butter and sufficient water to form a soft but not sticky dough. Add the ingredients of your choice - see flavoured variations below. Knead the dough until smooth on a surface lightly dusted with Mix. Divide the dough into about 12 rough pieces and shape into small rounds. Place dough rounds into a loose bottomed cake tin (20cm/8inch) so that each piece is just touching.

Leave to prove in a warm place for approx 30mins and then bake in a pre-heated oven for about 20-25 minutes until golden brown. Allow to cool slightly before removing from tin.

For Garlic and Herb Bread:

Add a peeled and crushed garlic clove and 2tsp mixed dried herbs to the mixture. For the top, combine 25g (1oz) butter with a peeled and crushed garlic clove and 1tsp mixed dried herbs. Place the dough into the tin and spread with the flavoured butter.

For Sun-dried Tomato and Mozzarella Bread:

Add 100g (4oz) block mozzarella and 75g (3oz) finely chopped sun-dried tomatoes to the dry mix. For the top, combine 25g (1oz) butter with 25g (1oz) finely chopped sun-dried tomatoes and 1tsp mixed dried herbs. Place the dough into the tin and spread with the flavoured butter.

For Triple Chocolate & Nut Bread:

Add 25g (1oz) caster sugar with the melted butter. Add 50g (2oz) melted dark with the milk. Fold in 25g (1oz) each of dark, milk and white chocolate, chopped into small pieces. Knead well until chocolate is incorporated. When the dough is in the tin, sprinkle 25g (1oz) dark, milk and white chocolate, and 25g (1oz) chopped roasted hazelnuts on top and press down gently.

For Toffee and Pecan Bread:

Add 25g (1oz) caster sugar with the melted butter. Stir in 75g (3oz) finely chopped pecan nuts and 100g (4oz) roughly chopped Cadbury's Fudge bars, and add milk to form a dough. When the dough is in the tin, sprinkle 25g (1oz) pecan nuts and 25g (1oz) chopped Fudge bars on top and press down gently.