Easter Bake with Leftover Chocolate Eggs
- 30 mins
- 4
- Easy
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Rustic White Loaf
A delicious crusty loaf with a soft, close textured crumb. Perfect served thickly cut and spread with pate or jam. Great dunked into soup or to mop up juices from a tasty stew.
-
Cook: 25 mins
Prep: 40 mins - Easy
- Suitable for home freezing
Go back
Rustic White Loaf
A delicious crusty loaf with a soft, close textured crumb. Perfect served thickly cut and spread with pate or jam. Great dunked into soup or to mop up juices from a tasty stew.
-
Cook: 25 mins
Prep: 40 mins - Easy
- Suitable for home freezing
Ingredients
| 500g packet Juvela Gluten-Free White Mix | |
| 10g dried yeast | |
| 1 tsp salt | |
| 1 tsp sugar | |
| 2 tbsp vegetable oil | |
| 250-300ml (10-12 fl oz) warm water |
Method
- In a large bowl, combine the Mix, yeast, salt, and sugar. Stir in the oil and sufficient water to form a soft but not sticky dough.
- Knead the dough until smooth on a surface lightly dusted with Gluten-Free Mix.
- Shape the dough into an oval and using a sharp knife, make shallow incisions on top, then brush with a little oil.
- Leave to prove in a warm place for approx. 30 minutes, and then bake in a preheated oven (220ºC/425ºF/Gas Mark 7) for 20-25 minutes until golden brown.
- Alternatively, you can divide the dough into 8-10 pieces, and shape into rounds to make individual rustic rolls. Bake for approx. 15minutes.
- You can also make this into a seeded loaf by adding 150g (6oz) assorted seeds (pumpkin, sunflower, poppy, sesame, hemp, linseed) to the dry mixture (step 1), and using Juvela Gluten-Free Fibre Mix in place of White Mix.
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