Gluten Free Spicy Fruit loaf
An example of the flexibility of the Gluten Free Bread Mix is visible with the spicy fruit loaf.
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 500 g | Laucke Yeast Raised Gluten Free Bread Mix | 1 packet |
| 4 g | Yeast | 1⅓ tsp |
| 25 g | Sugar | 2 tbsp |
| 80 ml | Butter, melted | 4 tbsp |
| 7.5 g | Mixed Spice | 4 tsp |
| 1 each | Egg | 1 each |
| 250 g | Warm Water (approx. 30°C) | 1 cup |
| Sultanas (or any dried fruit) | ||
Method
Combine all ingredients except the sultanas in mixing bowl, with beater attached if using a mixer, or a hand mixing bowl and use a spoon or spatula. A batter temperature of around 30°C will ensure the proving time is kept to approximately one hour.
Keep the yeast separate from the sugar prior to mixing.
Mix the batter until smooth and lump free, and with no yeast visible. Mix the sultanas into the batter.
Pour and scrape into a pre oiled baking tin (2 litre tin is good) and then store in a warm environment until level with the top of the tin.
Bake at 180°C Fan Forced or 200°C Conventional Oven for about 30 minutes. Allow to cool prior to cutting.
