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PROGRAMME 7 - GLUTEN FREE
STANDARD GLUTEN FREE LOAF - Time to make 1 hours 38 minutes
Use gluten free bread blend for this recipe.
Warm the milk and oil gently together to a temperature of between 32 - 35°C in a small
saucepan before pouring into the bread pan.
Make sure the eggs are at room temperature - do not use straight from the fridge.
Stir the mixture a few minutes after the programme has started to ensure even mixing of
the ingredients.
The mixture will be similar to a muffin batter in consistency.
At the end of the cycle take the loaf out of the Bread Maker immediately and turn out
onto a cooling rack - do not keep warm as this may cause this loaf to become soggy.
The bread has a dense texture and has a lower rise than ordinary bread.
Ingredients
Quantity
Milk - warmed to 32 - 35˚C
310ml
Oil - warmed with the milk
100ml
Eggs, medium, lightly beaten, at room temp.
2
Salt
1 teaspoon
Cider vinegar
1 teaspoon
Gluten free bread flour blend
2¾ cups (450g)
Caster sugar
2 tablespoons
Easy blend yeast
2 teaspoons
WHAT YOU DO
Pour the milk and oil into a small saucepan and heat gently until the temperature reaches
32 - 35˚C. Pour into the bread pan.
Add the eggs, salt and vinegar.
Add the flour, sugar and yeast.
Position the bread pan in the Bread Maker.
Close the lid.
Press MENU and select programme 7, GLUTEN FREE.
Press START/STOP.
After a few minutes check that the ingredients are mixing in evenly. If necessary press
START/STOP, scrape down the sides to incorporate all the ingredients then press START/
STOP again to restart the Bread Maker. The mixture will be batter like.
At the end of the cycle remove the loaf immediately,
DO NOT leave on KEEP WARM mode.
Summary of Contents for 62168
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