AWPC Bread Pre Mix Recipe - Step by Step Guide
Gluten Free Loaf Bread
Ingredients
515gm AWPC Bread Pre MIx - 1 Bag
10GM BAKERS YEAST / INSTANT YEAST
435GM WARM WATER
10GM APPLE CIDER VINEGAR
20GM OLIVE OIL
SPRAY OLIVE OIL FOR SHAPING
WEIGH YOUR INGREDIENTS for consistent results
Method
PREPARE your 900gm loaf tin (21cmx11cm) Spray with Olive oil or line with baking paper.
ADD your bread mix into a mixing bowl. You can use an electric bench mixer or an electric hand mixer for best results.
WEIGH out your oil and vinegar in another bowl.
ADD your yeast and tepid warm water, about 30c to a jug and mix well.
MIX your wet ingredients in with your bread mix and mix at low to medium speed for 2 minutes. The dough will be soft and ever so slightly sticky to touch.
TRANSFER to a lightly oiled bench, with lightly oiled hands, knead & shape dough into a log that fits into the length of your bread tin.
Dough will be roughly 18cmx15cm rectangle.
Shaping
Knead your dough until smooth, this wont take too long as it should be quite smooth already from the mixing process.
Pat out your dough to a rough rectangle about the length of your 8” x 4” bread tin. About 18cm long by 15cm wide. Then proceed to roll it up like a swiss roll. With the seam side on the bench give it a little press to seal it. Tuck both ends under to fit the tin, and lift the loaf gently into the oiled tin seam side facing the base of the tin.
Roll you dough like a Swiss roll.
Tuck under the each end seal side down and place in the tin. If you want a more free form loaf you can place the shaped dough on a lined tray and proceed the same to proof. It will end up more flat like a ciabatta style loaf.
Gluten free loaf sealed side down in the 900gm bread tin.
7. SPRAY oil the top of the dough & cover in cling wrap lightly, leaving to rise in a warm place until double in size. You can put a mug of boiling water in a microwave, put the brad tin in the micro next to it and shut the door. The steam will create the perfect humid environment for the heat to have a party and do its thing and rise.
8. PREHEAT your oven while bread is proofing to 230c.
9. ONCE risen, lightly spray the top of your loaf with olive oil, score the top with a small sharp knife & place in your oven with a couple of ice blocks to create steam to give it a good rise. Immediately turn the oven down to 220c and bake for 15 minutes.
10. AFTER 15 minutes turn the oven dow to 180c and bake for another 45 minutes. Do not open you oven through the baking process.
11. REMOVE your bread from the tin immediately from coming out of the oven and transfer to a cooling rack. Allow the bread to cool completely before cutting. This will be 4-5 hours if you can wait that long. Which lets face it, most of us don’t!
12. STORE your bread in a cool dry place for up to 3 days or pre slice and freeze wrapped well.
Check out how to make bread rolls using the same AWPC Bread Pre Mix HERE