GF Fruit Bread Mix

Breadmaking is an exact science that relies on doing things correctly. The results from our mixes are reliably 5 star when produced in our test kitchen. For you to replicate this at home you need to pay careful attention to the following.

• Accurate measuring. Electronic scales are essential for this · Fresh yeast – important to check the use-by date
• Correct water temperature – bath temperature
• Using a quality tin – high sided, solid construction, designed for bread, not cake-type loaves
• Sufficient rising until double in size.

While the recipes mostly work well in a bread maker, consistency cannot be guaranteed since bread makers vary so much in their abilities and settings.

If you prefer to use a bread maker then we suggest you buy the 2kg packs of mix and experiment until you find a setting on your bread maker that works.

Ingredients
375g fruit bread mix
7g (2 teaspoons) dry yeast
½ cup dried fruit e.g. sultanas, currants, mixed peel
1 tablespoon of oil e.g. canola
400ml water (bath temperature)



Instructions
Prepare your tin by lining base with baking paper and oiling sides if required
Weigh 375g mix into a large bowl, add sugar, yeast, spices, dried fruit and oil
Add water and stir vigorously for at least 30 seconds until the batter is stretchy. Note that the texture is more like a stretchy cake batter than a traditional bread dough
Transfer to bread tin and leave to rise in a warm place until double in bulk (see notes below)
Preheat oven to 180oC. Organise racks with one in the middle of the oven and one a little lower. Fill an ovenproof baking tray with water ready to go in the oven with the bread
Place risen bread in preheated oven, along with tray of water underneath
Cook bread for 45 minutes, leave in the tin for a minute or two before turning out onto an oven rack
Cool completely before slicing. Once completely cool, store wrapped snugly in a wax wrap or in a large airtight container in a cool place, Do not store in the refrigerator as it will dry out too quickly. The loaf will last unrefrigerated for 2-3 days but after that is best sliced and frozen


Points to note
This recipe is designed for use in a 1kg bread tin e.g. Jamie Oliver tin as available through our on-line store. If using your own tin, make sure it has high sides and solid construction.
Yeast likes warm moist conditions so rising over hot water in a sink or in a loose-fitting plastic bag works well. Otherwise place on a sunny window sill, on top of a heater or anywhere warm
Breads sometimes fail because the yeast is dead. Check use-by date or check your yeast is still active by adding a little to some warm water with a dash of sugar and leaving for a few minutes. A growing froth indicates yeast is alive
If bread is slow to rise your water temperature may be too cool. It needs to be the same temp as you would have for a bath


Bread maker instructions
Follow points 2 and 3 above. Transfer batter to the bread maker bowl, set bread maker for shortest cycle (2 hours or less) and start. Note, all bread makers are different so you will need to experiment to get the best result.

GF flour mix (Chickpea flour, tapioca flour, Buckwheat flour, Potato flour), sugar, psyllium, ground flaxseed, baking powder, salt, xanthan gum