White Pan Bread
Dry Ingredients
- Flocons Gluten Free All Purpose Flour 500g
- Sugar 30g
- Salt 7g
- Yeast 7g
Wet Ingredients
- Veg Oil 45ml
- Olive Oil 45ml
- Water 400ml (lukewarm)
- Vinegar 6ml
- Large Egg Whites (2)
Method
- Mix all dry ingredients (keep aside)
- Mix all wet ingredients (except the olive oil) & whisk for 2 mins
- Add the dry mix into the wet mix & use a hand mixer for 1 min to make a smooth paste
- Add olive oil & fold with a spatula for 1 min
- Grease a 2lb pan, add 750g butter & level it off. The remaining portion can be used to make artisan bread
- Proof for 30 mins at 40°C (don’t let the dough rise above the edge)
- Pre-heat oven at 170°C & bake for 40 mins
- Remove the bread from the pan & bake again in a tray for a further 5 mins while raising the temperature to 180°C
- Let it cool for 30 mins before slicing