The most difficult thing for me to bake is bread. Even more difficult...gluten free bread!
In the supermarket, I have found a great brand of gluten free bread - Genius - but nothing can beat a fresh loaf coming out of the oven with a lovely knob of butter.
I have tried a few recipes before, but this one seems to be the best so far. It is originally a Doves Farm recipe, but I changed it slightly.
This is my version:
450 gr white bread flour - gluten free
1 tsp white wine vinegar
2 tbs sugar
2 tbs olive oil
pinch of salt
2 tbs dried fast action yeast
300ml of warm milk
Mix all dry ingredients first. In a separate bowl mix the eggs, vinegar and warm milk, then gradually add the dried ingredients to the mix.
Knead into a dough and transfer to an oiled bread tin. I use olive oil. Let the dough rise for one hour. A small trick I have for cold days, turn the oven on and put the dough on top of the warm oven. The dough proves quicker this way. The oven needs to be on 180 fan or gas mark 5.
And this is the result. It has a similar flavour to focaccia and I
think next time I bake it I might add a few sprigs of rosemary. This bread goes beautifully with bowl of tomato soup or a stew.