Ingredients
Method
From scratch (the old fashion way).
- Open pack & find yeast.
- Open & place yeast in dry bread mix and mix through.
- Place bread mix in a bowl and make a well in the middle of the mix.
- Pour in 2 1/4 cups of warm water & 1/4 cup of oil.
- Using electric mixer with a dough hook on medium to high speed, until lighter in colour (5-10 min) then place in tin.
- If making rolls, pocket bread or pizza bases, using a damp piping bag (cut the end off the piping bag to get bigger rolls), or dampen hands so the dough doesn’t stick to them.
- Place dough straight onto the baking tray for pizza/pocket bread, gently flatten the ball of dough with damp hands until it is the desired size & thickness.
- As a guide, if making pocket bread make the dough shape thicker than if making a pizza. (Leave in a warm place until it doubles in size).
- Bake at 180-200 deg for 45-55 minutes or until the loaf is starting to smell & look golden brown.
With a Bread Maker.
**If you have a bread maker, be sure to use the ‘rapid’ or basic loaf’ settings, not the gluten free setting**
- Pour 1/4 Cup of oil over the blade then pour warm water into the bread tin.
- Open the dry bread mix, find the yeast and place dry yeast into dry bread mix and mix well.
- Place dry mix into the bread tin.
- Mix with spatula until there is no dry pockets of bread mix, then place bread tin into the bread maker machine.
- Ensure you use the ‘rapid’ or basic loaf’ settings, not the gluten free cycle.
- When cooked, turn out on cooling rack.
- Enjoy!
