Gluten-free walnut bread
Ingredients
- 1tsp cider vinegar
- 6tbsp olive oil
- 2 eggs
- 320ml (11fl oz) milk
- 450g (1lb) Doves Farm gluten-free brown bread flour
- 1tsp salt
- 2tbsp molasses or unrefined dark muscovado sugar
- 40g (1½oz) walnuts, chopped
- 2tsp quick yeast
Each serving contains 145 calories, 2g sugar, 6g fat, 1g saturates and 0.4g salt.
Method
By Hand
Beat the vinegar, oil, molasses if you are using it, and eggs into the milk in a jug. Put the flour, salt, sugar if you are using it, and nuts into a bowl, and stir in the dried yeast. Make a well in the centre, and pour in the liquid from the jug. With a dinner knife, combine all the ingredients until you have a sticky dough. Turn out onto a surface you have dusted with gluten-free flour, sprinkle some on the top and knead the dough for about five minutes until it is smooth.
Lightly grease a baking tin, and mould the dough into a rough sausage shape, placing in the tin. Cover with oiled cling film, and leave to rise in a warm place until doubled in size. Meanwhile heat the oven to 220C/Gas mark 7. Bake the loaf for 40-45 minutes. Turn out and cool thoroughly on a rack before slicing.
In a bread machine
Beat the vinegar, oil and eggs into the milk in a jug then pour into the bottom of your bread-maker bowl. Add the flour, salt, molasses or sugar and nuts and stir around. Sprinkle the yeast over the top. Start the machine on a normal bread programme. After a few minutes of mixing, lift the lid and, with a spatula, scrape down the sides of the bowl. Continue to bake as normal. When finished, remove and cool on a rack before slicing.
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