"White" Bread




450 g Bakers' Magic Gluten free flour

2 tsp Yeast

1 tbs Sugar

1 1/2 tsp Salt

550 g Warm water

50 g Oil (I use Rice bran Oil)

Extra Oil

Optional Sesame seeds for sprinkling on top



Warm water is ~1/4 to 1/3 of boiling water with the remaining cold water (tap). Whether you use 1/4 or 1/3 will depend on how cold your tap water is. If the water is too hot it will kill the yeast.

Pre-incubate the yeast at room temperature for approximately 5 - 8 mins in 100 g of warm water containing the sugar. Stir the mixture to dissolve the sugar & disperse the yeast. This gives the yeast a readily available food source & they can "revive" in a relatively undisturbed environment. After the allocated time the surface of the yeast mixture should be slightly frothy. This indicates the yeast are viable. 

If the yeast mixture has a frothy top or you can see bubbles proceed with bread making.

Are you going to proof the dough in your oven or in another warm spot? If proofing in your oven turn oven to ~50 C for approximately 10 mins then turn it off again.

Lightly oil a heavy duty loaf baking tin. The baking tin will need to be seasoned if using it for the first time, otherwise the bread will stick to the sides. 



Place all ingredients in the TM bowl (including pre-incubated yeast). Remember you need to add 450 g of water as you will be adding the other 100 g with the pre-incubated yeast.

Mix @ 37C for 2.5 mins at speed 4.

Ensure all ingredients are incorporated. If not, scrape down the sides and briefly mix again.

Stand Mixer

Place all ingredients into the mixing bowl (including pre-incubated yeast). Remember you need to add 450 g of water as you will be adding the other 100 g with the pre-incubated yeast.

Combine ingredients using the flat beater until a uniform consistency is achieved. You may need to stop the mixer and scrap down the sides. This make take longer than 5 mins. 

Both Methods

The dough is ready for proofing, it should have a "gluggy but can still pour it" consistency. If the dough is made in a stand mixer it will be thicker than dough made in a Thermomix & depending on the water content the dough may not pour.

There are two ways (methods) I get the dough into the baking tin. The first one is very simple - pour it in. The second can be messy. However, I have a sneaking suspicion that the latter method may also reduce hole formation in the bread.

If you haven't made the bread before try the first method first.

Second way - Pour a bit of the extra oil into a small container; this will be used to coat your hands/gloves to make it easier to handle the dough, if need be it will be also used on a work-surface (baking paper or similar) or a bowl. Place a folded up tea-towel under one end of the baking tin. I take ~1/4 of the dough & transfer it to the end of the baking tin that is not elevated. I do this by shifting the dough from hand to hand (this can be the messy part). Once it is in the baking tin keep the other end elevated so that the dough doesn't spread too much. You want the dough to remain in ~1/4 of the tin. Repeat again & again. To put in the last 1/4 you need to tilt the bread tin a little more.

If you want to sprinkle some sesame seeds on top now is the time to do it.

Let the dough proof for approximately 30 mins in a warm moist environment. Turn your oven on to 200 C.

If you are proofing in your oven put on the timer for ~20 mins. When the time is up take the proofing bread out of the oven and turn the oven up to 200 C. The 20 mins is an estimate it will depend on how long it takes your oven to reach 200 C.

Before putting it in the oven ensure that the dough has risen ~2X.

Bake at 200 C for ~50 mins, the time will vary depending on the individual oven. If your oven has a hot spot turn the bread halfway through baking. 

Take out of the oven & cool the bread on a cooling rack (take it out of the baking tin). The bread should slide out of the baking tin. If it doesn't don't force it out, wait until it cools.

Ensure the bread is sufficiently cooled before cutting into it.