Lansell Cottage Gluten Free
Basic Loaf Instructions
For Bread Machines
For Conventional Ovens
The following are basic
instructions for use of our bread mixes. We have divided machines up
into four basic sizes. The instructions needed to find out which size
your machine is can also be seen.
Bread Machine
Instructions
Excellent soft, light loaves
should be achievable in all bread machine types. You do not
need a special "Gluten-Free" cycle on your machine. To achieve soft,
light loaves you must use correct water to flour-mix proportions. As
water requirements vary a little between machines the following is only
a guide. Your aim always is to obtain a medium pancake batter
during the latter part of the mixing cycle of your bread machine.
Check after approx. 10 mins mixing and add more water if necessary.
Heavy, crumpety loaves are
the result of too little water.
- Choose correct
recipe
size for your machine and place ingredients in order listed. check your book to find maximum size white
loaf to know which machine size you have)
- Set your machine on
"BASIC WHITE" setting.
- Press "START" and
allow cycle to complete.
(lift lid occasionally during mixing and scrape dry ingredients from
aroung edge of tin into center)
- Remove loaf from tin
within 10 minutes of completion and cool on rack before slicing. (Top of loaf normally appears white and is
also edible)
Very Small Machines |
Small Machines |
Medium Machines |
Large Machines |
(wheat-based maximum loaf size =500g)
- 300-350ml water
- 260g bread mix
- 1/2 to 3/4 teasp. dry active yeast
|
(wheat based maximum loaf size = 750g)
- 400-440ml water
- 350g bread mix
- 3/4 to 1 teasp. dry active yeast
|
(wheat based maximum loaf size = 1kg)
- 460-520ml water
- 400g bread mix
- 1 to 1 & 1/2 teasp. dry active yeast
|
(wheat based maximum loaf size = 1.2kg or
more)
- 550-580ml water
- 450g bread mix
- 1 to 1 & 1/2 teasp. dry active yeast
|
Usually, the longer
the base of the tin, the more water is needed |
HINTS:
*Use electronic scales for measuring
mix and water.
*Don't use cups. Remove loaf from tin A.S.A.P. after
baking.
*Allow to cool before slicing.
*Slice with electric knife.
*Vegetable gums
go brittle when cold and need heating to reform or
soften
them, so they don't taste dry or crumbly. After day one of the bake or
if
taken from freezer, reheat each slice back to very warm in a microwave.
Allow to cool and then enjoy as normal.
Making
Our Mixes in Conventional Ovens (Aug. 04 revision for better results)
Though our mixes have been specifically
designed to work in bread machines, it is possible to get a good loaf
if made by hand... using a good bread tin and normal oven.
But as it is difficult to replicate the machine cycles by hand, your
loaf will not be quite as soft, as light or as even textured. The
machine
has several rises and "knock downs" during the cycle.
Nevertheless for those who do not have access to a bread machine, we
have included the following instructions.
- Choose the size mix from
above to suit your bread tin. (i.e. large loaf for a 680-700g bread
tin). N.B. Good quality heavy black tins bake best.
- Use the higher end of the
suggested
water levels for each size recipe and place all ingredients into medium
food processing
bowl.
- Mix on low to medium speed
till batter is smooth and resembles a medium pancake batter (almost
runny)
for approx. 10 mins.
- Spoon mix into warmed,
pre-oiled bread tin. Smooth top with knife.
- Allow approx. 50 minutes to
rise or until the top of the rising dough is level with the top of your
tin (using a standard 700gm bread tin). Remember, warmth speeds it up.
- Place into cold
oven and turn
to the suggested temperature (see below) for approx. 50
minutes. Leave in oven for further 5 minutes (to help prvent loaf "side
suck"). Remove from oven and tin
and cool on a cake rack for half an hour before slicing.
GAS OVENS = 220
oC. ELECTRIC = 230oC. FAN FORCED = 200o
C.
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