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Who doesn’t love the smell of freshly baked bread?
Our brilliant White Bread Mix makes a delicious loaf of oven baked bread. Nothing beats the taste of freshly baked bread and ours comes complete with a wonderfully thick crunchy crust and soft interior. What's more, it's deliciously Gluten and Dairy Free.
Good to know
GLUTEN & DAIRY FREE
SUITABLE FOR VEGETARIANS
SOURCE OF FIBRE
WINNER OF A GREAT TASTE AWARD 2015
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| Typical Values
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Per 100g as sold
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Per 44g (1/12th of loaf) baked
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Energy
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1489kJ
351kcal
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467kJ
110kcal
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Fat
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1.0g
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1.5g
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- of which saturates
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0.2g
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0.2g
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| Carbohydrate |
78.2g
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22.1g |
| - of which sugars |
3.2g
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0.9g |
| Fibre |
3.6g |
1.0g |
| Protein |
5.5g |
1.6g |
| Salt |
1.1g |
0.31g |
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Ingredients:
Rice Flour, Potato Starch, Sugar, Stabiliser (Hydroxypropyl Methyl Cellulose), Dried Yeast, Rice Bran, Salt, Psyllium Fibre, Stabiliser (Xanthan Gum), Flour Treatment Agent (Ascorbic Acid)
Allergy Advice:
May contain traces of nuts & peanuts.
Not suitable for egg or soya allergy sufferers.
Store in a cool, dry place away from strong light and odours. Produce of more than one country, packed in the UK.
CUK: GB-057-002
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This mix works best when baked the traditional way in the oven, but there’s always more than one way to bake a loaf.
To Oven Bake:
You'll need:
- 1 x 340g Delicious Alchemy White Bread Mix
- 2 tbsp (15g) sunflower oil
- 325ml of tepid water
This mix cooks from cold, so there’s no need to pre heat the oven.
Lightly grease a 1lb bread tin, measuring 15cm x 10cm and 7cm deep. Add the bread mix to the bowl, pour over the oil and water then mix together. A food mixer is best because the batter becomes very thick and heavy during mixing. Turn your mixer to slow-medium speed and beat for 1½ minutes. Scrape down the sides and base of the bowl and mix for a further 1½ minutes.
Transfer the dough into the tin. It will be quite thick, so press down well and fill the tin right to the rim. Run a spatula around the edge of the tin, this will help you get an even rise. Cover the tin with a large upturned bowl or loosely cover with lightly oiled cling film. Leave to prove in a warm place for 40 minutes. Don’t worry, it won’t rise much. That bit happens later.
Now you’re ready for the oven. Place the tin on a tray in the centre of the COLD OVEN. Then turn to 190C or 165C for fan-assisted ovens, and bake for 90 minutes. It should be a dark golden brown on top when it’s done. Remove from the oven, carefully lift out of the tin and place on a cooling rack. For the best possible result, wait until completely cool before slicing.
Whether baked in the oven or in a bread maker, we know it’s tempting, but don’t slice when still warm. Eat on day of baking or slice and freeze for later.
See the bread maker recipe
