Meals and Courses

  • 2 eggs, beaten
  • 375 ml (12 fl oz) warm milk
  • 1 teaspoon lemon juice
  • 25 g (1 oz) unsalted butter, softened
  • 1½ teaspoons salt
  • 400 g (13 oz) gluten-free white bread flour
  • 100 g (3½ oz) rice flour or quinoa flour
  • 1 tablespoon caster sugar
  • 2 teaspoons fast-action dried yeast
  • melted butter, to brush
  • sesame seeds or poppy seeds, for sprinkling

Lift the bread pan out of the machine and fit the blade. Put the dough ingredients in the pan, following the order specified for gluten-free breads in the manual.

Fit the pan into the machine and close the lid. Set to a 750 g (1½ lb) loaf size on the fast/rapid bake programme.

At the end of the programme lift the pan out of the machine and shake the bread out on to a wire rack. Brush the top with butter and sprinkle with sesame or poppy seeds.

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