Group 1
Ingredient
KG
BAKELS INSTANT ACTIVE YEAST
0.006
Total Weight: 0.006
Group 2
Ingredient
KG
Water
0.075
Total Weight: 0.075
Group 3
Ingredient
KG
GLUTEN FREE BREAD MIX
0.390
Total Weight: 0.390
Group 4
Ingredient
KG
Chopped sundried tomatos
0.060
Chopped green olives
0.060
Total Weight: 0.120
Dissolve Group 1 with Group 2. Add Group 3 and mix together for 3 minutes on top speed. Let stand (ferment) in mixing bowl covered or placed in prover at 20¡C for 30 minutes. Mix for a further 2 _ minutes on second speed. Final prove at 40¡C for 25 minutes. Deposit dough into a greased loaf tin fill tin 2/3 full. Bake at 220¡C for approximately 20-25 minutes.
Recipe percentages are on total batter / mix weight (100%)
