1tbspButterMargarine or any oil will do - but consider how its taste may effect the loaf
1cupwarm waterless than 30 degrees celcius
3/4cupespresso coffeeinstant can be used to taste
Dry Yeast as supplied with the Bread Mix
1/2cuproughly chopped figs
1/4cuproughly chopped walnuts
1/4cupsultanas or any other dried fruit
1/4cuprice flourfor dusting while kneading the bread
Instructions
Brew the coffee and allow to cool below 30 degrees celcius
In large bowl combine icing sugar, butter, yeast, nuts & fruit with coffee & warm water and mix well;
allow to stand for a minute or two to activate the yeast
add gluten free crusty bread packet and stir with a wooden spoon until all ingredients are well combined. Alterately use an electric mixer with dough hook to combine for 4 minutes on a low settings
Cover bowl, and let the dough prove for 15 minutes.
Dust your bench with the rice flour, and turn your dough onto the floured surface.
Lightly coat your hands with oil and gently knead 1-2 minutes and shape the dough as desired.
Place into Bread or Loaf pan.
Cover with damp tea towl and place in a warm place to rise.
Allow to rise till more than doubled in size - will take between 50 to 90 minutes.
Preheat your oven to 200°C (fan forced)
Before you set to bake brush loaf with a little oil, then set to bake for 25 – 35 minutes.
Cooking time varies so check the loaf at 25 minutes, it most likely will need 30 minutess and as much as 35 minutes to develop a nice crust
Remove from oven and turn out on a wire rack to cool. Avoid cutting until its reasonable cool....Enjoy
Notes
Each Gluten Free Bread Mix will perform differently due to their different mixes of starches & flours . This recipe has only been tried with the Well & Good brand but I'm sure with a little trial it could be adapted to other bread mixes.