GLUTEN-FREE FAIRY BREAD

I do not recall ever granting mother nature permission to turn me into a (rather small) grown-up; please bear with me whilst I take a break from all this adult business for a minute and day-dream about making bread with my dad and secretly hope someone will take me to Disneyland for my birthday and eat, as one should, sprinkles on toast.




GLUTEN-FREE SANDWICH BREAD

100ml (just over 1/3 cup) lukewarm vanilla flavoured soya milk

1 teaspoon agave syrup

1 teaspoon active dry yeast

500g (4 cups) gluten-free strong flour

1 teaspoon coconut milk powder or other non-dairy milk powder

200g (3/4 cup) soya yoghurt

100ml (just over 1/3 cup) lukewarm water

1 tablespoon sugar

1 teaspoon liquid glucose

2 tablespoons margarine

1 teaspoon salt

Whisk together lukewarm milk, agave syrup and yeast and set aside for about 10 minutes or until it bubbles up. In the meantime sieve together flour and milk powder in a bowl. In a separate bowl, mix yoghurt and lukewarm water until completely combined, then add sugar and liquid glucose. Add the yoghurt mixture and yeast mixture to the bowl of dry ingredients and mix well until everything comes together as a smooth sticky dough. Lastly add margarine and salt and knead for a few minutes. Place the dough in a lightly oiled bowl, cover with cling film and let rise in a warm place for 3 hours or until doubled in size.

Once doubled in size, knead the dough for a couple of minutes then shape it into a long sausage, pinch the ends together and twist it to form a log. Place in a lightly oiled 20x10cm/8x4in tin, cover and let rise again for 1 hour.
After 1 hour, place in a preheated oven and bake at 200°C/400°F for 20 minutes; then lower the temperature to 180°C/360°F and bake for a further 20 minutes. Leave in the tin for 10 minutes to cool slightly, then remove from the tin and let cool completely.

Ricetta in italiano:

FAIRY BREAD

sandwich bread, sliced and crust trimmed

margarine

sugar sprinkles

Spread margarine onto slices of bread. Cover with sprinkles. Cut into triangles to serve.