This bread has a tasty sourdough flavour, and keeps for a day or so relatively well. Yummy toasted, too!
Makes about 14 slices
3 cups gluten-free bread mix (I like Healtheries Simple)
2 teaspoons instant yeast
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon oil (I like olive)
1 egg, beaten
1 ¼ cups water
The night before you want to bake your bread:
Step 1 In a large bowl, combine the bread mix, yeast, salt and sugar. Mix well.
Step 2 In a jug, combine the eggs and oil and whisk with a fork to combine well. Add to flour mixture. Gradually add the water and mix, until the mixture forms a soft dough. Add more water if necessary. It will be slightly sticky, but should still form a rough ball.
Step 3 Leave the dough overnight or for 12 hours, covered.
The next morning or 12 hours later: The dough should have risen and be a bit puffy.
Step 4 Turn the oven on to 180C, and put a large cast-iron or pyrex casserole into the oven for about 10 minutes, until hot. Remove from the oven and take the lid off, ready to put the dough inside.
Step 5 Carefully put the dough on to a board sprinkled with extra bread mix. Shape gently into a round, then carefully transfer into the hot casserole dish. Put the lid on, and bake for 30 minutes. Then remove the lid and bake a further 10-15 minutes, until the bread sounds hollow when tapped.