Gluten Free Schär Bread

Ainekset

500 g Schär bread mix

450 ml lukewarm water

40 g oil

10 g dried yeast

8 g salt

Ohjeet

Mix all ingredients well.

Leave to rest covered in a warm place for 45 minutes.

Transfer mix to a bread baking mold and further rise for 30 minutes. Heat oven at 210 C (with convection, 220 for over/under).

Put 100 ml cold water in a container in the oven, along with the bread. Bake for 50 minutes.