Gluten free & lactose free bread

Ingredients:

200 gr of gluten free flour Schar Mix B Bread Mix,
170 ml of warm water,
1 egg,
1 teaspoon of dry yeast,
1 tbsp of sugar,
2 tbsp of sunflower oil,
a pinch of salt.

Yeast and sugar dilute in a small amount of warm water and allow to stand for 5 – 10 minutes, until the foam would be big enough. Pour the flour in a large bowl. Then add the water, salt, egg and sunflower oil. Stir. Add the yeast. Stir 5 minutes!

Grease a form with butter, sprinkle with flour (gluten free), spread the dough. Smooth with a wet spoon and give it brew for 30-40 minutes in a warm place. You can put in the oven preheated to 50 degrees.

I bake bread on a baking stone. It allows to achieve equal heating and makes bread like cooked in the Russian stove.

I’m not using the form and spread the dough on baking paper. You can bake on the stone without paper, but it’s more convenient to put/pull out the bread.

At the time of heating the oven from 50 to 200 degrees – I pull out the paper with the dough and put it back on the stone only in a permanently preheated oven! Otherwise the dough can stick strongly to paper (I have the lower crust remained entirely on paper), and the time of baking becomes difficult to control.

Put a pot of water at the bottom of the oven or pour water in the protiven (pan), standing at the bottom.

Bake 10 minutes at 200 degrees, then another 20-30 minutes at a temperature of 180 degrees.

Remove the bread from the form and put it on the grille. Moisten with water and cover with a clean towel.