White Oven Bread Loaf

White Oven Bread Loaf


Nothing beats the smell of freshly baked bread. This delicious soft, yet crunchy loaf can be enjoyed with a simple spread of butter or filled with your favourite sandwhich fillings.


500 g Mix it! Universal
2 tsp dried yeast
1 tsp salt
1 tbsp skimmed milk powder
1 1/2 tbsp sunflower oil
425 ml tepid water


  • Place the Mix It into a large bowl, add the yeast, salt and milk powder, using a metal spoon mix together well.
  • Add the oil and blend into the dry ingredients with a fork, add the warm water (1/3 boiling, 2/3rds cold) and beat together with a wooden spoon for 1 minute until all the ingredients are blended together and the mixture is smooth.
  • Spoon the batter into the oiled tin. Cover with lightly oiled cling and place in a warm place for 45 minutes or until the dough has risen level or nearly to the top of the tin.
  • Bake in the preheated oven for 40 minutes.
  • Leave to stand in the tin for 2 minutes, then remove and allow to cool on a wire rack.

Gluten free bread does not keep well after 1 day, freeze once cool in desired slices or per ½ loaf.

Use a 1 x 2lb loaf tin approx. 23cm x 13cm x 7cm, oiled