Gluten Free Light Oatmeal Bread
|Yeast cake/1 1/2 teaspoons active dry yeast and 1/2 teaspoon sugar||1⁄2|
|Milk and water||3⁄4 Cup (12 tbs) (Warm)|
|Gluten free flour||1 1⁄2 Cup (24 tbs), sifted|
|Oatmeal/2/3 cup rolled oats||1⁄3 Cup (5.33 tbs)|
|Cooking oil||1 Tablespoon|
Prepare a small 4 1/2 x 2 1/2 x 1 1/2-inch loaf pan and prepare the yeast liquid as for Plain Gluten-Free Bread.
Mix the flour, the oatmeal or rolled oats and salt together in a bowl.
Beat the oil and egg together and add with the yeast liquid to the dry ingredients, beating well to form a smooth thick batter.
Cover the bowl and allow to rise for 20 minutes in a warm place.
Beat again thoroughly then turn the mixture into the prepared pan.
Cover and let rise in a warm place until the mixture comes to within 1/2 inch of the top of the pan.
Bake in the center of a hot oven (425°F) for about 30 minutes or until the center of the loaf feels firm and springy.
Turn out onto a cake rack, remove the paper and leave to cool.