Bread - Makes one 700 g loaf (Gluten-free). 381 g. Includes instant yeast sachets: 1 x 10 g and 1 x 7 g.

Hi Meryl,

Thanks for the discussion on the phone. A quick re-cap:
Loaf tin sizes: the loaf tin size on the instructions is the correct size (and you can deviate by 0.5-1 cm at most). The tins in both attempts were big in the first case and small in the second instance (almost like Goldilocks and the Three Bears!).
Yeast: don't add extra sugar. (There is already a small amount of sugar. We want the yeast to ferment the flour.) Stir the yeast into the dry flour, as per the instrucutions for easy distribution in the flour. Yeast needs to have the right temperature water, and not be placed in sunlight. (It likes a dark and moist environment.) And then don't double prove. Just a once-off proof for 10 minutes (only) is right, because the instant yeast works fast - otherwise you will not have enough gas retained for a good rise. You can put the the loaf with the dough in a sink of warmish water and a dark towel over it for the 10 minutes, before brushing with water, and slashing down the centre length-wise (about 2 cm deep) to get an even and higher rise.

The summary is the steps are a lot simpler than making ordinary bread: mix in the yeast, add the correct temperature water and oil. Place sticky dough/batter in a tin. Place the tin in warm, moist environment for 10 minutes, brush with water, slash, and bake. Brush with margarine or butter once out the oven.
It will be a bit sticky when it comes out the oven at first. Let the gum set for a few hours (e.g. bake in the morning and slice in the afternoon, or bake at night and slice the next morning).

Let me know how your next batch goes. All the best.

Warm regards,
Melanie