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| INGREDIENTS | METHOD |
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You will need a 10" (26cm) spring form tin, well greased 225 g Glutano Bread & Cake Mix 150 ml Tepid water 1Sachet of Dried Yeast 1/4 Teaspoon Sugar 1 Teaspoon Salt 1 Egg (beaten) 1 Tablespoon Olive Oil |
1. Pour 100 ml of tepid water into a small bowl 2. Add the sugar and the yeast, and leave for 10-15 mins, in a warm place until it begins to froth. 3. Mix the Glutano Bread & Cake Mix with the salt in a medium sized bowl. 4. Pour on the yeast mixture, the beaten egg and the olive oil. 6. Take a good rounded knife and mix to a dough 7. Add the remaining water and mix really well until the dough is smooth. 8. It is a fairly sloppy dough. 9. Pour into the spring from pan and spread the dough evenly with a knife. 10. Leave in a warm place to rise, about 20 minutes or until small bubbles start to form. 11. Bake for approximately 15 minutes until the base is golden brown. 12. Leave to cool for a few minutes then slide off onto a cooling tray. Fill as required. |