![\"2013-09-20](\"http:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2013-09-20-13.09.44-300x300.jpg\")
<\/a><\/div>\n<\/p>\nIngredients<\/h3>\n
400 gr. (2 cups) lukewarm water
\n6 gr. (1 tsp) salt
\n5 gr. (\u00bd Tbsp) vegetable oil (Sunflower-seed\/Corn\/Canloa\/Soy)
\n390 gr. (3 cups) Tagmish Gluten-Free flour
\n12 gr. (1 Tbsp) sugar
\n5 gr. (1 tsp) dry yeast<\/p>\n
Preparation<\/h3>\n
Put the water, oil, and salt into the breadmaker pan or a bowl (if oven baking).
\nAdd the flour (creating an even layer), and on top of it the sugar and yeast.<\/p>\n
Oven Preparation<\/h3>\n
Knead the dough until cohesive.
\nCover the bowl with plastic wrap and a towel, and place in warm, dry place for about an hour, until it doubles in size.
\nDivide the dough into two even parts, and place in 2 thinbread pans, or place it all into one regular bread pan.
\nLet rise in pan(s) for another 30 minutes.
\nPreheat your oven to 190C\/375F.
\nBake for approx 1 hour until golden-brown.<\/p>\n
Breadmaker Preparation<\/h3>\n
Simply set to French mode (~3.5 hours, exact length and program name dependant on breadmaker make and model), and dark crust and press start.
\nRecommendation: After the second kneading round is done (about 20-30 minutes in), remove the kneading knife to avoid having to remove it from the baked bread and lose about \u00bc of it to the gaping hole created.<\/p>\n
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