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Crumble the yeast into a mixing bowl and add the finger warm water. Stir until the yeast is dissolved.
Put in the margarine or pour in the oil. Then add the salt and flour mix.
Beat the dough with an electric whisk for at least 5 minutes.
Grease a rectangular cake-tin of approx. 1 ½ litres.
Pour the dough into the cake-tin.
Cover the dough with a baking towel and allow to rise for approx. 35-40 minutes.
Pre-heat the oven to 200o C.
Bake the bread in the bottom half of the oven for approx. 25 minutes.
The tin loaf is very good for toasting. Please remember that bread containing gluten-free flour mix will dry quicker than other standard breads. We would therefore recommend slicing and then freezing the fresh bread, if possible in daily portions.
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