This is an ideal Christmas recipe for low fodmappers who want to have a festive bread without marzipan and probably one of the only bread recipes that I have managed to produce that has risen well! It is based on an enriched bead dough mix produced using a standard purchased bread flour.
250g gluten free bread flour
150g dark chocolate chips
2 teaspoons of orange oil
1 tablespoon of oil
1 teaspoon of vanilla
1 pack of fast acting yeast
1 pinch of salt
1 small pinch of cream of tartar
50g of castor sugar
1 teaspoon of cinnamon
1/4 teaspoon of cloves
1 teaspoon of ginger
1 teaspoon of mixed spice
400ml of warm water
Add the flour, spices salt and dark chocolate chips to a bowl, mix.
Separate the yolk from the white of the eggs.
To the white add a pinch of cream of tartar and whisk till peaks are formed, adding 25g of sugar half way through, then add the rest when soft peaks are formed.
To the yolks add the oil, vanilla and orange oil
Start adding the water to the dry ingredients and mix with a hand mixer. Then add the yolks.
Fold into the mix half the beaten egg whites quickly to slacken the mix. The gently fold in the rest of the egg white.
Add to bread tins and leave in a warm place for 30 minutes to rise. Cook in a warm oven (200˚C, Fan 180˚C, 400˚F, Gas 6) for 30 minutes until cooked.