Marmalade Breakfast Loaf Recipe
Bread & Rolls
of 6 vote(s).
A tasty, zesty loaf which is perfect for breakfast or as a mid-morning snack. You can also make marmalade muffins too- just follow the variation instructions!
You will need:
- 500g/17oz of Glutafin Gluten Free Select Multipurpose White Mix
- 400g/14oz of Glutafin Gluten Free Multipurpose White Mix
Oven temperature: 190° C / Gas mark 5
500g/17oz Glutafin Gluten Free Select Multipurpose White Mix
1 sachet Yeast (enclosed with Mix)
½ x 5ml tsp Salt
1 x 15ml tbsp Dried skimmed milk powder
200ml/7 fl oz Just boiled water
150ml/ ¼pt Orange juice
50g/2oz Butter (melted) (combined with the above Orange juice)
125g/5oz Thin shred marmalade (select a brand with a minimum fruit content of 40g fruit per 100g
product, shown on the label)
15g/½oz Butter, melted
2 x 15ml tbsp Caster sugar
2 x 15ml tbsp Orange juice (combined with the above caster sugar)
* Proving time: 45 minutes
1.Mix dried ingredients together with a fork. Stir in combined water and juice and melted butter and
marmalade. Beat together with a wooden spoon to make a smooth runny batter.
2.Spoon batter into a well greased and lined 2lb traditional loaf tin. Cover with oiled cling film or with another inverted bread tin.
3.Leave in a warm place to prove until the batter has almost reached the top of the tin. Remove film or top tin and bake for 60 minutes until well risen and golden. Cover loosely with foil for the final 20 minutes to prevent over browning.
4.Remove from the tin, brush with the butter and drizzle with the orange glaze. Leave until cold before storing in an airtight tin.
Mini Muffin variation: Spoon batter into 8 well greased mini loaf tins or muffin containers. Prove until the batter reaches the top of the tin and cook for 20 – 25 minutes.
To Freeze: Suitable for home freezing. Wrap in a freezer bag and freeze for up to a month.
Gluten Free Wheat Free option: Use 400g/14oz Glutafin Gluten Free Wheat Free Multipurpose White Mix