BREAKFAST CHALLENGE: HOMEMADE BREAD AND JAM!

The smell of freshly baked bread is one of my absolute favourites and makes me feel like a real domestic goddess!

Glebe Farm makes baking seriously simple and so now we are able to make gluten free delights without even getting the weighing scales out.

Seeing as the breakfast challenge is well underway, I thought why not make a loaf of almost 'homemade' gluten free bread along with a pot of homemade jam for a delicious start to the day!

Jam is so simple to make and when served in a pot with a ribbon around it, it makes a perfect gift!

For the bread:

All you need is-
1 pack of Glebe Farm Seeded Brown Bread Mix
325ml warm water
1 yeast sachet (included in mix)

*Grease 450g loaf tin.

*In a bowl add the bread mix, 325ml warm water and the contents of the yeast sachet, whisk together until fully combined.

*Leave the mixture for 40 minutes (until doubled in size) in a warm area and cover with a plastic bag.

*Pre-heat oven at 200°C, 400°F, Gas Mark 6 and cook for 25 minutes until cooked.

So the bread is seriously easy!

Now for the jam...

I like to make my jam in large quantities as I always give them away as presents so this recipe will serve 4 jars.

Ingredients:
900g summer berries (you can choose any fruit you want- I love mixing plums and strawberries!)
900g granulated sugar
Knob of butter

*Put the fruit into a large heavy-based saucepan.

* If you want to use blackberries, add 50ml of water and 1½ tbsp of lemon juice, if plums take your fancy make sure you halve and stone them and then add 150ml of water, for strawberries add 3 tbsp of lemon juice (no water needed) and for raspberries, add nothing. Bring to the boil.

*Lower the heat. For blackberries, simmer for 15 minutes; for plums, simmer for 30-40 minutes; for raspberries, simmer for 2 minutes; for strawberries, simmer for 5 minutes. The fruit should be soft.

*Pour in the sugar, stir over a very low heat until the sugar has completely dissolved.

* Raise the heat, bring to the boil, let the blackberries boil for 10-12 minutes, plums for 10 minutes, raspberries for 5 minutes or strawberries for 20-25 minutes- no need to stir!

*Remove from the heat, skim off any excess peel, then stir a knob of butter across the surface.

*Leave for about 15 mins so the fruit can settle.

*Pour into jars and decorate with a ribbon!

This makes for such a lovely gluten free breakfast especially when served with a big cup of tea!

Enjoy!