Yeast Bread

Apple and Cinnamon with Fruity Streusel
Makes: 900g loaf (350g mix)
DF | GF 






350g LLWF Nut free bread mix

1 1/2 cups warm water

1 sachet tandaco yeast or 2 tsp dry yeast

1 tsp rice syrup, honey or maple syrup

1 tsp sea or Himalayan Salt

2 tsp baking powder

1 tbs apple cider vinegar

2 eggs



  1. To one cup of the warm water add the yeast and sweetener and allow to sit for 20-30 minutes or until it gets a thick froth on top.

  2. Ground bread mix with the salt and baking powder until fine making sure not to overdo it and make it clumpy then turn into a large mixing bowl.

  3. Add the yeast mixture along with the 2 eggs combined and mixed with the other ½ cup of warm water and the apple cider vinegar to the ground bread mix and stir to combine. It will thicken quickly.

  4. Spoon the mixture into the baking pan and cover with a cloth then leave in a draught free warm spot for 1-2 hours to rise slightly.

  5. Preheat oven to 180 degrees Celsius and bake for 1 hour and 20 minutes.

  6. Allow to cool


Quick and Easy Method!




  1. Ground bread mix until fine with the salt and baking powder

  2. Add to a large mixing bowl with the yeast and stir to combine

  3. Add the room temperature eggs, tepid water and vinegar then stir to create a thick dough (you don't need the sweetener)

  4. Turn the dough into the bread loaf pan and flatten the top

  5. Place into the oven and turn the heat to 180 degrees Celsius, no fan!

  6. Set the timer at 1 hour and 10 minutes

  7. When the timer goes off you can remove the loaf from the pan and set it back into the oven for 10-15 minutes to finish off the crust or it can be removed straight away.

  8. Allow to cool, then store in a bag or container allowing the loaf to breath so that it does not sweat.



  • If you like a seedy loaf then just blend part of the mix or none at all.

  • If you are going to freeze you may find it best to pre slice then place sheets between the slices so that you can remove them as needed without having to defrost the whole loaf. 

  • If you choose to double the loaf you may need to add an extra 200ml of water. 

  • Highly recommend that in warmer temperatures you store your bread in the fridge!!

  • Can also be enjoyed straight from the oven warm and hot while the crust is still crisp! 

  • Best stored in the fridge in a vented container so that it doesn’t sweat. Keeps well for at least a week. May be frozen.

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