Line and lightly oil the loaf tin. Mix the flour blend, yeast and sugar.
Beat in water, egg, oil and salt for about 5 minutes. The mixture should be thick and sticky rather than kneadable.
Transfer to the tin and smooth with a wet spatula. Cover and leave to rise until puffy and close to the rim; do not rely on timing alone.
Bake at 200 °C conventional for 45–55 minutes, covering loosely if the top colours too fast. Check the centre is baked.
Remove from the tin and cool completely on a rack before slicing.
Make it work for you
Check that all packaged ingredients are suitable for your dietary needs. Lactose-free dairy still contains milk proteins; use suitable plant-based alternatives if you need to avoid dairy.
