Ingredients
2 x 7g sachets dried yeast
1 tbs caster sugar
2 cups (500ml) milk, lukewarm
2 tbs olive oil
500g pkt Ogran gluten-free self-raising flour
1 tbs caraway seeds
Ham and chutney, to serve

Method
Stir the yeast, sugar and milk together. Cover. Set aside in a warm, draught-free place for 10 minutes or until the mixture starts to froth.

Stir in the oil. Grease an 11 x 21cm (base), 6.5cm deep loaf pan. Preheat oven to 180°C.

Combine the flour, caraway seeds and yeast mixture until smooth.

Spoon into the greased pan. Use the back of a wet spoon to spread evenly over the pan.

Cover and set aside in a warm, draught-free place for 1-1 1/2 hours or until the dough rises and almost doubles in size.

Bake for 30-35 minutes or until light golden and cooked through.

Transfer to a wire rack to cool. Serve with ham and chutney.

Source: http://www.taste.com.au/recipes/15915/caraway+bread