Mix first three ingredients together and wait 10 minutes for yeast to activate.
Add applesauce, gluten flour, and wheat flour, mixing in the last half cup as needed to make a somewhat smooth but tacky dough.
Knead by hand for 10-15 minutes or using a mixer with dough hook.
Measure out 1 pound of dough and place in an empty 48-64 oz tin can. Let rise until doubled. Bake at 400 degrees F for 10 minutes, then reduce heat to 350 degrees F and continue baking 20-25 minutes.
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