Published on Apr 18, 2012
I really love this bread mix!
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Bob's Red Mill Gluten Free
Homemade Wonderful Bread Mix
1 PKG. 16 oz. Bob's Red Mill Gluten Free Homemade Wonderful Bread Mix
1 2/3 c. warm Milk 110* (cow, rice, soy)
1 Whole egg plus enough Egg Whites to make ¾ cup (*note*)
¼ c. Melted Butter or Vegetable Oil
1 tsp. Cider Vinegar
Place contents of package in a large bowl. I use a KitchenAid mixer bowl.
Remove yeast packet.
Add yeast to the warm milk ~ stir ~ let foam for 5 minutes
add Eggs Melted Butter Vinegar Yeast/Milk mixture to the Bread Mix
Use the Paddle (Not dough hook) Mix at medium speed for 3 minutes, scraping down sides of the bowl with a spatula as necessary. Place dough in a greased 9x5 nonstick bread pan. Smooth top of dough with a wet spatula. Cover with oiled plastic wrap and let rise in a warm place until dough is level with top of pan. Approximately 25-35 minutes. Remove cover and bake in a 375* oven for 60-65 minutes (do not under bake). Cover with foil after 10 minutes to prevent over-browning. To test for doneness, tap top of loaf with fingernail. A crisp, hard sound indicates a properly baked loaf. Turn loaf out on to a wire rack and cool thoroughly before slicing.
For even slices I used an electric table slicer.
Freeze the bread for freshness.
(*NOTE*) Helpful hint: Have eggs at room temperature ~ place the eggs in a bowl with warm water to warm them up.
I used a digital thermometer to check the bread for when its done. Bake until 208*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding yeast. It is a helpful gadget. My Digital Thermometer is by Acu Rite.
Canon PowerShot SX230 HS
Corel ~ Videostudio ProX4 Professional Video Editing Software
Acu Rite Digital Thermometer
I use Bosch Slicer to help cut even size slices of bread
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