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BREAD MIX

HOW TOP MAKE HONEY WHITE BREAD WITH BREAD MIX

Honey White Bread, Seeded Bread, Cinnamon Raisin Bread....the possibilities are endless.  Use our gluten-free BREAD MIX and wake up to a freshly baked bread!  With a help of an electric stand mixer, this bread mix will come together in no time.

WHAT YOU'LL NEED FOR THE MIX

MAKES:

(1) 9×5 inch Bread

 

WHAT YOU’LL NEED FOR THE DOUGH: 

1 1/2 cups water, warm

4 tbs honey

1/4 cup vegetable oil

2 large eggs, room temperature*

2 tsp apple cider vinegar or rice vinegar

 

EGG FREE SUBSTITUTE:

2 tbs flaxseed mill

6 tbs water

combine and let sit for 1-2 minutes

add to dough mixture per instructions

Gluten-Free

Nut-Free

Dairy-Free

Oven Temperature:

Preheat oven to 375ºF

Bake Time:

45 to 55 minutes until bamboo stick comes out clean

  1. Spray a 9 x 5 inch loaf pan with oil spray and set aside.

 

  1. In a microwave safe bowl, pour the water and heat in the microwave in 30 seconds increments until it is warm and not too hot (between 105-115ºF).  Add honey and stir until dissolved. Add included yeast packets and stir to mix.  Set aside and let proof for 5-8 min or until bubbles appear.

 

  1. In a separate bowl, combine the Liquid Mixture – oil, eggs, vinegar and set aside.

 

  1. In a bowl of a stand mixer fitted with a paddle, add the bag of Bread Mix and whisk to break up any lumps. Add Liquid Mixture and proofed Yeast Mixture to the Bread Mix.   Increase speed to medium-high and beat for 3 minutes until the dough is smooth but will still be wet and a little sticky.

 

  1. Pour the bread mixture into your prepared loaf pan.

 

  1. Use a plastic wrap sprayed with oil and place on top of the dough and smooth out the top of the dough. Remove plastic wrap and replace tightly on top of the pan.  Set pan in a warm draft free area to proof until the dough almost touches the plastic wrap, about 15-20 minutes.  Do not over proof as it will fall.  Bake and tent with aluminum foil if top browns too quickly before it is finished baking.  Let bread rest in the pan 10 minutes before transferring onto a cooling rack to cool completely before cutting.

 

Time Saving Tip:  Place the dough in the refrigerator overnight to proof.  Bake immediately after it is removed from the refrigerator.

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