Directions

Yield: approximately 7 bagels

Combine dry mix, yeast packet, oil and water (no eggs are used). Mix on medium for 3 minutes. Use 1/2 cup dollop of dough for each bagel. Place on a greased baking sheet. Use oil or non-stick spray on dough to create bagel shape. Let dough rise for one hour, then poke hole in center of each bagel. In boiling water, boil bagels for 25 seconds, then remove with slotted spoon and place on greased baking sheet. Note: Bagels do not have to be boiled before baking but it is suggested. Bake in a preheated 400° oven for 20-25 minutes.

For freshly baked morning bagels, refrigerate shaped bagels on a greased baking sheet overnight. In the morning, preheat oven to 400°, boil bagels, then bake for 25-30 minutes. Bagels do not need to rise before baking.

Variations:
Whole Wheat Style Bagels: add 2 tablespoons Black Strap Molasses.
Three Seed Bagels: add 2 tablespoons sesame seeds, 2 tablespoons sunflower seeds, 1 tablespoon poppy seeds
Cheese Bagels: add 2 cups finely shredded cheese, 2 tablespoons melted butter (optional add 1/4 cup chopped green onions or jalapeno peppers)
Herb Bagels: add 2 teaspoons Italian herbs and 1/2 teaspoon onion powder
Cinnamon Bagels: add 2 teaspoon cinnamon and 1/4 cup sugar

Directions

Cut in shortening/butter in the Pamela's Baking & Pancake Mix until no lumps appear.

Now you have a ready-made mix to add sugar, eggs, and/or liquids for quick baking. You won't need to add any baking powder, baking soda, salt or milk, they're already in the mix.

Store in an air tight container in the refrigerator or freezer.

®Bisquick is a registered trademark of General Mills.

Directions

Put all dry ingredients into bowl and mix. Add all liquid ingredients to the dry, and mix for 3 minutes on high. Pour dough into small greased loaf pan. Bake in preheated 350° oven for 8 minutes. Slit the top of the loaf, lower heat to 325° and bake for 30-35 minutes. Use a serrated knife to slice loaf or freeze loaf before slicing.

Makes terrific grilled sandwiches, French toast, or cinnamon toast (mix 2 teaspoons cinnamon and 1/4 cup sugar, sprinkle over buttered toast).

Directions

Crack eggs in a measuring cup and beat with a fork. Melt butter, cool slightly and add to eggs, then add warm water for a total of 1-1/2 cups liquid.

Place all dry ingredients, including yeast, in a mixing bowl. Add warm butter/egg/water mixture. Beat on high speed for 3 minutes.

Pour into greased loaf pan no more than 1/2 to 2/3 full and use remaining dough in a small loaf pan, or make one large loaf and pour remaining dough into a greased muffin tin (each cup 1/2 full) for rolls. Cover with lightly oiled plastic wrap and place in a warm area to rise until doubled, about 1 hour (less for rolls), or until dough has risen to the lip of pan.

Take off the plastic wrap and bake in a preheated 375° oven 35 minutes for large loaf; 25-30 minutes for small loaf; and 15-20 minutes for rolls. I find it much easier to slice the bread after freezing it.

For extra flavor, I like to sprinkle sesame seeds in the greased bread pans before putting in the dough.

For a nice variation, add 1/4 cup sunflower seeds or a tablespoon of sesame seeds or poppy seeds (or a combination) to the dough when mixing.

This bread makes fantastic grilled sandwiches, cinnamon toast, and french toast.

Directions

Place all liquid ingredients into bread machine, then add dry ingredients. Turn on machine using white bread setting. This recipe makes a 1-1/2 pound loaf. Use a serrated knife to cut slices or freeze loaf first and then slice.

Try adding sesame seeds, poppy seeds or sunflower seeds to dough while mixing, or add 1/2 cup raisins and 1 teaspoon cinnamon.

This bread makes fantastic grilled sandwiches, cinnamon toast, and french toast.

Directions

Mix all ingredients together. Dust dough with Pamela's Baking ; Pancake Mix or rice flour and roll into long ropes.

Place on a greased cookie sheet. Dough strips should be 6' to 8' long and approximately 1/2' thick. Let rise 30 minutes.

Wet the dough rope top with water using your fingers (optional sprinkle with sesame or poppy seeds before baking).

Bake in a preheated 375° oven for 15 minutes.

Directions

In place of flour, use Pamela's Baking ; Pancake Mix for breading fish or chicken before baking.

Try adding your favorite seasonings, herbs, sesame seeds, and/or finely chopped nuts or mix 1/4 cup fine cornmeal with 3/4 cup Pamela's Baking ; Pancake Mix for breading foods. Use eggs, melted butter or milk to coat food into before breading them with mix.

Directions

Mix all together for three minutes on medium speed in a heavy duty stand mixer, or mix up to the first rising in a bread machine. Put the dough into a large zip lock bag, cut the tip about 1-inch long and "pipe" a braid onto a greased cookie sheet. Make sure you start at one edge as the braid will use up the whole sheet. Helpful hint: have a practice braid made out of ribbon or string to help you see which goes over what.

A Note About Braiding: This dough is too soft to do a long strand that will braid, but by doing one small section at a time, you should get the effect of a braid. Continue squeezing out a small braid of dough crossing it one over the next one, adding to the braid as you go.

Let rise for 60 to 90 minutes then brush on an egg wash (egg yolk mixed with a touch of water). Bake in a preheated 350º oven for 1 hour.

Directions

In a Bread Machine:
Setting suggestion - Basic White Bread or Sweet Dough setting, 2 lb loaf, Medium crust.

In a 2 cup liquid measuring cup, measure 1/4 cup oil, crack in 2 eggs, and fill with warm water for a total of 2 cups of liquid, plus 2 additional tablespoons of water. Pour all liquids including the 2 tablespoons of butter into bread maker, add bread mix, cheese, peppers (if using), and yeast.

Start machine, you may need to scrape down the sides and corners of the pan while the dough is mixing. After baking, remove from pan and let cool before slicing. In High Altitude, use 2 cups total liquid.

Hand Mixing:
In a 2 cup liquid measuring cup, measure 1/4 cup oil, crack in 2 eggs, and fill with warm water for a total of 2 cups of liquid, plus 2 tablespoons of melted butter. Add to dry mix, cheese, peppers (if using), and yeast, and beat with hand mixer for three minutes on med/high.

Pour into lightly greased 8 x 4 bread pan and let dough rest for 60 minutes. Dough will rise when baking.

Bake in a preheated 325º oven for 65-70 minutes.

Let sit for 10 minutes then carefully remove from pan and cool on a rack.

Directions

Place Pamela's Gluten-Free Bread Mix, yeast, sugar and salt in the bowl of a heavy duty stand mixer.

In a separate bowl, mix eggs, butter, milk and water, and add to flour mixture. Mix on medium speed 3 minutes. Divide into two, let rest in two buttered bowls for 20 minutes.

On parchment sprinkle with Pamela's Gluten-Free Bread Mix, pat dough into disk shape 1/4-inch thick. Using a pizza cutter, cut into eight pieces.

Sprinkle with Parmesan cheese and roll up starting at the wide edge. Place on parchment lined baking sheet and let rise for about 20 minutes.

Bake in 350° oven for 20-25 minutes. Brush with butter part way through for golden color. Sprinkle with kosher salt.

Directions

Use Hand Mixing method only for this recipe:
In a 2 cup liquid measuring cup, measure 1/4 cup oil, crack in 2 eggs, and fill with warm water for a total of 2 cups of liquid. Add to dry mix and yeast, and beat with hand mixer for three minutes on med/high.

In a separate bowl, combine 2 teaspoons cinnamon and 1/4 cup sugar. Fold the cinnamon mixture into the dough approximately three times to create cinnamon swirls.

Pour into lightly greased 8 x 4 bread pan and let dough rest for 60 minutes. Dough will rise when baking. Bake in a preheated 325º oven for 65-70 minutes. Let sit for 10 minutes then carefully remove from pan and cool on a rack.

Directions

From a bag of Pamela's Gluten-Free Bread Mix, remove the enclosed yeast packet and 1/4 cup of the mix for rolling out the dough. Dissolve yeast from the enclosed packet with 1/2 cup warm water and 1 teaspoon of sugar. Let stand for about 5 minutes until foamy. With a wire whisk in a stand mixer, cream butter, then combine with the cottage cheese. Reserving the 1/4 cup of bread mix set aside for rolling, add the Pamela's Gluten-Free Bread Mix to the butter and cottage cheese. Mix to combine on low. Add orange zest if using. Add dissolved yeast and continue mixing. Add remaining warm water 1 tablespoon at a time just until dough starts to come together. Lightly flour a sheet of parchment paper with some of the reserved bread mix. Place dough on the parchment, sprinkle lightly with left over mix and cover with second sheet of parchment. Roll dough to a thickness of 1/4 inch in a rectangle shape approximately 10-inches long and 8-inches wide. Remove top parchment paper.
Yield: 5 to 6 Cinnamon Swirls

To make the filling, cream butter with sugar and cinnamon. Spread or distribute filling as evenly as possible on rolled out dough, leaving no more than a 1/2-inch margin around the edge. Spread raisins, and nuts (if using) evenly over filling and press down with fingertips.

Starting with the longest edge of the dough, peel dough off paper and roll to form a log. Use fingertips to pinch edge of dough closed to form a cylinder. 10. Lightly oil an eight-inch round cake pan. 11. Use a sharp knife to slice log into individual pieces, each about 1-1/2 to 2-inches wide. A serrated knife works best. Lay pieces on sides in a lightly oil 8-inch round cake pan. Place with the swirls showing. Place all pieces in the same pan.

Allow dough to rest for 60 to 90 minutes at room temperature. Bake in preheated 350° oven for 45 to 55 minutes or until golden brown. Let rest in pan for 10 minutes before inverting onto a plate. Use a second plate to invert a second time so that the tops of swirls are showing.

Glaze hot swirls with sugar icing made from 1 cup Pamela’s Vanilla Frosting Mix combined with just enough water to create a thick glaze. Or create your own glaze with powdered sugar and a small amount of water, mixed until thick.

Cinnamon swirls can be made the night before. The log can be wrapped in plastic and refrigerated, or the swirls can be placed into the pan, covered and refrigerated. In the morning, remove the log, (slice and pan them) or remove rolls from refrigerator, unwrap and let all rest for 60 to 90 minutes. Bake in preheated 350° oven for 45 to 55 minutes or until golden brown. Glaze and serve.