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

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 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

Yield: 5 - 6 biscuits

Preheat oven to 375°.

In a large mixing bowl pour in Pamela's Baking ; Pancake Mix and cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.

Pour milk into flour mixture while stirring with a fork. Do not let dough sit.

Dust rolling surface and dough with additional dry Pamela's Baking ; Pancake Mix. With fingers, press dough into a 1-inch thick sheet and cut out biscuits with a cookie cutter. Press unused dough together, pat again into a 1-inch thick sheet and repeat cutting procedure.

Place biscuits on a greased baking sheet and bake for approximately 12 minutes, or until golden brown.

Directions

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. Fill lightly greased muffin tins 1/2 full of dough. Let rise for 1 hour and bake at 325º for 25-30 minutes.

Variations:
Cheese Bread: add 2 cups fine shredded cheese, 2 tbsp melted butter (optional: add 1/4 cup chopped green onions or jalapeño peppers).
Herb Bread: add 2 tsp Italian herbs, and 1/2 tsp onion powder.
Three Seed Bread: add 2 tbsp sesame seeds, 2 tbsp sunflower seeds, and 1 tbsp poppy seeds.

Directions

Yield: 5 - 6 biscuits

Preheat oven to 375°.

In a large mixing bowl pour in Pamela's Baking ; Pancake Mix and cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.

Pour milk into flour mixture while stirring with a fork. Do not let dough sit. Drop spoonfuls of dough onto a greased cookie sheet.

Bake 12 minutes, or until brown on top.

Directions

Combine yeast packet, sugar, and 1/4 cup warm water. Let foam for 5 minutes. Add olive oil, remaining 1-1/2 cups warm water, and Pamela's Gluten-Free Bread Mix. Mix for three minutes. Put in a 9x9 pan greased with olive oil, sprinkle top of dough with olive oil to help spread it in the pan, spread to sides until dough is approximately 1/4-inch tall. Rise for 1 hour. Bake in a preheated 400° oven for about 20 minutes or until brown.

Optional: Before baking add salt and green onions, or sun dried tomatoes, olives and goat cheese, whatever you like.

Pamela's Note: Do not skimp on the olive oil. If you've never had Focaccia before, the olive oil should come off on your fingers while you eat it!

Directions

For this recipe you will need either English muffin rings or you can make your own foil molds (directions below). You can also use tuna fish cans or store-bought specialty pans for buns.

Mix dough according to directions for baking bread. Spray the inside of each mold with non-stick spray and place them on a baking sheet. Put 2 heaping spoonfuls of dough in each mold and spread with a spatula to flatten and fill the bottom of each mold. Be careful that you don't put too much dough in each cup or your bun will be too thick. Remember that it will rise when baking. I made 6 large buns from the regular Pamela's bread dough. Let rise according to directions.

Before baking, you can brush the tops of the buns with an egg wash (egg mixed with water) and sprinkle sesame seeds on top. The egg wash helps the tops to brown and also to hold the sesame seeds on.

Bake at 350° until medium brown, about 25-30 minutes. When finished baking, take the buns out of their molds and cool on a cooling rack.

Make aluminum foil molds by cutting the foil into a circle and pinching the edges all around to create a large cup shape, or into long oblong shapes for hot dog buns. Make it as big around as you would like your bun to be. You can smooth the bottom of the cup with your finger if you want the bottoms to be more smooth.

Directions

In a Bread Machine
Setting suggestion - Basic White Bread, 2 lb loaf, Medium Crust. In a 2 cup liquid measuring cup, measure oil, crack in eggs, and fill with warm water for a total of 2 cups of liquid, plus 2 additional tablespoons water. Pour all liquids into bread maker, add bread mix 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.

Oven Baking
Preheat oven to 350;#176;. Use a HEAVY DUTY STAND MIXER with Whisk Attachment. Do not use bread hooks. In a 2 cup liquid measuring cup, measure oil, crack in 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. Pour into lightly greased 8-inch x 4-inch bread pan and let dough rest for 1 hour. Dough will rise when baking.

Bake for 70 minutes. Let sit for 10 minutes then carefully remove from pan and cool on a rack.

Variations:
Cheese Bread: add 2 cups fine shredded cheese, 2 tablespoons melted butter (optional add 1/4 cup chopped green onions or jalapeño peppers).
Herb Bread: add 2 teaspoons Italian herbs, and 1/2 teaspoon onion powder.
Three Seed Bread: add 2 tablespoons sesame seeds, 2 tablespoons sunflower seeds, and 1 tablespoon poppy seeds.
Cinnamon Bread: Use the Hand Mixing Recipe only - in a separate bowl, combine 2 teaspoons cinnamon and 1/4 cup sugar. Fold cinnamon mixture into hand mixed dough approximately three times to create cinnamon swirls. Let rise in pan and bake.
Croutons/Stuffing: Cut slices of bread into small squares and bake on a cookie sheet for 2 hours in a 200° oven. Cut larger pieces to make toasts for appetizers. Or in a skillet, brown bread squares in butter or olive oil for salad croutons. For salad croutons, brown bread squares in butter or olive oil in a skillet.
Rolls: Fill lightly greased muffin tins 1/2 full of dough. Let rise for 1 hour and bake at 350° for 25-30 minutes.

Directions

With butter melted in the milk and yeast proofed (that is dissolved and bubbly) in the warm water, make sure the milk was cool to the touch so that it does not kill the yeas, all ingredients in mixer using wire whip attachment, mix for 3 minutes on med/high. Carefully roll the dough out of the bowl, using a large rubber spatula, into a buttered bowl. Let dough rise with a a warm, damp towel over the bowl and keep in a warm place for a little over an hour, until it is just less than double in size.

Gently roll the dough onto a wood cutting board that has been liberally sprinkled with more Pamela's Gluten-free Bread Mix (or rice flour). Sprinkle additional Pamela's Gluten-free Bread Mix (or rice flour) on top, and gently pat down dough to about 3/4-inch to 1/2-inch high.

For Cloverleaf style: cut away 2 inch squares of dough and roll into small 1-inch balls. Grease cups in a muffin pan. Fill each cup with three balls. Cover the rolls with a drape of a warm, wet towel. Let rest for 60 to 90 minutes, or place pan in refrigerator to rest overnight. Melted butter can be brushed on rolls prior to baking.

Bake in pre-heated oven at 350° for 25 minutes.
Reheat rolls if necessary in 350° oven for 10 minutes.

Directions

With butter melted in the milk and yeast proofed (that is dissolved and bubbly) in the warm water, make sure the milk was cool to the touch so that it does not kill the yeas, all ingredients in mixer using wire whip attachment, mix for 3 minutes on med/high. Carefully roll the dough out of the bowl, using a large rubber spatula, into a buttered bowl. Let dough rise with a a warm, damp towel over the bowl and keep in a warm place for a little over an hour, until it is just less than double in size.

Gently roll the dough onto a wood cutting board that has been liberally sprinkled with more Pamela's Gluten-Free Bread Mix (or rice flour). Sprinkle additional Pamela's Gluten-Free Bread Mix (or rice flour) on top, and gently pat down dough to about 3/4-inch to 1/2-inch high.

For the Parker House style: Cut, using a 2-inch biscuit cutter, rounds and place them on a butter cookie sheet. Using a large handled butter knife, make a dent in the middle of the circle, or just off center, and fold over one side. Protecting the rolls with a warm, damp towel, let them raise again for 1 to 1-1/2 hours.

Bake in a preheated oven at 350° for 25 minutes.