Artisan White Bread

Make a loaf of soft and delicious bread in your oven or in a bread maker using our All-Purpose Flour Artisan Blend.



    Settings: Basic White Bread, 2 lb loaf, Medium Crust. Do not use gluten-free setting.

    In a medium bowl, whisk together the All-Purpose Flour Artisan Blend, yeast, salt, and baking soda. In a 2 cup liquid measuring cup, combine oil, eggs, warm water and honey. Pour all liquids into bread maker, then add dry ingredients. Start machine and scrape down sides and corners of pan while dough is mixing. After baking, remove from pan and let cool before slicing.


    Proof yeast by sprinkling yeast on top of warm water (100°). Whisk dry ingredients in bowl of stand mixer. Mix together honey, eggs and oil. Make a well and add the egg mixture, and yeast with water. Mix on low until flour is moistened. Mix on high just until totally mixed, less than a minute.

    Scoop into pan sprayed with cooking spray. If using an 8” x 4” pan, fit the pan with a PARCHMENT COLLAR to make a taller loaf. Smooth top with oil and cut a couple of small slits in the top to prevent uneven splitting while baking.

    Drape with plastic wrap and let rise to double in warm draft-free spot or barely-warm oven. Preheat oven to 350°. Bake 60 to 70 minutes until light feeling and nicely browned (200° on instant read thermometer).

    Chef’s Note: An 8" x 4" pan makes a traditionally shaped piece of bread, with domed top. If you use an instant read thermometer, remember that the temperature will continue to rise about 5° after removing from oven, for a final 205°.

    © Pamela's Products, Inc.

Customer Reviews

Based on 44 reviews
Claudia Anderson
Best out there

This artisan flour makes a wonderful loaf of bread. The trickiest part is working with yeast, but the flavor of the bread is especially good. It has quickly become my go-to recipe and flour. Pamela's never disappoints.

Brenda Chauvin
Extremely poor results

I followed the instructions, exactly. Measured carefully. Very disappointing for the price point of this 1-1 flour.

It surprised me

I was so sure this wouldn't work. It looked like two little flour mix for a 2 lb Zojirushi bread machine and I was so tempted to add more water or a little more egg because I was sure the mix would be too heavy to rise. well and I'd end up with a gummy brick. Surprise. I followed the recipe obsessively exactly. I wasn't convinced while it cooled but when I cut into it: wow. It's a very good white bread with good texture , crumb, and flavour. Very nice toasted. Now I'm tempted to increase all ingredients by 1/3 and see if a larger loaf works as well.


Love this mix, it's great for my bread maker. Every time the bread comes out perfect, and it's so simple to make. Family loves it and can't believe it's gluten free.


All things considered this "flour" makes a perfectly credible loaf. I'm a flour guy myself but this mix is actually pretty good.