Bread (made with Baking & Pancake Mix)

This bread makes fantastic grilled sandwiches, cinnamon toast, and french toast. For extra flavor, add sesame seeds. This is a recipe we developed before we created our Bread Mix.



    • 2 eggs, beaten
    • 4 tbsp butter
    • 1 cup warm water, approximately
    • 1 package instant yeast (2¼ tsp)
    • 3¼ cups Pamela's Baking & Pancake Mix
    • ¼ cup sugar
    • ¼ tsp salt

    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 1½ 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 ½ to ⅔ 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 ½ 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 ¼ 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.

    © Pamela's Products, Inc.

Customer Reviews

Based on 8 reviews

If all I have is the baking mix, would adding additional guar gum or xanthan gum make it less crumbly? Has anyone else tried this with success? 1/2 tsp per recipe?


I just made this recipe exactly as listed only adding a few dried herbs and mine also crumbled. I do live in high altitude recipe and may lower the temperature on the oven next time and possibly keep it in the oven for less time. I'm disappointed in how it turned out but still believe it's eatable. Is it better for me to freeze it or leave it out?


I made this bread and the only component I changed was the sugar. Instead of a 1/4 cup I used a 1/8 of a cup. It rose well but tends to fall apart. Some slices just crumbled. My husband ate his sandwich with a fork!

Yet when I made grilled cheese most of the bread stayed intact. It has a good flavor and I'm excited to make grilled cheese (vegan) again. Any ideas why it should crumble?



May I use flax to replace eggs?


Thanks for the recipie. Was just wondering if this can be run through a bread maker with a gluten free setting?