Amazing Bread
Print Recipe

Gluten-Free Dairy-Free Soy-Free Nut-Free Peanut-Free Corn-Free

Use this wonderful, tasty bread for all of your traditional bread needs!

Ingredients
    • 1 bag (3½ cups) Pamela's Bread Mix
    • 2¼ tsp active dry yeast or 1 yeast packet 7g (packet enclosed in 19oz mix bag)
    • 1 egg large + 3 egg whites OR 2 large eggs
    • cup oil
    • warm water (per directions)
Directions

    In a Bread Machine

    Setting suggestion - Basic White Bread, 2 lb loaf, Medium Crust. Do not use Gluten-Free setting.

    In a 2 cup liquid measuring cup, measure 1/3 cup oil, add eggs, then fill with warm water up to 2 cups liquid, plus 2 TBSP additional water. Pour all liquids into bread maker, add bread mix and yeast. Start machine and scrape down sides and corners of pan while dough is mixing. After

    baking, remove from pan and let cool before removing paddle and slicing. High Altitude: Use 2 cups total liquid.

    Oven Baking

    Use a HEAVY DUTY STAND MIXER with whisk attachment. Do not use bread hooks. In a 2 cup liquid measuring cup, measure 1/3 cup oil, add eggs, then fill with warm water for a total of 2 cups, plus 2 TBSP additional water. Add to dry mix and yeast, then beat for 3 minutes on med/high.

    Pour into lightly greased 8”x 4” bread pan, and smooth the top of the dough with a spatula. Let dough rest for 60 to 90 minutes in a warm, draft-free spot. If your kitchen is cold, you can turn on your oven for a minute or two at a low temperature and then turn it off and place the loaf pan in the oven (then be sure to take it out when you preheat the oven for baking).

    After 60-90 minutes, the dough should rise but if not, it will rise when baking. Preheat oven to 350°. Bake for 60 to 70 minutes. Let sit for 10 minutes then carefully remove from pan and cool on a rack. Though tempting to eat the bread hot out of the oven, we recommend letting it cool before slicing.

    ROLLS: Fill lightly greased muffin tins 1/2 full of dough. Let rest for one hour and bake at 350° for 25-30 minutes.

    Variations -- add the following to the Pamela’s Amazing Bread Recipe above:

    • WHOLE WHEAT: 2 TBSP Molasses.
    • THREE SEED BREAD: 2 TBSP sesame seeds, 2 TBSP sunflower seeds, and 1 TBSP
    • poppy seeds.
    • CHEESE BREAD: 2 cups fine-shredded cheese and 2 TBSP melted butter (optional: 1/4 cup chopped green onions or jalapeno peppers).
    • HERB BREAD: 2 tsp Italian herbs, and 1/2 tsp onion powder.

    CINNAMON BREAD: Use OVEN BAKING recipe only. In a separate bowl, combine 2 tsp cinnamon and 1/4 cup sugar. Fold cinnamon mixture into dough approximately three times to create cinnamon swirls. Let rest in pan for one hour and bake.

    CROUTONS: Cut slices of bread into small squares and bake on a cookie sheet for two hours in 200° oven. Cut larger, thinner pieces to make toasts for appetizers.

    © Pamela's Products, Inc.

     

Overall Average Rating:
3 ratings
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Theresa Rocque 09/243/2015 09/01/2015
How do I scale this recipe down for a 1 1/2 pound loaf? My bread machine only does 1 and 1 1/2 lb loaves. Thanks for your help!
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    • The size of the loaf refers to actual weight versus overall volume of the finished loaf. Since gluten free items are naturally more dense, chances are the 2lb recipe will fit in a 1.5lb machine. If you try it, be sure to keep an eye on it to ensure it won't overflow and scrape down the sides during mixing. If it looks like it will be too much, remove the mixed dough and bake in an 8x4 bread pan in the oven as directed on the package. Denise, Customer Service
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Nick 04/90/2015 04/01/2015
How does the baked bread have to be stored? If not in the freezer, how long will it stay fresh?
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    • re storage... I make GF bread for my brother.. he slices the bread and freezes individual slices (air tight zip lock). He tells me... there is really no difference after freezing... he only keeps in the freezer for a week or so. He uses one slice for breakfast.. so he wants it in individual slices.
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    • Hi Nick - You will want to wrap the loaf air tight, and store it on the counter for 3-5 days depending on temperature and humidity level in your house. For longer storage, wrap air tight and store in the fridge or freezer. While it will keep longer, we do not have a timeline for that. Denise, Customer Service
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    • Hi Nick.... I make the bread for my brother and he tells me he freezes individual slices (air tight). He like to use one slice at a time. He leaves fresh bread in zip lock bag on the counter for 2 to 3 days.
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Emilia 12/358/2014 12/25/2014
I am new in the world of Gluten Free breadmaking machine. I have tried to mix and really love it! The bread is so moist and tasty. Glad I discover it!
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Brie 12/357/2014 12/24/2014
Ummm did I miss how much salt is put in?
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    • Nope! Salt is already included in the bread mix. :)
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    • HI Brie - Salt is in the mix, no need to add more! Denise, Customer Service
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sandy troy pennington 10/284/2014 10/12/2014
Laura... appreciate your review.
- Have you attempted to determine the weight for the flour and water based on your using this flour recipe? Like you I prefer to weigh the flour and water for accuracy. Flours all pack down - even the same sack of flour yields over time... different weights per cup, as you know.
- Have you used Pamela's Artisian flour.. if yes, how does it compare to the Bread Mix?

I have only used the Artisian flour and my brother (who I make bread for) thought it was a 6 on a scale of 1 to 5.
Thanks, sandy
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    • Hi Sandy - The weight of mix for the 2lb loaf recipe should weigh 539g. The water will vary based on how large your eggs are as you add the oil in your 2 cup measuring cup, crack the eggs on top of your oil and then fill to the 2C line with water. I hope this helps! Denise, Customer Service
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Laura 06/162/2014 06/12/2014
This bread is great, simple, reliable, and with a lovely texture. I do wish the weight of the correct amount of flour were also listed, as I prefer measuring that way.
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Jen 11/325/2014 11/22/2014
This is the best gluten free bread I've ever had!
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    • Just made this bread for the first time. I made it in my bread machine and followed the basic recipe exactly (using two whole eggs). I was pleasantly surprised! My GF husband had two slices with butter hot out of the oven. Next time I make it I will smooth the top before the first rise as another reviewer suggests, just to get that uniform loaf look. The top of mine wasn't too craggy though. The other change I'll make is to add some dried rosemary to the mix, and I'll use olive oil instead of canola oil. Hopefully this will give it the additional flavor it needs. One of the variations suggests adding shredded cheese and melted butter. That sounds great, but I'm not sure wether the 2 Tbls of melted butter is meant to replace some of the oil, or if it's in addition to the 1/3 cup of oil called for in the recipe. Anybody know?
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    Pamela’s Products, Inc. 1 Carousel Lane, Suite D, Ukiah, CA 95482 Phone: 707-462-6605 Orders Department: 866-764-4605