Ingredients: 1 2/3 cups Warm (110F) Milk (cow, rice, soy), 1 whole Egg plus enough Egg Whites to make 3/4 cup of Eggs, 1/4 cup melted Butter or Vegetable Oil ,1 packet of yeast, 1 tsp Cider Vinegar, 1 pkg. (3 1/4 cups) of bread mix.
Bread by HAND for conventional ovens:
PLACE contents of package in large bowl of heavy-duty tabletop mixer. Add yeast to warm milk in separate bowl. Let foam for 5 minutes.
ADD eggs, melted butter or oil, vinegar, and yeast-milk mixture to bread mix.
MIX with regular beaters (not dough hook) at medium speed for 3 minutes, scraping down sides of bowl with spatula as necessary. Place dough in greased 9"x5" nonstick bread pan. Smooth top of dough with wet spatula.
COVER with oiled aluminum foil or plastic wrap and let rise in warm (75-80F) place until dough is level with top of pan (approximately 25-35 minutes). Remove cover.
BAKE at 375 F for 60-65 minutes (do not under bake). Cover with foil after 10 minutes to prevent over-browning. To test for doneness, tap loaf with fingernail. A crisp, hard sound indicates a properly baked loaf. Turn loaf out on to wire rack and cool thoroughly before slicing.
Bread by BREAD MACHINE for 1 1/2 lb loaf: Have all ingredients at room temperature. Follow your specific machine instructions for adding yeast and the liquid and dry ingredients in the proper order. Be sure to whisk milk, eggs,packet of yeast, melted butter or oil, and vinegar together until very smooth before adding to bread machine. Set controls for setting recommended by manufacturer or setting you prefer (white bread, basic bread). Remove baked bread from bread machine and cool thoroughly on wire rack before slicing.
We were very happy with how this mix turned out. The directions were easy to follow. My son (who needs to eat GF) did notice the stone garbanzo bean flour flavor, which is the first ingredient. I will say he is a *Super taster! I did not mind the slight bean flavor. The bread was a very light.
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