Pamela's Bread Mix Round 1.... and 2 :-)

I found it appropriate, as my first post and all, to post my first attempt at a gluten free bread. Now I heard about this bread mix from a friend from high school that has Celiac Disease and writes a blog as well. Her blog, The HALLway, is what sort of inspired me to start this blog and led me to the bread mix I'm using in today's recipe.

I'm using Pamela's Bread Mix and the recipe that it has for bread on the back of the bag. Now this mix can be found at one location in Central Florida that I know of for a pick up, which is Whole Foods for $15.99 for a 4lb bag. But it is also available online at Amazon.com for $44.34 for 3 4lb bags.

Now to make this local as well at gluten free, I am using Lake Meadow Naturals eggs. They come from cage free chickens and are an amazing local product that can be used in any number of recipes.

So here we go....

3-1/2 cups Pamela's Bread Mix
1/3 Cup oil
2 Large Eggs
2-1/4 tsp active dry yeast or 1 yeast packet 7g
water (per directions)

Use a Heavy Duty Stand Mixer with a whisk attachment. (This part was a little odd to me at first, because using a bread hook is what I'm used to in making most breads. But it does work!) Do not use the bread hook. In a 2 cup liquid measuring cup, measure 1/3 cup oil, crack in 2 eggs, then fill with warm water up to the 2 cups liquid line. Add in 2 TBSP additional water. Add to dry mix and yeast, then beat with stand mixer for 3 minutes on med/high.

Pour into lightly greased 8"x4"pan and let the dough rest for one hour. The dough should rise but if not, it will rise when baking.

Preheat oven to 350 degrees F. Bake for 60-70 minutes. Let it sit for 10 minutes then carefully remove from pan and let cool on a rack.

Now as I kept reading on the back of the bag, I saw there was an alteration you can do to make a cinnamon swirl bread. Now prior to being diagnosed with Celiac, I LOVED cinnamon swirl bread for breakfast. So, I made a second loaf of bread, but with the cinnamon swirl twist. The recipe is the same, but with one little change. In a separate bowl, combine 1/4 cup of sugar and 2 tsp of cinnamon. Once the dough is done mixing, fold in the cinnamon sugar mix 3 times to get a good swirl look with the cinnamon.

It still rests for an hour before going into the oven and bakes for an hour as well.

As far as the bread itself goes, I give it a 9 out of 10 compared to ANY of the other breads I have tried. I have to say, I am super excited for breakfast and lunch tomorrow!!!

Now to just figure out what my next project will be! :-)