Introducing Our Artisan GF Bread MixMore people are baking at home these days so we thought it was the right time for us to make our bread mix available for those who want to bake it themselves.
. Just add water, eggs, honey, & yeast and you'll soon be able to enjoy the same delicious bread that we've been proud to distribute to cafes and restaurants up and down the Eastern seaboard for the past several years. |
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GF ARTISAN SANDWICH BREAD MIX
Each package of our Artisan GF Sandwich Bread Mix contains 2 pouches.
Each pouch contains enough bread flour blend to bake 1 large loaf (10 x 5 bread pan) of our Artisan White Sandwich Bread.
A loaf of this size will give you about 18 slices (1/2" thick).
If you want to make a smaller loaf, you have a few options; scale down the recipe accordingly, or use the extra dough to make rolls (scoop them with an ice cream scoop onto a non-stick pan or just hand form them. The bake time on a roll formed with an average ice cream scoop is 20-25 minutes (instead of 45-50 for the large loaf).
Additional Ingredients Needed:
• 2 cups water (room temp)
• 1 tablespoon honey
• 2 large eggs
• 1 packet (1/4 ounce) active dry yeast (not instant)
Baking Instructions:
1) Add contents of the pouch to mixer bowl (3 3/4 cups).
2) In a separate bowl, combine water, honey, eggs, and yeast.
3) Add bowl with liquids and yeast to bread mix.
4) Mix at slow speed until dough is smooth.
5) Deposit in non-stick large loaf pan (10" x 5"). Smooth the dough with a wet spatula to make sure the dough is evenly distributed in the pan.
6) Proof in a warm place until dough almost doubles in size (will rise slightly above rim of this size pan).
7) Bake at 350 for 45-50 minutes. We recommend that the internal temperature of the bread reach 210-215 F.
8) Turn out of pan after 5 minutes and allow to fully cool before slicing.
Each pouch contains enough bread flour blend to bake 1 large loaf (10 x 5 bread pan) of our Artisan White Sandwich Bread.
A loaf of this size will give you about 18 slices (1/2" thick).
If you want to make a smaller loaf, you have a few options; scale down the recipe accordingly, or use the extra dough to make rolls (scoop them with an ice cream scoop onto a non-stick pan or just hand form them. The bake time on a roll formed with an average ice cream scoop is 20-25 minutes (instead of 45-50 for the large loaf).
Additional Ingredients Needed:
• 2 cups water (room temp)
• 1 tablespoon honey
• 2 large eggs
• 1 packet (1/4 ounce) active dry yeast (not instant)
Baking Instructions:
1) Add contents of the pouch to mixer bowl (3 3/4 cups).
2) In a separate bowl, combine water, honey, eggs, and yeast.
3) Add bowl with liquids and yeast to bread mix.
4) Mix at slow speed until dough is smooth.
5) Deposit in non-stick large loaf pan (10" x 5"). Smooth the dough with a wet spatula to make sure the dough is evenly distributed in the pan.
6) Proof in a warm place until dough almost doubles in size (will rise slightly above rim of this size pan).
7) Bake at 350 for 45-50 minutes. We recommend that the internal temperature of the bread reach 210-215 F.
8) Turn out of pan after 5 minutes and allow to fully cool before slicing.
Ingredients: GFBH Bread Flour Blend (White Rice Flour, Potato Starch,Tapioca Starch, Soy Flour, Whey Powder, Salt), Xanthan Gum
Allergens: Milk (Whey) & Soy. Please note that our facility produces products that contain egg, milk, soy, and tree nuts.
Allergens: Milk (Whey) & Soy. Please note that our facility produces products that contain egg, milk, soy, and tree nuts.