For someone who is not a baker I sure have been making a lot of bread recently. About once a week I bust out the KitchenAid and get to mixin.
Granted, I have been using a bake mix. Pamela’s Gluten Free Bread Mix to be exact. And even then the first time. I read all the directions except for the one to let it rise for an hour. The bread came out really thick and squished but still tasty and my daughter didn’t seem to care.
The good news is practice makes perfect as the following two times it came out great! I hate to say it but the few extra pounds I thought I would lose when I started cooking all my daughter’s allergy free foods haven’t come off as they usually taste pretty good. Any left over toast she has somehow makes it into my belly.
Pamela, if you are reading this. We love your bread mix and I fully intend to make my way through your other products. My daughter has to fight the non-allergic kids off to keep them from stealing her bread.
I also must give a shout out to Ener-G Egg Replacer which is soy, dairy and gluten free. You have also made my life much easier. And of course my usual shout out to Aaron and Ginny at Native Sun as well for introducing me to these products.
As for the bread this is my fourth attempt and I should say by far the best outcome. Sweet, cinnamon-y and a bit gooey on the bottom. Way to go me! I can finally make bread with a mix. Sad, I know.
***Please note that when I state “allergy free” this is my attempt at gluten, egg, dairy, soy, peanut and cod fish free which are the allergies my daughter has. I am not a doctor or registered dietitian.
Just look at the delicious swirls of cinnamon sugar and raisins. Mmmm….
1. Mix cinnamon and sugar together in a bowl.
2. Once bread mix is prepped according to directions pour the cinnamon sugar over the mix and then top with the raisins. Fold in about four times to create swirls in the mix.
3. Pour into the pre-prepped bread pan.
4. Let rise for one hour.
5. Bake according to package directions.