Pamela's BREAD MIX | Publix Super Markets

Pamela's BREAD MIX

Product details

MULTI-PURPOSE FLOUR BLEND. GLUTEN FREE. 11 G WHOLE GRAINS PER SERVING, CERTIFIED GLUTEN FREE. DAIRY FREE. WHOLE GRAIN: 11 G OR MORE PER SERVING. EAT 48 G OR MORE OF WHOLE GRAINS DAILY. WHOLEGRAINSCOUNCIL.ORG. MANUFACTURED IN A PEANUT-FREE FACILITY. SINCE 1988. YEAST PACKET INCLUDED. BORN INTO A FAMILY OF BAKERS IN NORTHERN CALIFORNIA, PAMELA USED HER PASSION FOR BAKING TO CREATE A NEW KIND OF COMPANY IN 1988 OUT OF HER VERY OWN KITCHEN. HER MISSION FROM THE BEGINNING WAS TO GIVE HER FAMILY, AND YOURS, DELICIOUS GLUTEN-FREE FOOD CRAFTED WITH LOVE AND THE HIGHEST QUALITY INGREDIENTS. THAT MISSION STILL DRIVES EVERYTHING WE DO TODAY. PAMELASPRODUCTS.COM. FACEBOOK. INSTAGRAMS. (AT)PAMELASPRODUCTS. INFO(AT)PAMELASPRODUCTS.COM. VISIT PAMELASPRODUCTS.COM FOR MORE RECIPE IDEAS. TERRACYCLE: VISIT TERRACYCLE.COM TO RECYCLE THIS BAG. MADE IN THE USA.

Additional info

ROLLS: FILL SLIGHTLY GREASED MUFFIN TINS 1/2 FULL OF DOUGH. LET REST FOR ONE HOUR AND BAKE AT 350 DEGREES FOR 25-30 MINUTES. VARIETY BREADS: ADD THE FOLLOWING TO THE PAMELA'S BREAD RECIPE ON BACK PANEL. MOLASSES BREAD: 2 TBSP MOLASSES. 3 SEED: TBSP SESAME SEEDS; 2 TBSP SUNFLOWER SEEDS; 1 TBSP POPPY SEEDS. CHEESE BREAD: 2 CUPS FINE-SHREDDED CHEESE; 2 TBSP MELTED BUTTER. HERB BREAD: 2 TSP ITALIAN HERBS; 1/2 TSP ONION POWDER. CINNAMON BREAD: OVEN INTRUCTIONS: USE THE PAMELA'S BREAD RECEIPE ON BACK PANEL. 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. ORIGINAL RECIPE: 1 BAG PAMELA'S BREAD MIX. 1/2 CUP OIL. 1 EGG, LARGE. 3 EGG WHITES OR 2 LARGE EGGS. WATER (PER DIRECTIONS). 1 YEAST PACKET (ENCLOSED). BREAD MACHINE INSTRUCTIONS. IN A 2 CUP LIQUID MEASURING CUP, MEASURE 1/4 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 SLICING. HIGH ALTITUDE: USE 2 CUPS TOTAL LIQUID. SETTINGS: BASIC WHITE BREAD, 2 LB LOAF, MEDIUM CRUST. DO NOT USE GLUTEN-FREE SETTING. OVEN BAKING INSTRUCTIONS: USE A HEAVY DUTY STAND MIXER WITH WHISK ATTACHMENT. DO NOT USE BREAD HOOKS. IN A 2 CUP LIQUID MEASURING CUP, MEASURE 1/4 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 IN X 4 IN BREAD PAN AND LET DOUGH REST FOR 60 TO 90 MINUTES. DOUGH SHOULD RISE BUT IF NOT, WILL RISE WHEN BAKING. PREHEAT OVEN TO 350 DEGREES. BAKE FOR 60 TO 70 MINUTES. LET SIT FOR 10 MINUTES THEN CAREFULLY REMOVE FROM PAN AND COOL ON A RACK.