Yeast is a living organism, so in order for it to cause your bread to rise, it must be warm and happy. Yeast would love Maui, since its ideal temperature is a toasty 80 to 85 degrees. An easy way to recreate Maui in your kitchen is to heat your oven at 200 degrees for 5 minutes. Then turn off the oven. Notice how cozy and welcoming your oven feels? Well, now your bread will rise beautifully.
You will produce the best bread if you weigh the bread mix instead of measuring it by volume. I cannot emphasize that point enough. Scales are inexpensive and well worth purchasing for all gluten-free baking
Yield: One 9 x 5 loaf
Preparation time: 20 minutes
Rising time: 50 minutes
Baking time: 60 to 70 minutes
3 ½ cups or 500 grams of Pamela’s Bread Mix, gluten-free. TIP: Shake well before measuring.
2 ¼ teaspoons yeast or one packet of dry active yeast
½ teaspoon crushed dried oregano
½ teaspoon crushed dried basil
½ teaspoon garlic powder
1 ½ cup warm water (at 110 to 115 degrees)
¼ cup olive oil
1 1/2 tablespoon EnerG egg replacer mixed very well with 6 tablespoons very warm water or 3 eggs if you can eat eggs.
2 tablespoons sesame seeds
Oil one non-stick 9 x 5 loaf pan with canola oil. I use a pastry brush, but a paper towel will work as well. Place a piece of parchment paper that is size of bottom of pan into the pan and then oil the paper.
Place all dry ingredients except sesame seeds into large mixing bowl of a Kitchen Aid mixer with the balloon whisk attachment. Mix for 30 seconds. Add water, oil and egg replacer mixture.
With balloon whisk attachment, beat for 3 minutes. I suggest that you set a timer so you really let it run the full 3 minutes.
Scrape dough into your prepared pan. Sprinkle the top of the bread with sesame seeds. Place in warm quiet location for about 50 minutes to rise .
Meanwhile, preheat oven to 350 with rack in lower middle position.
Once bread has risen, bake for about 1 hour.
Bread is done when an instant read thermometer stuck into center of loaf reads at least 200 degrees. TIP: There is just no other way to know for sure that the bread is completely baked. The price of the instant read thermometer is roughly the price of a few loaves of mediocre gluten free bread from the store. This is a GREAT investment.
Place pan on cooling rack to cool for 10 minutes. Remove loaf from pan and cool on cooling rack until room temperature.
Do not slice it until loaf is completely cooled to room temperature.
I slice it and then place wax paper squares between the slices before freezing so it is easy to thaw just a few slices at a time as needed.
As seen on Positive Kitchen.
Recipe adapted from Pamela’s products.
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