Ingredients:

1 3/4 cups warm water

1/4 cups canola or olive oil

1 bag of Mrs. Hewitt’s GF Quick Mix

4 teaspoons instant yeast*

  1. Add warm water and oil to the bowl of a stand mixer.
  2. Add a bag of Mrs. Hewitt’s GFQuick Mix and yeast to liquid in a stand mixer.
  3. Mix together on low speed for about 1 min. Stop, scrape dough down into a bowl.
  4. Continue mixing on medium high for an additional 2 minutes.
  5. With well oiled hands (dough is STICKY), place dough into a bread pan and shape into a domed loaf, using a flexible silicone spatula or scraper.
  6. Let rise for about 45 minutes in a warm draft-free place covered loosely with oil sprayed plastic wrap.
  7. Preheat the oven to 345 degrees while the dough is rising.
  8. Bake for 60-70 minutes. I consider my bread done when it’s golden brown and sounds hollow when you tap on it (I use the back of a butter knife to tap lightly on top).
  9. When finished baking immediately remove bread from the pan to cool on a wire rack.

*No need to proof instant yeast, just add it to the dry mix.

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