Bread From a Mix!

I have a couple bread recipes that I make from scratch but I found this bread mix at Big Lots for a little bit cheaper than Whole Foods would sell it for.

It's Bob's Red Mill Gluten Free Cinnamon Raisin Bread Mix. (I love Bob's oatmeal and flaxseed meal.) Now, I don't need to be gluten or wheat free but the idea of a cinnamon raisin bread mix intrigued me so I bought it.

I was able to make this bread recipe vegan by substituting the eggs with Bob's Red Mill Flaxseed Meal (which I also bought at Big Lots). Mix one tablespoon flaxseed meal with three tablespoons water and let sit for a couple minutes. Since you need two eggs for this bag of bread mix, simply double it.

The bread turned out perfectly. It rose perfectly and baked perfectly. I was kind of unsure if the flaxseed meal substitution would work but it did...perfectly.

I liked that I could use a hand mixer for this mix and simply pour it into one 9x5 loaf pan to let it rise. Very uncomplicated and less messy than my own bread recipes. Thumbs up!

Walnut Wheat Bread

While in Portland, we had brunch at Broder. Delicious. Part of my meal included walnut toast. Delicious. So I decided to look up a walnut bread recipe to try. Found this one on my All Recipes app.

My version

Ingredients:

1 1/4 C. all-purpose flour
1 1/2 C. whole wheat flour
3/4 C. chopped walnuts
2 T. brown sugar
1 package active dry yeast
3/4 C. water
1/3 C. reduced-fat plain yogurt
2 T. margarine

Directions:

In a large mixing bowl, combine 3/4 C. all-purpose flour, whole wheat flour, walnuts, brown sugar, yeast and salt. In a saucepan, heat water, yogurt and margarine; stir into flour mixture. Add enough of the remaining all-purpose flour to form a soft dough. Turn onto floured surface and knead until smooth and elastic, about 6-8 minutes. Cover and let rise in a warm place until divided, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each portion into a 15-inch rope. Place the ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 23-28 minutes or until golden brown. Remove from pan to cool on a wire rack.