We use the egg-bread mix to make our cinnamon-raisin loaf, cinnamon buns and any left-over bread can be made into scrumptious bread pudding.
Add all liquid ingredients to the bowl of the mixer (oil, honey, water, milk, vinegar, eggs, etc).
Using the paddle attachment, mix these at low speed, until they are well blended but avoid frothing up the liquid.
Shake the included yeast packet into the flour pack and, while holding the bag closed, shake to blend.
Alternatively, pour the contents of the flour pack into a medium sized bowl and stir in the contents of the yeast packet.
With the mixer on the lowest setting, slowly add the yeast-flour mixture to the liquids, about 1/4 cup at a time, stopping halfway through this process to scrape down the sides of the bowl with a spatula.
When all the flour is added, scrape down the sides again and mix for 2 minutes at medium speed, scrape again and continue for another 2 minutes.
Any extras such as nuts, seeds, cheese or herbs can now be added to the mix by either gently mixing at low speed, to just incorporate or by hand.
Scrape or scoop out the mixture into a pre-greased or treated bread pan or onto a cookie sheet, covered in parchment paper and shape into a loaf or buns.
Please see our techniques videos for ideas and fool-proof techniques.
Place pan in a warm location, (best in the oven with the light on and a dish of water on the lower rack), for approximately 40 minutes, or until the loaf or buns has doubled in bulk but still holds its shape.
When small holes begin to appear on the surface, the proofing is done.
If you are proofing in the oven, remove the bread at about the 30 minute mark, to preheat the oven to 350F.
Bake the loaf for 45 minutes and the buns for 25 minutes.
Remove immediately from the mold and let cool completely on a wire rack before you dig
