For french bread you will need:
22 oz (3 ¾ cups) Gluten Free Pantry French Bread & Pizza Mix
1/2 tsp. salt
1 Tablespoon. gluten-free yeast
2 Tablespoon. Sugar or honey
1 3/4 cups warm milk or water (110-115 degrees)
1 tsp. cider vinegar or 1/4 teaspoon ascorbic acid
1/3 cup melted butter or vegetable oil
2 eggs plus 1 egg white
Or, 1 egg and 3 egg whites, lightly beaten
1 beaten egg for brushing top of bread
LARGE BREAD MACHINE (2 LB CAPAGITY)
Set machine on white bread and medium settings. Short cycle and
programmable features may be used. Follow manufacturer’s instructions for
order of adding yeast, wet and dry ingredients. Press start. During first kneading
cycle, open lid and use rubber spatula to help mix dough. If dough appears dry
and crumbly, add warm water, 1 tablespoon at a time, mixing after each addition,
until dough is smooth and thoroughly moistened. For best results, remove baked
bread immediately and cool on wire rack.
For 1-lb bread machines, divide ingredients in half.
Lightly grease a 9x5 inc loaf pan. Pour mix and yeast in a large bowl. Combine
remaining ingredients and add. Beat 2 minutes using a heavy duty mixer. Scrape
dough into loaf pan. Cover with plastic wrap. Let rise 40 minutes in a warm place or
just until dough rises to the top of the pan. Brush with ¼ tsp beaten egg. Preheat
oven to 375°. Bake 40-45 minutes or until golden and hollow-sounding when tapped.
Turn onto rack. Cool completely. Slice, wrap and freeze.