Bread from KAF bread mix in the bread machine

[rosefox]

Note: To make challah, add 2–3 Tbsp honey.

Note: If shaping challah into a round loaf, line a springform pan with parchment paper and heat oven to 170F. After dough has risen 30 minutes, stir it with a spoon and spoon it into the pan, smoothing the top in a spiral pattern. Turn the oven off and let the dough rise in the warm oven another 30 minutes. Remove the pan and heat the oven to 350F. While it's heating, whisk an egg and very delicately use a silicone pastry brush to brush the top of the loaf with egg. Once oven is hot, bake 35 minutes or to an internal temperature of 200–210F.

Ingredients

2 oz (by weight) Earth Balance, or 0.25 cup (by volume) canola oil or olive oil
3 eggs
1.75 cup unsweetened soy milk
1 box KAF GF bread mix
1 tsp baking powder (NOT baking soda)

Equipment

Bowl
Pyrex pitcher
Fork or whisk
Microwave
Scale (if using Earth Balance) or measuring cup (if using oil)
Measuring spoons
Zojirushi bread machine, preprogrammed
Spatula
Wire rack
Oven mitts

Instructions

0) Mise en place. Gather your ingredients and tools. Make sure the mixing paddles are correctly seated in the bread machine pan, long side down. Measure out the oil or Earth Balance. Fill the bowl with very warm water, put the eggs in the bowl, and let sit five minutes. Pour the soy milk into the pitcher; if using Earth Balance, add it to the pitcher. Microwave at 70% power for 1.5 minutes or until the Earth Balance is melted and the liquid is body temperature. Remove the yeast packet from the mix box, and open the mix packet. Mix the baking powder into the mix (it doesn't have to be well incorporated).

1) Layer ingredients. Remove the loaf pan from the bread machine. Pour the soy milk into the pan. If using oil, pour that in too. Crack the eggs into the measuring pitcher, whisk briefly, and pour them in. Gently shake in the bread mix in an even layer, completely covering the wet ingredients. Make a little dent in the center of the mix and pour in the yeast. Put the pan back into the machine.

2) Bake. Plug the machine in and press the HOME MADE button until the screen displays MEMORY 1 with a baking cycle length of 3 hours. Press START. The machine will preheat for 15 minutes and knead for 30 minutes. Five minutes before the end of the kneading cycle, it will beep to remind you to add any add-ins; if you don't have any, lift the lid until it beeps once, then close the lid. After the kneading cycle is complete, it will beep to encourage you to shape the loaf. Use a silicone spatula to stir in any unincorporated flour and smooth the top of the dough. Close the lid and press START. The machine will let the dough rise for 65 minutes and bake for 70 minutes.

3) Serve and store. Carefully remove the pan and gently shake the bread out onto a wire rack. Let cool completely before slicing. Store in a sealed plastic bag at room temp, slicing as needed, for up to three days; or freeze individual slices.

Source:
http://www.kingarthurflour.com/mixes/gluten-free-bread-mix.html