Pamela's Amazing Bread

1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix
1 yeast packet (enclosed in mix bag)
2 large eggs
1/4 cup oil
warm water (per directions)

In a Bread Machine: Setting suggestion - Basic White Bread, 2 lb loaf, Medium Crust. In a 2 cup liquid measuring cup, measure oil, crack in eggs, and fill with warm water for a total of 2 cups of liquid, plus 2 additional tablespoons water. Pour all liquids into bread maker, add bread mix and yeast. Start machine, you may need to scrape down the sides and corners of the pan while the dough is mixing. After baking, remove from pan and let cool before slicing. In High Altitude, use 2 cups total liquid.

Oven Baking: Preheat oven to 350º. Use a HEAVY DUTY STAND MIXER with Whisk Attachment. Do not use bread hooks. In a 2 cup liquid measuring cup, measure oil, crack in eggs, and fill with warm water for a total of 2 cups of liquid. Add to dry mix and yeast, and beat with hand mixer for three minutes on med/high. Pour into lightly greased 8-inch x 4-inch bread pan and let dough rest for 1 hour. Dough will rise when baking. Bake for 70 minutes. Let sit for 10 minutes then carefully remove from pan and cool on a rack.

Variations:

Cheese Bread: add 2 cups fine shredded cheese, 2 tablespoons melted butter (optional add 1/4 cup chopped green onions or jalapeño peppers).

Herb Bread: add 2 teaspoons Italian herbs, and 1/2 teaspoon onion powder.

Three Seed Bread: add 2 tablespoons sesame seeds, 2 tablespoons sunflower seeds, and 1 tablespoon poppy seeds.

Cinnamon Bread: Use the Hand Mixing Recipe only - in a separate bowl, combine 2 teaspoons cinnamon and 1/4 cup sugar. Fold cinnamon mixture into hand mixed dough approximately three times to create cinnamon swirls. Let rise in pan and bake.

Croutons/Stuffing: Cut slices of bread into small squares and bake on a cookie sheet for 2 hours in a 200º oven. Cut larger pieces to make toasts for appetizers. Or in a skillet, brown bread squares in butter or olive oil for salad croutons. For salad croutons, brown bread squares in butter or olive oil in a skillet.

Rolls: Fill lightly greased muffin tins 1/2 full of dough. Let rise for 1 hour and bake at 350º for 25-30 minutes.