BREAD MIX RECIPES
All-Purpose Bread Mix Recipes
With Mixer or Food Processor
- Combine dry mix, vinegar, oil, and 1¼ cups cool water in a mixing bowl and blend for about 1 minute.
- Stop the food processor, or mixer and add boiling water. Pulse until incorporated.
- Switch to high and mix for at least 45 seconds until thoroughly combined.
- Combine dry mix, vinegar, oil, and 1¼ cups cool water in a medium bowl and mix well with a large spoon or spatula for about 1 minute until it has thickened significantly.
- Add boiling water.
- Mix until thoroughly combined, and then a little more.
- Cover the dough with plastic wrap (and a dish towel, if desired) and let rise for a minimum of 1 hour at room temp (or 4 hours to overnight for even lower carb dough). A warm spot will activate the yeast more quickly, so it speeds up the consumption of the natural sugars.
- Preheat oven to 325°F (315° for convection). Tip: Lightly oiled hands or gloves make dough handling easier.
- Divide dough into 8 or 9 equal pieces for Small Bunz or 6 for Large Bunz.
- Flatten each piece into a disk. For small, 3-4 inches across. Approximately 5 inches across for large.
- Bake on parchment paper or Silpat for 45-50 min for Small Bunz or 55-60 min for Large Bunz. NOTE: DO NOT OPEN THE OVEN until the minimum time has passed or the bunz will collapse, so no mid-cook peeking! The dough is quite moist, so a little extra time in the oven is totally fine.
- Cool on a rack for at least 1 hour before storing in the fridge (5-7 days) or freezer (+5 months).
- 2 slices low-carb bread
- 2 eggs
- 1 tsp sugar substitute
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 tbsp salted butter
- Combine and beat eggs with a sugar substitute, cinnamon, and nutmeg,
- Soak bread in the egg mixture for at least 10 minutes, making sure all the mixture soaks into the bread. While the bread is soaking, you can cook up whatever breakfast meats you like.
- Melt butter in a pan.
- Cook bread slices for 5 minutes per side until golden brown.
- Serve with breakfast meats, cheddar cheese, and warm sugar-free maple syrup with butter melted in it. Enjoy
- Prepare as directed on the package. If desired add seasonings, spices, dried minced onion, etc. at this time. Follow step 1 under “All Methods” on package.
- Divide dough into 6 pieces and flatten into a disk 4.5 to 5 inches, (a 1quart yogurt container lid is a good guide.
- if using a topping, brush lightly with well beaten egg wash. Sprinkle on toppings. This can be done on both sides if desired.
- Punch out a circle from the center with a small biscuit cutter or any small round object, shot glass, small plastic container, etc.
- Place on a baking pan and bake for 45-50 min. at 335℉(315℉ convection). The little center Holez will be done in 35 min. (If they are towards the front of the baking sheet they can be removed with tongs. Make sure to do this quickly to prevent bagelz from collapsing)
- Prepare mix as directed and divide into 3 equal pieces.
- Flatten into discs and roll or press using non-stick mats into 11in rounds.
- Remove the top mat and cover with a sheet of parchment, flip over, remove other mat, and bake on parchment for 25-30 min at 335℉ (315℉ convection). These can be prepared in advance.
For extra crispy crust, bake 5-10 min straight on oven rack prior to adding toppings
Loaf – Mix makes 2 Loaves or Baguettes!
- Prepare mix as directed, except, reduce cold water to 1-⅓ cups and replace 1 TBS oil with ¼ cup oil.
- Split the mixed dough into 2 equal parts.
- Line your standard loaf or baguette pans with parchment and shape the dough into “logs” the length of your pans. Cover with plastic wrap.
- Let rise for a min of 2 hrs and max of 4 hrs (4hrs, will bring dough to 0 sugars).
- Bake in preheated oven at 335℉ (315℉ convection) for 1hr 40min. (shorter time may result in a disappointing wet collapsed loaf. DO NOT OPEN OVEN During the first 1.5 hours.
**Some bakers are experiencing hollow loaves when trying to make “large” loaves. We are currently recommending that loaves and baguettes use an even half batch rather than the previous 1lb 4oz size. (This is a work in progress. Please send any feedback!)
- Preheat the oven or toaster oven to 450℉ (convection 400℉).
- Measure ¼ cup (packed) dough. Roll evenly into a 7 inch diameter circle using two, silicone baking mats, or plastic freezer bags.
- Heat lightly greased skillet on medium-low (any higher and it will burn before done).
- Cook 2 min per side until golden brown.
- Finish by placing it directly in the preheated oven for 2 min.
**If rolled correctly it should puff while in the oven, otherwise, it will make a nice wrap.
- Do add a few min extra cooking time if you make them thicker.
- Use an air fryer/toaster oven at 400℉. It will puff open quickly. Keep an eye on it to prevent burning.
**These are very detailed instructions, but in reality, they can be made into a variety of sizes, shapes, and thicknesses and come out beautifully.
- Follow instructions as directed on the package. (Basic Instructions above)
- Once baked into Bunz, slice thin (1/4 inch or less).
- Spread on a baking sheet or air fryer rack. Place in preheated oven at 225℉ (200℉ for convection) for a looong time. Perhaps one or two hours or longer, until complete crispness is reached.
- Brush or mist with olive or another oil. (this step can be performed before or after baking)
- Sprinkle with salt. (Add granulated garlic or any spice blend if desired)
- Enjoy endless variations, your dips and spreads will thank you!
**Store in a tightly sealed container as they can quickly lose their crunch. If this does happen, just pop them back into the oven for approx. 20 minutes.
Please give us feedback about everything. Pictures too!
Instructions, Ease of use, Outcome, your own creations…..