T.G.I.G.F! bread

oven inSTRUCTIONS - 1 LOAF

tgigf.com

directions


Preheat oven to 200 degrees. Bring all ingredients to room temperature, if in a hurry, you can warm the milk for 20-25 seconds in the microwave and whisk the eggs into the slightly heated milk. If you are using coconut or palm oil, melt them and allow to cool to room temperature before using. In a small mixing bowl combine T.G.I.G.F! Baking and Bread Mix with yeast, stir together and set aside. In a large mixing bowl mix together milk, eggs and oil on medium high for 30 seconds. Slowly add T.G.I.G.F! Baking and Bread Mix to milk, eggs and oil. Mix on low until incorporated then increase speed to medium high and mix for 30 seconds. Dough will be very thick. Lightly grease a 9" x 5" x 2 3/4" loaf pan. Using a spatula spread dough evenly into loaf pan. You can use oiled fingertips to press dough into pan to ensure there are no air pockets and tapping the pan on the counter helps too. Place the dough into preheated 200 degree oven, close oven and turn off. Allow dough to rise 40-45 minutes. Once risen, leave pan in oven and turn oven back on to 350 degrees. Bake for 55-65 minutes until internal temperature reaches 205 degrees and golden brown. Allow to cool in pan 5 minutes then turn out on wire rack to cool. Try to allow bread to cool at least 15 minutes before slicing. 


STORAGE

Store bread wrapped or in a storage bag in the refrigerator for 1-2 days and slice, microwave or toast when needed. After 2 days, slice the remaining bread and place in a freezer safe bag in single layers separated by wax paper. The bread will keep in the freezer for at least a month if it lasts that long. When read to eat simply thaw, microwave or toast and enjoy!

The basic recipe to make a delicious loaf of our T.G.I.G.F! bread. Our bread is perfect for sandwiches, grilled cheese, paninis, toast, bread cubes, bread crumbs, french toast and more!


1 bag        T.G.I.G.F! Mix

1               Yeast packet, .25 oz./7 gram

1 1/4 c.     Milk, cow's, rice, soy, coconut or almond

2 lg.          Eggs - or egg replacer equivalent

1/4 c.        Oil, olive, coconut or palm - melted & cooled,

                 canola, or vegetable