Now, you must realize by now, I am not a world class baker when using mixes. For some reason, I just can't handle simplified directions....I am always looking for more detail, a few more complications...basically, I think the simple instructions are a trick. I know you have to alternate liquid with dry ingredients to get a good cake....and I am expected to just dump and mix? I can't believe it is so simple. I find myself reading, and rereading because I can not believe there is so little to do!
ANYWAY, today, I bit the bullet and pulled out a gluten free bread mix. I tossed everything into the mix master, and let 'er rip for two minute, plopped the goo ball into a 'single noodle' sized lasagna dish, and covered with Saran to proof. 45 minutes later, it went into the oven and stayed there for another 40 minutes. At the end of it all, I had a great 'baguette-like' crusty bread! I will definitely do this again. If I really let my imagination run, I could almost believe it was a yeasty, crusty baguette. Of course, it is a difficult fantasy to maintain! That makes two GF mix victories so far...first the muffins, and now the bread...my oh my. I am becoming quite proficient in opening packages, adding eggs, milk and butter!
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