Potato Starch, Whole Grain Sorghum Flour, Raisins, Tapioca Flour, Dried Molasses (Molasses, Maltodextrin, Silicon Dioxide), Active Dry Yeast, Xanthan Gum, Guar Gum, Sea Salt, Cinnamon, Vanilla Powder (Sugar, Cornstarch, Vanilla Extract).
What You Need: 1-1/2 cups water; 1/4 cup oil; 2 eggs. Baking Instructions by Hand: 1. Dissolve enclosed packet of yeast in 1 1/2 cups warm (110 degrees F) water and let stand for 5 minutes to foam. Have all ingredients at room temperature. 2. Place the dry ingredients in large mixing bowl (preferably use a stand mixer). Add wet ingredients, including the yeast/water mixture. 3. With mixer on low speed, blend all ingredients until smooth. Turn mixer to medium and beat 15 seconds or until mixture thickens to a cake batter consistency. Scrape down sides and blend another 10 seconds. Pour into generously greased 9 x 5-inch nonstick pan. Smooth top of dough with wet spatula. 4. Cover pan with plastic wrap and put in warm place (75 to 80 degrees F) to rise for about 45 to 60 minutes or until dough is level with top of pan. 5. Preheat oven to 375 degrees F. 6. Bake 60 to 65 minutes or until internal temperature of bread reaches 205 degrees F, covering bread with foil after it starts to brown. Remove pan from oven and cool in pan 5 minutes. Remove bread from pan and finish cooling on wire rack. Cool completely before slicing. Bread Machine: Baking Instructions (1-1/2 lb loaf). Remove yeast packet from package. Have all ingredients at room temperature. Follow your specific machine instructions for adding yeast, the liquid and dry ingredients in the proper order. Be sure to whisk the water, oil, and eggs together before adding to bread machine. Set controls for setting recommended by manufacturer, or to white bread basic setting. Remove bread from bread machine and cool thoroughly on wire rack before slicing.
Always refer to the actual package for the most accurate information