1 bag (16oz) Bob's Red Mill Wheat/Gluten/Dairy Free 'Bread Mix' (includes yeast)
1 2/3 cups warm milk (cow, soy, rice or almond)
1 whole egg + enough egg whites to make 3/4 cup total
1 tsp apple cider vinegar
1/4 cup melted butter (organic ghee preferred)
Place contents of Bob's Red Mill package into a large mixing bowl. Remove yeast packet and add yeast to warmed milk (110F) in a separate bowl and let sit for 5 mins. Add the eggs, melted ghee or butter, vinegar and yeast-milk mixture to bread mix. Mix with regular beaters at medium speed for 3 mins, using a spatula when necessary to scrape down sides of bowl. Place bread dough into a non-stick or greased 9x5 inch bread pan or pyrex dish for baking. Wet the spatula to smooth the top of the bread loaf before putting into the oven. Allow bread dough to rise for 25-30 mins, covering with plastic or aluminum foil while rising. Remove cover and bake at 375F for 60-65 mins (make sure not to undercook). After ten minutes in the oven, cover the top of the bread loaf with aluminum foil for the remainder of baking time in order to keep it from burning. Tap the top of the loaf to check for stiffness and stick a knife all the way through in order to check if it needs to bake longer. If there is dough on the knife blade when you pull it out, then it needs to bake a bit longer. Perhaps 5-10 minutes (ovens will vary). Once finished, remove the bread loaf from the loaf pan and set on cooling rack to cool before slicing. Enjoy!