GF Artisan Bread Instructions

GF Artisan Bread Mix 

Makes one 2-pound pan loaf or boule, two 1-pound boules, two small pizza crusts, or one large pizza crust.

You will need:

• 1 pouch Studio B GF Artisan Bread Mix

• 1½ cups warm water

• 2 room-temperature eggs

• 1 tablespoon yeast

• Optional add-ins: garlic & rosemary, cheddar & jalapeño, your preference.

Directions:

• Mix the eggs, warm water, and yeast in a large bowl.

• If using optional add-ins, stir them into the dry bread mix first. This lightly coats them and helps distribute them without extra mixing. Add all the bread mix to the wet ingredients.

• Mix briskly for 30–60 seconds, just until combined. Do not overmix. If dry spots remain, add water ½ tablespoon at a time.

• Cover and let rise for 2 hours. The dough may not double in size, but you should see some growth.

• Preheat the oven to 450°F. 

• Shape and rest using your preferred method:

  • Pan loaves: Place in prepared bread pans. With wet hands, gently press and smooth the dough into place. Let rest for another 30–60 minutes.

  • Round loaves (boules): Divide the dough in half. With wet hands, gently shape each portion into a round and place on parchment paper. Let rest for another 30 minutes.

  • Pizza crust: Place the dough between two sheets of parchment paper and roll to your desired shape. Remove the top sheet and leave the crust on the bottom sheet. Let rest for another 30 minutes.

  • Important: Do not exceed 4 hours of total rise and rest time.

• Bake using the instructions for your chosen shape:

  • Bread loaves: Cut at least one slit, approximately ¼ inch deep, across the top of each loaf. Bake for 30 minutes. Let cool before slicing.

  • Pizza crust: Par-bake without toppings for 15 minutes. Remove from the oven and add your toppings. Return to the oven and bake for an additional 18–22 minutes, depending on your preferred level of crispness and browning.