Recipe

Gluten Free Pantry Dill Onion Bread Recipe
Ingredients
1 Gluten-Free Pantry Favorite Sandwich Bread Mix
Enclosed Yeast Packet

1 3/4 lukewarm water or milk
4 tbsp. butter, melted
1 egg and 2 egg whites, whisked together

1 tbsp. dill weed
2 tsp. onion powder
2 tsp. dried onion flakes

Directions
Place warmed liquid, butter and eggs in your bread machine. Top with favorite sandwich bread mix and make a small well for the yeast. (Or follow your bread machine directions if they differ.) You can add herbs on top or wait until the add cycle- up to you.

Set machine on white bread- medium or your favorite gluten-free bread cycle with only one rise period and press start. My cycle bakes for about an hour, for reference.

When bread is done, remove immediately and cool on a wire rack before cutting.

If you want warm bread, you can microwave on high for 20 seconds or toast it for crunchy bread. It tastes soft and wonderful for the first 2 days at least, in my opinion.

Notes
I have a Zojirushi bread machine, but this mix hasn’t failed me yet, even in non-programmable bread machines.