King Arthur Baking Company, Bread + Pizza Mix, Gluten Free, 18.25 oz (517 g)

Pizza Bark - Makes 2 pizzas

You will need

• 1% cup warm water (95°F)
• 4 tablespoons olive or vegetable oil, plus more for the pan
• 3 large eggs (room temperature)

Instructions

1. Beat water, oil and eggs with electric mixer. Add 1 cup of mixture and yeast. Add remaining mixture 1 cup at a time, skimming bottom and sides of bowl as you go and beat for 30 seconds. Once all mixture has been added, beat for an additional 2 minutes on medium-high speed.

2. Cover with foil and leave to rise for 30 minutes.

3. Grease two baking sheets or pizza pans with oil. Spoon half of the soft, sticky dough onto each sheet. Drizzle with oil and shape each dough into a 12" to 14" circle or oval. Let the dough rise for 30 minutes, uncovered, while the oven preheats to 400°F.

4. Bake pizza crust until top is set and bottom is just beginning to brown, 8 to 12 minutes. Remove from oven and garnish as desired. Bake an additional 6 to 10 minutes, until bottom is brown and toppings are cooked through.

Sandwich Bread - Makes 1 loaf

• 4 tablespoons melted butter* or oil
• 1 3/4 cups warm milk* (95°F)
• 3 large eggs at room temperature

1. Beat together butter or oil, milk, and eggs. Add yeast and 1 cup of the mixture. Add remaining mixture 1 cup at a time, skimming the bottom and sides of the bowl as you go, and beat on medium-high speed for 30 seconds each time. When you've finished adding the mixture, beat on medium-high speed for 2 more minutes. Cover with plastic wrap and let rise for 30 minutes.

2. Stir to reduce. Spoon batter into a lightly greased 9" x 5" pan, leveling the surface and leaving a loaf shape with a raised center. Cover loosely and let rise until dough rises 1" over the sides of the pan, 20 to 40 minutes.

3. Bake in a preheated 350°F oven until golden brown, 50 to 60 minutes. Transfer to a wire rack and let cool.

Baker's Tip: For the best texture and volume, we recommend using a hand mixer or a stand mixer.