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It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 C Mix weighs approx. 125g.


1. The liquid egg whites in the carton are easy to use in this recipe.

2. Bake thoroughly, cover the top with parchment paper if necessary, but don't remove from oven too early.

3. For a softer crust, store in a plastic bag, and for a drier crust store in a paper bag.

4. Re-crisp the crust in a 400° oven for about 10 minutes.

5. Breads will keep 7 - 10 days refrigerated or frozen up to a year.

*If you purchased the Bread Mix before March 1, 2024 use the measurements below. If purchased March 1 or after use the measurements in blue.


2 1/2 C MULTI-USE BREAD MIX (313g)

1 1/4 C Room Temperature Water (300g) (1 1/3 C-320g)

1 C Egg Whites (240g)

2 T Apple Cider Vinegar (30g) (1 T-15g)

NOTE: The bread dough can be shaped and baked on a sheet pan, however, if you own a baguette pan it will keep its shape better.

Makes 2-3 Baguettes.


Pre-heat your oven to 400°.

1. In a large bowl, combine the wet ingredients.

2. Measure and add the dry mix to the bowl of liquids, and use your fingers to briskly 'whisk' to combine.

3. Cover and let the dough rest 15 minutes, then use your hands to knead and squeeze the dough for about 60 second. The dough will tighten up as you knead it.

4. Use damp hands to roll, shape and smooth the loaf.

5. For Baguettes, portion and roll dough into long tubes and place into a baguette pan or on your sheet pan.

6. Bake Baguettes about 40-50 minutes depending on the size you make.

7. Cover with parchment if over browning.

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