NOTE:Â
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.
BREAD TIPS:
1. The liquid egg whites in the carton are easy to use in this recipe
2. A stand mixer is preferred. If mixing by hand, let dough rest 10 minutes before adding to pan. This is a very loose dough. A hand-held mixer can be used if it has a very low setting.
3. A covered Pullman pan can be also used instead of tenting with foil.
4. For a twist, add raisins and a swirl of cinnamon if you'd like.
5. Breads will keep 7-10 days refrigerated or frozen up to a year.
INGREDIENTS
1 1/2 C MULTI-USE BREAD MIXÂ (187g)
2 C Egg Whites (480g)
Makes 1 large loaf
DIRECTIONS:
Pre-heat your oven to 400° and line or grease your *loaf pan.
*We like to bake this Sandwich Loaf in a pan like the one on our website (7 x 3 x 3). If using a larger size loaf pan (approx. 8 x 5 x 3) we recommend making more dough (**see below) and increasing the bake time by 15-20 minutes.
1. Add the Egg Whites to the bowl of your stand mixer.
2. Add the Dry Mix and mix on low for 5 minutes.
3. Use a spatula to transfer the dough into your prepared pan.
4. Smooth the top of the loaf.
5. Loosely create a 'tent' with aluminum foil over the bread pan. Don't skip this step!
6. Bake for 1 hour. Remove the foil and continue baking until brown and firm on top, about 15-20 more minutes.
**FOR A LARGER SIZE LOAF PAN use:
2 C (250g) MULTI-PURPOSE BREAD MIX
2 2/3 Cups (640g) Egg Whites
1. Follow directions above using the larger amounts of ingredients.
2. Extend the bake time to about 80-90 minutes.
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