NOTE:
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. Use room temperature ingredients (if recipe calls for whole eggs, rest them in very warm water to quickly bring up temperature before cracking).
3. Glass pans take longer to come to temperature than metal pans, so you may want to adjust the bake time as needed.
4. Bake thoroughly, covering the top with parchment paper if necessary. Removing too early may cause the rise to sink.
5. For a softer crust, store in a plastic bag, and for a drier crust store in a paper bag.
6. Re-crisp the crust in a 400° oven for about 10 minutes.
7. Breads will keep 7 - 10 days refrigerated or frozen up to a year.
INGREDIENTS
2 1/2 C MULTI-USE BREAD MIX (313g)
3/4 C Dark Beer or Water (180g)
3/4 C Egg Whites (180g)
2 Whole Eggs (100g)
1/3 C Honey (80g)
1/3 C Brown Butter (80g)
OPTIONAL: 1/2 C dark or gold Raisins (hydrate and strain if very dry)
OPTIONAL: Oats or Hemp Hearts for top
Makes 1 large loaf or 2 baguettes or smaller rounds.
DIRECTIONS:
Pre-heat your oven to 375°.
1. Add the butter to a small saucepan. Melt, then cook on low for about 3-5 minutes until it turns brown. Set aside to cool.
2. In a large bowl, combine the wet ingredients.
3. Measure and add the dry mix to the bowl of liquids, and whisk or use your fingers to briskly 'whisk' to combine.
4. 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.
5. Use damp hands to shape and smooth the loaf.
6. Shape into one oblong/round loaf or two smaller loaves and roll in oats or hemp hearts.
7. Bake one Rustic Loaf about 70-80 minutes or two smaller loaves about 48-52 minutes.
8. If necessary, cover loosely with parchment paper towards the end to prevent over-browning.
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