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.
WET INGREDIENTS
1 large Russet Potato, baked (300g)
1 1/4 C Egg Whites (300g)
1 C Room Temperature Water or Light Beer (240g)
1 T Apple Cider Vinegar (15g)
DRY INGREDIENTS
2 C MULTI-USE BREAD MIX (250g)
2 t Baking Powder
1/2 t Sea Salt
1 T Caraway Seeds
Makes 1 large loaf or 2 smaller rounds.
DIRECTIONS:
Preheat oven to 400 degrees and line a sheet pan with parchment paper.
1.Remove the flesh of the potato and mash gently with a fork or put through a ricer or food processor.
2. Add the potato with the rest of the wet ingredients to a large bowl.
3. In a smaller bowl, combine the dry ingredients.
4. Add the dry ingredients to the bowl of liquids, and use your fingers to briskly 'whisk' to combine.
5. Cover and let the dough rest 15 minutes.
6. Use your hands to knead and squeeze the dough for about 60 second. The dough will tighten up as you knead it.
7. Shape and place on your sheet pan (or divide in half and make two loaves). Score an X on the top with a knife.
8. Bake one Rustic Loaf about 76-80 minutes or two smaller loaves about 48-52 minutes.
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