aka Sandwich Bread
Making ice cream or carbonara and wondering what to do with your leftover egg whites? The answer is Bread. This recipe uses how many egg whites you have: one, two or even three if you happen to have them.
425 g bread flour
220 ml milk
150g starter (mine is 90% hydration)
50 g sugar
50g soft butter
1 egg white, or 2 or even three (just adapt with the quantity of milk to have the right dough consistency)
Patience ! bread takes 2 days from start to finish
Mix all the ingredients except the salt and butter. Leave to autolyse for 20mn for the gluten to relax. Add the salt and knead for 5 minutes. Add the butter and knead for a further 5 minutes.
Leave at room temperature to develop for 2 hours then place in the fridge for 10-12 hours. Take out of the fridge and let the dough come back to room temperature (1 hour) then shape in 2 loaves and place them in sandwich moulds. Leave the loaves to rest for 6-7 hours at room temperature when their size should almost triple. They are then ready to bake in a pre-heated oven 180C for 45 minutes.
Make excellent toasts.
Added by: Anne Chapman
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.