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
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers