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Mina's Purely Divine Bread
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1 pkg, approx. 2⅔ cup (380 g) Mina's Purely Divine Bread Mix |
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2¼ tsp (7 g) yeast |
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2 large eggs (100 g) |
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2 tsp (8.4 g) sugar |
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2 tsp (12 g) cider vinegar |
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¼ cup (57 g) vegetable oil |
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1 cup (237 g) water |
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Eggless Version: |
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Subsitute ½ cup plain yogurt or sour cream in place of eggs and bake as directed below. |
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Vegan Version: |
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Substitute ½ cup almond or coconut milk in place of eggs and bake as directed below. |
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Preparation: |
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Preheat oven at 375ºF. |
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Spray or oil one 8" x 5" loaf pan or 4 mini loaf pans. |
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Mix all ingredients in a large mixer bowl on medium high for three minutes, scraping down once. Dough will be a very thick batter. |
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Scrape into prepared pan(s) and cover with oiled plastic wrap to seal. |
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Set in draft free warm area until dough rises to the top of the pan, 1 to 1½ hours. |
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Remove plastic wrap and place into a preheated 375ºF oven. Bread will finish rising in oven. |
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Bake 35-40 minutes for 8" x 5" pan or 30 minutes for mini loaf pans. |
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Remove from pan and cool on rack. |
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When cool, wrap and keep in refrigerator. This bread freezes well. |
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