No Knead Egg Bread

This recipe incorporates a beaten egg white into the dough which gives you a soft and chewy bread with a taste that is different from typical white breads. It's the perfect bread for absorbing warm soups on a cold winter day!

Ingredients: 

2 1/2 Cups Bread Flour

1 tsp Baking Powder

1 tsp Sugar

1/2 tsp Salt

2 Tbs Olive Oil

1 Tbs Vinegar

7g Yeast (1 packet)

1 1/4 Cup Sparkling Water, Lukewarm 

1 Egg White, beaten until stiff peaks form

Prep time: 35 Minutes

Ready to eat in 1 hour 20 minutes

Directions: 

1.    In a medium sized bowl mix together the flour, baking powder, salt, vinegar and oil. 

2.    In a separate, large bowl mix together the yeast, sparkling water and sugar. 

3.    Beat the egg white until stiff peaks form. 

4.    Add dry ingredients to the yeast/water mixture and stir with a wooden spoon until homogeneous. The dough will be rather watery and stickier than other bread doughs you may have encountered. 

5.    Fold in the egg white. It takes a few minutes for the sticky dough to absorb the egg white, so don't worry if it doesn't happen right away, just keep on foldin'! 

6.   Preheat your oven to 400F and pour the dough into a greased bread loaf pan. Let sit in a warm area covered for about 25 minutes. The dough should rise a little, but no more than twice its size. 

7.   Place a glass casserole dish with water on the bottom rack of the oven (so the bread doesn't dry out while it bakes) and the bread pan on a rack above. 

8.   Bake for 35 minutes, then remove the bread from the pan and bake directly on the rack for another 5 minutes. 

9.   Check to make sure the center is thoroughly baked by inserting a knife. If it comes out clean, it's ready to eat! 

Inside chewy, outside crispy, tasty all around!