Directions
To bake: You will need 4 egg whites or 2 eggs and 350 ml cold water. Preheat oven to 180C. Line a small loaf tin with baking paper. Use a heavy 18cm x 9cm bread tin to produce a 830g, 10cm high, crusty loaf that cuts into 16 good slices.
Place water, eggs* and oil** in a medium mixing bowl and whisk to combine. Add contents of packet and whisk until well combined. Allow to sit for 5 minutes to thicken, then transfer mixture into prepared tin. Bake for 50 minutes.
Remove loaf from tin and paper and bake for another 10 minutes. Allow to cool on a wire rack before slicing.
*Whole eggs result in a richer, more cake-like texture, whites only results in a crustier, lighter loaf.
** Most oils work, however please avoid oils that change flavour when heated, such as nut and seed oils.
Precautions
- Contains tree nuts and lupin.
- Peanuts and soy may be present on the production line.