SARA BRITTON RECIPES

Steps:

• Line a loaf pan with parchment paper, letting the paper hang over the long sides of the pan by an inch or two. Set aside.
• In a medium mixing bowl, combine the dry ingredients and stir until evenly mixed.
• Add the wet ingredients to the mixing bowl and stir until the water is absorbed.
• Transfer the dough to the lined loaf pan, patting it into a flat loaf. Sprinkle the two teaspoons of water evenly over the loaf, to prevent it drying out while it rests in the fridge.
• Wrap the pan with saran wrap and leave in the fridge at least overnight, or up to 24 hours.
• Two hours before you plan to bake the bread, remove the loaf from the fridge so it can come up to room temperature.
• Preheat the oven to 350ºF, making sure the rack is positioned in the middle of the oven so the loaf will cook evenly.
• Bake the loaf for 20 minutes, then remove it from the oven.
• Use the parchment paper as a sling to carefully lift the loaf out of the pan. Place a cooling rack on a baking sheet, then tip the loaf onto the cooling rack and discard the parchment paper.
• Return the loaf to the oven and bake for another 40 minutes, or until it sounds hollow when tapped.
• Let the bread cool for at least two hours, or up to overnight.
• Use a bread knife to cut the loaf into thin (1/3 to 1/2-inch) slices, then store the sliced loaf in an air-tight container in the fridge for up to five days, or in the freezer for up to two months. Toast individual slices as needed.

Steps:

• Preheat oven to 350°F.
• Combine all dry ingredients in a flexible, silicon loaf pan. Stir well.
• Whisk maple syrup, oil and water together in a measuring cup. Add to dry ingredients. Mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it. If using a metal loaf pan, line it with parchment paper before adding the ingredients. The loaf will come out easily when it's time to take it out to turn it.
• Place loaf pan in the oven on the middle rack, and bake for 20 minutes.
• Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
• Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!