- Prep time: 20 mins
- Cook time: 1 hour
- 2 tablespoon honey, agave nectar or coconut palm nectar (optional)
- 1 1/4 cup club soda or sparkling water
- 1/4 cup extra virgin olive oil
- 2 large eggs
- 2 1/2 teaspoon additional baking soda
- 1 tablespoon lemon juice
- 1 tablespoon crushed nuts, flaxseeds or sesame seeds (optional)
- 1 tablespoon coarse sea salt (optional)
1.Preheat oven to 163ºC.
2. In the large mixing bowl of a stand mixer, stir together the wet ingredients: honey (if using), club soda, oil and egg.
3. Gradually add in the gfJules Sandwich Bread Mix by pouring slowly into the wet bowl.
4. Begin mixing with a wooden spoon or paddle attachment on a stand mixer.
5. Before fully integrated, add the final addition of lemon juice and extra baking soda to the bowl. The mixture should bubble up when added together; if not, your baking soda is not fresh enough. Once incorporated, beat well for 1 – 2 more minutes.
6. Scoop the dough into an oiled 8.5 x 4 or larger bread pan.
7. Wet a large serrated knife and make 2 or 3 large cuts* in the top of the bread about 1/2 inch deep, rocking the knife back and forth in the wet dough to make an impression. These cuts will give the bread easy places to rise and swell open.
8. Smooth the top, sprinkle with any toppings, and bake for approximately 60 minutes**, or until the crust is browning nicely. Insert a skewer into the centre of the loaf to check.
9. Remove to a cooling rack. When cooled for 15 minutes, gently remove from the loaf pan to finish cooling before slicing.
10. Once fully cooled, store in a zip-top bag on the counter or slice and freeze in a freezer bag with wax paper between the slices – do not refrigerate.
*The baking soda and baking powder together with the lemon juice and club soda causes the bread to rise high. It can make an odd-looking, hilly top crust. However, making these large cuts before baking can help it look more uniform.
**Start checking the temperature after 50 minutes of baking to ensure you don’t over-bake the bread.
***If making in a bread machine, set to quick bread setting if it cooks for 60 minutes, or manually program the machine to mix for 20 minutes then bake for 60 minutes. There is no resting time, punch-down or rise time needed for this bread. Make sure to add the liquids first, then the dry ingredients.