How to bake bread from MONCANA mix?

Light sandwich bread with field horsetail - how to make it

Ingredients you need:

• 300 g sandwich bread mix
• 450 ml of water

Preparation (read the whole thing before you start baking):

300g of bread flour mix is enough to make breads in two wooden molds or a small fruitcake pan. They can also be successfully formed into rolls.

1. Pour 450 ml of warm water at about 35 degrees into a bowl or mixing device.

2. Add the measured 300g of bread mix (half the package).

3. Stir at slow speed ok. 1 minute.

4. Increase the speed of the mixer and mix ok. 4 minutes.

5. Transfer the dough to two paper cups, previously placed in wooden molds, and knead them with a water-dampened hand from the top to even out the surface.

6. Put the molds with the dough, cover them with a cloth and wait 60 minutes to rise.

7. Meanwhile, preheat the oven to 220 degrees.

8. Once the dough has risen, place the pans in the oven, set the timer and bake for 40 minutes.

9. Take the breads out of the oven and let them cool well. Study on a griddle. NOTES: cut after cooling! If you are baking in a bread pan - remove the bread from it to cool down.

Store gluten-free bread in a dry, cool place, preferably in an airtight container or refrigerator, to slow down mold growth. Due to its lack of gluten and preservatives, it has less natural resistance to moisture and microorganisms, making it spoil faster than wheat bread.

After baking and cooling the bread can be frozen.

Remember, there are NO CONSERVATIVES in our blends!