This loaf has a good structure and makes very good toast and sandwiches. It doesn't keep very well, maybe a couple of days out of the fridge, but it can be frozen either whole or in pieces.
If your initial batter doesn't drop off a spoon you can add just a little more water to achieve the correct consistency.
Don't be tempted to allow the mixture to rise too much or it will collapse during baking.
Add the yeast and coconut blossom nectar into the water. Mix well and leave for 10 minutes for the yeast to activate.
Break the eggs into a bowl and add the olive oil. Beat well until the mixture is smooth and frothy.
Put the flour into a bowl and make a well in the centre. Sprinkle on the salt and add in the egg mixture, the vinegar and the yeast/water mix. Stir well with a spoon until you have a thick batter which drops sluggishly off the spoon.
Pour the batter into a lightly-greased 22cm x 11cm (8½" x 4½") loaf tin. Spread evenly into the tin. Cover with oiled film or place in a large plastic bag in a warm place to allow the mixture to rise.
Once the mixture has risen, bake at 190°C/375°F fan oven, 220°C/430°F for 25-30 minutes.
Ingredients
Directions
Add the yeast and coconut blossom nectar into the water. Mix well and leave for 10 minutes for the yeast to activate.
Break the eggs into a bowl and add the olive oil. Beat well until the mixture is smooth and frothy.
Put the flour into a bowl and make a well in the centre. Sprinkle on the salt and add in the egg mixture, the vinegar and the yeast/water mix. Stir well with a spoon until you have a thick batter which drops sluggishly off the spoon.
Pour the batter into a lightly-greased 22cm x 11cm (8½" x 4½") loaf tin. Spread evenly into the tin. Cover with oiled film or place in a large plastic bag in a warm place to allow the mixture to rise.
Once the mixture has risen, bake at 190°C/375°F fan oven, 220°C/430°F for 25-30 minutes.