Part 3/6:
Warm water (at 42°C/107.6°F; check your packaging for exact temperature requirements) is combined with dry yeast. Using a thermometer ensures precision, helping yeast activation proceed smoothly.
- Adding flavor and moisture:
To the yeast mixture, she adds 2 tablespoons of maple syrup, 3 tablespoons of olive oil, and 2 teaspoons of salt, stirring until well incorporated.
- Incorporating the flour blend:
Two and a half cups of the prepared flour are added, then mixed with an electric mixer for about 2 minutes until the dough reaches a uniform consistency.
- Adding egg whites:
For structure, moisture, and a light texture, she gently folds in two egg whites. This step compensates for the absence of gluten, aiding the bread in holding its shape.
- Shaping and rising: