Preheat a fan forced oven to 180°C and line a small loaf tin with baking paper or use a silicone bread loaf tin.
Empty the bread mix into a large bowl. In a separate bowl, whisk together water and eggs. Pour the wet mix into the dry mix and gently fold until just combined.
Pour the mixture into your lined loaf tin and spread out with a spatula.
Sprinkle with your favourite seeds if you like.
Place on the top shelf of a preheated oven and bake for 60 minutes. After baking, remove from tin and place on cooling rack for 2 hours.
For best results, wrap your loaf in a tea towel and refrigerate overnight.
Slice with a sharp serrated bread knife.
Storage
Bread must be stored in the fridge (1-4°C) for up to 5 days, or can be frozen (-18°C) in sandwich bags for up to 3 months.
Recipe Note
3 quick tips for the perfect loaf
1We recommend using a loaf tin measuring 9 cm x 20 cm. A larger tin will result in a wider, but not as tall loaf.
2Don’t use electric mixers or over-mix the mixture, this will prevent the bread from rising properly.
3All ovens are unique. If in doubt, cook for another 10 min.
Vanilla Choc Chip Muffin Tops!! When you only want to eat the BEST part of the muffin! Nobody wants the stumps 😂 😂 and with only 3g of carbs per top! 😍 #welovemuffintops
Vanilla Choc Chip Muffin Tops!! When you only want to eat the BEST part of the muffin! Nobody wants the stumps 😂 😂 and with only 3g of carbs per top! 😍 #welovemuffintops
