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Ingredients
- 10 10 10 ounces raw cashews or cashew pieces* (cashew pieces are generally cheaper)
- 4 4 4 ounces filtered water (about half a cup)
- to 30-40 capsules to equal about 30-40 billion strains***
- 2 2 2 large eggs, separated
- 1 1 1 tablespoon filtered water
- 1/2 1/2 1/2 teaspoon baking soda
- 1/4 1/4 1/4 teaspoon sea salt
- 1 One egg yolk plus 1 teaspoon water for egg wash
- 10 10 2 ounces cashews is about 2 cups. However 'cups' is an unreliable way of measuring whole nuts/pieces
- 7.5 3.5 need a 7.5 X 3.5 inch Magic Line bread pan or one of equivalent size or double the recipe for a standard size loaf pan.
Preparation
Step 1
1. For the "sourdough" starter:
In a food processor blend together the cashews and filtered water until very smooth. Stop and stir as needed to keep the mixture moving as it is quite thick. Be patient, this could take up to 10 minutes depending on your processor. You don't want it to be too grainy. Transfer to a non reactive bowl (such as glass or ceramic), add the probiotic powder and stir till well combined. The mixture will be quite thick. Don't worry about that. Be sure to stir the pro-biotics in very well.
Cover the bowl (I use a plate to cover the top and so it doesn't dry out. Place it in the middle of your oven with the oven light on. Do NOT turn the oven on too low. Just like making yogurt, the cashew mixture needs to be in a slightly warm environment between 105- but no more than 110 degrees for at least 12 hours or even up to 20 hours. I leave mine over night and bake in the late morning. The longer it sits the more sour it becomes. (See more culturing options above in the written part of the post.) Note: if the environment is too hot it will not sour as it will kill all the living bacteria
2. When the culture is ready, preheat the oven to 325 degrees or 300 for convection.
3. Prepare the 7.5 X 3.5 inch Magic Line bread pan by greasing and lining it with parchment paper. Make the paper long enough so that it flaps over both long sides of the pan.
NOTICE: Again, if you choose to use a standard loaf pan instead of the size listed above, you will need to double the recipe (baking times will vary). If your pan is NOT at least 3/4 full of batter you will not get a nice rounded loaf. To you it will look like it didn't rise at all. This is not is problem with the recipe, it is the case with ALL and any quick bread recipes.
4. Transfer the cashew mixture to a larger bowl. Take care to get as much of it transferred as possible. Using a rubber spatula works best for this.
5. Separate the egg yolks from the whites, putting the egg whites into a medium sized bowl. Add the yolks and tablespoon of water to the cashew mixture and beat till smooth and lump free.
6. Rinse and dry the beaters so they're ready to beat the egg whites. Just Before beating the egg whites stir the salt and baking baking soda into the cashew mixture.
7. Now beat the egg whites till soft peaks form. Gently fold them into the rest of the batter till the egg whites are no longer visible. Tip: When beating egg whites, be sure not to over-beat into a firm peak or they won't fold into the batter well. When you turn your whisk upside down, the peaks should just be starting to hold. They'll be soft and should melt back into themselves after a second.
8. Transfer the batter to the prepared 7.5 X 3.5 inch Magic Line pan and gently smooth the top. Batter MUST fill the pan about 3/4 full or you will not get a nice round loaf.
Prepare the egg wash by whisking together the egg yolk and the water smooth. Using a pastry brush, very gently brush the egg wash on top of the bread batter. This takes a gentle touch.This will give the loaf a nice crusty finish and help it brown nicely.
9. Bake at 325 degrees/300 for convection ovens, for 50 minutes (or tip the top sounds hollow and solid when tapped on. Times can vary). Leave the bread in the oven and turn the temperature up to 375 degrees. Bake for another 5-10 minutes or until the top is golden and crusty.
Do not worry if the top cracks some. Remember this is considered a quick bread and the sign of a good rise is some cracking at the top of the loaf. The loaf in the above pictures happened to crack on the side so you can not see it as well. The cracks will smooth out some as the bread cools.
10. Remove from the oven and allow to cool for at least 10 minutes. Do not cut into it right away as the moisture needs time to redistribute.
Once cooled.....slice, serve and enjoy the awesomeness!