Leftover Cup Bread

For the leftover cup bread, first place a baking sheet on the lowest or second rack. Prepare a loaf pan or other bread baking dish.

Place all ingredients in a bowl, one at a time. Sprinkle salt and spices over the flour. Crumble the yeast onto one side of the bowl. Pour most of the water over the yeast and mix with a fork. The yeast must dissolve completely in the liquid, otherwise lumps of yeast will form in the bread. Then mix all the ingredients together with a fork, adding enough water so that the dough can be mixed with the fork and a soft to firm dough is formed.

Pour the dough into the prepared pan. Sprinkle 3-4 tablespoons of water over the top. Let stand without covering in a warm place until the dough volume has increased by at least one-third. This will take 15 to 45 minutes.

In the meantime, preheat the oven to 180 °C hot air or 200 °C low top heat. If your oven has the “farmhouse bread” function, use it. Brush the bread with milk or egg white, if desired. Place in the oven on the tray and bake for about 1 hour. The bread is done when it sounds hollow when tapped on the top.

After baking, turn the leftover cup bread out of the pan onto a wire rack and turn it over immediately so that the top is back on top. Let cool on the rack.

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