Baked Bread Loaf

Recipe

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20 Servings

Purée Bread Mix: Rubicon or Darlington, 3 cups (420g)

Rubicon Purée Bread Flavoring Mix: optional, 3/4 cup

Rubicon Grilled Toast Coloring Mix: as needed, 1T

Salted butter: 6T

Hot water (170-185°F): 3 cups & 6T

Preparation 

1. Spray 1/4 steam table pan liberally with food release. Coat the bottom and sides of the pan with grilled toast coloring mix. 

2. In a mixing bowl, mix the purée bread mix and optional flavoring mix. Break up the butter into small pieces and add to the mix. Slowly whisk in the hot water until well blended. 

3. Immediately pour into prepared pan and spread evenly. Sprinkle grilled toast coloring mix on top of bread. Let sit 5 minutes. 

4. Run knife around the edge of the pan and turn over onto baking sheet. Bread will release from the pan. 

5. Slice loaf down the center once, then 9 slices across for a total of 20 slices. Plate the sliced loaf and serve. 


Notes 

  • Can be served at room temperature or warmed. If serving warm, place in steam table line or heat in 350°F oven covered for 5-7 minutes. 
  • HACCP Suggestions: Up to 4 hours room temperature. Up to 72 hours under refrigeration.

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