PROCEDURE
1
Preheat the static oven to 180°C (356°F).
2
In a bowl, pour in the Beamy plant-based mix for Egg and the cold water from the refrigerator (4°C), and whisk until you obtain a smooth mixture.
3
In another bowl, combine the flour, potato starch, sugar, and baking powder. Add the milk, oil, and the rehydrated egg substitute. Mix everything together with a whisk until well combined.
4
Pour the dough into a previously buttered and floured loaf pan.
5
Bake for 45 minutes. Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Decorate as desired.
