I’ve been salivating over The Urban Poser’s sourdough cashew bread for a while, but I haven’t had time to make it. That is until now. And all I can wonder is, “why haven’t I done this long before?”
Yesterday I processed the raw, organic cashews with filtered water. Then, added the probiotic (mine was a 34 billion cell), which I thoroughly mixed in the cashews. I put it in my yogurt maker to incubate for 24 hours.
A word on the probiotic. There is a mistake in the original recipe calling for a 20-30 billion strain, because the number is not referring to strains; rather, it’s referring to cells. In my probiotic capsules, each capsule contains 34 billion cells, while the probiotic itself has seven (7) strains of probiotics. What you’ll want is to find a probiotic carrying 20-30 billion cells. I found mine at the co-op in town.
The one recipe calls for a 7 3/4 x 3 3/4 pan, which isn’t very large. Most loaf pans are more like 9×5. If you want to make this recipe in your standard one, then you’ll need to double the recipe. What you see in my picture is actually two mini loaf pans.
I love the fresh out of the oven taste of this bread. I have visions of baking it again in the small loaf pan, then slicing it thin and laying them flat on a sheet pan to toast up for French Onion Soup or crostini.
PS: I didn’t do the lovely egg wash, which makes the end result nice and golden and lovely.
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