This is a sponsored post written by me on behalf of the National Peanut Board. All opinions are entirely my own. This gluten-free peanut butter chocolate bread topped with oats is simply divine. You can toast slices of bread in a pan, make French toast or perhaps a delightful breakfast strata with day old bread. I must admit […]
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All Purpose Dough Recipe included with Spiral Twist Bread Rolls I just love baking homemade bread. So many amazing bread recipes that we can make with different shapes just like these tasty spiral twist bread rolls. I find it relaxing when I am under stress. […]
You all probably heard about Low Carb KETO Bread, so I just made my version of the same bread.
When carboholic decide to join the low carb club and cannot live without a slice of bread. That would be me. I just had to clean up my act and start the most strict form of carb cleanse because I felt like I was out of control.
Have you heard of Keto Bread? I am almost certain that you all probably heard about it, so I just made my version of the same bread.
You guys know that I was baking a homemade bread almost every single day. If not bread than some kind of rolls, focaccia or flatbread.
I am one of those people that would eat heartily bread with pasta. Yup! Guilty as charged… but that was it! It was a time for me to change.
Well, I am entering my fourth week and I feel freaking fantastic. I lost lots of inches, a nice chunk of weight for a beginner, not too much like some people, but it is going slow and steady which I like the most.
My sleep and energy level drastically improved, I no longer snore, I have far
I know we all have different success and even failures, some see amazing results in the shorter period of time and for some of us takes time. That’s okay. We are all different and unique.
What can I say? I have never felt better, however, yes, I missed bread the most so I made my own. We tried to experiment for a week with it, and I think this is it. I absolutely love this version.
The first one that I made was too eggy and buttery, so I dropped to six room temp eggs, added ghee instead of coconut oil and used a bit of sour cream to make it rise up a bit more.
My family wanted to support me so they join Keto Fun as well. So now, I need one fridge just for bacon and eggs because they literally ate over the weekend my week supply of both.
Also, they sincerely love this bread as well and it was gone for lunch. Like, seriously?! I could eat this bread all week long. LE SIGH!
Anyhow, It is utterly scrumptious and so tasty! I know this bread is for sure going in the rotation as long as we are on Keto. I might do some updating like adding cheese or herbs.
It tastes like cornbread meets savory pound cake, but way less eggy taste… Hey, it replaces reg bread beautifully, so you can eat it once a day or every other day.
I hope you guys like this bread as much we do. With that being said, please, comment and tag me if you make it
P.S. I am affiliated with Amazon so those links below in my recipe form I linked personally. It is not an ad but purposely added a link by me.
I will add things that I used in the past, or that are in the recipe if I can find it on the Amazon website.
It is utterly scrumptious and so tasty! I know this bread is for sure going in the rotation as long as we are on Keto. I might do some updating like adding cheese or herbs.
It tastes like cornbread meets savory pound cake, but way less eggy taste…Hey, it replaces reg bread beautifully, so you can eat it once a day or every other day.
- 200 g Almond Meal Roughly 2 cups
- 1 teaspoon baking powder
- 1 teaspoon Guar Gum or 1/2 teaspoon Xanthan Gum
- 1/2 teaspoon Salt
- 50 g Ghee softened
- 30 g Unsalted Irish Butter room temperature/softened
- 1 tbsp. Whole Sour Cream
- 6 Large Organic Eggs Simple Truth, Cage Free, room temperature
- Preheat oven to 375 F
- Measure everything, mix eggs, and softened ghee and butter.
- Combine one by one, start with almond meal flour, then add baking powder, salt, guar gum or xanthan gum; Mix it then add, butter/ghee, sour cream, and eggs.
- Line the baking pan with parchment paper or just lightly grease a nonstick baking loaf pan.
- Bake for 35 minutes, or until it is golden on the top.
- Take it out of the oven and slide on the cooling rack. Allow it to cool for about 10 minutes before slicing and eating.
- Store in the fridge for up to a week. Make sure it is in the airtight container or ziplock type of bag
Use Room Temp Eggs. Just leave them on the countertop for 15 minutes or you may drop them in the warm water for 5 minutes to warm up. The bread turns much better.
Amount Per Serving: Calories: 304 Total Fat: 27g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 164mg Sodium: 271mg Carbohydrates: 7g Fiber: 4g Sugar: 2g Protein: 11g
Do you like Bread Puddings? What flavor combination is your absolute favorite? Bread pudding, which I typically call sweet breakfast casserole, is the best creation. Whoever invented this is an absolute genius. My family genuinely loves it so much. I cannot even begin telling you how this entire pan was gone in less than 10 minutes. Ahh! Le Sigh! This was the time when I still ate carbs and sweets. I precisely remember waking up […]
This was my most popular recipe, and I feel like I lost part of me when this one did not transfer to a new blog platform. With that being said, I will manually add this recipe, pictures and a post itself and it will show as a new post.
It is really heartbreaking to me that all the new visitors will not be able to see comments, tips, and feedback from the original post but it is what it is.
Well, I had over 1 million views just on this recipe and close to 300 comments so I can’t even tell you how I feel right now.
I am reposting it again. With that being said, I would love your feedback, mostly to get this recipe back up to most popular and recommended one
It is so worth it and I know you all will love it when you make it. So please share your pictures, tips, and comments with me and others
The first time when I made the bread, I was probably 13 years old… My mom started to work, and I came from the school, hungry like a wolf; I was all alone, my sister was in school and my dad was working as well!
Next, to the stove I found a note from my mother, saying ”Could you prepare the bread dough and I will bake it when I come back.” It was the whole preparation (list) how to do.
It seemed simple enough, and I got right away to work. Next to the bowl and flour was fresh yeast, and my mom very nearly wrote: “put about 1-2 tablespoons of warm milk in a cup with fresh yeast, to get it activated.” It would take a few minutes, and then I should put it into the flour with everything else.
I mixed flour and felt so proud of myself… Well… HA! Funny story… I went back to the kitchen about 15 times, mixing the dough constantly.
It was rather odd looking like it was for pancakes. I kept adding more flour, then more water, and the dough my friends never raised up. I was covered in flour
Honestly, I felt hopeless! It was like watching my own reality show. I did not actually know what I did wrong
“Healthier” version of a recipe No-knead whole wheat bread
Now I rarely buy it from the store or bakery… I am making bread every day fresh and from scratch without a bread machine.
My hands and my trusty wooden spoon are doing everything in a matter of 5 minutes, however, if you have trouble mixing it with the wooden spoon, using something like KitchenAid with kneading attachment would not hurt.
I just wanted to show how easy bread could be made this way. The dough is not as hard to mix, so I do not see a point using any other equipment, but if you really can’t, please, be my guest and use whatever will make your life easier.
The bottom line is, my family and I love, love bread. It is a staple of our house, and whether I make flatbread, Irish soda bread or whole-wheat, the bread is eaten almost in one day. So here is my recipe that you will love.
Super Easy and tasty no-knead bread recipe that you will love.
- 5 cups All-Purpose Flour approx. 600g, flour without sodium; for cakes, cookies, etc., works well.
- 2 teaspoons Table Salt
- 2 teaspoons baking powder optional
- 1 envelope Active Dry Yeast 7 grams
- 1/2 teaspoon Sugar
- 1 1/2 to 2 cups Lukewarm Water
- 2 tablespoons Oil + for greasing the pan
- Combine flour, salt, and baking powder. Mix!
- Add sugar and dry yeast in a cup and add a bit of warm (to touch) water. Mix it to combine then let the yeast activate, before adding to the flour mixture. (You can add it directly to the flour mixture just by making a well in the middle, add sugar and yeast and a splash of warm water then wait about 3-4 minutes before mixing it and adding more water.) This step is whatever feels right to you.
- Add more warm water as needed. Add the water slowly so your bread dough wouldn’t turn into the pancake mixture. (1/2-1 cup at the time until you reach the thickness and so the wooden spoon can go through easier it does take some good beating). It all depends on what type of flour you have, how old it is, the air & humidity, etc. So if I say 2 cups of warm water, it might be less, so please add water slowly until you reach soft and sticky texture, but not looking like pancake batter.
- Take a few strokes with a wooden spoon just to combine everything, add oil, mix again and cover the dough.
- Let it rest and rise for 60 minutes in total. I mix it after 30 minutes with a wooden spoon and let it rest for the next 30 minutes.
- Preheat oven to 400F (200C)
- Grease your baking pan and put the dough in.
- Again, let it rise in the baking pan for the next 10 minutes or until it’s almost up to the edges of the pan and place in the preheated oven, even if it’s not all the way to the edges it will rise more in the oven.
- Bake for 40 minutes, or until the crust turns golden brown.
- Allow it to COOL DOWN at least for 40 minutes before slicing the bread.
You can bake in any pan that you have a circular, rectangular, or square pan. I find it the best if it’s non-stick baking pan. Bake for 40 minutes, or until the crust turns golden brown. This is no kneaded bread; I just use a wooden spoon to combine and mix the dough.
I usually put 2-3 teaspoons of salt, but you can add 1.5-2 teaspoons if you don’t want too savory. We have different flour brands, and of course taste buds. The dough should be just a bit thinner than if you would make pizza dough.
Also, if you decide to knead just add less water, and I would suggest adding maybe 1 Tbsp. of oil; dust the working surface with the flour and knead until you make a ball and oil it before covering to raise. Once it’s risen, knead again and place in the greased baking pan to rise one more time before baking it.
IF FLOUR HAS SODIUM PLEASE ADD ONLY 1/2 teaspoon of salt. The outcome will not be the same, but still delicious. I work with only all-purpose; no sodium, bleached or unbleached white flour, or whole wheat flour.
I tried many different brands of flour, but I always stick to the one that I found the best which is Canadian brand- 5 Roses 44LB. If you have a chance to get it trust me, you will not regret because the bread or anything baked comes out amazing. For Five Roses Flour, All Purpose, 5.5lb. If you like any other brands, please let me know what you are using. I would love to try it too.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Sometimes I really dream about food and then I wake up with crazy cravings. One of those mornings when I woke up I wanted delicious, dense, nutty, banana bread. I tried making it “healthier”, and I hope you all like it. For this […]
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There is one more bread in town, ahem, I meant on my blog. Damper bread is Australian Bread, traditionally made in the hot ashes of a campfire, using a cast iron pan.
Sometimes, it is just dumbed and covered with plain hot ashes. I am just fascinated with different ways we can prepare and cook food
We would usually make it under the large lid that was covered with hot ashes and charcoal. That lid is actually called “Sač” (SACH)
Nevertheless, we are talking about Damper bread, therefore, allow me to explain more about this bread if you have never heard about it.
There are many recipes online, as well as on youtube. You may watch videos and hear the history behind this bread expected from native. I feel like they can give you more inside than me
This bread is seriously extremely easy and you really cannot go wrong making it. I absolutely love the taste and texture.
As you can see, I used a Dutch Oven to bake it in my oven. Furthermore, it came out beautifully and very tasty indeed. I just couldn’t wait until it was cool enough to bread a piece and spread it with a bit of butter and strawberry jam.
It reminded me greatly of Irish soda bread, which we all know it is one my favorite bread, but after one bite it was clear that I was in love. What can I say, I would have a really hard time giving up this kind of carbs. Bread is life, and I love it passionately.
I sincerely hope you guys try making it because it is quick, no-knead, and delicious. If you love biscuits and savory scones, then my friends you will love this bread.
Wishing you all a spectacular day!
- 4 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 3 tablespoons unsalted butter chilled and cubed
- 1 1/2 cups Cold Buttermilk
- Combine the flour, baking powder, baking soda and salt in a bowl.
- Add cubed and chilled unsalted butter, then using your fingers, crumble the butter into the flour until the flour is barely visible.
- Pour cold buttermilk in the middle of the flour and mix until combined. Use your hands to combine it together until you make a sticky ball.
- Take it on the lightly floured surface and lightly knead the dough. This is just to form it into round dough ball.
- Heat the oven to 425° F (or you may use a campfire).
- Transfer dough to a lightly oiled Dutch oven and cut across on the top surface and into 8 slices of the dough.
- Close lid on Dutch oven and bake in the hot ashes of your campfire for about 40-45 minutes, or bake in the preheated oven like I did for about 30 to 35 minutes. You can easily check if the bread is done just by tapping it on the top or bottom with your fingers... It will sound hollow when it's done.
You may use Self-Rising Flour. In that case skip baking powder, baking soda and reduce salt to ½ teaspoon. Instead of buttermilk, you may use beer, and/or other additions. I take off the lid 10 minutes before the bread is done to get a deeper golden color. You may use parchment paper lined in the dutch oven. This bread is similar to Irish soda bread.
Dutch Oven that I recommend:
- Xtrema 10.5 Qt. Versa 100% Ceramic Black Dutch Oven
- Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven
- Le Creuset Shallow Dutch French Oven, 6.75 quart, Cerise
Amount Per Serving: Calories: 285 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 13mg Sodium: 633mg Carbohydrates: 50g Fiber: 2g Sugar: 2g Protein: 8g