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.

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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 less cramps and no headaches. Overall, so far so good!

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!

Check out my MINI KETO EVERYTHING BAGELS 

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.

Or just post a pic and tag me so I can re-post. I really want your feedback; good, bad and ugly! Can’t wait to see your creation. Thanks!!!

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. 

Yield: Makes 1 Loaf, 8-10 Servings

Keto Bread- Easy and Delicious Low Carb Bread

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

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.

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Ingredients

• 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

Instructions

1. Preheat oven to 375 F
2. Measure everything, mix eggs, and softened ghee and butter.
3. 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.
4. Line the baking pan with parchment paper or just lightly grease a nonstick baking loaf pan.
5. Bake for 35 minutes, or until it is golden on the top.
6. Take it out of the oven and slide on the cooling rack. Allow it to cool for about 10 minutes before slicing and eating.
7. Store in the fridge for up to a week. Make sure it is in the airtight container or ziplock type of bag

Notes

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.

Nutrition Information:

Yield:

8

Serving Size:

2
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

Nutrition information isn’t always 100 % accurate since it is an automatic calculation. We try our best to correct and recheck before posting. Thank you for understanding.

Warm, buttery, delicious, and quite an easy recipe for dinner rolls.

My family is enjoying these rolls for many years, and I made them for so many different occasions.
Sunday meal could not be the same without homemade bread on the table or dinner rolls, it is just something that became a tradition in our house and I hope it will in yours as well.

I included so many steps by step pictures so you can make it yourself. It is not easy to take every possible picture of the recipe but I really tried because you guys simply must try these rolls.

I hope you bake these for you, your family and friends.

HAPPY BAKING!!!

If you make a recipe inspired by me @sandraseasycooking on Instagram ⬅please tag me and use➡#sandraseasycooking

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EVERYTHING BAGEL DINNER ROLLS

Makes 8 Large Dinner rolls (12 smaller dinner rolls)

Ingredients

• 1 tbsp. dry Yeast
• 1 tbsp. Sugar
• 1/4 cup Luke Warm Water
• 4 cups All-purpose flour
• 1 1/2 tsp. Salt
• 1 tsp. Baking Powder
• 1 cup Milk
• 1 stick unsalted Butter melted
• 2 large eggs + 1 egg for brushing on the rolls
• EVERYTHING BAGEL SEASONING

Instructions

1. Combine together flour, salt, and baking powder.
2. Then take about 1/4 cup of warm milk and pour over sugar and dry yeast; Let it set until yeast gets activated {and this will tell you if the yeast is still active}
3. Combine together room temperature eggs with melted and slightly cooled butter,
4. Add warm milk to activated yeast, then add mixed eggs and butter mixture and mix it.
5. To wet mixture add dry ingredients (flour, salt and baking powder) and mix it until you cannot mix anymore with a wooden spoon or a spatula.
6. Knead it until well combined, about 10 minutes of constant kneading. If you do not wish to knead it with your hands use KitchenAid with kneading/hook attachment and knead until texture is smooth and elastic.
7. Cover it and let it rise 1 hour and 30 minutes.
8. Line the baking pan with parchment paper.
9. Roll the dough into a long log, then cut approximately equal slices of dough, as you can see of step by step pictures. Roll each slice into a dinner roll. You may dust a bit of flour or you can use marble surface for easier rolling.
10. Place each dinner roll on the baking pan. Make enough space in between so the rolls have the space to rise.
11. Brush each roll either with melted unsalted butter or mixed egg (I liked it with mixed eggs, and after baking lightly brushing with butter)
12. Add everything bagel seasoning, about 1/4 teaspoon or more on each roll.
13. Allow them to rise for at least one hour, preferably one hour and a half.
14. Bake the rolls at 400F for about 22 to 25 minutes OR until the rolls are golden brown.
15. Once done cover the pan with a cotton kitchen towel and let it cool down before serving.

Recipe Notes

You can: after you brush rolls with egg or butter you can sprinkle some sesame seeds or poppy seeds on top before letting them rise. Or you can keep them plain, or add whatever topping that you prefer. The size of the rolls before the second rise should be smaller than the size of the tennis ball, but they will rise more in the oven. You can make 8 large rolls or about 12 smaller ones. Do you have some dough left? No problem! This dough is even better after a few days of refrigeration. Just make sure to cover very well, the best way is to place in a Large Storage Plastic Bag (for vegetables or meat) close, take the air out and place it in the fridge for up to 2 days. When you want to use it, just let it rise on the room temp. for about 30 min.

I have to say do not look any further because this is The Best Pita Bread recipe.

Bread is essential in my life. It is one of the necessities that my household needs daily. Although, lately we eat it way less.

Believe it or not, I used to make bread if not every day then every other day. However, on some days I was making it twice a day.

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My family just cannot eat anything without it. We even eat pasta and rice with the bread and that is perfectly acceptable in my family. I don’t know if you can relate at all, but that’s us.

Grilling season or not, these pita bread are often part of our dining room table. I grew up eating this pita bread with grilled sausages so now I share them with my kids.

The best part is that they love it as much as I do. Well, that makes this mama bear very happy. I just love feeding people.

Anyhow, these are just truly amazing and so easy. I have been making them for so many years — 16 years. With that being said, I decided to finally dedicate a post just for them.

Wouldn’t you agree with me that they look incredible? Oh, yeah! They look phenomenal indeed.

Pita bread is absolutely perfect for sandwiches, to hold juicy grilled food, but you can totally serve these with some soups as well.

Related recipes you might like:

• Spiral Twist Bread Rolls
• Dutch Oven Bread
• No-Knead Homemade Bread
• Homemade Dinner Rolls

If you decide to make The Best Pita Bread recipe, please share it with me.

Tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance. I truly appreciate your support.

Yield: Makes 6 to 8

The Best Pita Bread

Prep Time: 10 minutes

Cook Time: 25 minutes

Proofing Time: 1 hour

Total Time: 1 hour 35 minutes

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Ingredients

• 4 cups all-purpose flour + extra for rolling/dusting
• 1/2 Tbsp. Salt
• 1 tbs. Sugar
• 1 Tbsp. Instant Yeast
• 1 1/2 cup Lukewarm Water more, if needed
• 1 Tbsp. Olive Oil
• 1 Tbsp Garlic powder
• 1 Tbsp. Dried Parsley

Instructions

1. Combine flour and salt in a large bowl and stir.
2. Make a well in the middle and add sugar and instant yeast, then pour a splash of lukewarm water. Wait for a minute then add more water and start mixing. If it's too stiff add a splash more water. When it too hard to move the spoon/wooden spoon through the dough, knead it for about 5 minutes with your hands. Until you form a ball and the dough is pulling away from the sides of the bowl.
3. Cover the bowl and allow the dough to rest and rise for one hour and up to two hours.
4. Take a small handful dough ball and with your hands make the dough round, then press with your hand and you may use a rolling pin to stretch them a bit just to make a thinner dough disk. You can make as big as you want, but let them be flat and thin because the crust will rise more when you put in a preheated oven.
5. Place them on the baking pan and drizzle a generous amount of olive oil (you may use parchment paper as well), then sprinkle garlic powder and dried parsley. Allow them to rise again for about 30 minutes before baking.
6. Preheat the oven to 400F (200C)
7. Bake until they are golden brown, about 20-30 minutes. They need to be golden brown, and once cooled when you cut in the middle and make sandwiches.

Notes

Try to keep them the same size. You may make it in batches. You can fry this dough. You may keep the unused dough in the fridge, well wrapped for 5 days.

I never froze this dough so I do not know how well it will do. However, you can freeze it, but make sure to bring it to room temperature, knead to combine. I use these for cold sandwiches, grill food such as burgers, cevapi, etc., or kofta sandwiches.

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