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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 152.5
  • Total Fat: 13.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 310.7 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 2.7 g
  • Protein: 0.0 g

View full nutritional breakdown of Almond Flour Sandwich bread--3 net carbs per slice calories by ingredient
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Almond Flour Sandwich bread--3 net carbs per slice



Introduction

Original recipe from: http://www.thehungrymouse.com I adjusted it to be low carb. ****Note I have not tried this yet, but plan to do so soon.*** Original recipe from: http://www.thehungrymouse.com I adjusted it to be low carb. ****Note I have not tried this yet, but plan to do so soon.***
Number of Servings: 24

Ingredients

    2 cups lukewarm water
    2 Tbls. splenda
    1 Tbls. dry active yeast
    2 Tbls. blue bonnet butter, softened
    5 1/2 cups almond flour + more for kneading the dough
    1 Tbls. sea salt

Tips

Hit the bottom of the loaf. If it makes a hollow sound, youíre bread is baked through.


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Directions

1. Proof the yeast;

Put the water and sugar in a large mixing bowl. Whisk vigorously to dissolve the sugar. Toss in the yeast. Whisk again to dissolve.

Walk away from the bowl for 5-10 minutes to give the yeast time to work. After 5-10 minutes, there should be a thick, creamy layer on the surface of the water.

***If this does not happen, it means your yeast is no good and you need to buy new yeast***

2. Make the dough;

Toss the flour and salt into the bowl with the yeast. Cut your soft butter up into a few pieces (to make it easier to work into the dough evenly). Toss the butter in with the flour.

Mix well to combine the ingredients. If youíre using a stand mixer, use the dough hook. I just kneed my dough by hand, for now, till I get a nice stand mixer.

Kneed the dough till it forms a smooth ball that feels elasticy. If you are using the stand mixer it is ready when it easily comes off the dough hook, about 3-5 mins.

3. The first rise;
Round the dough up into a ball. Put it in a large, lightly greased bowl. Coat a piece of plastic wrap with a little oil. Loosely cover the bowl with it, oil side down. This will help prevent sticking when the dough rises.

Let it sit in a warm place for about an hour, or until itís doubled in size. If you check it after about 15 minutes, you should notice that itís started to grow: After about an hour, your dough should be doubled in size.

4. Form the bread loaves;
Punch the dough down to get the air out. Knead it a couple of times in the bowl and form it into a neat ball. It should be smooth and tacky, but not sticky.

Sprinkle a little flour on a board. Set the dough ball on the flour. Cut the ball in half with a large knife. Each half will become one loaf. Knead each half a few times by folding it in thirds over and over.

5. The second rise;
Lightly grease two one-pound loaf pans. Set the formed loaf in one of the pans. Repeat with the other ball of dough.

Set the pans in a warm place, uncovered. Let the loaves rise like this for about an hour, or until theyíve doubled in size.

About 15 minutes before your hour is up, preheat your oven to 350 degrees.

6. Bake the bread;
When your loaves have doubled in size, put them into your preheated 350-degree oven for 35-40 minutes. Let them cool for 5 minutes in the pans. Then, with potholders, tip the loaves out of the pans and let them finish cooling on a rack.


Serving Size: makes about 24 total slices

Number of Servings: 24

Recipe submitted by SparkPeople user BRMALLORY1986.






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Member Ratings For This Recipe

  • I tried this recipe twice and I could not get the dough to a consistency of smooth. It was very soft like mush. I followed the recipe to the T except I didn't use blue bonnet butter since I figured what's the difference - butter is butter. So I gave up on this one. - 2/24/13

    Reply from (2/24/13)
    I tried this recipe a few times as well, I meant to delete it and forgot I am sorry. I do agree with you about not being that great. After doing a lot of reading I found that that yeast isn't the best choice for a rising agent with almond flour. Baking soda works better I read.


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