Loaf keto bread- soft, fluffy & yeasty
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
8 serving Bob's Red Mill Almond Flour - per 1/4 Cup 1 tbsp Now Psyllium Husk Powder 1 tsp Baking Powder 1 tsp Xantham Gum (by INSPIREDBYCHJ) 2 Tbsp/ 15gm Red Mill Vital Wheat glutenPinch of salt1 tsp Inulin (by 11CAROLE) 2 tsp Fleischmann's Yeast (instant dry yeast) (by NURSIEBOOP) 126 grams Butter, salted 7 serving 1 Egg- large, fresh
1.Preheat oven to 340F
2.In large bowl add first 6 ingredients & mix well
3.Make small well to one side of bowl and add yeast, inulin and 2 Tbsp warm water. Mix yeast, inulin & water together and let sit for 10 minutes for yeast to activate
4.Add melted butter and eggs and mix well
5. Pour into 9x5 inch loaf pan looks Ned with parchment paper OR use silicone loaf pan
6. Let batter sit for 20 minutes, covered by tea towel, to proof (doesn’t rise a lot, but still need this step)
7. Bake in oven for 30-40 minutes. Bread is cooked when golden brown & makes a hollow sound when tapped. Also can test with toothpick/cake-tester: if it comes out clean, the bread is done.
8. Remove bread from pan and cook on rack
9.Slice into 16 slices, or store refrigerated for up to 5 days. Can be frozen.
Serving Size: 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user CARBMONSTERII.
2.In large bowl add first 6 ingredients & mix well
3.Make small well to one side of bowl and add yeast, inulin and 2 Tbsp warm water. Mix yeast, inulin & water together and let sit for 10 minutes for yeast to activate
4.Add melted butter and eggs and mix well
5. Pour into 9x5 inch loaf pan looks Ned with parchment paper OR use silicone loaf pan
6. Let batter sit for 20 minutes, covered by tea towel, to proof (doesn’t rise a lot, but still need this step)
7. Bake in oven for 30-40 minutes. Bread is cooked when golden brown & makes a hollow sound when tapped. Also can test with toothpick/cake-tester: if it comes out clean, the bread is done.
8. Remove bread from pan and cook on rack
9.Slice into 16 slices, or store refrigerated for up to 5 days. Can be frozen.
Serving Size: 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user CARBMONSTERII.
Nutritional Info Amount Per Serving
- Calories: 175.0
- Total Fat: 15.6 g
- Cholesterol: 109.5 mg
- Sodium: 106.7 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 2.1 g
- Protein: 6.4 g
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