This recipe was a God-send. I doubled the recipe for my machine and I replaced the water with club soda which helped it to rise more. I also added a teaspoon of salt and a half teaspoon of sugar to help the yeast rise. Thans to truebrit for posting this recipe. We need more like this. Happy new year to all!
I love this bread but decided to try making a variation using 1 1/2 tsp of cinnamon and about 1/2 c chopped nuts. I now have both a cinnamon nut and the original. They both are delicious. Thanks!!
The best low carb bread I have ever had. I made one loaf and immediately refilled the machine to make a second loaf after I tasted this. Fabulous!
this is the "best" breadmachine recipe i have every tried. i doubled the recipe to a two pound loaf, it came out really nice. the taste was the best result yet, especially when toasted and buttered! this is absolutely "wonderful!" thanks for sharing this marvelous recipe.
Just made this bread, with a few changes. I combined all the wet ingredients including the soft butter, start with water that is comfortably hot. The dry ingredients next, I did make some changes. This is my list of dry ingredients: 2 tablespoons Monk Fruit in the Raw, 1/4 cup golden flax meal, 1/3 cup coconut flour, 1/4 teaspoon salt, 3/4 cup vital wheat gluten, combine the dry ingredients together, except the yeast. In bread machine I added the wet ingredients first, dry ingredients next, and 1 pkg dry yeast last. Started bread machine on dough setting, watched carefully while it mixed. I realized that it needed slightly more water, it wasn't holding together so I added hot water 1 tablespoon at a time until all ingredients had formed into a dough ball. Left everything to finish mixing and rising in the bread machine. Preheated oven to 350 degrees. Shape dough into a loaf and placed into a small pre-greased bread pan. Baked 30 minutes and cooled 30 minutes. I got 12 nice slices and the carb count for my bread is 26 carbs, 16 fiber, with a net carb count of 11 for the whole loaf. It is slightly spongy but incredibly delicious. If I could give it more than 5 stars I would.
The first time I made this I substituted oat flour for the soy flour and, though I was extremely happy to be eating bread, I felt that the texture and flavor were a little "off". I just ate a slice from my second loaf and am MUCH happier with the results. Here's what I did: I used a scant 1/4 cup of almond flour plus 1 TBS of coconut flour in place of the soy flour and I added 1/2 tsp. of salt and 1/2 tsp. of garlic powder. The end result was much more like the flavor and texture of a slice of whole wheat bread. And don't worry, the addition of the garlic powder didn't make it too savory. It was delicious toasted with a little peanut butter spread on it. I am so excited to find a WONDERFUL way to make low carb bread in my bread machine. I will be making this again and again with the changes that I have made.
Used bread machine dough cycle and baked in 8 x 4 bread pan in the oven 28 min @ 350. Great soft bread. Excellent for toast, sandwiches - just a great LC bread.
I had no idea what setting I should put this on as my bread machine had no auto settings for 2 hours. I didn't have soy flour so I substituted it with almond flour (almond meal). I baked it on white bread setting for a 750g loaf with a light crust. It was brilliant, couldn't be happier. It was a different texture but not unpleasant at all. I also toasted it :) Great easy recipe.
Wonderful! I didn't notice any overpowering soy flavor like with other baked things I've made but I'll still try this with coconut flour to get another flavor. Used the machine for dough then finished in the oven. Looked like regular bread but deceptively squishy to handle. I got 12 satisfying sized slices from this. Will definitely make this frequently. My only recipe change was to add a quarter teaspoon of salt. Thanks for sharing.
This is good! I don't have a bread machine, so I made it by hand. With the following changes:
My water was 100 degrees into which I disolved the 1t active dry yeast, mixed in the egg, 2T Swerve sweetener, (That stuff is just like sugar, I swear!) and 1/2 t salt. I mixed all my dry ingredients together and added to the moist ingredients, mixing with a hand mixer for a couple of minutes. I didn't have soy flour, so I used garbanzo bean flour, which has the same carb count.
I then popped the spongy dough into a really heavy 2x4x8" loaf pan and watched for 1/2 hour to determine if it would rise. It did not, so I baked it on a pre-heated 350 degree oven for 3xactly 30 mins. It was excellent, though I may back off on the sweetener just a tad next time.
The texture and taste was superb!!!