Very good low carb bread. Texture was excellent.
I was amazed that I really like the bread. My bread machine makes 2 lb loafs, so I double the recipe, but my loafs are never are as tall as the ones shown here. I have made it with both almond flour & sometimes with soy flour, and think both are good. I tried the Julian Bread and I like this much better.
I've tried this about 4-5 different times now, and only once in a bread machine. It never poofs up like in the photos. I think the only way I'd get that is to double the batch. I cook a single batch in a ball at 350 for about 20-25min. I LOVE the flavor. UPDATE 2/1/11: I have made this two more times. I have found that no matter what I do it is not the right size loaf if you make as is. You must double it and set it as a 2 lb loaf. At that point, its just not worth it to make to me. Its easier to go to the store and get a loaf of bread then spend the time and $ on the ingredients for this. Plus the store bread IS better.
I tried the recepie and it is definitely worth while. It's a little funky but for the amount of carbs that's to be expected. I don't see how the author can claim 20 carbs. Just adding up the carbs for the flours and flax seed you get about 47 carbs. This is still very, very low and the recepie works for a low carb diet. I want to try adding a little parmesan and rosemary. You need to try and mask the taste of the Soy Flour.
I had problems with this recipe that may be solved with some more specific instructions- basically, my Oster machine has only 8 specific settings for bread, none of which allow me to set it for 2 h and 15 min. Are there suggestions for adapting this recipe for this machine, because the results were not good.
I love this bread!! my hubby bought me a bread machine a couple of month ago and our new deal is no more store bought bread; BUT, I also don't want to turn us into two little dough boys like I did right before we got married and I went through a big baking phase-lol so this is a fab way to make sure I keep up the deal AND stay somewhat healthy...I have made it 4 times in the past month- I do it vegan w/ energy egg re-placer and earth balance...add a pinch of salt and a sprinkle of whole flax in the mix too for texture...will be trying the chia, olive oil and coconut flours that others suggested as well...and also will try banana as the "butter" sub too- anyhoo- LOVE IT!!- thanks!!! my favorite bread!!!
Couldn't have asked for a better recipe for low carb bread! Made as directed and turned out great. Yes, it's a different soft texture than regular bread but only 2 carbs per serving, that is just amazing! Thanks for posting.:)
Pretty good bread. Easy to make. After several batched, I dropped the egg and doubled the water and still found myself adding a tad more water to get the dough to the right consistency. I used a bread machione to make the dough, let it knock down the first rise and placed the dough in a bread pan for the second rise. The oven baked loaves look beautiful. Let it cool completely before slicing! I can only eat this bread toasted or the spongy texture wierds me out.
Finally I can have a Tuna Sandwich instead of just tuna! I too cut the splenda to 8 pkts and added 1 tsp salt. Yes, it is very spongy so today I am going to freeze the loaf before I slice it and, yes, toasting it is the key to diminishing that bizarre spongy texture. This recipe is definitely a keeper!
Love it but a little sweet.. I cut it to 8 packets of Splenda and then added 1/2 tsp of salt to balance.. Perfect! This bread saves me from many of cravings. Thanks for the recipe!