Almond Flour Yeast Bread Food

ALMOND FLOUR BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan lightly.
• Mix almond flour, flaxseed meal, eggs, almond milk, olive oil, baking powder, and salt together in a bowl until smooth dough forms. Transfer to prepared loaf pan.
• Bake in preheated oven until top is golden brown, about 40 minutes. Cool in loaf pan 10 minutes before transferring to a wire rack to cool completely.

BREAD MACHINE ALMOND BREAD

Steps:

• Combine water, almond oil, salt, honey, almond flour, whole wheat flour, vital wheat gluten, xanthan gum, and yeast, respectively in a bread machine. Follow manufacturers' instructions for a 2-pound loaf.

LOW CARB ALMOND FLOUR BREAD

Steps:

• Preheat oven to 350°F (180°C). Line a 9x5-inch loaf pan with foil and spray with cooking spray.
• To a bowl, add almond flour, psyllium husk powder, baking powder, and salt. Whisk to combine.
• In a separate bowl, beat the egg yolks until fluffy. Add oil and water and beat to integrate.
• Add dry mixture into the wet and mix well. Set aside.
• Separately, whip up the egg whites to medium peaks.
• Gently fold whipped egg whites into batter-but don't over-mix! (This will help the bread rise and maintain its lift without yeast or gluten.)
• Transfer batter to prepared loaf pan and bake until golden brown, about 50 minutes. The top should be firm and a bit crusty.
• Allow to cool in the pan for 10-20 minutes. Transfer bread loaf to a wire rack and allow to cool completely before slicing and enjoying! (Slice to desired thickness, 10-14 slices depending on preference.)

ALMOND FLOUR BREAD RECIPE

Steps:

• Preheat the oven to 350°F.
• Grease a 9×5 loaf pan. You can use parchment paper if you like.
• In a food processor, combine the dry ingredients.
• Pulse them until well combined-about 10 pulses.
• Add the wet ingredients and mix until well combined-about 20 seconds. Remember to scrape down the edges.
• Add the optional fresh herbs.
• Pulse another 5 or 6 times to mix the herbs into the dough without puréeing them. The dough will be like a very thick batter, but should be thin enough that it wouldn't roll into a ball.
• Pour dough into your prepared loaf pan. There should be enough to fill the pan about halfway up.
• Bake for 30-35 minutes or until a toothpick comes out clean from the center. It should look golden brown on top, like regular bread.
• Remove from oven. Let it cool in the pan for 30 minutes to room temperature before serving.

EASY ALMOND FLOUR SANDWICH BREAD

Steps:

• Preheat oven to 350 degrees. Line your 12 X 4.5 inch loaf pan with parchment paper, then grease the ends of the loaf pan. Set aside.
• Mix all ingredients together in a large mixing bowl, then pour the batter into your loaf pan.
• Bake for 35-40 minutes, or until golden brown and when a toothpick is inserted, it comes out clean.
• Allow the bread to rest for 10 minutes before transferring to a cooling rack. Store in the refrigerator for 1 week, or freeze in individual slices for later.

KETO YEAST BREAD

Steps:

• Liberally grease a 10-inch wide glass or metal bowl with butter.
• 2. Add a 1/2 cup of warm water to another large bowl and mix in sugar until dissolved. Mix in yeast and cover the bowl with a towel. After 7-10 minutes the mixture should be frothy with small bubbles. If it is not frothy, then the yeast is dead and you need to start over with fresh yeast.
• 3. As you are waiting for the yeast to proof, mix together all dry ingredients in a large bowl. Sift the dry ingredients through a sifter or a sieve.
• 4. Add remaining 1 3/4 cup water and olive oil to the frothy yeast mixture and stir to combine.
• 5. Slowly add the dry ingredients to the wet and stir with a wooden spoon or the paddle attachment of a stand mixer until fully combined.
• 6. The dough should be sticky and rather wet. If it is too dry to knead, then add a little bit more water. Knead the dough with your hands or the dough hook of a stand mixer for 3 minutes. Do not over knead.
• 7. Form the dough into a ball and place it in the greased bowl.
• 8. Preheat the oven for 2-3 minutes until the temperature reaches 100-110 degrees. Cover the bowl with a towel and place in the warm oven to rise for 1 hour. Remove from the oven.
• 9. Preheat the oven to 350 degrees F and melt the butter in a small bowl in the microwave. Brush the butter over the top of the dough.
• 10. Place the bowl in the oven and bake for 35-45 minutes until the internal temperature reaches 190-200 degrees F. The closer to 200 degrees that you get, the thicker the crust.
• 11. Cool in the bowl for 10 minutes. Then place a large cutting board over the bowl. Invert the bowl to release the bread.
• 12. Cool completely before cutting.