My bread recipe
this is the best bread I've ever had and made. 10+ in the making! its great soft, toasted, you can freeze it. its sturdy. its not crumbly at all. the rise is insane. it makes a huge loaf. enjoy!
You can also divide the recipe in half and make rolls.
- Proof your yeast first: 4 tsp of dry active yeast
2/3 cup of water, not no warmer than 110 degrees.
4 tsp of maple syrup
- Melt and cool 1 stick of salted butter, set it aside so it cools. You can add the ½ cup of plain yogurt and the 4 tsp of apple cider vinegar to the butter to cool it.
3.1 bowl, for dry ingredients:
4 cups of almond flour
1 cup of tapioca flout
6 tbsp of protein powder
4 tsp baking powder
½ tsp salt
4 tsp of xanthan gum
Just mix all the dry ingredients, you don't need to sift.
- In a bowl or stand mixer, add 8 large eggs. Yup. 8. They should be room temp, but if not, they can be put in a bowl of warm water for 10 minutes.
Mix them on high for 2-3 minutes. Then add your butter, ACV, Yogurt mix. Make sure the butter is cool, or the eggs will be cooked. So, add it slowly.
Then add the proofed yeast.
Mix all of that on low for about 30 seconds.
5.Turn on the oven warmer.
Line a bread pan with parchment paper, 8x3 or 9x4? I forget which one I use, but bread shaped.
Use a spatula to put in the batter. It should almost fill the pan. Grease the top with PAM or oil or melted butter. Cover with Saran.
Proof in the oven for about 30 min. Watch it though. It is a grower! It will proof high, and if it starts to spill over the sides, its ready to back.
Take it out of the oven and cover with a tea towel while the oven heats up.
Heat the over to 420. Once its hot, remove the saran from the bread and bake.
Set the timer for 25 min, after that put a tin foil cover loosely over the bread so it doesn't over brown.
Bake for another 25 minutes.
- Remove the loaf after 50 min. Cool on a wire rack. Try not to pick at it, (for science) but if you do, it probably won't collapse. It is very sturdy.
Slice and eat!
I make it plain and also savory.
Dill and onion- add tbsp dry dill, tbsp dried onion, tsp onion powder.
Cassava flour tortillas:
2 cups of Cassava flour
½ stick of melted hot salted butter
½ cup of hot water
1 tsp of onion powder
2 tsp of xanthan gum
In a bowl, put in your dry ingredients, mix well.
Add the melted butter. Mix well. Add the water a little bit at a time,
mixing until it starts to form a ball. Cut it into 8 equal parts, roll them into balls.
Cover with a damp paper towel.
Get a big sheet of parchment paper folded in half. Get a ball of dough and put in the center and cover with the parchment paper. Press down with your hand or just the bottom of the bowl. Then using a rolling pin, just roll out until it looks like a tortilla. Get a big pan and heat it up on medium high. Open the parchment paper and gently remove the tortilla. I shouldn't be too thick or too thin. It might take a little bit of practice. Using both hands, place it on the hot pan. It should start to bubble and brown. Flip it after 2 min. Cook them until you think the seem done. About 2 min each side.
Both the bread and tortillas can be refrigerated or frozen. Just store them with parchment paper between each slice. I store them in Ziplocs.