 |
Cheese Bread
 Print Version |
 Email To A Friend
2 packages dry yeast (Rapid Rise/Highly Active)
1 cup warm water (95-105°F)
2 cups Vital Wheat Gluten Flour *
1/2 cup oat flour
1/2 cup soy flour (or whey protein powder)
1/2 cup flaxseed meal, wheat bran, or 1/2 of each
2 whole large eggs
1 teaspoon salt
1 tablespoon baking powder
1 tablespoon Splenda
2 tablespoons heavy cream
2 tablespoons olive oil
1 teaspoon sugar (completely consumed by the yeast)
1 cup sharp cheddar or swiss cheese - finely shredded
3 tablespoons fresh scallions - diced with the green
1 tablespoon parsley
1 tablespoon basil
Make according to your breadmaker's instructions for adding ingredients
An easy method is to use the dough cycle of your bread machine for kneading; then remove to a large loaf pan (or two small ones) and cover it for 45 minutes to let it rise. Uncover and bake at 350 degrees for approx. 1 hour for large loaf. Adjust times and temperatures for your oven and loaf pan size(s).
* "I've had best results using "Bob's Red Mill: Vital Wheat Gluten Flour". Whatever brand you use should be 6 grams (no fiber) per 1/4 cup on label and approx. 75% - 80% protein."
Makes 22 slices. After fiber - 2 carbs per slice.
Print |
Back to Low Carb Recipes |
Back to Main Recipe Page
|
