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Old 01-19-2004, 01:48 PM   #1
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FABULOUS: Easy Hearty Artisan Bread

I can't say enough good things about this bread which is so easy to make!!



This recipe requires no yeast and tastes like a focaccia or a ciabatta or a hearty artisan style bread. It tastes and smells fabulous straight out of the oven and it reheats well for great deli sandwiches. It makes great pizza. It is great with soups.

This is a recipe developed by Sherrie, but I tweaked 2 minor things. At another bulletin board everyone is falling all over themselves about this recipe. My picture is actually lousy. You can make it in a smaller pan for a thicker interior type slice, I used the jelly roll pan (interior 12 X 18) because I wanted to get my mouth around the slices in a big sandwich. I also wanted to use part of it for pizza.

Here is the recipe:

Artisan Flat Bread (Ciabatta/Foccacia)

Preheat oven to 350

8 oz cream cheese
4 eggs
1/2 C almond flour
1/4 C parmesan cheese
3/4 C Atkins bake mix (I use the knock off homemade fake mix instead of his - recipe to follow)
1 tsp fresh minced garlic
salt and pepper (this can get salty so watch it - 1 tsp maybe too much in the salt area)
1 tsp baking powder


Mix this in the food processor until smooth. Then add and stor by hand

1 C shredded Italian cheeses (I use preshredded from the store)

Pour out onto a jelly roll pan lined with parchment and spread from edge to edge evenly with a spatula - it is sticky and this will take some time (if you use a smaller pan it will be very thick and you can't make sandwiches with it)

Sprinkle with:

2 tsp of assorted herbs (I used basil, oregeno and garlic)

Bake until nicely browned on top (my oven is about 30 minutes, but watch it from 20 on)

Remove from oven and brush with

1 Tbl of olive oil

Pop out of pan and cool on a wire racks.

For 12 servings I get the following per serving:

Cals 192, Fat: 16, Carbs: 3, Fiber: 1, Net Carbs 2, Protein: 9

THANK YOU SHERRIELEE!!!
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Old 01-19-2004, 01:48 PM   #2
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The fake Atkins bake mix is as follows:

BAKE MIX

1 C soy flour
2 C soy protein isolate
2 TBL baking soda
1 tsp salt
2 TBL granular Splenda

Mix well and then sift together. I store mine in the refrigerator and use in the same proportions as any recipe calling for low carb bake mix. I usually use the bake mix as a slight addition in other recipes

3 carbs per 1/2 C

If you really want it to taste great, use wheat protein isolate instead of the soy protein isolate.
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Old 01-19-2004, 02:47 PM   #3
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This stuff is great. I made it last night, maybe cooked it for too long though. But ... YUM!!

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Old 01-19-2004, 03:09 PM   #4
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Sounds like this will be part of dinner. Not sure what you mean by "italian cheeses"? Just shredded parm or romano, and would mozzarella be too stringy?
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Old 01-19-2004, 03:15 PM   #5
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Quote:
Originally posted by stewcarol
Sounds like this will be part of dinner. Not sure what you mean by "italian cheeses"? Just shredded parm or romano, and would mozzarella be too stringy?
I am lazy - I buy bags of preshredded cheeses at the grocery store. They have one called "Pizza Cheeses" one called "Italian Blend" (that one is 4 cheeses) - you can use any of them. Basically Mozerella, colby cheddar, etc.

Last edited by Galatea; 01-19-2004 at 03:16 PM..
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Old 01-19-2004, 03:26 PM   #6
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I fried 2 eggs with onions today, and put it with some lc catcup on a slice of this flat bread. What a wonderful fried egg sandwich, just what the Dr ordered! I used a knife and fork to eat it, but it was really wonderful. When this batch is finished, I will probably tweak it to give it a different flavor, but it is really good.
Bette
I used 1/2 cup Sherries make your own Atkins mix and 1/4 c of WPI when I made it. And I used pecan meal instead of almond meal
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Old 01-19-2004, 03:27 PM   #7
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Sounds great! I'm gonna have to try making that!
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Old 01-19-2004, 03:33 PM   #8
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This was great fresh out of the oven and dipped in a mixture of rich olive oil, quality vinegar and fresh ground black pepper. I thought I had died and gone to heaven.

Last edited by Galatea; 01-19-2004 at 04:06 PM..
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Old 01-19-2004, 03:38 PM   #9
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Re: Replacements?

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If you read the entire thread from the link I provided above that has the comments from people whohave tried this bread, you will see what they used when they didn't have the mix available or didn't want to use soy. I can't vouch for how theirs came out, but it will serve as a base for suggestions.
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Old 01-19-2004, 03:38 PM   #10
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Re: Replacements?

Quote:
Originally posted by phibi
[COLOR=blue]
Is there something one can use instead of soy flour? (almond, etc.?)

[/COLOR]
If you're just concerned about the 'yuck factor' of soy flour, don't worry about it. I hate the stuff, and couldn't taste it at all.

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Old 01-19-2004, 03:47 PM   #11
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Not the Yuck, but the YUCK.

[COLOR=blue]I simply try to avoid soy products after a friend went on a soy diet and it "gave" him hypothyroidism...

I formerly loved soy...
Thank you for the PM and website. I'll give it a try! [/COLOR]
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Old 01-19-2004, 03:51 PM   #12
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I made this recipe as a pizza crust the other night and it turned out fabulously!! I sprayed a pizza pan really well w/Pam and spread the dough out, cooked it until light golden brown, added sauce and toppings then broiled till done.

My DH's brothers were over last night and wanted something to snack on. They had no idea the crust was LC until they were told!
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Old 01-19-2004, 03:54 PM   #13
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I dont have any almond flour and I cant find any!!!!!

I have raw almonds and a food proccessor would that work??
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Old 01-19-2004, 03:57 PM   #14
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Quote:
Originally posted by spazcat
I dont have any almond flour and I cant find any!!!!!

I have raw almonds and a food proccessor would that work??
Yes it will work -just grind it fine.
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Old 01-19-2004, 04:41 PM   #15
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Gala, is there any substitute for almond flour? I know I will be too lazy to make it, and I can't buy it around here.....any ideas??
Thanks in advance!!
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Old 01-19-2004, 04:52 PM   #16
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I think almond flour has been a "must have" in several recipes I love now, so I can't think of a great substitute for you.

Last edited by Galatea; 01-19-2004 at 05:22 PM..
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Old 01-19-2004, 05:14 PM   #17
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Okay, just made it for dinner and have lots leftover for the week. My husband was very pleased when he asked "what's this, can we have it?". Very good texture, a good taste, but we thought about what to add next time to kick it up a notch. Maybe some tiny chopped salami pieces? Bits of red pepper, sort of a veggie bread? More herbs? I may have gone a little light on the herbs.

Anyway, thanks for posting this here. We;ve got a new staple food!
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Old 01-19-2004, 05:17 PM   #18
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If you want it to eat by itself you can add all kinds of things - say pesto, or more herbs - I think a rosemary one would be wonderful. You could also actually put Italian herbs into the batter itself

Since I was intending to use it for sandwiches and pizza this particular week, I didn't need more stuff going on within the bread. I use a lot of garlic in mine though - in it and on it.

Last edited by Galatea; 01-19-2004 at 05:18 PM..
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Old 01-19-2004, 05:47 PM   #19
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If you have a allergy to nuts, is there another alternative to the almond flour?
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Old 01-19-2004, 05:50 PM   #20
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Quote:
Originally posted by Elbo
If you have a allergy to nuts, is there another alternative to the almond flour?
Not sure. You'll have to play around with it and see. I think nut flours make a big difference for many things, so I am not sure.
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Old 01-19-2004, 07:22 PM   #21
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Ooh, ooh, thank you! I know what I'm baking next time the spirit moves me!
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Old 01-19-2004, 07:40 PM   #22
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My picture was really lousy but PrincessK made this recipe today and posted the following picture:

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Old 01-19-2004, 07:40 PM   #23
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Thanks for the recipe Gay. I can't use soy either but will try to find something to replace it with.
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Old 01-20-2004, 05:18 AM   #24
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I've been making this recipe for a while now too! Its wonderful. I've used it as pizza crust, breadsticks (to dip in lc pizza sauce or spaghetti sauce...a lot like pizza hut), and as sandwich bread. Wonderful! Also, when I ran out of almond flour, I used hazelnut flour and it worked great with that also. Yummy. Its been one of my best baking discoveries. DH approves as well, and I call him "Mr. Picky."
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Old 01-20-2004, 06:02 AM   #25
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I made this bread last night and it is excellent!

I used 1/2 c. WPI and 1/4 c. pork rind flour in place of the bake mix.

(this post is also a test to see if I got my avatar right! )

edited to say: I guess I'm not quite there on the avatar yet. I'll get it right in a minute!

Last edited by Janine; 01-20-2004 at 06:04 AM..
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Old 01-20-2004, 06:21 AM   #26
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Linda - I try to avoid soy as well, so I am going to order some of the Wheat protein Isolate and see how that works. Actually I have a can of Atkins bake mix that has sitting around and since that is all I have right now I will use that till I get the other stuff.
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Old 01-20-2004, 12:51 PM   #27
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Galatea, I don't have a food processor, would an electric mixer work? Or could you do it by hand?

TIA
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Old 01-20-2004, 02:11 PM   #28
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Quote:
Originally posted by ellie125
Galatea, I don't have a food processor, would an electric mixer work? Or could you do it by hand?

TIA
If all the ingredients are at room temperature an electric mixer or a hand or stick blender will work - a regular blender won't work too well.

Last edited by Galatea; 01-20-2004 at 02:12 PM..
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Old 01-20-2004, 03:45 PM   #29
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Did someone already ask how you prolong the shelf life of this bread? I made some tonight but it's going to take me and DH a few days to eat all of it. Put it in the fridge? In a rubbermaid container on the counter?
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Old 01-20-2004, 04:52 PM   #30
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Galatea....ciabatta bread is one of my all time favorites! Thank you so much for posting this and I can't wait to try it. We have huge rosemary bushes in our yard and I'm always looking for more things to use rosemary in, it's one of favorite herbs...and I've eaten foccacio with rosemary and garlic before. This looks so similar...thank you thank you!
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