FABULOUS: Easy Hearty Artisan Bread

[PiDevil]

Made this last night and am enjoying it for lunch today with a big bowl of homemade soup - YUM!

I think next time I'll add some chopped green & black olives. How about feta cheese on the top? Anyone have any other variations they have tried?

I get my almond flour from netrition.

[LowCalSal]

OK folks I went to Kroger today and spent $20 buying Atkins mix and almond flour- so I hope this is good!

Also- those of you that like this recipe... Sherri (recipe author) has a website~! http://www.headed-west.com/sherries_recipes.htm
and she has a recipe for cornbread that looks delicious! If I could have found the soy grits today I would be trying that one out too!

[Linda in Texas]

Oh wow, is this good! It is the best lc bread I've made. Sherrie's buttermilk corn bread is now second. She comes up with the best baking recipes to help us with this WOE.

I used CarbSense Zero Carb Baking Mix and mixed in my KitchenAid. Everything thing else was done per the recipe. Spreading it was the pits, but luckily more than worth the effort.

Thanks to Sherrie for the recipe and to Galatea for bringing it to everyone's attention.

Forgot to add that I made a great, toasty grilled cheese sandwich with one piece sliced in half. Yum!

[lgpars]

Originally posted by LowCalSal
OK folks I went to Kroger today and spent $20 buying Atkins mix and almond flour- so I hope this is good!

Also- those of you that like this recipe... Sherri (recipe author) has a website~! http://www.headed-west.com/sherries_recipes.htm
and she has a recipe for cornbread that looks delicious! If I could have found the soy grits today I would be trying that one out too!

I'm here to tell you her cornbread recipe IS delicious! Wonderful, wonderful, wonderful!!!!

[LisaUK]

I finally made the bread tonight. Wow! I had to make some adjustments due to 1) my tastes - I LOATHE baking soda and 2) I'd run out of things! lol

Artisan Flat Bread (Ciabatta/Foccacia)
Preheat oven to 350

8 oz cream cheese
3 large eggs (I hate 'eggy', hence only the 3 and they are huge.)
1/2 C almond flour
1/4 C parmesan cheese
3/4 C mock Atkins bake mix (recipe to follow)
1 tsp fresh minced garlic
1/2 tsp sea salt
1/2 tsp baking powder

Mixed it all in the food processor until smooth.
Then added in:
1/2 cup shredded sharp cheddar
1/2 cup grated halloumi cheese

Poured onto jelly roll pan lined with silpat.
It was quite easy to spread actually - I useda butter knife and it was fine.

Sprinkled with:
1 tsp of mixed Italian herbs

Bake until nicely browned on top (my oven is about 25 minutes, but I watched 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:

Mock Atkins bake mix:

1 cup soy flour
1 1/2 cups soy protein isolate
1/2 cup whey protein isolate
1 TBL baking soda
1 tsp salt
1 TBL granular Splenda

Before baking:

After baking!

[sligh]

I tried this last night and it is fabulous. I had eggs over easy with bacon and a slice of this toasted and it is the best breakfast I've had in awhile. Thanks a million times for the recipe.

[sherrielee]

I'm glad to hear you all are enjoying the recipe, it's one of our favorites too. My husband can't eat soup without it now!

I had no idea about the other board, no wonder my ear was itching! LOL

By the way, I just invented a 1 carb tortilla/wrap that is big flexible and sturdy. I haven't had time to post the recipe, but it's a winner with the hubby. He's my taster, if he likes it, then it's a good one. He can be finicky, so only when he says yum do I pass on the recipe.

We love the new low carb subway sandwiches, so I finally made myself experiment until I got a good recipe. Subway is good, but it's still a little high in the carbs for a sandwich.

Sherrie

[Galatea]

By the way, I just invented a 1 carb tortilla/wrap that is big flexible and sturdy. I haven't had time to post the recipe, but it's a winner with the hubby. He's my taster, if he likes it, then it's a good one. He can be finicky, so only when he says yum do I pass on the recipe

So must we beg you for the recipe. If you could see me, you would find me on my knees (it's not a pretty site, I can assure you.)

[sherrielee]

LOL Galatea...you're too funny!

Basically it's by burger bun recipe, but I discovered that if you take a big round peice of parchment and spread a very this layer of the mixture onto the paper and nuke it for 1 minute. You can actually watch it puff up like a tortilla in the microwave.

Take it out and place the paper on a dish towel since it will be steaming pretty royally! Let it cool completely and then gently take a butter knife and free the edges all the way around and then it will peel right off the paper. It's pretty sturdy after that, I was really surprised! It won't seem like it when you are freeing it from the paper. They don't get stiff at all and they warm right up on about 20 seconds nuking.

You can then lightly toast it in dry pan on the stove on both sides and store them in the fridge. It's really good too when you add some seasonings or just plain. We tried some parmesan sprinkled on top and it was awesome and still under a carb per wrap! That's our favorite ones, parmesan wraps.

I got about 20 11" rounds out of the recipe, so they are under a carb each! They are my hubby's new favorite thing! I think you could add some sweetner and get an awesome crepe that holds up better than my high carb ones did.

Give it a try and tell me what you think!

Sherrie

Basic Brurger Bun Recipe
---------------------------------
1 8oz Pkg cream cheese
3 eggs
3 tsp Splenda
1/2 cup Atkins Bake Mix
1/2 tsp baking powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp parsley flakes
1/4 cup buttermilk

Beat cream cheese with mixer until blended smooth, add the remaining ingredients. Spray pan with a light coat of olive oil flavored non stick spray and pour in pan about 1 to 2 Tbps of mix. It will make a perfect round bun! You can freeze them and reheat them in the toaster! My hubby says this is the best bread yet.

It should come out to about 1 carb per bun! The whole recipe is 17 carbs
------------------------------------------------------
Make your own Atkins Bake Mix

1 cup soy flour
2 cups soy protein isolate
2 tablespoon baking soda
1 teaspoon salt
2 tablespoons Splenda

Sift together then store and use as you would Dr. A's. It's much cheaper and things come out about the same.

[Galatea]

Thanks- Sherrie

I will be trying these this week. I have a very wide mouth blender and a the base is wide, too. I always do the batter for the buns and the waffles all in one pass in the blender and then store the entire belnder in the fridge for left over fresh batter. This is going to be easy peasy!!!

I just need to get sick of the flat bread first, and I doubt that is happening any time soon.

Jane (AZ Lowcarber) makes her own tortillas, too. They are very low carb as well. She swears the key is the Vital Wheat Gluten and then using glycerin for pliability. I hate the La Tortilla ones and am told her recipe is much better than they are. How does your new wrap compare to your tortilla recipe on your site?

Thanks again for everything! This flat bread, from shear ease of preparation and taste has really made this WOL so much easier for me. I can't thank you enough.

[sherrielee]

There's no comparison! These are wonderful and have the same texture as a fresh made tortilla, and they taste better than the subway ones! Eventually I will take the old recipe off and replace it with this one, it's that much better.

Let me know what you think when you try them?!

Sherrie

[Galatea]

Originally posted by sherrielee
There's no comparison! These are wonderful and have the same texture as a fresh made tortilla, and they taste better than the subway ones! Eventually I will take the old recipe off and replace it with this one, it's that much better.

Let me know what you think when you try them?!

Sherrie

Thanks, Sweets - making these later tonight

[LisaUK]

I was thinking that too!

*begs*

[twblues]

This artisan bread looks rather "crusty". Is the crust soft? Has anyone made the bread in a smaller pan, like 8x8 or 9x9, and sliced in half for sandwiches to get less crust? If so, how long did you cook it?

[jvryden]

The bread is soft, not crusty. Great for sandwiches and very filling.

[Galatea]

Originally posted by twblues
This artisan bread looks rather "crusty". Is the crust soft? Has anyone made the bread in a smaller pan, like 8x8 or 9x9, and sliced in half for sandwiches to get less crust? If so, how long did you cook it?

The beras is soft and not crusty.

As I posted earleir in this thread, you can make it in a 9 x 13 cake/casserole pan and get 6 big slices - each slice can be cut down the center to make a top and bottom slice - so 12 total slices. You just need to cook the batter slightly longer.

[Galatea]

Below is a cut and paste of a post by Angela - with pictures, that shows the bread used as pizza - this is how mine is turning out when I use it, too. Also want to correct that this is Sherrie's recipe, I am just a great publicist.

From AngelaL

Friday night, I made pizzas using Galatea's focacia bread recipe.

http://www.lowcarbfriends.com/bbs/s...threadid=193651

I split the recipe out on two pizza pans for a nice crust, then piled on the italian sausage, canadian bacon, a bit of pepperoni, and some black olives. Sorry about the pic, you can see my parchment paper is a bit browned. This was really very hearty and good enough that both of my sons chowed down.

here's the crust I cooked until lightly brown before adding the toppings:



finished product:

[sherrielee]

Galatea...so what time did you say you were coming to my house to make that pizza?! Gosh that looks wonderful!

Makes me want a bacon cheeseburger pizza!

If you haven't tried one, you should. Instead of pizza sauce put a thin layer of mustard and then crumble bacon, cooked hamburger crumbled, thin dill slices, thin onion slices, cheddar and mozerella! Awesome stuff!

Sherrie

[Linda in Texas]

I just made the best BLT for breakfast. I sliced one of the 12 slices lengthwise and toasted. Loaded it with lots of bacon, mayo, thinly sliced tomato and leafy lettuce. I thought it would be a long time before I could have one of my favorite sandwiches. Yum!

[kip]

This bread is so good. In fact I like it much better than the low carb breads on the market. You must try it.

[auntie3]

I just got home from a week away - visiting my brand new baby Grandson. My fridge is bare, but guess what I'll be making after I get a few groceries today? This sounds wonderful. Thanks so much, Galatea, for bringing this to our attention. You have a great sales pitch!! I can hardly wait to try this!

[LisaUK]

I think I'm totally in love with this recipe.

Yesterday I made it again but, of course, I had to experiment. I made it in a muffin top pan. It comes out more like crackers and I really liked this version for dipping. I used pre-shredded mozzarella in the mixture and drizzled in some olive oil while it mixed - it's made the edges go all crunchy. Yummy! I also added the herbs to the batter instead of sprinkling them on top as I found the dried herbs got a bit twig flavoured.

I love having a recipe that I can tweak and play around with. I was thinking it would make a good cookie batter if I added sweet flavourings instead of savoury. I'll work on that. )

I made a bacon sandwich with the square slices:


and I made a cheese 'roll' today with the round ones! I think I'll stick to the round ones - they look so cute!

[parrotchic]

LisaUK, how did you make the round ones? They are so cute, I've got to make them. Thanks

[JazzyV]

If you have a muffintop pan you can make the round ones.

[LisaUK]

That is indeed what I used! Tho' mine only has the four holes so there was a lot of too-ing and fro-ing.

My mixture was a bit too thick so I drizzled about 2-3 tbs extra virgin olive oil in whilst mixing it on slow. This seemed to make them more crunchy around the edges. Great!

I'm thinking chopped olives, rosemary, more garlic...fried onions maybe?

[parrotchic]

Thanks ladies, great ideas! Now off to kitchen

[Tater Head]

Ok after all the rave reviews I decided to make this today, and OMG is all I can say.

I went to SW and bought the carbsense bake mix instead of using atkin's or the knock off. I didn't use the herbs, because I wanted more of a plain taste. I did sprinkle sesame seeds on top though and brushed it with the olive oil. Mine took longer to get brown on top 40 minutes at 350. This is a keeper

Next time I'm thinking of adding some slivered skinless almonds to the batter.

[Galatea]

I made a new batch this AM using a homemade bake mix that substituted WPI for the SPI - this was a much fluffier and lighter version. It had no soy taste AT ALL. That batches with SPI in the bake mix are more dense and chewy - they have a sourdough type texture in terms of density.

I am looking forward to using the WPI mix to make them in crown muffin pans and attempting to get a more softer dinner type roll.

[LisaUK]

Darn it I want WPI! We cannot get it here at all. Grrr. I did, however, manage to get some of that carbsense zero carb bake mix.

I got a deal on almond flour. The website I use had a sign saying almond flour 1kg FREE becaise it was coming up to its sell by date. I got 3kg all free! Like it's going to last long enough to go off in my house...

[Jen111]

Great idea, Sherrielee!!! I made a take off of this focaccia and my DH thought it was wonderful.

Here is a tip: To spread mixture out on cookie sheet more easily, cover with plastic wrap and press out. It's a lot easier and quicker that way.