FABULOUS: Easy Hearty Artisan Bread - Page 8

Charski · 05-23-2007, 10:40 AM

You can use either one, I buy the "powdered" kind in a big ol' plastic jug from Costco and that's what I like to use personally.

capercop · 05-23-2007, 10:49 AM

thank you! You reminded me ... I am due for a trip top Costco

scorpgc · 05-23-2007, 12:29 PM

A belatd thank you, by the way. I was at work and did not scroll through all of the pages to read everyone's questions. I see my question was asked several times!

I made this bread last weekend and it was very good. It does make a full jelly role-sized pan and smells so good! I added a few of my favorite spices and even a little flax meal.

We used the bread for BBQ hamburger buns...(which we had with the mock potato salad) God it was good!

red14him · 07-30-2007, 05:06 PM

I am bumping this for anyone else interested.

Thanks again Charski!

Charski · 07-30-2007, 05:09 PM

You're welcome, Red!

Request for a mod - I THOUGHT this was a "sticky" but I guess not - could it be added to the other sticky recipes please?

Charski · 10-30-2007, 02:00 PM

Bumping this up for Stash'sWife and still hoping it will become a sticky!!

jjcanada · 10-30-2007, 09:30 PM

OOOH! Thanks for the bump- I love foccacia bread!!!!!!!

Can this be made without a food processor though??
I have a blender but no processor.

Charski · 10-30-2007, 09:40 PM

I think I'd make it with a mixer if you don't have a food processor. You might be able to use a blender but I'd think it would be a major pain in the arse to get it OUT of there! LOL!

oliveoyl · 10-31-2007, 10:06 AM

It works fine with a kitchen-aid-type mixer. It helps to soften the cream cheese first. I like to omit the garlic and coat the top of it with sesame seeds. You have to press them in well so they don't all fall off. Also, this is a sticky -- but it's in the All-time Amazing Posts section (which I guess made sense a few years ago when you didn't have to look so far down the list to find it!)

Charski · 10-31-2007, 01:55 PM

I'd love to see it in the Recipe Forum Sticky Threads which is where I always mistakenly go to look for it!

jjcanada · 11-01-2007, 01:07 PM

Ok- Thanks! Mixer I have! I'll give this a try asap!

metqa · 01-27-2008, 02:36 PM

I decided to make a batch of bread, haven't made it in months. I'd made it so many times that I was sure I had it down tight. As it sat in the oven and the garlicky smell immediately started to fill the room, I did a double take at the recipe, and realized that I'd forgotten to put any CHEESE into the darn batch!

I yanked it out of the oven steaming, and quickly stirred in the cheese and tried to smooth it out as best I could. that is the densest version of foccacia I have ever tasted. I don't think it even finished cooking right. I'm rewriting the recipe so that I measure out the cheese with the rest of the ingredients at the top of the page, instead of relying on my awesome memory.

jigglenomore · 01-27-2008, 03:42 PM

Subscribing!

Elaine

Charski · 01-27-2008, 04:52 PM

MODS! Could you PLEASE make this a sticky? I hate having to hunt it down every time I want to use it or refer someone to it!

Thanks so much!

clarke · 01-28-2008, 11:47 AM

Does this have a strong "cream cheese" taste to it? I tried the oopsies and it is too cream cheesy/eggy for me.

metqa · 01-28-2008, 09:09 PM

to me, it tastes very bready. Kinda moist and dense bread, but not eggy, but you could use one less egg like some people do. the almond flour and bake mix mitigate a lot of that issue.

mauitammy · 02-10-2008, 01:20 PM

This recipe is absolutely amazing. I used Carbquick instead of the Atkins mix and mixed it in my Kitchen Aid mixer. I made it in my Lecreuset rectangular baking 9.5 X12.25 dish and cut it into 6 pieces. I then sliced each piece in half and made my family ham and cheese paninis with them. We had them with Linda Sue's cauliflower bisque soup. Absolutely delicious. I did not find it "eggy" at all and the texture was very nice and focaccia-like.

Thank you for this wonderful recipe.

Dixie Barkley · 02-16-2008, 02:42 PM

Any new and exciting tweaks to this great recipe?

metqa · 02-16-2008, 06:25 PM

Sorry, none lately. This was my big breakfast saver, but I havent been eating b-fast lately so . . .

Once I added slices of pepperoni and sliced black olives (drained and patted dry) directly to the batter . . . definite Yum. I oughtta do that again.

Charski · 12-24-2008, 01:13 PM

MODS - could this be a sticky please? I have to hunt it up every time I want it!

THANK YOU!

sweetdreams · 12-26-2008, 05:36 PM

O.k..... this is on my "to do" list. Thanks for the bump!

Charski · 12-26-2008, 05:49 PM

We love this bread - made it Christmas Eve (half recipe) in a 9 x 9" pan, cut into smallish pieces and dipped into olive oil/garlic/good balsamic. Made me not care a BIT about the garlic bread the high-carbers were scarfing!

It also makes a dandy pizza base.

ouizoid · 12-26-2008, 06:07 PM

LOVE the new avatar Char!

Charski · 12-26-2008, 06:09 PM

Hey Ouis!

Ain't he purty? LOVE big cats! (and small ones too.)

CopperAnnette · 12-27-2008, 05:05 AM

Bump!

01-27-2008, 02:36 PM	#222
metqa Blabbermouth!!! Join Date: Oct 2002 Location: Athens, GA Posts: 5,569 Gallery: metqa WOE: Moderate Carbs/Atkins Start Date: November 2003	I decided to make a batch of bread, haven't made it in months. I'd made it so many times that I was sure I had it down tight. As it sat in the oven and the garlicky smell immediately started to fill the room, I did a double take at the recipe, and realized that I'd forgotten to put any CHEESE into the darn batch! I yanked it out of the oven steaming, and quickly stirred in the cheese and tried to smooth it out as best I could. that is the densest version of foccacia I have ever tasted. I don't think it even finished cooking right. I'm rewriting the recipe so that I measure out the cheese with the rest of the ingredients at the top of the page, instead of relying on my awesome memory. __________________ "You have to understand zat ven a vampire forgoes . . .the b-vord, zere is a process zat ve call transference? Zey force Zemselves to desire somesing else? . . .But your friend chose . . . coffee. And now he has none." "You can find him some coffee, or . . .you can keep a vooden stake and a big knife ready. You vould be doink him a favor, believe me." １０年より若い１０時間で　私は8時間　を終わったことがあります。

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05-23-2007, 10:40 AM	#211
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,324 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	You can use either one, I buy the "powdered" kind in a big ol' plastic jug from Costco and that's what I like to use personally.

05-23-2007, 10:49 AM	#212
capercop Senior LCF Member Join Date: Aug 2003 Location: Vancouver, British Columbia Posts: 134 Gallery: capercop	thank you! You reminded me ... I am due for a trip top Costco

05-23-2007, 12:29 PM	#213
scorpgc Senior LCF Member Join Date: Apr 2007 Location: Orinda (San Francisco Bay Area) Posts: 835 Gallery: scorpgc Stats: 265/243/235 @ 6'7" WOE: Low Carb/Limited Sugar/South Beach & Moderation Start Date: Re-Start May 5, 2008	A belatd thank you, by the way. I was at work and did not scroll through all of the pages to read everyone's questions. I see my question was asked several times! I made this bread last weekend and it was very good. It does make a full jelly role-sized pan and smells so good! I added a few of my favorite spices and even a little flax meal. We used the bread for BBQ hamburger buns...(which we had with the mock potato salad) God it was good!

07-30-2007, 05:06 PM	#214
red14him Junior LCF Member Join Date: Jul 2007 Posts: 57 Gallery: red14him	I am bumping this for anyone else interested. Thanks again Charski!

07-30-2007, 05:09 PM	#215
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,324 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	You're welcome, Red! Request for a mod - I THOUGHT this was a "sticky" but I guess not - could it be added to the other sticky recipes please?

10-30-2007, 02:00 PM	#216
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,324 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	Bumping this up for Stash'sWife and still hoping it will become a sticky!!

10-30-2007, 09:30 PM	#217
jjcanada Senior LCF Member Join Date: Apr 2007 Location: Toronto Posts: 317 Gallery: jjcanada Stats: 150/141/130 5'9 WOE: healthy choices Start Date: every morning...	OOOH! Thanks for the bump- I love foccacia bread!!!!!!! Can this be made without a food processor though?? I have a blender but no processor.

10-30-2007, 09:40 PM	#218
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,324 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	I think I'd make it with a mixer if you don't have a food processor. You might be able to use a blender but I'd think it would be a major pain in the arse to get it OUT of there! LOL!

10-31-2007, 10:06 AM	#219
oliveoyl Senior LCF Member Join Date: Dec 2004 Location: NC Posts: 580 Gallery: oliveoyl Stats: 208/166/165 WOE: Atkins Start Date: August 2002	It works fine with a kitchen-aid-type mixer. It helps to soften the cream cheese first. I like to omit the garlic and coat the top of it with sesame seeds. You have to press them in well so they don't all fall off. Also, this is a sticky -- but it's in the All-time Amazing Posts section (which I guess made sense a few years ago when you didn't have to look so far down the list to find it!)

10-31-2007, 01:55 PM	#220
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,324 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	I'd love to see it in the Recipe Forum Sticky Threads which is where I always mistakenly go to look for it!

11-01-2007, 01:07 PM	#221
jjcanada Senior LCF Member Join Date: Apr 2007 Location: Toronto Posts: 317 Gallery: jjcanada Stats: 150/141/130 5'9 WOE: healthy choices Start Date: every morning...	Ok- Thanks! Mixer I have! I'll give this a try asap!

01-27-2008, 03:42 PM	#223
jigglenomore Senior LCF Member Join Date: Oct 2007 Location: SW Missouri Ozarks Posts: 461 Gallery: jigglenomore Stats: Mac Truck/Small SUV/Mini-Cooper WOE: Atkins/South Beach/Low Glycemic/Voodoo	Subscribing! Elaine

01-27-2008, 04:52 PM	#224
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,324 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	MODS! Could you PLEASE make this a sticky? I hate having to hunt it down every time I want to use it or refer someone to it! Thanks so much!

01-28-2008, 11:47 AM	#225
clarke Very Gabby LCF Member!!! Join Date: Mar 2005 Posts: 3,017 Gallery: clarke	Does this have a strong "cream cheese" taste to it? I tried the oopsies and it is too cream cheesy/eggy for me.

01-28-2008, 09:09 PM	#226
metqa Blabbermouth!!! Join Date: Oct 2002 Location: Athens, GA Posts: 5,569 Gallery: metqa WOE: Moderate Carbs/Atkins Start Date: November 2003	to me, it tastes very bready. Kinda moist and dense bread, but not eggy, but you could use one less egg like some people do. the almond flour and bake mix mitigate a lot of that issue.

02-10-2008, 01:20 PM	#227
mauitammy Senior LCF Member Join Date: Jan 2004 Posts: 348 Gallery: mauitammy Stats: 281/199.5/155 WOE: Atkins Start Date: April 2005	This recipe is absolutely amazing. I used Carbquick instead of the Atkins mix and mixed it in my Kitchen Aid mixer. I made it in my Lecreuset rectangular baking 9.5 X12.25 dish and cut it into 6 pieces. I then sliced each piece in half and made my family ham and cheese paninis with them. We had them with Linda Sue's cauliflower bisque soup. Absolutely delicious. I did not find it "eggy" at all and the texture was very nice and focaccia-like. Thank you for this wonderful recipe.

02-16-2008, 02:42 PM	#228
Dixie Barkley Senior LCF Member Join Date: Sep 2003 Location: Alabama Posts: 304 Gallery: Dixie Barkley	Any new and exciting tweaks to this great recipe?

02-16-2008, 06:25 PM	#229
metqa Blabbermouth!!! Join Date: Oct 2002 Location: Athens, GA Posts: 5,569 Gallery: metqa WOE: Moderate Carbs/Atkins Start Date: November 2003	Sorry, none lately. This was my big breakfast saver, but I havent been eating b-fast lately so . . . Once I added slices of pepperoni and sliced black olives (drained and patted dry) directly to the batter . . . definite Yum. I oughtta do that again.

12-24-2008, 01:13 PM	#230
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,324 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	MODS - could this be a sticky please? I have to hunt it up every time I want it! THANK YOU!

12-26-2008, 05:36 PM	#231
sweetdreams Senior LCF Member Join Date: Oct 2008 Posts: 267 Gallery: sweetdreams	O.k..... this is on my "to do" list. Thanks for the bump!

12-26-2008, 05:49 PM	#232
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,324 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	We love this bread - made it Christmas Eve (half recipe) in a 9 x 9" pan, cut into smallish pieces and dipped into olive oil/garlic/good balsamic. Made me not care a BIT about the garlic bread the high-carbers were scarfing! It also makes a dandy pizza base.

12-26-2008, 06:07 PM	#233
ouizoid Senior LCF Member Join Date: Nov 2007 Posts: 345 Gallery: ouizoid Stats: 225/175/145	LOVE the new avatar Char!

12-26-2008, 06:09 PM	#234
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,324 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	Hey Ouis! Ain't he purty? LOVE big cats! (and small ones too.)

12-27-2008, 05:05 AM	#235
CopperAnnette Senior LCF Member Join Date: Mar 2008 Location: Pittsburgh, PA Posts: 232 Gallery: CopperAnnette Stats: 160/138/130 5'3" 46 WOE: Modified Atkins Start Date: April 2007	Bump!