FABULOUS: Easy Hearty Artisan Bread

Galatea · 01-19-2004, 02:48 PM

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!!!

Galatea · 01-19-2004, 02:48 PM

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.

shimmerfly1 · 01-19-2004, 03:47 PM

This stuff is great. I made it last night, maybe cooked it for too long though. But ... YUM!!

stewcarol · 01-19-2004, 04:09 PM

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?

Galatea · 01-19-2004, 04:15 PM

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.

Bfranke · 01-19-2004, 04:26 PM

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

BFL Chick · 01-19-2004, 04:27 PM

Sounds great! I'm gonna have to try making that!

Galatea · 01-19-2004, 04:33 PM

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.

Galatea · 01-19-2004, 04:38 PM

removed
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.

shimmerfly1 · 01-19-2004, 04:38 PM

Quote:

Originally posted by phibi

Is there something one can use instead of soy flour? (almond, etc.?)

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.

phibi · 01-19-2004, 04:47 PM

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!

KatEyez44 · 01-19-2004, 04:51 PM

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!

spazcat · 01-19-2004, 04:54 PM

I dont have any almond flour and I cant find any!!!!!

I have raw almonds and a food proccessor would that work??

Galatea · 01-19-2004, 04:57 PM

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.

KarenG · 01-19-2004, 05:41 PM

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!!

Galatea · 01-19-2004, 05:52 PM

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.

stewcarol · 01-19-2004, 06:14 PM

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!

Galatea · 01-19-2004, 06:17 PM

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.

Elbo · 01-19-2004, 06:47 PM

If you have a allergy to nuts, is there another alternative to the almond flour?

Galatea · 01-19-2004, 06:50 PM

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.

Exelis · 01-19-2004, 08:22 PM

Ooh, ooh, thank you! I know what I'm baking next time the spirit moves me!

Galatea · 01-19-2004, 08:40 PM

My picture was really lousy but PrincessK made this recipe today and posted the following picture:

LoveMontana · 01-19-2004, 08:40 PM

Thanks for the recipe Gay. I can't use soy either but will try to find something to replace it with.

jvryden · 01-20-2004, 06:18 AM

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."

JanineLC · 01-20-2004, 07:02 AM

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!

dmk825 · 01-20-2004, 07:21 AM

removed

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.

ellie125 · 01-20-2004, 01:51 PM

Galatea, I don't have a food processor, would an electric mixer work? Or could you do it by hand?

TIA

Galatea · 01-20-2004, 03:11 PM

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.

TrueTrue · 01-20-2004, 04:45 PM

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?

scuzami · 01-20-2004, 05:52 PM

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!

01-19-2004, 02:48 PM	#1
Galatea Way too much time on my hands! Join Date: Apr 2001 Posts: 11,759 Gallery: Galatea	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!!!

01-19-2004, 04:33 PM	#8
Galatea Way too much time on my hands! Join Date: Apr 2001 Posts: 11,759 Gallery: Galatea	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 05:06 PM.

01-19-2004, 04:38 PM	#9
Galatea Way too much time on my hands! Join Date: Apr 2001 Posts: 11,759 Gallery: Galatea	Re: Replacements? removed 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.

01-19-2004, 04:47 PM	#11
phibi MAJOR LCF POSTER! Join Date: Jul 2003 Location: Beautiful Scottsdale Posts: 1,350 Gallery: phibi Stats: 5'6" - 142/117/120	Not the Yuck, but the YUCK. 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!

01-19-2004, 05:52 PM	#16
Galatea Way too much time on my hands! Join Date: Apr 2001 Posts: 11,759 Gallery: Galatea	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 06:22 PM.

01-19-2004, 03:47 PM	#3
shimmerfly1 Blabbermouth!!! Join Date: Jan 2003 Location: Hanging out with LOSERS! Posts: 7,262 Gallery: shimmerfly1 Stats: 231 (105) / 160 (73) / 154 (70) WOE: Tater Hater Start Date: Jan 2003	This stuff is great. I made it last night, maybe cooked it for too long though. But ... YUM!!

01-19-2004, 04:09 PM	#4
stewcarol Senior LCF Member Join Date: Aug 2003 Posts: 416 Gallery: 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?

01-19-2004, 04:26 PM	#6
Bfranke MAJOR LCF POSTER! Join Date: Jan 2003 Location: Michigan Posts: 1,916 Gallery: Bfranke Stats: 177.5/139.5/117.5 WOE: Modified Atkins/Exercise Start Date: 12/26/05	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

01-19-2004, 04:27 PM	#7
BFL Chick Very Gabby LCF Member!!! Join Date: Jan 2003 Location: Baltimore Posts: 4,315 Gallery: BFL Chick Stats: 192/136.5/125 (5' 6.5") WOE: Eating healthy and exercising! Start Date: 1/01 Atkins, 6/06 NS, 11/06 cals, 07/07 LFL	Sounds great! I'm gonna have to try making that!

01-19-2004, 04:51 PM	#12
KatEyez44 MAJOR LCF POSTER! Join Date: Oct 2003 Location: MD Posts: 1,863 Gallery: KatEyez44 Stats: 145 (post baby)/131/115 - 5'2", 30 yrs WOE: Breastfeeding (my DS, not myself)	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!

01-19-2004, 04:54 PM	#13
spazcat Way too much time on my hands! Join Date: Jul 2002 Location: somewhere eating meat! Posts: 12,734 Gallery: spazcat Stats: 220/125!!!/110 WOE: Atkins Start Date: Nov 29 2001	I dont have any almond flour and I cant find any!!!!! I have raw almonds and a food proccessor would that work??

01-19-2004, 05:41 PM	#15
KarenG Blabbermouth!!! Join Date: Jul 2001 Location: Maine Posts: 6,939 Gallery: KarenG Stats: EEEK/Getting there/Yay! WOE: Eat Fat, Get Thin, Dr. Groves Start Date: 9/24/07	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!!

01-19-2004, 06:14 PM	#17
stewcarol Senior LCF Member Join Date: Aug 2003 Posts: 416 Gallery: stewcarol	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!

01-19-2004, 06:17 PM	#18
Galatea Way too much time on my hands! Join Date: Apr 2001 Posts: 11,759 Gallery: Galatea	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 06:18 PM.

01-19-2004, 06:47 PM	#19
Elbo Senior LCF Member Join Date: Mar 2003 Location: Dallas, TX Posts: 120 Gallery: Elbo Stats: 225/217/185 WOE: Low Carb Since Jan 03-Jul 04, Restart May 2007	If you have a allergy to nuts, is there another alternative to the almond flour?

01-19-2004, 08:22 PM	#21
Exelis Blabbermouth!!! Join Date: Jan 2004 Location: Mahbruh, MA Posts: 5,186 Gallery: Exelis Stats: 295/265/200 WOE: Atkins Start Date: (1st 1/6/03 - 70 lbs lost) This time: 4/2/05	Ooh, ooh, thank you! I know what I'm baking next time the spirit moves me!

01-19-2004, 08:40 PM	#22
Galatea Way too much time on my hands! Join Date: Apr 2001 Posts: 11,759 Gallery: Galatea	My picture was really lousy but PrincessK made this recipe today and posted the following picture:

01-19-2004, 08:40 PM	#23
LoveMontana Way too much time on my hands! Join Date: Dec 2000 Location: NY/PA border Posts: 26,336 Gallery: LoveMontana Stats: 5'1" 155/100/110 WOE: Atkins Start Date: Dec.1997	Thanks for the recipe Gay. I can't use soy either but will try to find something to replace it with.

01-20-2004, 06:18 AM	#24
jvryden Senior LCF Member Join Date: Sep 2003 Location: kansas city 'burbs Posts: 627 Gallery: jvryden Stats: 140/116/115 WOE: Atkins Maintenance as of 1/04 Start Date: 7/27/03	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."

01-20-2004, 07:02 AM	#25
JanineLC Senior LCF Member Join Date: Sep 2002 Location: WV Posts: 94 Gallery: JanineLC Stats: 162/110/120 WOE: Atkins Start Date: July 2002	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 JanineLC : 01-20-2004 at 07:04 AM.

01-20-2004, 07:21 AM	#26
dmk825 Big Yapper!!!! Join Date: Jun 2002 Location: Upstate NY Posts: 9,361 Gallery: dmk825 Stats: 265/211/175 WOE: WW Flex/LC	removed 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.

01-20-2004, 01:51 PM	#27
ellie125 MAJOR LCF POSTER! Join Date: Jan 2003 Location: Arizona Posts: 1,366 Gallery: ellie125 Stats: Size 18/12/10 WOE: Protein Power Start Date: January 03	Galatea, I don't have a food processor, would an electric mixer work? Or could you do it by hand? TIA

01-20-2004, 04:45 PM	#29
TrueTrue MAJOR LCF POSTER! Join Date: Apr 2003 Location: Michigan Posts: 2,983 Gallery: TrueTrue Stats: 196/164/155 WOE: Clean eating!	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?

01-20-2004, 05:52 PM	#30
scuzami Senior LCF Member Join Date: May 2003 Location: California Posts: 174 Gallery: scuzami	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!