I decided to make my Focaccia Sheet Bread recipe without the shredded cheese this time to see how that would bake up. Well, I’m totally astounded at how good this came out. Only difference between this and commercial sliced white bread is it isn’t as white and it has, of course, a full soft crust atop each slice. Not a bad thing in my book. Warm and buttered, it reminds me of a British crumpet, just no yeast taste (that may be my next experiment). I have to admit, both flavor and texture were outstanding! An added bonus, this bread is somewhat elastic, in that it DID NOT break apart in my hands even with a piping hot hamburger patty between two very thin pieces that were sliced laterally out of one whole slice.
Due to it’s fairly plain “white-bread” flavor, I also see potential for this basic batter in dessert/sweet applications. Due to the Carbquik, this bread would not be suitable until the grains rung of the OWL phase of Atkins. If you use Carbquik, it will not be gluten-free, either. See gluten-free recommendation in recipe below.
To make bread sticks, take one slice and cut as desired, baste in 2 tsp. butter, sprinkle of garlic powder and a smidgeon of oregano and Parm. Toast lightly in broiler just until surface slightly begins to brown. Entire slice is 1 serving for 2.9 net carbs. Great with soup or for dipping in hummus made from cauliflower.
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8 oz. cream cheese, softened
4 large eggs, beaten
1 c. Jennifer Eloff’s Gluten-Free Bake Mix
½ c. Carbquik bake mix (use ½c. more Jennifer’s mix for gluten-free version, but it will not render the smooth crust you see above. Will taste just fine however.)
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
DIRECTIONS: Preheat oven to 350º. Soften cream cheese in medium bowl and beat in the eggs. Add in all dry ingredients and stir until well blended. Line a 12 x 16½” or 11 x 16 baking pan with parchment or silicone/Silpat sheet. Dip batter onto pan in evenly spaced globs. Using fork or rubber spatula, evenly spread out the batter to the edges of the pan, trying to see that it is uniformly thick throughout, especially at the edges of the pan. Pop into preheated oven and bake for 25 minutes or until golden and done int he center. Remove and slightly cool. Cut into 12 “slices”.
NUTRITIONAL INFO: Makes 12 slices, each contains:
12.6 g fat
6.08 g carbs, 3.25 g fiber, 2.83 g NET CARBS
8.9 g protein
235 mg sodium
26 thoughts on “Peggy’s Sliced Bread”
Can this be made only with Carbquick, leaving out the Jennifer’s mix?
You CAN. It will cook alright. But it will not be as good. My experiences baking low-carb is that mixtures result in better texture and better flavor. That’s why I mix them. My 12 years cooking this way has taught me a lot about LC baking. You see, Carbquick has a little background taste some fine not-so-great and using ALL CQ can result in that back taste sometimes coming through in the final product. But if you just want to bake it tonight and don’t have everything to mix up a batch of her mix, yes, it will cook up just fine.
hi peggy – can it be frozen? looks amazing 🙂 thanks again for another great looking recipe!
I don’t know as I never freeze bread. Most freezer guide books say not to freeze breads/baked goods for over a month whether low-carb or high-carb. I think bread takes a real hit being frozen, but that’s just my personal hangup. You’ll just have to try some fresh (for comparison), freeze and then defrost some of that same batch and see what YOU think about flavor/texture/moisture changes. You may not share my hangups. 😉 You’ll like this bread. I’ve made it bunches of times. 🙂
hey Peggy – i did freeze my last batch and it was fine (for me 🙂 thanks heaps!
Wonderful! thanks for letting me know. I thought it would work out. Most breads will freeze for a couple weeks OK.