Peggy’s Sliced Bread

Peggy's Sliced Bread

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 2.83 net carbs.  Great with  soup or for dipping in hummus made from cauliflower.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection


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 100% gluten-free version.)

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.  Use a smaller pan if you are wanting thicker pieces than shown.  Spoon the 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 20-25 minutes or until golden and firm to the touch in the center.  Remove and slightly cool.  Cut into 12 “slices”.

NUTRITIONAL INFO:  Makes 12 slices, each contains:

144 calories, 12.6 g  fat, 6.08 g  carbs, 3.25 g  fiber, 2.83 g  NET CARBS, 8.9 g  protein, 235 mg sodium


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