Peggy’s Sliced Bread

Peggy's Sliced Bread

The day I decided to make my Focaccia Sheet Bread recipe without the shredded cheese was a good day.  It is still one of my favorite bread recipes, after 9 years of low-carbing!  I love a soft crust atop each slice.  Warm and buttered, it reminds me of a British crumpet, just no yeast taste (although you could add a little for that flavor).  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 have also used this basic batter in dessert/sweet applications.  Due to the Carbquick, this bread is not be suitable until the grains rung of the OWL phase of Atkins.  The Carbquick makes this bread NOT gluten-free.  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 smidge 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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INGREDIENTS:

8 oz. cream cheese, softened

4 large eggs, beaten

1 c. Jennifer Eloff’s Gluten-Free Bake Mix

½ c. Carbquick 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:

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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2 thoughts on “Peggy’s Sliced Bread

    1. We do, too, Dee. I need to get in the kitchen and make some today, and some liver treats for my rat terrier, Button. Glad you found a bread you like, Dee. Makes staying on program so much easier.

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