MY VERY BEST LOAF OF BREAD YET

BREAD PEOPLE!  This is bread!  I am so pleased, tickled pink to tell you the truth, at how this turned out!!  I am still catching my breath.  This is the closest thing to a loaf of wheat bread I've ever made and it is actually sandwich size slices. I bought a pullman pan a few years back and never used it.  All the low carb bread I made was for smaller loaves. I decided to tweak my last recipe of "Flax cheesy Bread With Protein" and make a larger loaf that would work in my pullman pan and see if I could get something that resembled a real loaf of bread.  It worked!!  I was doing some fast prayers because so often I've had disappointments but this did not disappoint.   I believe the pullman pan was what made the difference in the rise I got, but also some of the tweaks I made to it.

I'm always tweaking my recipes.  This time it was worth it. You can get the pullman pan at Amazon.  I'm not an affiliate and I don't make any money off it, I'm just sharing what I used and where you can buy it.

I did not use the cover when I baked it. I just baked it open.  But, after cooled the loaf fits nicely back in the pan with the cover to keep it fresh. Nice place to keep it.  I would put it in the fridge after a couple days on the counter, however.

Does that look like bread or what? It tastes like bread too.  Okay, I have to admit, it's been a few years since I actually tasted wheat bread, but if my memory serves me right this is bread.  Tastes good with just some butter on it.  Makes good toast.  Soft bread like texture.  I'm a happy camper.

One more thing before I close - do you notice the badge on my upper right corner?  I was surprised to get an email saying my blog has been chosen for the top 75 low carb blogs on feedspot.com.  I'm honored and really don't know what to say except thanks! Check out feedspot.com for some really great low carb blogs.  Click on the badge above and it will take you there.

 Pullman Pan Low Carb Bread 

Recipe By     :Ginny Larsen
Serving Size  : 20 

  1 1/4 cups  Parmesan cheese -- (the canned kind)
  5/8   cup  golden flaxseed meal
  3/8   cup  whey protein isolate, Isopure -- (Unflavored)
  1/4   cup  almond flour - Honeyville
  1/4   cup  Psyllium husk powder
  1/4   cup  nutritional Yeast Flakes, NOW brand
  1 1/4  scoops  MCT oil powder, Quest -- (optional)
  3 1/8  teaspoons  baking powder
  2 or 3   tablespoons  Pyure Sweetener (I used 2 but next time think I will do 3 for a little more sweetness. If you like it less sweet add 2. It helps bring out flavor and does not really sweeten much)
  8   large  eggs
  4   egg whites -- (can use the carton whites)
  5/8  cup  marsala cooking wine (or regular marsala wine - helps with rise and flavor)

Preheat oven to 350F. In bottom of 9x4x4-inch Pullman loaf pan (works best) loaf pan or other 9x5 loaf pan (size is important to rise), place parchment paper and grease sides with coconut oil. If using a Pullman pan you may not need the parchment or grease, but I grease it anyway. It releases very easily with no sticking.

In mixing bowl, add parmesan cheese, flax meal, whey protein, almond flour, psyllium powder, nutritional yeast flakes, MCT oil powder, (if using), baking powder and Pyure sweetener. Sift together.

Add eggs, egg whites and cooking wine and beat with electric mixer until well combined. Pour into loaf pan and bake for 1 hour and 15 min. Remove from pan onto wire rack and cool completely before cutting.

Copyright:
  "© Ginny Larsen, 2017"
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Per Serving: 115 Calories; 6g Fat (47.5% calories from fat); 9g Protein; 6g Carbohydrate; 4g Dietary Fiber
2g net carbs per slice