BEST ORGANIC BREAD RECIPES

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THE BEST KETO BANANA BREAD - KETOCONNECT - KETO RECIPES



The BEST Keto Banana Bread - KetoConnect - Keto Recipes image

Dense and nutty keto banana bread perfect to pair with a pat of butter!

Provided by Mia Henderson

Categories     Breakfast    Snack

Prep Time 20 minutes

Cook Time 45 minutes

Yield 12

Number Of Ingredients 13

1 1/2 cup Almond Flour
1/4 cup Coconut flour
2 tsp Baking powder
1 tsp cinnamon
1/2 tsp Pink Himalayan Salt
1 cup Butter (Unsalted)
1/4 cup Cream Cheese
2 T Low Carb Sugar Substitute
1 1/2 tsp Liquid Stevia
4 Large Eggs
1/4 cup unsweetened almond milk
1 T Banana Extract
1/2 cup Chopped Nuts

Steps:

  • Preheat the oven to 350F. Line a 9-inch loaf pan with parchment paper and set aside.
  • In a small mixing bowl, combine almond flour, coconut flour, baking powder, cinnamon, and salt; mix well.
  • In a separate larger bowl, combine butter, cream cheese, erythritol, and stevia, mixing until smooth. Add in the eggs, one at a time, then milk and banana extract, mixing until well combined. The mixture will look curdled, but that’s alright.
  • Add dry mixture to wet and mix well, until combined. Fold in nuts (if using), then transfer to the lined pan. Cover the pan completely in aluminum foil.
  • Bake the banana bread for 45-50 minutes, removing the tin foil around the 40 minute mark, to allow top to brown. Remove from the oven once the center is mostly set.
  • Let the bread cool in the pan completely, before slicing.

Nutrition Facts : Calories 332 kcal, CarbohydrateContent 7 g, ProteinContent 7 g, FatContent 32 g, SaturatedFatContent 13 g, TransFatContent 1 g, CholesterolContent 108 mg, SodiumContent 284 mg, FiberContent 3 g, SugarContent 1 g, ServingSize 1 serving

BEST WHOLE WHEAT BREAD - EASY HOMEMADE BREAD RECIPE



Best Whole Wheat Bread - Easy Homemade Bread Recipe image

This easy Whole Wheat Bread is perfect for sandwiches, toast, or just enjoying with some softened butter. This bread is soft, with a touch of honey. See the recipe notes for how to use all-purpose flour or bread flour in this bread recipe.

Provided by Kristine Rosenblatt

Categories     Bread

Total Time 160 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 12

Number Of Ingredients 7

1 cup water
¼ cup milk*
3 tablespoons honey
2 ¼ teaspoons active dry yeast (or instant yeast (1 packet))
3 cups whole wheat flour* (plus more as needed)
1 ½ teaspoons salt
3 tablespoons unsalted butter (cut into 6 pieces and softened)

Steps:

  • Combine the water and milk in a microwave-safe liquid measuring cup or bowl. Warm the milk and water to 105-115° F. (If you do not have a microwave, you can warm them in a pan on the stove.)
  • Pour the milk and water into the bowl of a stand mixer.* Add the honey and yeast and stir to combine. Let stand for 5 to 10 minutes, until the yeast starts to foam or bubble. If nothing happens after 10 minutes, your yeast may be dead and you should start over with new yeast.
  • Add the flour, salt and butter to the bowl. Mix using the paddle attachment until everything is combined.
  • Switch to the dough hook. Knead the dough on low speed for about 8 minutes. The dough should feel slightly sticky when you touch it, but a lot of dough shouldn't stick to your finger. If the dough is very sticky, add more flour, 1 to 2 tablespoons at a time. As the dough kneads, stop the mixer every few minutes, as needed, and use a spatula to scrape the dough away from the sides of the bowl. After kneading, the dough will be a little sticky and very soft. It won't hold its shape tightly in a ball, but should hold together when you transfer it to an oiled bowl using your hands or a spatula.
  • Transfer the dough to a large oiled bowl and turn it once to coat it with oil. Cover the bowl with a clean kitchen towel and let the dough rise for about an hour, until it has doubled in size.
  • Grease a 9 x 5-inch or 8 ½ x 4 ½-inch metal or glass bread pan. Use your hands to gently punch down the dough, deflating it and popping any air bubbles. Transfer the dough to a lightly floured work surface and shape it into a ball. Then use your hands to gently pat the ball into a loaf shape. Put the dough in your greased bread pan.
  • Cover with a clean kitchen towel and let the dough rise in the bread pan until the top of the loaf is just above the top of the pan. This should take about 20 to 30 minutes. Meanwhile, preheat oven to 350° F.
  • Bake the bread for 35 to 45 minutes, until the inside registers 190° F on an instant-read thermometer. If using a glass baking pan, the bread will take 35 to 40 minutes. It will take 40 to 45 minutes in a metal pan. If desired, rub the top crust with butter as soon as the bread comes out of the oven.
  • Let the bread cool for 20 minutes in the pan and then remove it to a wire rack to finish cooling. The bread will slice easiest when it is cool. Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition Facts : ServingSize 1 slice (1/12 loaf), Calories 153 kcal, CarbohydrateContent 27 g, ProteinContent 5 g, FatContent 4 g, SaturatedFatContent 2 g, CholesterolContent 8 mg, SodiumContent 296 mg, FiberContent 4 g, SugarContent 5 g

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THE BEST KETO BANANA BREAD - KETOCONNECT - KETO RECIPES
Dense and nutty keto banana bread perfect to pair with a pat of butter!
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BEST WHOLE WHEAT BREAD - EASY HOMEMADE BREAD RECIPE
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