Monday, November 5, 2012

Best paleo bread ever

Being paleo can be tough at times if you really like bread. I'm not like obsessed about bread, but there is something about the ability to sit with a piece of toast and a cup of tea in the morning. So for my bread recipe I really lucked out because the first one I stumbled upon is so good that I've stuck with it through my first 5 months and never really looked back because it's so great.

Since I'm so fond of the recipe I'm just going to link you right over to the blog Against All Grain, poke around some, the blog is great and the recipes are amazing. 

This recipe is made almost identically as they do at Against all grain, so all credit there.

Ingredients (makes 1- 8.5×4.5 loaf)
1 C extra smooth raw cashew butter at room temperature (I recommend Artisan Organic, or making your own)
4 large eggs, separated (easiest to do at room temp)
1/2 to 2 Tsp honey (depending on what you're using the bread for, I usually use 1/2Tsp)
2.5 tsp apple cider vinegar
1/4 C almond milk
1/4 C coconut flour
1 tsp baking soda
1/2 tsp sea salt
Preheat oven to 300.
Take a piece of parchment paper and fold it into a 8.5x4 bread pan. You can cut it to make it exact, or just fold it and then the batter will hold it down when you pour it in later.
In stand mixer I beat the cashew butter with the egg yolks, then add the honey, vinegar, and milk. (this could be done in a large bowl if you don't have a stand mixer)

In separate bowl, beat the egg whites until peaks form. Use a electric handheld mixer if you have one or go to town with a whisk, good arm work out.

Make sure the oven is completely preheated before going to the next step.
Add dry ingredients to the wet ingredients in the stand mixer, and beat until combined. 
For the next part I remove the bowl from my stand mixer (with the cashew butter mixture in it), and pour the peaked egg whites in and use my hand mixer and beat until combined. You don't have to be gentle- but don't overbeat.
Pour the batter into the loaf pan with parchment paper, then straight into the oven.

Bake for 45-50 minutes, until the top is golden brown and it the loaf keeps shape when you push lightly on the top.
Important note from AAG's blog: Don’t be tempted to open the oven door anytime before 40 minutes, as this will allow the steam to escape and you will not get a properly risen loaf.

Remove from the oven, then let cool for 15-20 minutes. The parchment paper will allow you to pull the whole loaf right out and peel paper back. At this point it's ready to toast and eat. I like to slice the whole loaf and freeze half since it's just me and I like to eat one half one week and the other the other week. 

I store mine in a ziplock bag in the refrigerator with a paper towel to absorb extra moisture.

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