Hearty Artisan Bread (Focaccia/Ciabatta/Pizza Crust)

[Donalyn]

Eating Pizza again is like going to heaven for a visit!
Sweet bread????

[Shimmerfly]

Artisan Bread is great.

[Ayrlin]

What is this sweet bread you speak of?
Spill it!

[LeeAnn003]

CHAMELLIE! HELP!
Do you make your "atkins bake mix" from scratch or do you use store bought? If you make it from scratch... what brand of designer protein or whatever protein stuff it is.. what brand do you use? Any recommendations?

[SavannahWoman]

Try it on a BLT!

I thought it was a bit "eggie", but still, it's good when you are not used to having any bread.

[Chamellie]

Originally Posted by LeeAnn003

CHAMELLIE! HELP!
Do you make your "atkins bake mix" from scratch or do you use store bought? If you make it from scratch... what brand of designer protein or whatever protein stuff it is.. what brand do you use? Any recommendations?

I used store bought Atkins bake mix but Galatea has the recipe for it in the post under the Artisan bread. The next time I make it I am going to try subbing WPI for the Bake mix, just trying to figure out what else I would need to add.

[Bev]

I just checked mail!!
Here's how you make sweet artisan bread (leave out all cheeses except cream cheese):

8 oz. cream cheese
3 eggs
1/2 c. almond flour
3/4 c. Atkins bake mix
1 tsp. baking powder
1/4 c. SF DaVinci's Vanilla syrup
1 TBL. Splenda
1 tsp. cinnamon

Place cream cheese in mixing bowl, mix (I used my hand mixer) until smooth.
Add eggs, mix until well mixed and there are no lumps
Add remaining ingredients and mix well.

Pour into 9 X 13 parchment paper lined pan.

Sprinkle 2 tsp. splenda and a little more cinnamon on top.

Bake in a 350 (preheated) oven for about 35 minutes.

Remove from oven, brush with melted butter, cool on rack.

I cut this into 18 pieces. If my carb counts are correct I get about 2.8 carbs per piece.

I wish I could remember who tweaked Galatea's original recipe to come up with this, but I don't . Thanks whoever you are!!

[ciaobella]

OK, I have ordered some WPI from the lowcarber.com link Galatea has provided. So I am hypothyroid and have to limit how much soy I eat. So if I replace the soy flour with this, what do you all think?

[Furkidsmom]

I wondered about using WPI. I have some....maybe I should try it

[Donalyn]

I just substitute the WPI for the bake mix without any other alterations and it came out tasting the same to me. For a less eggy taste, you can use two whole eggs and 3 whites.

[ciaobella]

Thanks! I think it take 10 days to 2 weeks to get the WPI because they are a coop ,so I will live vicariously through the rest of you for a while

[Starry]

[Chamellie]

Thanks Bev....I will try this one too.

[LeeAnn003]

This is awesome! SO GOOD

[SavannahWoman]

Here's my second batch. I got it a little too brown. But here it is.

[ariel]

That looks pretty good. I can't make bread!

[Mrs Sarah]

So when making pizza, do you bake the crust first and then put the stuff on it and broil, or do you put the stuff on the raw dough and bake?

[Galatea]

The second is better I am sure and how I do it, but both would *probably* work

[Melody]

I bake mine on a silpat and it works great.

eta: has anyone tried freezing this?

[Betty t.]

Originally Posted by Galatea

Hearty Artisan Bread (Focaccia/Ciabatta/Pizza Crust)

I can't say enough good things about this bread which is so easy to make! It truly is a low carb taste miracle compared to any other bread recipe out there. This recipe requires no yeast and tastes like a focaccia or a ciabatta or a hearty artisan style bread. It tastes and smells fabulous straight out of the oven and it reheats well for great deli sandwiches. It makes great pizza. It is great with soups. It is great toasted and nuked.

This is a recipe developed by Sherrie, but I tweaked two minor things. Low carbers are falling all over themselves about this recipe. You can make it in a smaller pan for a thicker interior type slice. I used the jelly roll pan (a cookie type sheet with a one inch rim all the way around) measuring 12 x 18, because I wanted to get my mouth around the slices in a big sandwich. I also wanted to use part of it for pizza. You can also make this in a 9 x 13 cake pan; cut it into 6 sections, then slice each section in half to reveal two slices of bread - one side of each will have a soft interior. This is great for sopping up mayonnaise and spreads. Store this bread in a bag in the refrigerator.

You can alter this bread by sprinkling yummy things on top before you bake (cheeses, artichoke hearts, etc.) You can make the base and then apply pizza toppings on it and broil it for delicious great pizza.

Artisan Flat Bread (Ciabatta/Foccacia)
Preheat oven to 350

8 oz cream cheese
4 eggs
1/2 C almond flour
1/4 C Parmesan cheese
3/4 C Atkins bake mix (I use the home made mix see below)
1 tsp. fresh minced garlic
Salt and pepper (this can get salty, so watch it - 1 tsp. may be too much in the salt area)
1 tsp. baking powder

1 C shredded Italian cheeses (I use pre-shredded from the store)

2 tsp. assorted herbs (I used basil, oregano, and garlic)

1 TBS olive oil

Mix everything except the last 3 ingredients in the food processor until smooth. If you don't have a food processor, make sure all ingredients are at room temperature and mix with a hand blender or an electric mixer. Once batter is smooth, add the Italian cheeses and stir by hand.

Pour the mixture onto a jelly roll pan lined with parchment and spread from edge to edge evenly with a spatula - it is sticky and this will take some time.

Sprinkle with the herbs.

Bake until nicely browned on top (my oven is about 30 minutes, but watch it from 20 minutes on.) Remove from oven and brush with the olive oil. Pop out of pan and cool on a wire racks.

12 servings. Per serving: Cals 192, Fat: 16, Carbs: 3, Fiber: 1, Net Carbs 2, Protein: 9