The Bread Thread!

[Marianne]

I'm trying to juggle what I can eat between the anti-inflammatory diet, the arthritis diet, the COPD diet and what I'm not supposed to eat because of a blood test for food sensitivity... now, what? hahahaha
Anyway, I still love to bake and found this recipe:

Sprouted Lentil Bread
One loaf, kneaded in the bread machine, baked in the oven.

2 days before baking, rinse 2 T of lentils to sprout in a mason jar. Soak overnight, rinse twice and pour off water. From then on, rinse twice a day. They don't have to be in the sun. They're ready when they have little tails.

Add to your bread machine:
1 cup warm water
2 T sugar
1 T yeast
2 T soft butter
3 cups flour
1 tsp salt

Hit the 'dough' cycle button. While that's working, rinse the lentils again and spread them out on a towel. When your dough is ready, pat it out and sprinkle a handful of lentils over it. Fold it over, knead a bit and repeat, adding more lentils as you go. For me, 3/4 cup to 1 cup of sprouted lentils is enough.
Place the dough in a greased bread pan and allow to rise no more than 1" above the pan. Heat oven to 400 degrees. When preheated, cut a deep groove down the center of the dough, then brush the top gently with water. Bake it 15 minutes, then lower the heat to 350 degrees. I usually open the door for several seconds to get the heat closer to 350 faster. Bake an additional 15 minutes. Cool 10 minutes, remove from pan.

This bread is very moist and has a chewy crust, plus it keeps well.

If you have your own favorite bread recipe, use that and just add the sprouted lentils. The lentils take on the texture and taste of sunflower seeds (kernels? What's the correct term?) I've used lentils that had short tails, long tails, one time green leaves on tails - I could definitely taste the 'green', on those but the guys couldn't.

 

[Lazy Gardener]

Do you use any sprouted grains in your bread?

 

[Britesea]

I'm overloaded on eggs right now. Normally I would make a pound cake, it uses 12 eggs. But not now!

This uses 8 eggs, instead of 12... but it's low carb. Rather than extract, I think I would prefer to use lemon zest...

This makes a total of 16 servings of pound cake. Each slice comes out to be 254.19 Calories, 23.4g Fats, 2.49g Net Carbs, and 7.9g Protein.

The Preparation
[LIST]
[*]
Pound cake
[*]2 1/2 cups almond flour
[*]½ cup unsalted butter, softened
[*]1 1/2 cups erythritol
[*]8 eggs, room temperature
[*]1 1/2 tsp. vanilla extract
[*]1/2 tsp. lemon extract
[*]½ tsp. salt
[*]8 oz. cream cheese
[*]1 1/2 tsp. baking powder
Glaze
[*]¼ cup powdered erythritol
[*]3 Tbsp. heavy whipping cream
[*]½ tsp. vanilla extract
[/LIST]
The Execution
[LIST=1]
[*]Preheat oven to 350°F. In a large mixing bowl, toss in room temperature butter, softened cream cheese and erythritol.
[*]Cream together the butter and erythritol and until smooth. Then, add in softened chunks of cream cheese and blend together until smooth.
[*]Add in the eggs, lemon extract, and vanilla extract in with the blended ingredients. Blend with a hand mixer until smooth.
[*]In a medium sized bowl, mix together the almond flour, baking powder, and salt.
[*]Slowly add in the ingredients from the medium sized bowl into the batter. Use a hand blender to blend the clumps until very smooth.
[*]Pour batter into a loaf pan. Bake for 60 - 120 minutes at 350F or until smooth in the middle with a toothpick.
[*]If creating a glaze, blend together the powdered erythritol, vanilla extract and heavy whipping cream until smooth. Wait until the pound cake is fully cooled from the oven before spreading the glaze on top.
[/LIST]
@Beekissed here is the recipe for the avocado fries: Use the ones that are hard; they are easier to peel and slice, and they end up crispy on the outside and creamy soft on the inside.

Avocado Fries

Serves 3

3 avocados (works best with “hard” ones)
1 egg
1 ½ cups almond meal
1 ½ cups oil (the recipe called for sunflower, but whatever)
¼ tsp cayenne pepper
½ tsp salt


Start heating your oil in a heavy pan or deep fryer
Beat egg in a small bowl. Mix the almond flour and spices in another.
Peel and slice your avocados in half and remove pit. Slice each into 4-5 vertical pieces, depending on size of avocado.
Coat the avocado pieces in egg, then roll in almond meal until you can barely see the green
Carefully lower each slice into the hot oil and allow each piece to fry from 45 seconds to a minute, until light brown (dark brown means you’ve cooked them a few seconds too long)
Transfer to a plate lined with paper towel to soak up the extra oil.

 

[Beekissed]

That sounds delicious!! But, not something I'd do to get the fries. Thanks for the recipe, though. Wonder how they'd do if you baked them instead of hot oil frying them?

 

[frustratedearthmother]

@Britesea The pound cake sounds awesome. I'll definitely have to try it. My sweet tooth is a demon, lol! The avocado fries sound delish!!

 

[baymule]

Thank you @Britsea for the pound cake recipe!

 

[Marianne]

Do you use any sprouted grains in your bread?

I haven't yet, but I'm aiming that direction. Do you?

 

[Britesea]

You can bake the avocado fries - 15 mins at 450F. To tell the truth that's what I do-- I don't have a deep fat fryer and don't usually feel like going through the prep and cleanup to fry

 

[Beekissed]

That's good to know! They sound delicious!

Weigh in this morning shows 86 lbs lost in less than 10 mo.

 

[sumi]

Weigh in this morning shows 86 lbs lost in less than 10 mo.

That is amazing!!