I primarily made this bread for two reasons...one, sometimes it's nice to have a little bit of toast with my eggs on the weekends, and I had just run out of the bagel bread toast I typically make and freeze in individual squares to pull out as needed. I find that I use bread alternatives less and less, but I still like to have them available if the mood should strike. I believe variety is the spice of life! Also, my second reason for making this bread was to see if I can come up with something that hubby might eventually transition over to for sandwiches instead of regular wheat bread. This bread turned out good...and it's neutral enough in taste that you could use it for sweet or savory toppings without clashing. I sliced it thinly, in about 1/4" slices and lightly toasted and buttered it to have with my egg this morning. I really enjoyed it...it just made Sunday breakfast a little more special.
I also enjoyed some fresh blueberries with a big dollop of Greek yogurt mixed with fresh lemon zest. Since it was late when we had breakfast, this should last us until dinner time. While out shopping yesterday, I picked up a small 8-1/2" x 4-1/2" commercial loaf pan (made by Food Network) and it's metal with a corrugated surface that it says is for even baking as well as "easy release". I decided to give it a try -- most of my loaf pans are either nonstick or glass. It worked beautifully for this loaf and did not stick whatsoever. I snapped a few photos of the bread below, as well as some pictures of my breakfast. I posted the bread recipe below, too. Enjoy!
|Sometimes a girl just wants a little toast with her eggs!
|This is what the loaf pan looked like...it's corrugated (ridges all over)
|Dough is spread in the pan and ready to pop in the oven...
|Fresh out of the oven...
|The slicing has begun...
|Here's a closer peek...
|One last look...
Almond Flax Bread
1 cup unsalted roasted almond butter (I used MaraNatha, creamy)
3 large eggs
1 tablespoon apple cider vinegar
2 tablespoons ground golden flax
1 teaspoon baking soda
1/8 teaspoon Celtic sea salt
1 teaspoon Swerve (I used confectioners style)
Preheat oven to 350 F. Lightly spray a metal 8.5 x 4.5-inch loaf pan with oil. In a medium bowl, add all ingredients. Using a rubber spatula or wooden spoon, mix all ingredients until well combined. Spoon batter into the loaf pan and spread evenly. Bake for approximately 30 to 33 minutes, or until a toothpick inserted near the center comes out clean. Let cool in pan for 3 to 5 minutes; lightly run a knife around the outer edges of pan to loosen and flip onto a cooling rack. Cool completely before slicing. Slice with a sharp serrated knife.