Recipe of the Week
Delicious Almond Bread
February 16, 2012

This recipe took a lot of experimentation to get it just right. As always, I use a bread machine ONLY during the dough cycle of the recipe. Then, I take over the rest of the process. The result is absolutely delicious! This recipe can even be rolled out and used as a low carb pizza dough.

* cup club soda
*1 Tablespoon of sugar
* teaspoon kosher salt
*1 teaspoon powdered milk
*1 cup of almond flour
* cup plus 2 Tablespoons white flour
*3 teaspoons bread machine yeast
*1 teaspoon baking powder
*Crisco (to grease the pan)
*White flour for dusting

Place the ingredients in the bread machine in the order that they are listed above. It is very important that the baking powder is not added to the liquid directly.

Prepare a bread pan by spreading a light layer of Crisco to the inside of the pan. Use white flour to dust the inside of the pan. Carefully tap the pan when it is upside down to remove any excess flour.

When the dough cycle is complete, remove the dough and form it into a small log. Place the dough in the prepared bread pan and cover with a light towel. Place the dough in a warm area and allow it to rise again for one hour. This type of dough is not "sticky" and does not have to be placed or worked with on a floured surface.

Preheat the oven to 400 degrees 30 minutes before the end of the rise time. Reduce the heat to 325 degrees 10 minutes before the end of the rise time. This method gives the bread a better crust.

Bake the dough in the 325 degree oven for 32 minutes.

At the end of the baking time, remove the bread from the pan and allow it to cool on a baker's rack.

NOTE: You can also form the bread into a baguette style loaf. Simply form the dough into the desired shape and place it on a baking sheet lined with parchment paper.