Quick Keto Italian Herb And Cheese Sandwich Bread
This recipe is designed to teach everyone how to make quick keto Italian herb and cheese sandwich bread
Servings 4 sub breads
Ingredients
- 123 grams coconut flour (1 cup)
- 15 grams baking powder (1 TBS)
- 4 grams xanthan gum (1 tsp)
- 1 gram salt (1/4 tsp)
- 1 1/2 tsp instant dty yeast, optional for flavor only
- 6 grams dry Italian seasonings (1 1/2 TBS) adjust to taste
- 4 large room temperature eggs
- 146 milliliter oil of choice (3/4 cup) I use olive oil
- 2 oz warm water (1/4 cup)
Topping
- 1 TBS melted butter, optional for toasted top
- 21 grams shredded mozzarella cheese (1/4 cup)
- 5 grams freshly grated Parmesan cheese (1 TBS)
Instructions
- Preheat oven to 400 degrees. Lightly spray 4 six inch sub molds with cooking spray. (If no molds see my article on how to make molds out of foil or line an 8 x 4 inch loaf pan with parchment paper) Set aside
- In a small bowl combine the mozzarella and parmesan cheese then set aside
- In a large mixing bowl sift or whisk together all the dry ingredients except topping until there are no lumps
- Stir the eggs in until all the dry ingredients are moist. Add the oil and stir to combine. Add the warm water and stir until a soft dough is formed
- Form dough into a smooth ball and massage for 2 minutes to absorb any extra moisture
- Divide dough into 4 portions. Roll each portion into an oval shape and press evenly throughout the prepared sub molds
- Brush tops of dough with the melted butter if you are wanting a toasted top. Sprinkle the desired amount of the cheese mixture over the top of the bread
- Place into preheated oven and bake at 400 degrees 15 to 20 minutes or until golden and a tester comes out clean. If making in a loaf pan bake at 350 degrees for 45 to 50 minutes
- Remove from the oven. Allow to cool in the pan at least 15 minutes to firm up. Remove from the molds and transfer to a wire rack. Allow to cool completely before slicing
- Once cooled slice each sub bread in half to create a top and bottom bun. Store leftovers in an airtight container at room temperature up to 4 days
