White Sandwich Bread for my Sweetheart


Not too often but sometimes I have that longing for bread. More than a base for something like cold meat or prosciutto or guacamole. Most of the times I eat the cold meat by its own and the guacamole with not so paleo corn chips. I know that they don’t do me any good though I tolerate the corn flour for a while.

I am still looking for the real sandwich bread I can offer also in my family and they really like it. It’s OK most of the times but they don’t go crazy. Especially my American sweetheart likes more the oh-so-fluffy sandwich bread. Why he loves so much that wobble-wobble bread will be always a mystery to me. I like bread with a crust, some crunch, seeds and something to bite. The American sandwich bread melts before I close my mouth for chewing and is completely flavorless to me.

So I am trying to find a good recipe to offer. And I found an interesting ‘rustic almond bread’ on Paleohacks.

While reading the ingredients I thought maybe it’s too much taste my Sweety doesn’t like so I decided to do it without any kind of spice. Maybe another time with garlic, oregano and other Mediterranean spices just to see the difference.


My bread came out completely white as I used almond flour. No oregano, garlic or pepper, instead of almond milk I used almond cashew milk. And voilà! I have nice white bread that my amore will love, too. Can’t wait to prepare a sandwich for him tomorrow for breakfast!

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Glutenfree sandwich bread with almonds
Almond Sandwich Bread
Print Recipe
Servings Prep Time
12 slices 10 minutes
Cook Time
1 hour
Servings Prep Time
12 slices 10 minutes
Cook Time
1 hour
Glutenfree sandwich bread with almonds
Almond Sandwich Bread
Print Recipe
Servings Prep Time
12 slices 10 minutes
Cook Time
1 hour
Servings Prep Time
12 slices 10 minutes
Cook Time
1 hour
Ingredients
Dry ingredients:
Wet ingriedients:
Servings: slices
Instructions
  1. Preheat oven to 180°C/350°F.
  2. In a large bowl mix all the dry ingredients.
  3. I a smaller bowl mix well the wet ingredients. I used a hand mixer.
  4. Pour now the wet ingredients into the dry ingredients and stir until the dough is well combined.
  5. Transfer the bread batter into a loaf pan (previously lined with parchment paper) and bake for 1 hour.
  6. If the bread is dry in the middle (toothpick proof), take the bread out of the oven and let it cool on a cooling rack.
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