Lois Lang’s Luscious Bread

I have started making this bread recipe for Justin.  It is a little more involved than the “Flatbread” recipe, but it is still easy.  It does take an hour in the oven.  But Justin likes this recipe better now for a change.  It turns out just like a yeast loaf of homemade bread.  We butter it, make sandwiches, toast it.  And there are more options at the bottom.  The directions looked difficult at first, but I thought it was quite easy!  ENJOY!

From “Breaking The Viscious Cycle”, page 125

This bread resembles a moist whole wheat bread.  It slices nicely, can be toasted and can be used for grilled sandwiches.

2 1/2 cups almond flour

1/4-1/3 cup melted butter

1 cup dry curd cottage cheese (press down as you measure) (this is one package of the Friendship Farmer’s Cheese)

1 teaspoon baking soda

1/4 teaspoon salt

3 eggs

Preheat oven to 350 degrees.

Place eggs, melted butter, dry curd cottage cheese, baking soda, and salt in food processor using metal blade.  Process until the  mixture is thick and resembles butter in texture.

Add almond flour and process until mixed thoroughly.  If the stiffness of the mixture stops the processor, remove the dough with wet hands and knead by hand until almond flour is thoroughly mixed into other ingredients.

Grease a loaf pan (about 4″x8″) generously with butter and coat bottom with ground almond flour.

Using wet hands, shape dough into a loaf shape and press into greased pan.

Bake at 350-375 degrees for about one hour until lightly browned on top.  There will be a crack on the top of the loaf.  Check by inserting a metal kitchen knife; it will come out clean when bread is done.  Remove from oven and run a metal spatula around the sides of the pan pressing gently against the loaf to loosen it at the corners and bottom of the pan. 

Remove bread by inverting the pan onto a cake rack.  Allow to cool thoroughly before you cut it.  Don’t cut it while it is piping hot.  It needs to firm up its texture.

Variations:

1.  Add 1 teaspoon caraway seeds with the flour and you will get bread that resembles rye bread.

2. Add about 1/2 cup raisins and/or other dried fruit as a last step when you are kneading it into a loaf shape and you will have a tea loaf.

If you are unable to find the dry cottage cheese, use one cup of the drained homade yogurt (cream cheese recipe – pg. 158, “Breaking
The Viscious Cycle”)

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5 thoughts on “Lois Lang’s Luscious Bread

  1. I have made several SCD breads and none of them came close to resembling yeast bread like this one. Finally I can have my turkey burgers and PB&J on a bun/bread that tastes like bread. I put half my dough into small round springform ring pans so I can put my turkey burgers on them – I have to cut them to get the proper thickness but it is ready-made for the burgers, although now I make my burgers from scratch so I can form them as squares (easier to fit the square cheese on them but I digress here). I did mix in a half cup of cashew flour so next time I will try all almond flour – just getting tired of everything being almond so I try to mix it up with other nut flours. Mine are stored in the fridge and so far no stickiness.

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