Add the wet ingredients to the dry and combine well together. How easy is that?
MOZZARELLA CHEESE
BREAD
Super bread to serve
alongside a meal with plenty of butter or simply plain. My husband likes the former way of serving
the bread and I like the latter, but then again my husband likes butter on most
anything. No gelatin required. Notice
how wonderfully low the carbs are for this bread. It is very easy to slice the bread thinly,
especially when it reaches room temperature.
2 cups Gluten-Free Bake Mix2, OR (500 mL)
Grain-Free Bake Mix
Grain-Free Bake Mix
21/2 tsp
baking powder (12 mL)
1/2 tsp instant dry yeast (2 mL)
1/2 tsp sugar for the yeast (2 mL)
1/2 tsp salt (2 mL)
1/2 tsp dried parsley (2 mL)
1/4 tsp granulated garlic, optional (1 mL)
11/2 cups
grated Mozzarella cheese (375 mL)
3 eggs, fork beaten
1/2 cup whipping cream (125 mL)
2 tbsp olive oil (30 mL)
Preheat
oven to 375°F (190°C).
In
medium bowl, combine Gluten-Free Bake Mix 2, baking powder, yeast,
sugar, salt, parsley and garlic, if using.
Stir in Mozzarella cheese. In
small bowl, whisk eggs, whipping cream and olive oil. Stir into dry ingredients until moistened and
well combined. Using a spatula, scrape
all the batter into an 8 x 4 –inch (20 x 10 cm) loaf pan and smooth the top
surface. Bake approximately 30 to 35
minutes, covering the loaf loosely with foil in the last 10 minutes.
Yield: 18 to 20 slices
1
slice
134.1/120.7
calories
5.4/4.8
g protein
10.9/9.8
g fat
0/0 g fiber
3.3/2.9
g net carbs