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Tuesday, February 14, 2012

Plain Bread and Grilled Cheese Sandwiches (GF)

Remember this recipe below? - well, check out the variation for the plain bread for a change of pace - so easy! :)  I still LOVE the raisin bread; my fave - and I eat it as bread, however, hubby likes it toasted.  Problem is I have trouble with portion control sometimes but I can usually stop at 3 slices a day.  I like the raisin bread a bit too much.  I don't make it that often but when I do, I sure enjoy it.  The other alternative is to make plain bread and I thought it was pretty good considering how quick and easy this recipe is - even compared to my Gluten-free Sandwich bread recipe.


Just to give you an idea of the size of the sliced bread, I photographed a standard-size slice of whole wheat bread next to it (the regular bread by the way, tastes something like sawdust! Seriously! We always keep some in the freezer for the gardener when we occasionally need to make a sandwich for him  Typically, he gets to eat a regular lunch or dinner-type meal.)



JIFFY CINNAMON RAISIN BREAD
JIFFY CINNAMON RAISIN BREAD
  It is soft, flavorful and bread-like.  In addition, it toasts well.  If you decide to use the cheese, keep in mind it simply adds to the texture and is not detectable in the bread.  However, I think the mayonnaise option is fantastic – lovely soft bread that is great as bread as well as toast! (Jen)

7 tbsp ground almonds (105 mL)
31/2 tsp coconut flour (17 mL)
31/2 tsp oat flour (17 mL)
1 tsp baking powder (5 mL)
1/2 tsp cinnamon, OR to taste (2 mL)
1/4 tsp salt (1 mL)
2 to 3 tbsp raisins, snipped (30 to 45 mL)
  in half
3 eggs
41/2 tsp heavy cream, OR almond milk, OR coconut milk (22 mL)

Liquid sweetener (sucralose or stevia) to equal 4 tsp sugar (20 mL)
11/2 tsp olive oil (7 mL)
2 tbsp mayonnaise, OR (30 mL)
  3 tbsp shredded Monterey Jack cheese, optional,* OR (45 mL)
  skip both these options for a lower calorie bread

Spray an 8-inch (20 cm) square, glass baking dish with nonstick cooking spray.  In medium bowl, combine ground almonds, coconut flour, oat flour, baking powder, cinnamon to taste and salt.  Stir in raisins.  In small bowl, with fork, whisk eggs, heavy cream, liquid sweetener, olive oil and mayonnaise (if using) together.  Make a well in center of dry ingredients and pour in egg mixture.  Sprinkle with cheese, if using (skip mayonnaise if using cheese); mix everything together well until the mixture thickens slightly.

Pour mixture into prepared pan.  Spread out evenly.  Microwave on high 2 minutes and 50 seconds (Your microwave might need different timing.  Mine is a Panasonic Inverter, 1200 watts).  Remove from microwave oven and immediately cut a cross in the bread, dividing it into 4 quadrants.  Take each piece and flip it over to allow the undersides to dry out a bit.  When cool, slice each piece in half horizontally so that you have 8 slices of bread that are more or less the size of a slice of store-bought raisin bread.  Place in the toaster and toast until nice and brown. Spread with Cinnamon Butter, page 85 or peanut butter or low-sugar preserves.

Yield:  8 slices (with mayo)*
1 slice, 2 tbsp/3 tbsp raisins
114.0/117.8 calories
3.9/3.9 g protein
9.1/9.1 g fat
3.6/4.6 g net carbs

Variations:  Jiffy Plain Bread (great for toast):  Omit raisins, cinnamon, sweetener and salt.  Instead use 1/4 tsp (1 mL) onion salt.  This recipe makes nice grilled cheese sandwiches in a grilled cheese sandwich maker. Preheat the appliance.  Butter two slices of bread on the outsides and put lots of cheese in the middle. Yield: 8 slices, 1 slice: 103.6 cal; 5.2 g pro; 8.2 g fat; 1.7 g net carbs

CroutonsCut only 4 thick slices (i.e. don’t slice them horizontally to make thinner slices) and cut each slice into 36 little squares (6 x 6). In skillet with 3 tbsp (45 mL) butter, melted, add 2 slices, cut up and sprinkle 2 tsp (10 mL) Parmesan cheese over all.  Stir fry quickly to soak up butter.  Place on cookie sheet and bake in 300°F (150°C) 10 minutes, stir and bake another 10 minutes, or until nicely browned.  Keep in sealed tin at room temperature and use within 2 to 3 weeks. For 9 cubes: (0.9 g net carbs)

Breadcrumbs:  Toast 2 thin slices of plain bread version in a regular toaster and then blend finely in a food processor or blender. 2 slices, crumbed
(3.4 g net carbs)

Dairy-Free Jiffy Bread Options:  Use almond milk, OR coconut milk and mayonnaise options or skip the mayonnaise, although the bread is lovely and soft with it.  I have, Esther (Rosethorns), from lowcarbfriends.com to thank for this version.  She actually uses 3 tbsp (45 mL) mayonnaise in the recipe.  The carbs won’t be significantly different with almond milk or coconut milk versus heavy cream.

French Toast: Sally (Salamander) from lowcarbfriends.com says: I used 2 thin slices for the French toast. I mixed up one egg, a splash of heavy cream and a drop of EZ Sweetz (liquid sucralose). Soaked each slice briefly and put in the greased pan. The bread really soaked up the egg but I had extra mix in the bowl, so I just poured it over the slices. I thought it was delish!”

Helpful Hints:  *Without cheese or mayonnaise, the calories drop to 89.9 and 93.7 respectively and the carbs remain the same. One can mound this batter by 1/4 cupfuls (60 mL) in a greased muffin top pan and make 4 bun shapes instead (double the carbs).  Bake in 350°F (180°C) oven 12 minutes. 

*The nutritional analysis with Monterey Jack cheese:  Yield: 8 slices (with cheese), 1 slice, 2 tbsp (30 mL)/3 tbsp (45 mL) raisins: 111.7/115.1 calories; 5.5/5.3 g protein; 8.2/8.2 g fat; 3.5/4.4 g net carbs



For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!

13 comments:

Andrea said...

It looks delish. I love raisin bread.

Jennifer said...

Thanks, Andrea.

susiet said...

Looks so tempting and yummy, lady!!!!

Congrats on another successful cookbook. {{hugs}}

Jennifer said...

Hey! Thank you, Susie. :)

Elizabeth said...

I am so glad I found this bread recipe! I have been spending $7 a loaf and now I can make my own. Thank you so much!

Jennifer said...

Elizabeth, have you tried this bread? I hope you like it. That is a LOT of money for one loaf. Eeek!

Vicki Allwardt said...

This looks awesome. I plan to try soon!

Vicki Allwardt said...

The bread looks awesome and easy. Will try it soon. Thanks!

Jennifer said...

Hope you like it, Vicki.

Elizabeth said...

Jennifer-in response to your question, I have made the bread. I couldn't believe how fast and easy it was. My husband heard all about it as soon as he got home and I posted the link on my Facebook page...lol! I have tried making low carb bread in my bread machine but it never rises enough so I gave up on those recipes. Now I found a keeper thanks to you and I am saving some serious $$!

Jennifer said...

That's really wonderful to hear, Elizabeth. I wasn't sure about the plain bread. Thanks!

Cathie in UT said...

Gonna try this one today...I have been very lax in my LC life and need to make a bread and can't wait to give this a go!

Jennifer said...

Hope you like it, Cathie. :)