Paleo Sandwich Bread
Paleo, nut-free cassave flour sandwich bread. Be sure to enjoy a few slices toasted, truly so delicious!
PREP TIME
15 minutes
COOK TIME
—
INGREDIENTS
10
Serves: 6-8
Ingredients
- .25 cup.25 cup.25 cup Water, warm (110°)
- 1 Tbsp1 Tbsp1 Tbsp Honey
- 2 tsp2 tsp2 tsp Quick Rise Yeast
- .333 cup.333 cup.333 cup Unsalted Butter, softened (or ghee)
- 444 Eggs, lg, room temperature
- .5 cup.5 cup.5 cup Yukon Gold Potatoes, mashed, room temp & preferably day old (can sub pumpkin puree)
- 1.5 tsp1.5 tsp1.5 tsp Redmond Real Salt
- .5 cup.5 cup.5 cup Water, warm, additional (110°)
- 1.75 cup1.75 cup1.75 cup Cassava Flour
- 111 Egg, whisked in a small cup for egg wash
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 400˚F -- coat loaf pan with coconut oil and line with parchment paper with enough to extend above the rim on both long sides (see photo), set aside.
- Combine 1/4 cup warm water, honey and yeast. Whisk well and allow yeast to bloom. This can take anywhere from 5-10 minutes. Make sure it's VERY happy and bloomed.
- While yeast blooms, in a medium sized bowl, add butter, eggs, mashed potatoes and salt. Using a hand mixer, beat until well combined.
- Add cassava flour to a large bowl. Once yeast is fully bloomed pour that into the flour, along with the butter/egg mixture and the additional 1/2 cup warm water. Beat on slow speed til combined then beat on medium high speed for about a minute to fully combine. Let it set for 5 minutes. You should have approximately 3 cups of dough/batter.
- Scoop batter into prepared loaf pan, creating a slight dome down the middle with a small spatula. Brush with egg wash if using.
- Cover with a kitchen towel, place in a warm area of your kitchen and let rise for 20-25 minutes or until batter reaches the top rim of the pan. Don't let it rise above the rim as there won't be enough structure to support it as it bakes.
- Place in oven to and REDUCE OVEN TEMP TO 385˚F -- bake for 50-55 minutes or until top is golden brown and toothpick inserted comes out clean. Remove from oven. Allow to cool for 4-5 minutes and then remove to a wire rack to finish cooling
- Best served the day of, but can be sliced and stored in the fridge and enjoyed the next day.
Notes
**mashed potatoes -- simple leftover kind, made with ghee or grass fed butter, salt and a little full fat coconut cream! Also, red or Yukon gold taters make for the best dough! // Pan size makes a difference on this loaf. I used this pan which measures 7.75 x 3.75 x 2.75″ – little bit smaller than your standard loaf pan, but gave the best results. If you use a standard pan, your loaf will be a bit shorter. // IF USING PUMPKIN, approx. 2-4 tablespoons additional cassava flour may be necessary. You can also add a tsp or so of pumpkin pie spice blend to dough, filling or glaze. If you try subbing with sweet potato, the same may adjustments may be necessary.
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Gluten Free Grain Free Nut Free Pescetarian Shellfish Free Snacks Vegetarian| This is our estimate based on online research. | |
| Calories: | 250 |
| Fat: | 11 g |
| Carbohydrates: | 40 g |
| Protein: | 6 g |
| Cholesterol: | 27 g |
| Sodium: | 469 mg |
| Fiber: | 4 g |
| Sugars: | 3 g |
| Calculated for total recipe. | |
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