Paleo Sandwich Bread (Edit recipe)

Paleo, nut-free cassave flour sandwich bread. Be sure to enjoy a few slices toasted, truly so delicious!

15 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	255
Fat:	11 g
Carbohydrates:	40 g
Protein:	7 g
Cholesterol:	27 g
Sodium:	470 mg
Fiber:	4 g
Sugars:	3 g
Calculated for total recipe.

by Back Porch Paleo

View original recipe

Serves: 6-8

Ingredients

.25 cup Water, warm (110°)
1 Tbsp Honey
2 tsp Quick Rise Yeast
.333 cup Unsalted Butter, softened (or ghee)
4 Eggs, lg, room temperature
.5 cup Yukon Gold Potatoes, mashed, room temp & preferably day old (can sub pumpkin puree)
1.5 tsp Redmond Real Salt
.5 cup Water, warm, additional (110°)
1.75 cup Cassava Flour
1 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.