Who woulda thought peanut butter could make a great bread? Sliceable, great texture, and just a mild peanutty flavor. Definitely yummy with all the fixings. In this case, mayo, ham and lettuce. I made the loaf last night and let it firm up in the loaf pan over night. Great stuff.
I got the basic recipe when my son was doing the GAPS protocol for his stomach issues. The original recipe calls for the inclusion of honey, which is legal on that plan. The honey is not necessary, though. Without the sweetener, you have a great bread for sandwiches, something we low carbers really miss.
Here's the how to:
Mr. Peanut Sandwich Bread
1 cup natural peanut butter, smooth
3 eggs
1 Tablespoon vinegar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 packet sweetener (optional)
Blend peanut butter and eggs until smooth. Add in remaining ingredients. Pour into a sprayed loaf pan and smooth the top. Bake at 350 degrees for 30-40 minutes. Let cool before slicing.
The texture of this loaf is fantastic. It is not dense like many coconut flour breads. It is springy, yet sturdy enough to hold together well for sandwiches. If you don't mind a slight nutty flavor, this will be a go to recipe. It can be made into muffins too. Just think, a great bread with no specialty ingredients or time consuming methods.
Shouldn't there by any type of flour sub???
ReplyDeleteNope. No flour at all. Amazing, huh?
ReplyDeleteWhen you say loaf pan do you mean a regular sized or a mini loaf pan? Doesn't seem like enough "stuff" to go in a regular size. Have GOT to try this!
ReplyDeleteCan you handle that much PB? I cannot -- it spikes my blood sugar!
ReplyDeleteUse peanut butter without any sugar added to it. If you can withstand the same weight of normal wheat bread this is not going to be a problem to your blood sugar levels.
DeleteTry to get peanut butter fresh ground if you can. It is the best
DeleteLisa, do you think it would work with almond butter? I'm allergic to peanuts, but this bread looks great!
ReplyDeleteI used a standard sized loaf pan, but it did not rise to the top by any means. I used each slice as half a sandwich slice. Smaller pan would make a taller loaf. I have heard it works well with other nuts too, it just becomes really expensive to make. John does not seem to have trouble with peanuts with his blood sugar, but we certainly won't eat the whole loaf in one sitting!
ReplyDeleteOh, wow! Such a simple recipe makes a sandwich bread?!!! Whoddathunkit?! :D This I will be trying...soon.
ReplyDeleteThanks for sharing.
Ooh, have got to try this. I make those great peanut butter cookies with no flour, just peanut butter, sweetener, eggs, etc. and they set up great when cool. It never occurred to me that combo could make a good bread. Thanks for this, I plan to try it real soon.
ReplyDeleteHi, This is to Rettakat: I know it's been a while since you posted but I was wondering if you could post the peanut butter cookie recipe you mentioned on this blog back on March 25, 2011. Thanks. I'd love to try this, PB Cookies are absolutely my my all time faves!
Delete1 cup pb
Delete1 cup sugar
1 egg
Mix and bake at 350 for about 10-15 min until lightly browned. Let cool before removing from cookie sheet.
Do you know how many carbs are in this?
DeleteLisa, I made this bread today. We really like it. It's simple, easy and good. Thank you for this recipe.
ReplyDeleteI will definitely be trying this. I happen to love the flavor of peanut butter combined with meat, and I also miss bread, so I'll use this as the bun with a cheeseburger. Thanks so much in advance for sharing this, Lisa!!! =)
ReplyDeleteHow many slices did you get out of one loaf?
ReplyDeleteAsa,
ReplyDeleteI used a standard loaf pan, so however many slices you like--I got about 16. Keep in mind, that these are short, more like half slices compared to standard bread, I used 4 slices for my hubby's lunch in the picture. Two slices make a small sandwich. The bread is the good consistency to be able to cut thinner slices though.That would lower the calories.
FANTASTIC! I made it without the sweetener, and it was great! However, my loaf pan is so old, I think it's stretched out, so it was really short... like 1/4 a piece. I'll use a better loaf pan next time. I've been using almond butter bread and not only is it expensive, but it doesn't taste as good as this! The recipe I had called for more carbs too (and comes out just the same size, btw). This is easier and tastier, I love peanut butter. thanks!!!
ReplyDeleteOh my gosh, I am in love with your blog, I wanted to ask you which peanut butter you use. I grind my own at whole foods which is 6 carbs per 1/4 cup but it is still a little crunchy. Anything else that I have seen is just too high in carbs for me. Help!
ReplyDeleteI cleaned out two jars when I made this--one from Aldi and the other Smuckers. I haven't seen the natural at Aldi lately. My next batch will be with the Whole Foods house brand. That is all that is left in the house!
ReplyDeleteI made mine in a silicone loaf pan and it's really broad but only about 1" high. thinking about slicing the whole thing in half vertically and then cutting it into 8 pieces for more of a foccaccia style bread. I'll probably use my muffin top pan next time and make rounds. The flavor and texture is fabulous though - definitely making this again.
ReplyDeleteWhen I ran the numbers in Mastercook, I got 2 net carbs and 119 calories per slice if you slice it in 16 slices. That would be 8 carbs for the sandwich in the photo.
ReplyDeleteWe made this bread, and I just gotta say that it's crazy that it works out the way it does! I almost couldn't believe it. I think it would be good with soup.
ReplyDeleteI made this recipe as waffle bread since I couldn't wait! lol. I'm posting about it on my site and linking back to you! Hope this is okay. Thanks so much for sharing this great recipe.
ReplyDeleteThis is amazingly bread-like and totally delicious. Thanks for another fantastic recipe!
ReplyDeleteI am SOOOO going to make this!!! It sounds scrumptious!
ReplyDeleteThis was absolutely amazing! Can't get over how good it is with these simple ingredients! Thank you so much!
ReplyDeletehas anyone tried a double recipe to get a taller bread?
ReplyDeleteI have not tried doubling it because we shouldn't be eating too much of it. You might try it--or try a smaller pan. I have made it in muffin cups.
ReplyDeleteI used a regular loaf pan the second time, it might have been slightly smaller than 9x5, and it came out about 2.5" - 3" high. I love it. I also tried it with almond butter once (out of PB!) and it is also great that way, though I prefer the slight peanutty taste.
ReplyDeleteQuick question for you......I made this in a loaf and it was moist and wonderful. I just also made in my muffin top pans and the outside is a bit too crunchy.....could it be that I let it cook too long? I clocked it for the whole 40 mins.....
ReplyDeleteHi there- just came onto your blog from MAD yahoo group- I tried right away this peanut sandwich recipe and it worked wonder!!! Amazing- I used crunchy peanut butter as this is all what I had, but with the blending, it made a very nice texture none the less. I have served this with tapenade (olive with oil spread). Many thanks for posting this, my son can have bread now!
ReplyDeleteI made this yesterday and all I can say is WOOOOOOW! This is so incredibly simple and has so few ingredients that I just cannot believe it made such an amazing bread. I sliced our loaf fairly thin and used it in place of burger buns. I even shaped the hamburgers to fit the shape of the bread...who says burgers have to be round!?! We then topped them with mayo, pickle, catsup, and mustard. It held up incredibly well. The flavor blended well with the meat and other ingredients. I also think this would so nice toasted or used to make a grilled cheese. I love this bread and am forever greatful for the recipe! Di
ReplyDeleteThis looks like a great easy recipe. I wonder if you can give me the nutritional stats (fat/fiber/protein/carbs per slice? I'd like to try it!
ReplyDeleteMade this yesterday. texture was perfect. I used crunchy peanut butter. I did use the 1 pkg stevia. wasn't "eggy", rose in the middle like a sweet bread. I will make it again.
ReplyDeleteThank You Lisa!
ReplyDeleteAn extremely easy recipe and it does taste good. A more tender texture, but no flour or kneeding required, ha!
Like others said, it does not rise to the height of regular bread. Therefore it is 1/2 sandwich sized slices. Or if you're like me and do not eat crust, slice crust from all sides, from the top cut the bread in half, turn it on it's side and slice 3x for each half ~6 regular slices ;-) Cynthia
Love these! To save on carbs, I decided to use one cup of peanut flour mixed with enough water to match the consistency of regular peanut butter. I wasn't sure how it would turn out but it worked great. My slices are about 2 inches high. One cup of peanut flour only has 16 net carbs so the entire loaf comes in under 20 carbs!! Can't wait to try my new favorite bread in all the ways I've been missing it!! Thanks!!
ReplyDeleteThank you! I have my muffins back! (I was really missing a good breakfast muffin.) It's blueberry season, so my version is not religiously low-carb if you don't do fruit (but you can always leave them out and still get a nice lemony mufffin.)
ReplyDeleteHere's my hack!
:
my children are required to be on a gluten free diet. I am SO excited to try this out. Thanks to my friend for sharing your website with me. We miss bread and sandwiches. GF bread can be so expensive and dense. Yeah!
ReplyDeleteLisa, do you use white vinegar in this recipe or apple cider vinegar? I've got to try this recipe because it seems impossible that this will make bread. Ha!
ReplyDeleteIgpars,
ReplyDeleteI have used both. The vinegar is not for flavor, just to get the fizz out of the baking soda. Be sure to use a small loaf pan, not the standard size.
I tried this peanut butter bread yesterday and though I enjoyed it, I feel like there's something missing from the recipe because it didn't rise at all. In fact, it probably shrunk.
ReplyDeleteThe consistency was dense but not crumby, which was good. But a slice was nowhere near the size it needs to be for even a half a sandwich.
Each individual slice looked more like a biscotti than half a slice of bread. I would say that my batch turned out to be about 1 inch thick.
This recipe has potential, but what's the trick to making it rise, even just a little bit? Did I do something wrong?
I think if you add a lot of Splenda to it, this bread would make a nice coffee dessert. Thanks for sharing the recipe. I had fun making it. :-)
Scott Milford of
http://QuittingSugar.com
Scott,
ReplyDeleteI have made this so many times, I promise nothing is missing.You do need to use a smaller size loaf pan to get the half slices. It does not rise a great deal, but it certainly should not shrink. In fact, I just used the recipe this morning to make waffles. They rise!
Lisa,
DeleteCan you give me dimensions for the size loaf pan you suggest?
Scott
about to make this bread....super excited. the last low carb bread i tried making...we did not enjoy at all.
ReplyDeleteLooks pretty dam good, i will have to try not eat it all at once tho, its gotta be about 1800 calories just for the peanut butter and eggs [26g carbs too]
ReplyDeletedo you know how long it will keep ?
I cut mine into 12 slices. That is 146 calories per slice and 3 net carbs. Granted, for a full size sandwich you need 4 slices. We usually just eat half a sandwich with salad or soup.
ReplyDeleteThis looks pretty great. Could you tell me approximately how many grams is a cup of peanut butter? We don't use that kind of measurement in my country so I'm not really sure as to how much peanut butter I should use.
ReplyDeleteAmber, a cup eguals 250 mL, I haven't converted into grams. Does that help?
ReplyDeleteThis is the best no-flour bread ever! Heck, it's better than most breads with flour that I've ever tasted! And it's exactly the right consistency!
ReplyDeleteTotally amazing. Thanks for sharing!
The one in the photo is 8 1/2 " by 4 1/2", slightly smaller than many standard 9 x 5. It can be baked in the standard, just the slices will be shorter. If you aren't using it for sandwiches, I have had good luck with muffin tins, mini loaves,and even making artisan style-- simply plopped on parchment or silicon and hand shaped. Infact, that style made the cover of the Among Friends cookbook.
ReplyDeleteThank You! Thank You! Thank You!
ReplyDeleteIf you use muffin cups -- how many minutes do you bake?
ReplyDeleteDo you know any other nutritional facts for this bread? Like how many sugars for x amount of grams/ounces? Protien? ect?
ReplyDeleteKelly Joe-- I can't remember, but I am thinking 15-20 minutes did it for muffin size. Check like usual by putting a toothpick in the center.
ReplyDeleteNutrition facts depend on the size of slice, 16 or 12. With 12, each slice is 146 calories, 7 g protein, 12 g fat, 3 grams net carb.
ReplyDeleteVery Good "bread". I used a 5" x 7" disposable pan, making the bread about 1 1/2" thick. The natural peanut butter I used was very greasy. Next time I will use Simply Jif (which it the peanut butter I use every day). Thanks for the recipe.
ReplyDeletethis bread is amazing! It has a cornbread taste straight out of the oven with butter (I couldn't wait)lol! I did mine in a regular loaf pan & mine would never make a sandwich like in the picture it is more finger size & I followed the directions exactly might have to double the batch! It would still be less carbs that store bought bread. My carb eating hub loved it!
ReplyDeleteI don't think you realize how amazing this recipe truly is.
ReplyDeletePeanut butter takes on a whole new personality in the oven, and I am shocked how it reminds me of a dense oatmeal bread.
As a gf blogger looking for new things to try, I thank you!
Also, have you tried it with any other nut/seed or with additional ingredients? What did you think?
I just wanted to confirm that this does work quite well with almond butter. We just made it as muffins since we didn't have the right bread pan. I didn't think they would rise much so I only made six muffins but I was wrong. Next time I'll divide the mix into twelve muffins. They were done after 20 minutes and ready to eat right away. We'll definitely be making them again!
ReplyDeleteBlessed Blogger, what are the proportions for the almond butter for your recipe? I immediately though of other butters I could use once I tried the peanut butter version. How did it taste also? Was it too expensive/cost prohibitive to make?
ReplyDeleteThanks!
Coojow--
ReplyDeleteThe recipe can be made the same with almond butter. The taste is very mild, and the texture is just slightly more crumbly. Still great though. I am posting more about it on the blog for today--Feb. 1. Check it out.
Hi there I just wanted to say that I made this the first time you posted it and being on my own I can't use it all at one time so I sliced it and froze the rest for later and it freezes very well. My pan was 3/4 x 4 x 2 1/4 inches a very small old loaf tin so I had a nice shape. Also it's great in a muffin pan. I would like to thank you for a great job giving us wonderful recipes for us folks that can't eat what others can, I made your chilli, Rotel Red it was amazing, keep up the good work you are a star.
ReplyDeleteHi from Germany!
ReplyDeleteI've got a few questions about the peanut butter - okay, just one :)
Do you really talking about peanut butter or are you talking about peanut butter purree?
Our 'german' peanut butter includes sugar :-/
Oooh, I want to eat a sandwich x_x!
Hi Katharina,
ReplyDeleteGood question. Here in the US, most natural peanut butters have only peanuts and salt. Sugar is not a good idea. Perhaps a peanut puree is what it would be like in Germany? You could certainly make your own nut butter to use. If you don't have a really good food processor, you may need to add a little oil to get a smooth product.
Hi Lisa!
ReplyDeleteThanks :) Now I'm sure it's peanut purree!
I'm on my way to the store!
Greetings!
I know this requires natural peanut butter, but has anyone tried it with 'regular' peanut butter, the kind with sugar added? I am going to buy natural PB for this recipe, but only have the other stuff in the house- was just wondering if anyone had tried it and what the results were. Thanks!
ReplyDeleteLinnea
Linnea,
ReplyDeleteI am sure it would work, it would just have more carbs. The texture should work, though.
Lisa
Oh good! I will give it a go then, and just leave out the sweetener/honey. I didn't know if it would completely change the taste or not. We're not worried about carbs around here, we're just gluten free:). I'll try it and report back. Thanks, Linnea.
ReplyDeleteI just made this with organic crunchy peanut butter and OMG! It's amazing! I can't believe the texture. It is so moist... My only concern is obviously its fat content... could one use 1/2 peanut butter and perhaps 1/2 a gluten free/carb free flour, such as Oat Fiber which is insoluble finer?? if yes, what how much oat fiber should one add? Thank you Lisa for sharing.
ReplyDeleteI am excited to make this :-) I made almond bread with almond flour and it is delish...I am curious to see how different this tastes compared to the almond bread! Thanks for sharing...I just found your blog!
ReplyDeleteHiya Lisa!
ReplyDeleteI thought I'd take a crack out of the recipe, and I LOVE it. I made it with poppy seeds for my own twist to it. I hope you don't mind my linking your post from mine (I wanted to give credit for the inspiration):
http://mealswithmorri.blogspot.com/2012/02/going-peanuts-for-bread.html
Have you ever used additional ingredients and flavors, like cinnamon raisin, cranberry orange, zucchini, or pumpkin for this recipe? I'm curious to see how it would work out.
Love your blog, by the way.:)
Hope it's okay to reply to Morri, Lisa. :-)
ReplyDeleteCuz I did try a sweet version of Mr Peanut Bread, and it was fantastic!
I added more sweetener, some chopped nuts, lots of spices (like cinnamon, nutmeg, ginger, etc), vanilla, and just a few raisons that I snipped tiny with scissors.
This really is a versatile recipe! I'm thinking an orange version next, with almond extract, orange flavoring and bits, and sliced almonds. :-D
Try all sorts of things! This recipe started out as a sweet recipe, it was my change that made it a sandwich bread. I haven't tried many sweet versions, but I love a variation made with maple flavoring, and baked as blondies.
ReplyDeleteI'm curious if anyone has tried this with almond butter instead of peanut butter? I am trying the Paleo diet and PB is not allowed. Maybe I'll just try it and answer my own question!
ReplyDeleteHere is the link to the almond butter version. It is very similar. I find it a bit more crumbly and the flavor is much more bland.
ReplyDeletehttp://247lowcarbdiner.blogspot.com/2012/02/mr-peanut-bread-almond-style.html
This is one of the best recipes I've found for a low carb gluten free bread. I made it with cashew butter and it was great.
ReplyDeleteYay!
Kathy
I'm thinking of trying this recipe, anything peanut or almond butter= YUMM... Curios though how long it last & the best way to store it & get the longest life out of it?
ReplyDeleteI wrap mine in plastic wrap and keep it in the fridge.
ReplyDeleteI found this recipe elsewhere originally, but this is a great version of it! I've been looking for an answer to one question though: Why does this work?! It's honest to goodness bread, but I don't know why? Do the proteins in the PB & Eggs simulate the same kind of baking reaction as the gluten protein? I'm so curious but haven't found the answer anywhere!
ReplyDeleteAlso, just as a tip for those looking for 'natural' peanut butter. The Old Fashioned Teddy brand (you can find this in any supermarket in glass jars with a green label or big yellow and orange tubs -- both have a teddy bear on them) if you get the unsweetened is just peanuts and salt and still quite sweet (to my palette at least). They also have a no salt version. Keeps the carbs very low while still having great taste at normal pb prices.
It's probably good to note too that nutrition really varies depending on the PB you use.
I made this over the weekend using ingredients listed. Love it. I am already thinking of different variations I will be making in the future and can not wait to get started! Super moist, but held the chicken salad that I put on it. I am Type 1 diabetic and tried this recipe to help with my blood sugar, mission accomplished! Thanks for the recipe!!
ReplyDeleteIt's like Alchemy! I was thinking 'Naww there's no way this will work, but i'll try it and see what happens"
ReplyDeleteand it has the texture of bread! Doesn't really taste like peanuts Or egg, which are basically the only ingredients! What sorcery is this :p
I made the Mr. Peanut Sandwich Bread today in a muffin-top pan. They are perfect. I haven't had any bread, crackers, etc. for 4 months and am so excited to be able to occasionally have sandwiches again. I tried one right out of the oven, sliced open and slathered with flavored butter, and it was excellent. I then had to try a second one. YUM! Was then too full to eat dinner. So, I'm taking my sliced up steak (from our Father's Day dinner) to work tomorrow for lunch on one of my "buns". Thanks for such a great recipe!
ReplyDeleteAnother Smart post from you Admin :)
ReplyDeleteAnother Smart post from you Admin :)
ReplyDeleteTastes like bread, feels like bread, looks like bread, it's gotta be bread, right? Well, nope. It's peanut butter. Thank you so much for this recipe, I'll be doing it very often now. I used sugar-free PB and it turned out amazing, finally a REAL sandwich. THX.
ReplyDeleteLooks yummy! I bet it is good with some spicy peppers in the middle. Thanks for the recipe!
ReplyDeleteWhen you say blend ingredients do you mean in a blender or a mixer? Thanks!
ReplyDeleteI just wanted to say THANK YOU! I love this bread. Just decided to recommit to my low carb/gluten free lifestyle, and this bread is going to make it so much easier.
ReplyDeleteI just made this and was shocked at how much the consistency is like bread and how good it was. I made mine with egg whites, which removed the cholesterol and reduced the calories a bit. It still turned out amazing.
ReplyDeleteOh my! I finally tried this recipe and it is amazing! I am having a turkey and swiss cheese sandwich w/mayo, lettuce and tomato. Holds up very well, has great flavor and consistency. Can't wait to try more of your recipes. Thank you!
ReplyDeletefreckles
I made this tonight and it did not last long. If I double it, how long do you suggest I bake it? And do you think it would burn before the center was cooked?
ReplyDeleteJust found this recipe and decided to try it seeing as it looks so easy to make. I didn't use sugar but think that next time I might. Tasty and a great consistency. Thanks!
ReplyDeleteHi, an inexperienced baker here :).
ReplyDeleteWhen I tried this recipe, while it was baking, I could see that egg separated around the loaf.
I mixed the eggs separately before adding the peanut butter. I guess that was the reason?
I wonder if i can find a way to make this with PB2 to reduce the calorie content....hmmmm
ReplyDeletethis is amazing.........litterally!
ReplyDeleteIam on lo carb and you have to have every kind of flour imagined to bake a lo carb bread that has several carbs a pc....this will save me from cheating....thank you!
Could you double the ingredients to get a fuller standard size result? Double the recipe?
ReplyDeleteTruly this was the worst thing I have made so far. Sorry no mr peanut for me !!!
ReplyDeleteHmmm, not sure what Colette ended up with. Wow, I'm shocked as to how these few ingredients turned out. Being an avid cook of 40+ yrs, I was so skeptical. I didn't add any sweetner, kept a close eye on my wide loaf pan and wow. The texture is terrific, the taste great. Makes a wonderful banana sandwich.
ReplyDeleteThe taste and texture rivals my homemade pb cake which I can no longer have.
Donna....if you put too much in the pan to make a higher loaf, you may end up with it being uncooked in the middle before the outside gets too brown.
What a wonderful bread! Makes a great sandwich and has very little peanut taste. I made it in a 8x8" pan, cut it into 9 squares and then sliced each across to make 2 slices. They made a perfect small sandwich. I have missed bread so much!
ReplyDeleteThank you so much for this surprising recipe, Lisa. I have an old Mirro bread pan that is 7 3/8 by 3 5/8 by 2 1/4. It worked perfectly. I would not use a wider loaf. The bread is kind of greasy but very "real bread-like!" I can definitely taste the peanuts, but it is not overwhelming. I used a combination of the natural PB from Aldi and another brand made from just peanuts. That probably made mine less sweet--which means fewer carbs! :)
ReplyDeleteWe love this bread and bake a loaf every week, thank you for posting the recipe.
ReplyDeleteAlso, if anyone prefers a larger loaf, you can make enough to fill a standard-sized loaf pan simply by doubling the recipe, and baking for 60 minutes.
--H from WI
I don't see the nutritional info posted here. How many slices make a serving, and how many slices per loaf to calculate accurately
ReplyDeleteI found the carb and calorie count on another site, but they also do not say what constitutes a serving.
Look in the replies. She quotes nutrition.
DeleteI tried this this afternoon just for a lark, cause I, too, didn't believe it could possibly work. I was amazed when it actually looked like and had the texture of bread, and especially that it didn't fall apart when I sliced it. I can now bring a snack to a potluck type event for a GF eating friend. I did find it to be a little sweet (without added sweetener), to use for sandwiches, but I'll give it a go. Thanks for posting.
ReplyDeleteFirst, thank you for the recipe. I made this bread recently and enjoyed it's taste and texture. In an effort to further cut the carbs and to reduce the intensity of the peanut taste/smell, I made the recipe tonight replacing the peanut butter with a mixture of almond flour and vegetable oil (combined to the approximate consistency of peanut butter). The result was very good. The taste is milder and this variation reduces the carbs in the full loaf by about half. The texture is slightly crumblier than the original recipe but works just as well for small sandwiches. Thanks again for the recipe. It's very good and much appreciated.
ReplyDeleteI found it!!! Yay, can't wait to try it!
ReplyDeleteAlmond Butter will have less carbs ! I am going to make some for sure!
ReplyDeleteI just made ur mr peanut bread I am so happy I try. This is unbelievable . I did do one thing different I added a teaspoon of baking power and it rose to the top of the pan. Thank u so much for this.
ReplyDeleteVinegar? What kind of vinegar?
ReplyDeleteSo excited to try this!!! Baking in my oven right now.. All these comments make me more excited!!! Miss a good sandwich!!
ReplyDeleteWell I just tried this with Kirklands natural peanut butter and it was a flop. Nothing like bread at all. More like a flat loaf of unsweetened peanut butter cookies. The dogs like it...
ReplyDeleteBobbie
So, has anyone toasted this? What was the result. I know it must be kept in the fridge but I wondered about making bread crumbs with it. Has anyone had any success toasting or drying it out?
ReplyDeleteMaybe I'll just leave it unwrapped in my frost free freezer. It dries out everything! LOL
Holy smokes-this is the best "bread' so far. I made mine with a cup of almond/flax butter that has a little faux sweetener-expensive but not my fav
ReplyDeleteso I used it for this recipe, baked it in 9x3 loaf pan I had. It rose over the top, sliced perfectly and is soft today on day 3! Plus it tastes great Thanks
I just made this bread tonight, my first foray into low carb bread. I was so surprised that it really had a very decent texture and flavor, almost like a whole wheat or perhaps even rye bread. The flavor took some getting used to, but even my non-LC family enjoyed it.
ReplyDeleteI made this last night and it made an awesome blt! Thank you! I will double it next time and use a large loaf pan.
ReplyDeleteDo you know the calorie count per slice? just curious. Going to make this soon!
ReplyDeleteJust tried 1/3 of the recipe - and since I didn't have any peanutbutter, I shredded peanuts and made my own :) It worked out just perfect. Got it on my blog in german now :)
ReplyDeleteThx for sharing!
http://www.sabotagebuch.de/wordpress/2015/03/22/erdnussbutter-broetchen-low-carb/
sandra
Made this last night! Love it! Thank you!
ReplyDeletewould it raise higher if u used baking powder in it also????
ReplyDeleteI would love to try this! What is the nutrition info???
ReplyDeleteI made the loaf last night and let it firm up in the loaf pan over night. Great stuff.
ReplyDeleteBBQ tool set
After 40 minutes in the oven it still looks the same as when I put it in. Maybe too much oil in the peanut butter??
ReplyDeleteJust made this bread. I had my doubts but it came out great! I used a 8x 3 3/4x 2 1/2 disposable loaf pan. It did rise some. I baked it for 30 minutes. Was perfect. Bread sliced is 3 1/2 x 2 inches. I'm excited to use this as a base and adding other ingredients. It would be a great nut bread.
ReplyDeleteThank you for sharing.
Hi, can you update this recipe now that there is peanut flour available everywhere? That would be a lot easier than using peanut butter. thanks :)
ReplyDeleteI would like to know if you have the approximate carb count on this also.
ReplyDeleteAbout 4 grams per serving, assuming about 12 slices. We did the math!
ReplyDeleteWww.bordeauxnutrition.com
I am culinarily challenged, what did you use to mix this stuff? I don't have a stand mixer with a dough hook, my hand mixer can't handle anything thick,so I used my food processor. It was a challenge to get the stuff out, what a mess! Plus my husband tripped on the electric cord and sent the whole thing flying...lol...the mixture was so thick none spilled out.When mixing the eggs into the peanutbutter, the mixture became even more thick. Is that supposed to happen? I used an 8.5 by 4.5 loaf pan, it came out about 1.5 in high, but tasty! Thank you for posting recipes.
ReplyDelete@fabriholic, it was dishwasher-running day when I made this, so I just used a big dinner spoon because that's what I had. In my experience, this was actually a better mix-by-hand recipe than it would have been with some kind of machine, just because of the texture of the ingredients. (I also mix the oil that comes with all natural peanut butter, then put it back into the jar. The first time I did it with a food processor blad--TERRIBLE! Now I do it with a stand mixer and the paddle.) It did take me a bit of time to get the egg and the PB to meld together, but the fun part was adding the baking soda and then the vinegar. Reminded me of a school science experiment! SCIENCE! :) I scooped it into a standard loaf pan--glass--and it came out deliciously perfect. I love that it slices and toasts like bread!! :)
ReplyDeleteI made this last night and it turned out very nicely.
ReplyDeleteI only had half a cup of peanut butter so I used a half a cup of almond butter as well.
I used my electric hand mixer to mix together the nut butters with the eggs, then sprinkled the sweetener, the salt, and the baking soda in one section of the batter, and put the vinegar in another section of the batter, then used the electric hand mixer to mix it all up.
Coconut spray in a 8x4 stick free metal pan, spatula to scoop batter into pan & smoothe the top, then into the oven... it rose decently and smelled delish! Definitely a 30 minute cook time next time, as well as a knife slit down the top length so when it rises the crack is in the middle. Fab!
Thanks, Lisa, for another great recipe...
����❤️
I wonder if this would work with sun butter that would improve the carb count considerably
ReplyDeleteI made this with Smucker's Natural peanut butter. If you feel the bread was too sweet, use this brand and skip the sweetener. My loaf isn't sweet at all! Very sandwich friendly.
ReplyDelete