Tag: Baking

High Protein Meat Bread
Clean Living · Recipes

High Protein Meat Bread

Sarah

We are an ingredient household and also trying to consume the whole-foods way of life. That means there aren’t usually snacks lying around the kitchen or quick lunches. Trying to find a high-protein way of having a fast lunch isn’t easy. I love bread when I bake it. I am not eating keto bread, which is usually a slurry of gums, binders, and often cheap seed oils.

So, meat bread? Yes. It isn’t meatloaf. It is sliceable and has the texture of bread. It is well worth trying!

I found it so delicious. Finally, a snack or lunch that will fill my stomach but not keep me from my low-carb desires. And it is whole ingredients.

If you don’t have a high-speed blender, use a food processor.

I recommend using a disposable pan to bake it, as you can flex the sides for easy removal.

High Protein Meat Bread

Ingredients:

  • 1 Tbsp extra virgin olive oil
  • 1 pound ground turkey or chicken breast
  • 5 large eggs
  • ½ cup parmesan cheese
  • 2 tsp baking powder
  • ½ tsp granulated onion
  • ½ tsp fine sea salt
  • 1 cup shredded mozzarella cheese

Directions:

Preheat the oven to 375°. Lightly oil an 8″x 4″ disposable loaf pan with olive oil and set it on a baking sheet.

Heat the olive oil in a saute pan. Add the turkey or chicken breast, and cook until done, breaking up and stirring often.

Set aside to cool a bit.

Crack the eggs in a bowl, add the onion and salt, then the parmesan cheese.

Add the cooked meat to a high-speed blender (or food processor), and using the tamper (if your blender has one, or stop and scrape the container), break up the meat a bit on low. Add the egg mixture and turn it up, processing until smooth.

Add in the cheese and stir in with a spatula.

Scrape into the pan and smooth out.

Bake for 45 minutes, until golden on top. Insert a thin butter knife to check if it is done (it should come out dry). Remove from oven and let cool for 5 minutes. Flex the sides of the pan and use a thin spatula to work loose. Turn out onto a cooling rack.

Enjoy warm, and promptly store leftovers in the refrigerator.

Makes 8 slices.

Rough nutritional stats (can depend on what you use as ingredients) Based on one serving:

212 Calories /  1.25 grams Carbs / 20 Grams Protein / 14 Grams Fat / 268 mg Sodium / 0.5 Gram Sugar (from Mozzarella cheese)

Before baking.

~Sarah

Bread Machine Rolls
Recipes

Bread Machine Rolls

Sarah

I am finding that the boys like rolls more than loaves of bread. Rolls freeze and thaw fast, so they’re a great way to have bread on hand for their school lunches, and anytime they want a carb treat.

They are also easy to make with a bread machine. You just add the ingredients, check on the dough in the first kneading cycle, and then form the rolls. Hands-on time is less than 15 minutes.

And children think you are a god because….warm rolls and butter are both peasant and royalty food. All at once.

Bread Machine Rolls

Ingredients:

  • 1 cup water
  • 2 Tbsp unsalted butter, sliced
  • 1 tsp fine sea salt
  • 3 Tbsp granulated sugar
  • ¼ cup dry milk powder
  • 390 grams of all-purpose flour*
  • 2¼ tsp or 1 packet dry active yeast

Also:

  • 1 large egg white
  • 2 Tbsp cool water

 Directions:

Add to a Zojirushi bread machine in the order listed, starting with water and ending with flour. Sprinkle the yeast on top, ensuring it doesn’t touch the liquid. Set the machine for the “Dough” setting. It will take 1 hour and 50 minutes in this machine.

If using other brands, follow the directions as called for and the temperature of water needed. If using a different brand of machine, melt the butter first.

See the notes section below and watch if the dough needs more flour during the first kneading cycle.

Set the dough on a lightly floured work area and divide it into 12 sections.

Roll each section gently into a ball.

Set the rolls on a large baking sheet that was lightly oiled. Cover the rolls with plastic wrap lightly misted with oil.

Let rise for 40 minutes. (In cool temperatures, use a heating pad set to medium under the tray.)

Preheat the oven to 350° for the final 10 minutes of rising time.

Whisk the egg white and water, and brush over the rolls.

Bake for about 15 minutes and check. The rolls will be lightly brown on top.

Transfer to a cooling rack.

Store in a plastic bag to keep it fresh once cooled.

Makes 12 rolls.

Notes:

*The flour you need depends on the type of flour used and the humidity. The brand can even play into it. This is why I weigh out rather than scoop flour.

Start with 390 grams and add more if needed during the kneading cycle. You want the dough not to be wet or sticky but tacky when pressing a finger against it.

~Sarah

Bread Machine Hearty Rolls
Recipes

Bread Machine Hearty Rolls

Sarah

I took the dough for my recent water bagels and decided to see how it would work as a simple roll, not a light dinner roll, but rather a hearty one for lunches to make a sandwich with.

The boys were quite happy with them, though I found them heavier than I like – but since I am not eating sandwiches, I was happy with the results if they liked them.

Bread Machine Hearty Rolls

Ingredients:

  • 1½ cups water
  • 2 tsp fine sea salt
  • 3 Tbsp granulated sugar
  • 510 grams of all-purpose flour*
  • 1 Tbsp dry active yeast

 Directions:

Add to a Zojirushi bread machine in the order listed, starting with water and ending with flour. Sprinkle the yeast on top, ensuring it doesn’t touch the liquid. Set the machine for the “Dough” setting. It will take 1 hour and 50 minutes in this machine.

If using other brands, follow the directions as called for and the temperature of water needed.

See the notes section below and watch if the dough needs more flour during the first kneading cycle.

Set the dough on a lightly floured work area and divide it into eight sections.

Roll each section gently into a ball.

Set the rolls on a large baking sheet lined with parchment paper. Cover the rolls with plastic wrap lightly misted with oil.

Let rise for 30 to 45 minutes.

Preheat the oven to 425°.

Bake for about 14 minutes and check. The rolls will be nicely browned on top.

Transfer to a cooling rack.

Notes:

*The flour you need depends on the type of flour used and the humidity. The brand can even play into it. This is why I weigh out, rather than scoop flour.

Start with 510 grams and add a bit more if needed. You want the dough not to be wet or sticky but tacky when pressing a finger against it. Bagel dough is denser than regular bread dough.

Makes 8 rolls.

Store in a plastic bag to keep it fresh once cooled.

~Sarah

Handcrafted Lemon Bars
Recipes

Handcrafted Lemon Bars

Sarah

Our middle son made these lemon bars the other day while I was out. At 14, he is a talented baker. I was highly impressed with these bars, some of the best lemon bars I have ever tasted. I was so good that I only ate one square, no matter how much I wanted to wolf them down. They are not diet-friendly, to say the least, and quite high in sugar. A treat here and there is OK, and this I really enjoyed. But it’s a very rare treat!

Handcrafted Lemon Bars

Shortbread Ingredients:

  • 1 cup (2 sticks) unsalted butter, melted
  • ½ cup granulated sugar
  • 2 tsp pure vanilla extract
  • ½ tsp fine sea salt
  • 2 cups + 2 Tbsp all-purpose flour

Lemon Filling Ingredients:

  • 2 cups granulated sugar
  • 6 Tbsp all-purpose flour
  • 6 large eggs
  • 1 cup lemon juice

Optional:

  • Powdered sugar

Directions:

Preheat oven to 325° and line a 9×13 pan with parchment paper (leave a little for overhang).

Mix the shortbread ingredients together; it will be thick. Press firmly into the prepared pan, so it is even.

Bake for 20-22 minutes until the edges are lightly browned.

Remove from the oven and poke holes on the top (but don’t go through to the bottom).

Set aside.

Meanwhile, to make the filling:

Sift the sugar and flour into a large mixing bowl. Whisk in the eggs and lemon juice until combined.

Pour the filling over the warm crust. Bake the bars for 22-28 minutes or until the center is relatively set and no longer jiggles like gelatin.

Let cool completely at room temperature, then chill for 1-2 hours before cutting.

Once chilled, lift out by the parchment paper onto a cutting board and cut into squares.

Dust with powdered sugar (use a small sieve to shake it through) over the bars.

Store chilled, and eat within a day or two for best results.

~Sarah

Bread Machine Soft Dinner Rolls
Recipes

Bread Machine Soft Dinner Rolls

Sarah

Our 14-year-old and I made these rolls for Thanksgiving dinner. Using our bread machine, it was so easy to make the dough. Let it do the heating, the kneading, and the first rising. Hands-on time was less than 15 minutes, meaning I wasn’t bogged down with even more labor-intensive work in the kitchen, especially on a day when I was cooking all day long.

Soft Dinner Rolls

Ingredients:

  • 1 cup milk
  • ¼ cup unsalted butter, cut into pieces
  • 1 large egg, whisked
  • 2 Tbsp granulated sugar
  • 1 tsp fine sea salt
  • 360 grams of all-purpose flour + up to 60 grams additional
  • 2¼ tsp instant yeast

Directions:

Add ingredients in the order listed, nestling the yeast in the flour in a bread machine. If using a non-Zojirushi bread machine, follow your machine’s directions. The Zoji heats the liquids before it kneads; one that doesn’t you will want to heat the milk and butter to about 110°

Set the dough setting. (On our machine it takes 1 hour 50 minutes.)

Once it starts kneading, add flour as needed until it produces a tacky dough (not wet) and forms into a single ball.

Near the end of the cycle, plug in a heating pad to medium and take out a 9×13″ glass baking dish—oil lightly with olive or avocado oil.

Take the dough out and cut into 16 even portions.

Gently form each section into a round ball. Place into the dish.

Cover the dish with plastic wrap or a clean kitchen towel. Place on the heating pad for 60 minutes to rise.

In the last 15 minutes, preheat the oven to 350°.

Bake for 25 minutes or golden on top.

Let it cool on a rack before using a thin spatula to break it apart.

Store any uneaten rolls in a plastic bag or airtight container for up to another day.

Makes 16 rolls.

Note:

Instant yeast, also sold as “bread machine” yeast, is different from standard dry active yeast.

~Sarah