Dozen Bread

IMG_3223I think small things are super cute. Like babies. You know how people are always googling over a cute little baby? I do that with all kinds of small things. “Awww, look at that cute little sweater!” or because I work in a radiology department, “That six month old’s skull xray is adorable!”

Sticking with the theme of small cuteness, when I decided to post my recipe for dozen bread, I could’ve easily made it one big loaf. But who wants that when you can have a bunch of cute baby loaves? Plus, when starting out with a smaller portion, we tend to eat less. These baby loaves are so versatile because you can wrap them up in foil, thrown them in the freezer and pull them out to thaw when you are craving some dozen bread. When I say craving, I mean it. This bread was an overnight success with my coworkers. In fact, more than any other recipe I am frequently asked, “Do you have any of that bread with you today?”

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This bread is great because it doesn’t require any fancy flours to make. And boy does it pack a protein punch! Dozen bread gets its name from the fact that it takes a dozen eggs to make one batch. Eggs have taken on a bad rep through the years as a cholesterol raising culprit, but new research begs to differ. They are one of the best natural forms of protein available. In fact, they may help raise HDL (good cholesterol) in the body. From my personal experience as a person with outrageously high cholesterol levels, I can tell you that eggs have not increased this number. In fact, as my egg intake went up, and dairy went down, so did my cholesterol numbers. I can happily say I am in a normal range today due to my natural food diet changes. Click here to check out more on eggs.

Dozen Bread

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 5 mini loaves or 1 large loaf

Serving Size: 15

Dozen Bread

Ingredients

  • 2 cups almonds
  • 2 cups unsweeted coconut, shredded
  • 2 cups oats, gluten free, plus more for sprinkling
  • 12 large eggs
  • 1 tbsp honey
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp sea salt
  • 5 mini loaf foil pans (optional: 1 large loaf pan)
  • coconut oil for greasing

Instructions

  • Preheat oven to 300°.
  • Place 1/2 cup oats, 1/2 cup coconut, baking soda, baking powder and salt in a large bowl. Set aside.
  • Add remaining coconut, oats and almonds to food processor. Blend for 1 minute.
  • When mixture is done blending, it should appear more like a meal, with the almonds in very small pieces. If there are any large chunks of almonds, remove them from the bowl.
  • Add the blended mixture to the unprocessed oat/coconut mixture and mix well.
  • In a separate bowl, crack open 12 eggs. Add honey to eggs.
  • Whisk with a fork until blended well.
  • Pour egg mixture into “flour” mixture.
  • Stir until all ingredients are blended.
  • Prep 5 mini loaf pans by greasing generously with coconut oil.
  • Divide bread mix between all 5 mini loaf pans. Sprinkle the top with oats.
  • Bake for 40-50 minutes or until golden brown on the outside. You should be able to push on the top lightly and it will feel firm.
  • Once bread has cooled completely, cut into thin slices. You can speed up this process by placing warm loaves wrapped in the foil and put in the refrigeraor until cool. Store any unused loaves in the freezer. Wrap in foil and place in a freezer bag before freezing.
  • If you decide to make one large loaf instead of mini’s, generously grease a regular sized loaf pan. Cut a rectangle of parchment paper to fit in the bottom of the pan. Place in pan and then pour mixture in . Bake for 1 hour to 1 hour 15 minutes or until the bread does not give when pushed lightly in the middle.

For more on ways to use Dozen Bread and a step-by-step picture tutorial, visit http://www.tiffanystrimtreats.com/2013/03/06/dozen-bread/

http://www.tiffanystrimtreats.com/2013/03/06/dozen-bread/

 

CONTINUE HERE FOR PICTURE TUTORIAL: 

Place 1/2 cup oats, 1/2 cup coconut, baking soda, baking powder and salt in a large bowl. Set aside.

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Add remaining coconut, oats and almonds to food processor. Blend for 1 minute.

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When mixture is done blending, it should appear more like a meal, with the almonds in very small pieces. If there are any large chunks of almonds, remove them from the bowl.

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Add the blended mixture to the unprocessed oat/coconut mixture and mix well.

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Crack open the dozen eggs in a separate large bowl. Add honey to eggs.

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Whisk with a fork until blended well.

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Pour egg mixture into “flour” mixture.

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Stir until all ingredients are blended.

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Prep 5 mini loaf pans by greasing generously with coconut oil.

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Divide bread mix between all 5 mini loaf pans. Sprinkle the tops with oats.

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They are so cute…fits right in your hand :)

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Bake for 40-50 minutes or until golden brown on the outside. You should be able to push on the top lightly and it will feel firm.

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Once bread has cooled completely, cut into thin slices. You can speed up this process by placing warm loaves wrapped in the foil and put in the refrigerator until cool. Store any unused loaves in the freezer. Wrap in foil and place in a freezer bag before freezing.

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If you decide to make one large loaf instead of mini’s, generously grease a regular sized loaf pan. Cut a rectangle of parchment paper to fit in the bottom of the pan. Place in pan and then pour mixture in . Bake for 1 hour to 1 hour 15 minutes or until the bread does not give when pushed lightly in the middle.

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So once you have your dozen bread, what do you do with it? You can obviously eat it plain, but I love making little snacks out of mine. Here are 5 ways to shake up snack time using dozen bread:

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1) A slice of pepperoni with a small wedge of manchengo cheese (manchengo is from sheep milk, not cows milk)

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2) Almond maple butter with banana slices

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3) Almond cheese with a homemade garlic pickle spear (click here for recipe)

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4) Toasted dozen bread topped with Bruschetta (recipe coming soon!)

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5) Dip bread in olive oil, balsamic vinegar and Italian spices. Yum!!

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There are sooooooo many ways to use this bread! How would you use your dozen bread?

Xoxo,

Tiffany

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Comments

  1. Bess says:

    Tiffany, this is the best bread I have ever had! I love, love, love it with the oil and herbs.

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