Keto 2-Minute Protein Bread & A Ham Sandwich#SundayFunday

This is a Microwave Keto 2 Minutes bread, so quick and easy to make. It taste like real bread. 

Add lots of filling for the sandwich, which will eliminate the smell. It's also very filling, makes you satisfied.

This bread turns out beautifully! Lovely crumb, it looks just like wheat bread and taste like real bread! 

Made a Ham Sandwich with this bread, added lots of lettuce, you will love the crunch of lots of lettuce in this sandwich.

Serves One
Ingredients
1 Large Whole Egg
1 Large Egg White Only
18 Grams Raw Whey Protein Powder
1 Tablespoon Psyllium Husk Powder

1 Teaspoon Baking Powder 
¼ Teaspoon Organic Stevia
¼ Teaspoon Salt
A Dash Of Black Pepper Powder

Method

Mix all the ingredients in a Pyrex square dish 5 x 5 inch (13 x 13 cm) or a microwave safe glass bowl.

Microwave for 2 minutes on high powder. The bread is ready!

So how soft and spongy it is!! This bread turns out beautifully! Lovely crumb, it looks just like wheat bread and taste like real bread! 

To Make the Sandwich

Slice the bread into two or three slices (I made two slices) 

slather both sides it with cream cheese, place 3 -4 lettuce leaves, top it with 2 slices of ham, then add 2 slices of tomato, place a slice of cheese

cover it with the other slice of bread.

Filling and yummylicious!!

Wrap it in a sandwich paper, cut it into half. 

Enjoy.. this filling and delicious sandwich. I had this for lunch.

Labels: Microwave, Flourless, Keto, Breads, Sandwich Bread, Ham, Lettuce, Cheddar Cheese, Main course, Kids delight, Lunch Box, Sunday Funday, Serves One

• For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. The theme for this weeek is Interesting Ham Sandwicches , our host for this week's event Sue of https://palatablepastime.com/.  

• Keto 2-Minute Protein Bread & A Ham Sandwich from Sneha's Recipe
• Peameal Ham and Egg Breakfast Sandwich from A Day in the Life on the Farm
• Spicy Ham Pimento Cheese Sandwiches from Food Lust People Love
• Grilled Ham, Cheese and Tomato Sandwich from Palatable Pastime
• Ham & Pickle Sandwich from Amy's Cooking Adventures
• Croque Monsieur from Making Miracles

Whey Watermelon Bread#BreadBakers

When I started to knead this bread in the evening at 5pm , I suddenly got a phone call that my husband's aunt, her hubby and daughter are coming for tea. Already in the process of kneading, just mixed the two colors of dough, and the third I just started, I had to knead this properly but couldn't do so. Just packed them in individual containers and refrigerated.

When they left my house at 7.30pm, first cleared my kitchen platform. Got the dough out from the refrigerator, kneaded them till they formed a smooth dough. Then again kept to proof. The final baking was completed by 10pm. Just clicked one pic and wrapped the bread, since I was too tired. The remaining pics I took in the morning. Bread was so soft and moist, loved it, mostly of all my hubby was thrilled to see this soft and beautifully baked bread. Took pics after slicing and shared with his friend's, I was in seventh heaven😃.

Actually this bread, I, wanted to make it naturally colored, but, somehow the homemade gel colors that I, made was not sufficient to get the color that I want, so had to add a drop or two of gel color, hence am not sharing the process of making homemade gel colors. This was so soft and delicious, we slathered it with butter for breakfast and enjoyed.

Ingredients
For the Red Part
200 Grams Bread Flour
60 Ml Single Cream/Fresh Cream
90 Ml Whey
1 Teaspoon Level Salt
1½ Teaspoon Instant Yeast
Red Gel Color
1 Tablespoons Heaped Butter
¼ Cup Black Raisins/Currants
For the White Part
100 Grams Bread Flour
30 Ml Single Cream/Fresh cream
45 Ml Whey
½ Teaspoon Level Salt
¾ Teaspoon Instant Yeast
For the Green Part 
100 Grams Bread Flour
30 ml Single Cream/Fresh cream
45 Ml Whey
½ Teaspoon Level Salt
¾ Teaspoon yeast
Green Gel Color as required
Method
The kneading process for each color is the same. Add color color accordingly to each part of the dough.

In a medium bowl, stir together the cream, whey, yeast, set aside for 5 minutes. Sift the flour and salt.
After 5 minutes add the flour and mix well to form a smooth soft dough. Take this on to oiled work surface and knead the dough for 7 - 10 minutes, till it smooth and soft. 

Add the color accordingly and 

keep each part in individual bowls covered till it doubles in volume.

Take the red part add the currants and mix well, 

flatten it into a rectangle then roll it into a log according to the length of the baking pan. Pinch the seams well.

Then flatten the white dough into a rectangle and place the red dough and cover the red completely with the white part,

pinch the seam very well to seal it completely.

Now flatten the green dough into a rectangle and place the white log dough  

cover it completely with the green part and pinch the seams well.

Place this dough log seam sides down into a well oiled Pullman Loaf Pan measuring 23 cm (9") long and height 10 cm ( 4"). Cover it let it rise till ¾th of the pan. When you are using the Pullman pan do not let the bread proof to the full height of the tin. 

It should be proofed only ¾th leave space for it to rise while baking.

When it nearly start to double in volume preheat the oven at 190°C. When the bread has risen ¾th, place the lid and bake it for 20 - 25, the take the pan out and remove the lid, again bake for another 10 minutes or till when you tap the top it sounds hollow. 

Take this pan on the cooling rack let it rest for 5 minutes then overturn the pan and remove the bread to cool completely.

 Slice  

Enjoy !!
Labels : Bread Bakers, Whey, Breads, Sandwich Bread, Healthy, Watermelon 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making Griddle Breads, a theme chosen by Kelly Lawson from Passion Kneaded .

 

And don’t forget to check out all the amazing Surprise Inside breads baked by our talented bakers ~ Bread Baker's Event for May 2021 

• Broccoli Bread from A Day in the Life on the Farm
• Cheesy Chicken Stuffed Bread from Making Miracles
• Cinnamon Apple Surprise Bread from Food Lust People Love
• Giraffe Print Bread from Ambrosia
• Leopard Print Milk Bread from Karen's Kitchen Stories
• Paw Print Bread from Passion Kneaded
• Peek-a-boo Panda Bread from Culinary Adventures with Camilla
• Picasso Floral Surprise Loaf from A Messy Kitchen
• Sourdough Coconut Swirl Bread from Zesty South Indian Kitchen
• Swirl Sourdough Whole Wheat Bread (Chocolate, Garlic & Herbs) from Cook with Renu
• Whey Watermelon Bread from Sneha's Recipe

Tangzhong Method Spinach Bread #BreadBakers

This month our host Mireille Roc chose the wonderful theme of Naturally Colorful Breads to get all bread bakers to bake with puree from any fruit or veggie. 

Made this Tangzhong Method Spinach Bread in a Pullman Loaf Pan measuring 23 cm (9") long and height 10 cms ( 4") , which made a perfect sandwich loaf.. The bread was so soft and delicious, more on a sweeter side, you can reduce the sugar quantity if you want. But we loved the this sweet spinach sandwich bread. Made a delicious breakfast sandwiches with it.

Remember when you are using the Pullman pan do not let the bread proof to the full height of the tin. It should be proofed only 3/4th leave space for it to rise while baking. The quantity of flour used to make this bread was perfect for the pan.

Ingredients
270 Grams All Purpose Flour
1 Tablespoons Cornflour
1 Teaspoon Salt
2 Tablespoon Butter
1/3 Cup Warm water
1/2 Cup Spinach Puree
3 Tablespoons Milk Powder
3 Tablespoons Sugar
7 Grams Instant Yeast
For the Tangzhong/ Roux
20 Grams
1 Cup Water

Method
The Tangzhong (Flour-Water Roux)

Whisk together lightly the flour and water in a saucepan until smooth and there are no lumps. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening. Keep stirring/ whisking constantly so that no lumps form and the roux is smooth. The roux will turn pale and thicken, do not thicken it too much since when it cool is will thicken more. Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least.
The Bread DoughI made this dough in the food processor. This dough can be made by hand but the dough is a bit sticky and can take some time and effort to knead by hand. Do not add more flour to make it less sticky either!

Mix the flour, cornflour, salt, sugar, milk powder and yeast in the processor bowl and pulse a couple of times to mix. Remove it and keep side.  In the same processor add the tangzhong / roux and spinach pure, run it till smooth , add the flour and water run on slow speed until the dough comes together. Add the butter and process till you have a smooth and elastic dough which is just short of sticky dough.
Take this dough on to oiled work surface, oil your hands too. Sprinkle little four and start to knead the sticky dough using your bench scraper lift the dough and give it about 20 to 30 turns or till it's smooth.

Form the dough into a ball and place it in a floured bowl turning it so it is well coated. Cover with a towel and let the dough rise for about 45 minutes or till almost double in volume. 

Once double in volume, place the dough on your work surface dusted with flour.

Divide the dough into four  equal parts

then roll each into a ball

Flatten each ball  into a rectangular sheet. 

Fold both the opposite edges towards center. 

Now start rolling this sheet as shown in the picture.

Similarly, shape all the dough portions and arrange all these in a greased loaf pan.  Let the shaped dough rest until it doubles in volume.

 Once shaped dough doubles, remove the towel and brush with water and  sprinkle the seeds,

push the lid to close bake it in a preheated oven at 200 °C for 30 minutes then take the lid off and keep it again in the oven for 5 minutes.  This bread took exactly 35 minutes to bake.

A perfect flat top Sandwich Bread

Once baked, take the loaf pan out from the oven and demould the bread. 

Place it on a wired rack and let it cool completely.

This is one of the extremely soft, light and fluffy bread

another beautiful bread baked by this method. 

Have it butter or jam

I made a Wholsome  Brunch Sandwich with Chicken Salami, Salad leaves, butter and Fried Egg  seasoned with dash of Cajun Seasoning.

Labels :Seeds Bread, Eggless, Spinach Bread, Bread Bakers, Breads, Tangzhong Method, Sandwich bread, Pullman Loaf Pan,Naturally Colorful Bread


Cheesy Kale, Tomato and Chile Focaccia from Karen's Kitchen Stories
Coriander Butterflake Bread from Gayathri's Cook Spot
Coriander Cumin Bread from Sizzling Tastebuds
Feta Sun-dried Tomato Quick Bread from Food Lust People Love
Purple Yam Sweet Potato Bread from The Schizo Chef
Spinach Beetroot Wheat Bread from Anybody Can Bake
Spinach Sandwich Rolls from Cook's Hideout
Tangzhong Method Spinach Bread from Sneha's Recipe
Turmeric & Garlic Pull Apart Bread from Mayuri's Jikoni

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the#BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.