#bread recipes

Ingredients:

• 3 eggs

• 1 tablespoon liquid sweetener

• A pinch of sea salt (or regular table salt)

• 200g oat flour

• 1 ½ cups of water

• 1 portion of baking powder

Steps:

1. Mix all the wet ingredients and slowly incorporate the baking powder.

2. Slowly incorporate all the other dry ingredients.

3. Pour into mold (silicone preferably), and cook for 30 minutes at 175°C.

Extra comments + result image:

This focaccia was SOOOOO good. I got her cookbook (from the library!) and made the tomato topping that was listed in there! It's not included in the video, but you'll see it in my pics.

This one was so good I straight up ate it for several meals until I ran out.

⚠𝗙𝘂𝗹𝗹 𝗥𝗲𝗰𝗶𝗽𝗲 𝗪𝗮𝗶𝘁𝗶𝗻𝗴 𝗬𝗼𝘂 𝗛𝗲𝗿𝗲:👇🏼 P𝗙𝗶𝗻𝗱 𝗧𝗵𝗲 𝗥𝗲𝗰𝗶𝗽𝗲 𝗘𝗮𝘀𝗶𝗹𝘆 https://shorturl.at/m37G2

Check out my new Sourdough Discard Peanut Butter Bread Recipe!

For those in a rush, I’m re-posting the basic recipe here on my Tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website.

Here’s what you’ll need…

Ingredients

70 Grams Vegetable Oil (1/3 Cup)

104 Grams Creamy Peanut Butter (1/3 Cup plus 2 Tablespoons)

112 Grams Brown Sugar (3/4 Cup)

2 Large Eggs

45 Grams Milk (3 Tablespoons)

6 Grams Vanilla Extract (1 1/2 Teaspoons)

170 Grams Sourdough Starter – Fed, Unfed, or Discard (3/4 Cup)

6 Grams Baking Powder (1 1/2 Teaspoons)

3 Grams Baking Soda (1/4 Teaspoon)

3 Grams Salt (1/2 Teaspoon)

90 Grams All-Purpose Flour (3/4 Cup)

*You may also want 56 Grams Chocolate Chips (1/3 Cup), dried fruit, raisins, or nuts.

Additional Equipment

Measuring Cups and Spoons

Mixing Bowls and Spoons

A 9-inch by 5-inch Loaf Pan

A Wire Cooling Rack

Instructions

Preheat your oven to 350° Fahrenheit (176° Celsius) and bake for 50 minutes.

In a mixing bowl, combine the wet ingredients: vegetable oil, peanut butter, eggs, milk, vanilla extract, and sourdough starter.

In a separate small bowl, combine the dry ingredients: baking powder, baking soda, salt, and all-purpose flour. Stir the dry ingredients into the wet ingredients. 

Gently fold in optional chocolate chips, fruit, or nuts. Do not overmix.

Line a 9-inch by 5-inch bread pan with parchment paper or lightly grease with spray butter.

Pour bread batter into pan and smooth with a silicone spoon or spatula. If desired, sprinkle extra chocolate chips or nuts on top of the batter.

Bake for 50 to 60 minutes. Internal temperature should read between 195° Fahrenheit (90° Celsius) and 200° Fahrenheit (93° Celsius). An inserted toothpick should come out clean with the exception of a few moist crumbs.

Let the bread cool in the pan on the wire cooling rack for 10 minutes. Then use a sharp knife to loosen the bread from the pan. Let the bread completely cool outside of the pan before slicing and serving.