Lois Lang’s Luscious Bread
This bread resembles a moist whole wheat bread. It slices nicely, can be toasted and can be used for grilled sandwiches.
- 2 1/2 cup blanched, ground almonds (almond flour)
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4-1/2 cup melted butter
- 3 eggs
- 1 cup dry curd cottage cheese (Farmers cheese)
Preheat oven to 350°F (180°C)
Place eggs, melted butter, dry curd cottage cheese, baking soda, and salt in food processor using metal blade. Process until the mixture is thick and resembles butter in texture.
Add almond flour and process until mixed thoroughly. If the stiffness of the mixture stops the processor, remove the dough with wet hands and knead by hand until almond flour is thoroughly mixed into other ingredients.
Grease a loaf pan (about 4" × 8") generously with butter and coat bottom with ground almond flour.
Using wet hands, shape dough into a loaf shape and press into greased pan.
Bake at 350°-375 ° F for about 1 hour until lightly browned on top. There will be a crack on the top of the loaf. Check by inserting a metal kitchen knife; it will come out clean when bread is done. Remove from oven and run a metal spatula around the sides of the pan pressing gently against the loaf to loosen it at the corners and bottom of pan.
Remove bread by inverting the pan onto a cake rack. Allow to cool thoroughly before you cut it.
Don't cut it while it is piping hot. It needs to firm up its texture.
Variations: 1. Add 1 tablespoon caraway seeds with the flour and you will get bread that resembles rye bread. 2. Add about ½ cup raisins and or other dried fruit as a last step when you are kneading it into a loaf shape and you will have a tea loaf. (Recipe courtesy of Lois Lang) *If you are unable to find the dry cottage cheese, use one cup of the drained homemade yogurt