HOW TO MAKE KETO OLIVE BREAD - SMELL & TASTE INCREDIBLE !

Links to purchase books via Payhip Click this link to purchase in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook Links to purchase books via Amazon Books available in Kindle, Paperback (Color & Non-Color) & Hardcover formats; 1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN) 2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/4huzQQT) 3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n) 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL) Link to purchase merchandise Https://lowcarbrecipeideas.etsy.com ********** I chose to use coconut flour and finely ground golden flaxseeds as this combo not only is healthier with way lower net carbs, but the texture of the bread is much less dense than almond flour version. I also chose to bake the bread in a pan covered with foil as this will create steam to help the bread rise better and to get a crusty bread. The steam also prevents the crust from burning before the center of the bread is cooked. The last 20 mins of baking with bread uncovered will brown the top of the bread and make it crusty. This olive bread is quite soft and tastes awesome with balsamic vinegar and olive oil dip. It is also so good with melted cheese. Once toasted, it is crispy and goes great with just butter. Please do not substitute any of the ingredients and weigh the ingredients for accuracy. If you do not understand about psyllium husk and other ingredients for keto bread, please see the description box of another video titled HOW TO TURN PROBLEMATIC KETO BREAD INTO THE BEST KETO BREAD by clicking this link -    • HOW TO TURN PROBLEMATIC KETO BREAD INTO TH...   The recipe can be viewed and printed at this link ; https://www.lowcarbrecipeideasofficia... [Total servings = 16] NUTRITION INFO PER SERVING Net Carb = 1.7 g Calories = 93 Total Fat = 6.4 g Protein = 3.5 g Note: This recipe is for 1 loaf. The extra loaf in video is for illustration only. DRY INGREDIENTS Coconut Flour = 90 g / 3/4 cup Golden Flaxseed = 90 g 3/4 cup (Must be grounded into powdery texture using a coffee bean or multi grinder otherwise the bread will be denser) Whole Psyllium Husk = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh it. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 2 to 3 tsp is required. Please see this video about psyllium husk and powder for better understanding and success -    • PSYLLIUM HUSKS VS POWDER - WHICH IS MORE E...  ) Baking Powder = 12 g/ 3 tsp Salt = 1/2 to 1 tsp Dried Herbs; Thyme = 1 tsp Basil = 1 tsp Ground Oregano = 1 tsp Garlic Powder = 1/2 tsp Black Olives = 100 g (Cut into small pieces) Sun-Dried Tomatoes = 50 g (Cut into small pieces) (Note: If you wish to omit the sun-dried tomatoes, you can increase the amount of olives accordingly) WET INGREDIENTS Egg Whites = 6 large or 3 whole large eggs Apple Cider Vinegar = 43 g / 3 tbsp. Olive Oil = 30 ml / 2 tbsp. Hot water = 240 ml / 1 cup For Brushing = 2 tbsp. olive oil DIRECTIONS 1. Preheat the oven to 350F or 180C. 2. In a bowl, add all the dry ingredients and mix until well combined. 3. Add the dried herbs and mix to combine. 4. Add the black olives and sun-dried tomatoes and mix to combine. 5. Then add all the wet ingredients and mix until a dough is formed. 6. Knead the dough for 30 to 60 seconds. This is to ensure that all the ingredients are well incorporated and to create air pockets so that the bread will be more airy. Then shape the dough into a big ball and place into a lightly greased 6x6" pan. If you do not have a pan of this size, you can use a bigger pan but bear in mind that the bigger the pan, the flatter the bread will be. You can also use any oven safe pans or pots with cover. Alternatively, you can just shape the dough into a boule (round shape) and place on a baking tray lined with parchment paper. 7. Cover the pan and the boule with foil. This is to create steam to help the bread to expand and to get crusty bread. The steam is also helpful to prevent the crust from burning before the center of the bread is cooked. 8. Bake covered with the foil for 40 mins then remove foil and bake uncovered for 20 mins to brown the crust. 9. Remove bread from pan and let it sit on a sheet pan and rest in the oven with heat turned off for 30 mins. The residual heat helps to ensure the bread is properly cooked and crumbs are drier. 10. Cool completely before slicing.