Easy bread makes for a fabulous, easy and delicious appetizer or main course for dinner, but it also makes a great side dish.
In this tutorial, we’ll share our favorite bread recipes for quick and easy, low-carb options.
Read More , but this is a great bread for breakfast, lunch, or a snack.
The recipe below is based on our Easy Bread for Breakfast, Lunch, or Snack recipe, which we found at our sister site, Low Carb Foodie.
The recipe below makes about a loaf of bread.
We have chosen to make it with two cups of brown sugar and a tablespoon of vanilla extract.
You can use any other sweetener you like, but the amount of sugar and the flavor of the vanilla extract will determine how thick or light your loaf is.
If you want a thick bread, you can increase the sugar or add more brown sugar.
If your bread is too thin, add more flour or use a different dough type.
The first step is to combine the brown sugar with the vanilla.
Let this sit for about 15 minutes.
When it is fully combined, strain out the mixture and pour it into a mixing bowl.
Mix the brown and vanilla together until it forms a dough.
Next, fold in the yeast, flour, baking powder, salt, and sugar.
Add the flour mixture and mix again until it is well combined.
Add 1 tablespoon of the batter to each loaf.
Divide the batter into four equally sized portions, then add the remaining batter to the fourth portion.
Use a cookie scoop to scoop the batter evenly into each loaf (or if using a piping bag, use a round shape with holes at the top).
Sprinkle with extra-virgin olive oil and sprinkle with crushed red pepper flakes.
Serve immediately or store in the refrigerator for up to a week.
Notes *For the best results, store your dough in the fridge for up at least two days, if not longer.
We found it helps to cut the loaf into pieces when you refrigerate it.