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3 of 4 people found the following review helpful
5/5January 28, 2007
Reviewer: Leslie in Illinois
* This is really interesting stuff. Though you don't knead it, it does use yeast so it's not like a quick-bread. The loaf winds up looking and tasting somewhat like white bread but is very dense and chewy -- more like a heavy, wholegrain bread such as a pure dark rye, for instance. I really liked the flavor and the chewiness appeals to me. I think it would make great sandwich rolls if I can figure a way to mold them since the bread doesn't really rise -- it actually sank flat into the pan. Frankly, I'm not sure the sponginess had anything to do with the yeast -- I think perhaps the holes were made by the curds of the cottage cheese (which seems kind of clever, actually). I'm planning to try adding some different flavors to the bread such as herbs or parmesan cheese since it seems like it'd be a good vehicle for such additions.
Most low carb bread mixes I've tried have had off-flavors, were dry and tough, etc. This was quite tasty and easy to make. It's not like normal bread but if you're low-carbing and have been looking for an alternative, this is worth a try.
* Ummmm! This bread is delicious if one has to eat low-carb food. It is so much better than any other bread product I have tried. It's so good that I purchased a Cusiniart bread maker, the only one on the market programmed for low carb baking. I've made two loaves on "baking day" so that I could freeze one and pull it out later. The frozen loaf was as good--in fact better--because it sliced so easily after thawing. This bread is a cross between regular bread and cornbread. Eat it buttered or use it as sandwich bread. For breakfast it is delicious after warming to melt butter and topped with any kind of DaVinci syrup. That for a breakfast meal makes a low carber feel part of the real world! A+