Given the newest arrival of grandbaby #5 last week, this quick post about our paleo hamburger bun recipe being baked as a loaf of bread certainly got pushed off. Our apologies, but newborn snuggles took a priority. We know you all understand, real life happens and so recipes wait. Be sure to enjoy a few slices toasted, truly so delicious!
Here are a few details:
- Pan size makes a difference on this loaf. I used this pan which measures 7.75 x 3.75 x 2.75″ – little bit smaller than your standard loaf pan, but gave the best results. If you use a standard pan, your loaf will be a bit shorter.
- Don’t let the bread rise above the rim of the pan, it will not have the structure to maintain that as it bakes and you’ll get a lip over the edge instead.
- The MAIN difference is this variation calls for 1 additional egg which I found makes a nice difference. The egg wash on top isn’t required obviously, but does make for a nice shine.
- If you’re going to freeze the loaf, definitely slice beforehand so you can take out a few slices as needed to thaw and enjoy.
paleo sandwich bread
paleo cassava flour sandwich bread
- ¼ cup warm water (110°)
- 1 tblsp honey
- 2 tsps quick rise yeast
- ⅓ cup grass fed butter, softened
- 4 lg. eggs, room temperature
- ½ cup mashed potatoes, room temp & preferably day old**
- 1½ tsps Redmond Real Salt
- ½ cup additional water (110°)
- 1¾ cup Otto’s Naturals Cassava Flour
- 1 egg, whisked in a small cup for egg wash
- Preheat oven to 400° – coat loaf pan with coconut oil and line with parchment paper with enough to extend above the rim on both long sides (see photo below), set aside.
- Combine ¼ cup warm water, honey and yeast. Whisk well and allow yeast to bloom. This can take anywhere from 5-10 minutes. Make sure it’s VERY happy and bloomed.
- While yeast blooms, in a medium sized bowl, add butter, eggs, mashed potatoes and salt. Using a hand mixer, beat until well combined.
- Add cassava flour to a large bowl. Once yeast is fully bloomed pour that into the flour, along with the butter/egg mixture and the additional ½ cup warm water. Beat on slow speed til combined then beat on medium high speed for about a minute to fully combine. Let it set for 5 minutes. You should have approximately 3 cups of dough/batter.
- Scoop batter into prepared loaf pan, creating a slight dome down the middle with a small spatula. Brush with egg wash if using.
- Cover with a kitchen towel, place in a warm area of your kitchen and let rise for 20-25 minutes or until batter reaches the top rim of the pan. Don’t let it rise above the rim as there won’t be enough structure to support it as it bakes.
- Place in oven to and REDUCE OVEN TEMP TO 385° – bake for 50-55 minutes or until top is golden brown and toothpick inserted comes out clean. Remove from oven. Allow to cool for 4-5 mintues and then remove to a wire rack to finish cooling
- Best served the day of, but can be sliced and stored in the fridge and enjoyed the next day. **mashed potatoes – simple leftover kind, made with grass fed butter, salt and a little full fat coconut cream! Also, red or Yukon gold taters make for the best dough!