How To make Fluffy Meat Loaf

Carnivore Bread Recipe! Fluffy inside; Crispy, Flakey crust!! [Keto, Zero-Carb; Goat Butter Option]

Want a fluffy, satisfying bread with buttery, flakey crust that is completely carnivore, zero carb and won’t hurt your belly or progress? ???? This recipe is so simple and easy to make AND so close to “normal” bread that my whole non-carnivore family chooses this over their own store-bought breads. ???? Point being - it is very yummy.

Eggs,
Egg whites powder,
Beef gelatin,
Frozen, grated butter (I use goat butter)

That’s all!

I’ve been making this in many different forms- plain or with a bit of asiago cheese blended in & melted on top are my favorite. ????

In this video I’m just making one plain loaf - baking times below. One usually lasts me a week, and I keep it in the fridge. I’ve adjust the recipe to make asiago muffins or even a double chocolate loaf when the craving strikes! You can do a ton with this if you want to…. My next experiments will be how close I can get one to taste like banana bread or a cinnamon loaf and still be gut-friendly. ???? We’ll see how those goes!

Bake loafs at 325 for 25 mins - you can remove and brush with egg wash and top with salt (I never do- just check it to make sure it’s on track), then bake for an additional 5-10 mins, then turn off the oven and leave the loaf in for another 15-20 mins as it cools down (I’ve found that the loafs shrink/fall less when you are patient enough for the whole additional 20mins. ????

For muffins, buns or anything smaller - Bake at 325 for 15 mins, egg wash/salt if you want to, and then bake for an additional 10 mins, remove and cool on a rack.

I don’t do cow dairy so I use goat butter that I always stock up on from Azure standard (they’re literally the best - if you haven’t explored their online store yet GO EXPLORE!) But just use whatever butter is your fav!

I found the original recipe from Ketogenic Woman's blog and I've been playing with it for months! I love being able to add certain extracts and then putting the batter into different molds... particularly a blueberry extract and then I put it in bagel molds and TADA; I have faux-blueberry-bagels. :) Carnivore win.

Protein Essentials Beef Gelatin:

LesserEvil Egg White Powder, 16 oz Bag:

Everybody’s obsessed with Redmond Real Salt so I’m trying out a small one right now- I used that for this, but normally I order pink Himalayan salt in bulk from wherever I can find it affordable and quality. ????????

Make sure your butter is FROZEN SOLID so you can grate it up really fine so it’ll bake in evenly. (And for the record- the recipe calls for half a stick of butter but I always use a little bit.. or way mooooore.)

00:00 Intro
00:04 Egg Whites
00:18 Egg white powder
00:04 Beef gelatin
00:59 Salt
01:17 Whip to stiff peaks
01:38 Egg Yolks
01:50 Frozen, grated butter (I use goat butter)
02:26 Blend till combined
02:34 Pan it and Bake it!
02:49 Bake times/temps
03:03 Yum.

Fluffy Fried Bread Recipe from Kazakhstan - Soft Like a Sponge!

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Ingredients:
Dough (1st step):
1 cup milk (200 ml)
Half a cup water
1 pack of instant yeast
1 cup of flour (100 g)
2 tablespoons sugar (26g)
Dough (2nd step):
about 3.5 cups of flour (350 g)
half a teacup of liquid oil (50 ml)
1 egg
1 teaspoon of salt
To fry:
plenty of oil

Türkçe seslendirme için linke tıklatın lütfen.

[No Yeast! No Oven] Super Fluffy and Crispy! I can't stop repeating this! Perfect for Breakfast

[No Yeast! No Oven] Super Fluffy and Crispy! I can't stop repeating this! Perfect for Breakfast
* Ingredients
300g (2 cups) All purpose flour
6g (1.5 tsp) Baking powder
2g (1/2 tsp) Baking soda
3g (1/2 tsp) Salt
1pc (55 g) Large Egg
15g (1 tbsp) Unsalted butter
130g (0.55 cup) Water

Oil temperature 190°C (375°F) --200°C (390°F)

Important tips
1. Because the baking powder will react when it meets hot water, so the water must be cold water.
2. After 10 minutes resting, knead and fold the dough to get a smooth surface. Shape the dough then rest at room temperature for 4 hours or keep it in the refrigerator overnight.
3. Make sure to sprinkle more flour on the mat to prevent sticking, roll it into a long strip and cut it into strips about 2.5-3cm wide.
4. Dip chopsticks in water and draw a line in the middle to make the middle stick together well. The sides should be separated to make the fried donuts look good.
5. The oil temperature control at 190 ° C (375 ° F) - 200 ° C (390 ° F), frying at high temperature
6. After the donuts float up, you should keep turning them over. When they are set and no longer expand, then do not turn them over and let them fry for a little longer on one side and then turn them over and fry the other side. In this way, the donuts will be more crispy. The butter in the dough can also makes the donuts more crispy.

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Never seen such fluffy bread made with condensed milk! Soft as clouds! Extremely easy and delicious

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???? Recipe (Ingredients)-----------------------------
1 Egg
3 tbsp (60g) Sweeted condensed milk
1 tsp (3g) Yeast
0.6 cup (140ml) Milk
2 cups (300g) Bread flour/wheat flour
1/2 tsp (3g) Salt
2 tbsp (28g) Unsalted butter
Egg wash
Unsalted butter

Mold size 20x20cm/8‘’x8‘’
170°C (340°F) bake for 20 minutes

???? Important tips
1. If you use unsweetened condensed milk, please add 25 grams of sugar.
2. Mold size: 9''x9''/20x20cm
4. After baking, brush the surface with butter or condensed milk.

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Never seen such fluffy bread made with condensed milk! Soft as clouds! Extremely easy and delicious

SUPER SOFT AND FLUFFY CALLALOO LOAF | JAMAICAN VEGGIE LOAF | JAMAICAN VIBES

#howtomakejamaicanvegetableloaf #callalooloaf #cocobreadrecipe #jamaicanvibes #nowIbakeonlythisway

Blended seasoning Recipe:


Garlic Paste Recipe:

Why didn't I know this easy recipe before! Super fluffy and soft puff pastry butter Bread! No mixer

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???? Recipe (Ingredients)
300g (2 cups) Bread flour/Wheat flour
1 Egg
38g (3 tbsp) Sugar
150ml (0.62 cup) Milk
3g (1 tsp) Instant yeast
3g (1/2 tsp) Salt
28g (2 tbsp) Unsalted butter
Butter
Egg wash

* Mold size : 8.9x4.4x2.2/22.8x11.3x5.8cm
* 170°C (340°F) bake for 22 minutes

???? Important tips
1. If you don't want egg, you can substitute with 35-40ml of milk.
2. The dough does not need to be fermented, just let it rest for about 20 minutes and then roll it into a large sheet.
3. You can use either salted or unsalted butter to spread the dough sheet.

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