What's for Dinner Tonight?

[JulieO]

No worries Judy, I agree the directions are not much help.

I've kept it in a ziplock bag and it has stayed soft.  DH has been slicing it and having with whatever he's been eating. Of course it's different from normal bread but I really liked it and it toasts well  . 

I'll copy what I've put in my files for when I next make it, just keep an eye on timings, this is what worked in my oven.

This is the loaf pan I used, it has the most amazing non-stick coating I've ever used.  I bought mine at House when in Adelaide but their website doesn't show this particular one any more.  The base measurements are 20 x 10 x 7cm deep but it is 23cm across the top.
Hope this helps.

https://www.yourhomedepot.com.au/soffritto-23cm-box-sided-loaf-pan.html

ATKINS LOW CARB MULTI SEED BREAD
260g water
1 pkt yeast that comes with the bread mix
1 pkt bread mix

Lightly brush my normal sized cake/loaf tin (Soffritto) 20 x 10 x 7cm deep with oil and set aside.
 
To create a warm place for the dough to prove; turn the oven to lowest temp and allow to heat for a few mins then turn off.

Place water and yeast into TM bowl.  Warm 2 mins/37C/speed 2.
Add the bread mix and knead 3 mins/Interval speed.

Remove dough to a small silpat (or your bench) and bring together with your hands.  Shape into the size of the pan and set in place, gently pushing into the corners.  Cover the top of the pan with the silpat and put in the turned off oven for 25 mins.

After 25 mins, remove the pan to the bench, still covered with the silpat and set aside for another 15 mins. Preheat oven 220C.

After 15 mins place loaf in the oven (minus silpat) and bake 20 mins.  It should be beautiful and brown.  Remove from the pan and sit on the oven rack top side up for another 5 mins.  Remove to a rack to cool. 

[achookwoman]

Tonight I had Lambs fry with mashed potato and mushroom gravy. Ral had sausage rolls. Followed by PawPaw, pineapple and orange.
For lunch we had a schnitzel and salad sandwich. 

[judydawn]

Thank you so much for those instructions Julie.  I’ve printed them out for future use and although it may be some time before I make the bread (I will start eating all the part loaves of Aldi low carb bread I found in different compartments of the freezer first) I will let you know how I go with this one and how I think it compares to the much darker, heavily seeded Aldi bread.  I will check all my bread tins and find one closest to the size you’ve given. 

[achookwoman]

Fish cakes with salad from the garden.  I am going to try baking the cakes instead of shallow frying. SD pancakes for pud.

[cookie1]

As it's beautiful and cool here today we are having a steak and onion casserole with vegetables.

[JulieO]

You're quite welcome Judy, I hope it works out the same for you.  I will call into Woolies in next day or so and see if they have any left, will get a couple of boxes if they do.  I wonder how it would go made into rolls?   

[judydawn]

You are sure to find out Julie, another challenge to take on perhaps.

[Cornish Cream]

I made a ragout mushroom sauce to have with pasta. Leftovers for tomorrow night.

[achookwoman]

Pork chop and steamed veggies.  Fruit salad.

[cookie1]

Chicken in a creamy sauce tonight. I added a few extra veggies into the sauce and served it with brown rice.

[achookwoman]

Roast 1/2 leg of lamb and roast veggies. Silverbeet from garden. Liked the look of ISI’s Crumble that Julie and Cookie have made. Hope to have leftover lamb for cottage pie.

[judydawn]

  I crumbed chicken tenderloins in crumbled pork rinds & Parmesan and served it with ratatouille & cauli au gratin from the freezer.

[cookie1]

Tonight we had hamburgers.  Last night we had pizza rolls in the pie maker. They were very nice. I used Jamberie’s pizza base. They were nice so I will pop the recipe up.

[Cornish Cream]

Your Pizza rolls look good Cookie.
Last night we had Cottage Pie. Tonight I have a Lamb HotPot that’s cooking away in the SC.

[achookwoman]

I bought a boned and rolled shoulder of pork on special.   I unwrapped it and cut into various pieces.  Last night sweet and sour pork.  Tonight roasted port belly and the remaining 2 pieces of roast I have frozen.