Hi Iga, hmmm, have to admit that yes, bread can be more moist than ‘normal’ bread. I do mine on brown bread setting so it bakes for longer, minimizing moistness! Bread rolls are better, make them small. Bread is a challenge, I miss it so much - especially as my son is an artisan baker!

Today’s batch for the freezer, 110g of dough each. I made 2 batches of dough, each lot weighed around 1100g, so 20 baps in total. Big enough for your burgers fairy harley? 😂

Thanks for the feedback Claire, I also bake at least one loaf a week and never have a fail! I’ll let you into a secret, I left the lid of the breadmaker open whilst I went out and the loaf still turned out perfectly!

Thank goodness! Enjoy a bacon sarnie now 😁

Please do. I made another loaf today with a couple of handfuls of seeds, worked fine 👍

I used Arla Lactose free, semi-skimmed

I just dampen a tea towel and lay that loosely over the top - make sure it doesn’t dry out or it sticks!

Oil it lightly.

https://www.lonjevity-foods.com/forum/recipes/soft-burger-roll There you go 🙂

Sorry, yes, ultrafine fibreflour.

Oh my! I used the soft burger roll recipe to make loaves - phenomenal! 600g of fiberflour made 2 loaves in 2lb bread tins, the dough rose like I’ve never seen and initially thought I’d over-proved and the whole lot would collapse but no. Turned out soft and light, like Danish bread!

Without doubt the nicest Keto bread I’ve tried, and I’ve tried a lot! Just made a batch to take away on a fishing holiday so we can have bankside picnic and still stick to Keto WOE. These, Werther cookies and Nigella Lawson olive oil cake - diet? What diet? 😁