Today on the quarantine battle of stay at home blues I decided I would make some KETO BREAD! Not only am I dying for a sandwich, I also want something to eat that isn’t just EGGS in the morning.
I pulled out all of my ingredients for Keto Sourdough Artisan bread, turned toward the oven to set it to 400 degrees and….my oven turned off. I’m not kidding, the electricity to my oven turned off. Along with my fridge and my microwave.
What in the seven hells is this bull?! In a quarantine hell and I don’t have an oven to bake? DAMN IT ALL!
I went three days before I decided to take matters into my own hands. I was going to bake bread on my stove top in my dutch oven. Now, I looked into options for doing this in my slow cooker and it didn’t look like it was going to be all that successful. I also didn’t want to use all the eggs needed in this Sourdough recipe if it ended up being a failure so I tried my hand at making stove top Zucchini Bread.
After gathering all of my ingredients, I place my gorgeous Dutch Oven on top of my stove and set it to medium to high heat. I read that the key to stove top cooking bread is to keep it away from direct heat. Placing an aluminum lid in the oven, I had a two inch separation between where my bread pan would go and where the bottom of the oven would be. Fingers crossed I didn’t burn the bottom of my bread.
It took one hour for the bread to cook through, and yes, I did burn the bottom. HOWEVER, the recipe was delicious and even though it took a lot more effort it was totally worth it.
The next day an electrician came out and fixed the fuse for our kitchen which is why the oven shut off in the first place. Sigh…sometimes I guess I just need to be a little more patience but when it comes to carbs I am very much NOT a patient person.
This morning it was Keto Cranberry Pancakes with sugar free maple syrup. Tomorrow….maybe I’ll make that Sourdough bread after all 🙂