Lois Lang’s Luscious Bread

This bread resembles a moist whole wheat bread. It slices nicely, can be toasted and can also be used for grilled sandwiches.

2-1/2 cups almonds, blanched and finely ground (almond flour)
1/4 to 1/3 cup melted butter (use ghee or coconut oil if on a dairy-free diet)
1 cup dry curd cottage cheese (press down as you measure); omit or replace with prunes or other substitute if on a dairy-free diet
1 teaspoon baking soda
1/4 teaspoon salt
3 eggs

Preheat oven to 350F. Place eggs, melted butter, cottage cheese, baking soda, and salt in food processor using metal blade. Process until the mixture is thick and resembles butter in texture. Add almond flour and process until mixed thoroughly. If the stiffness of the mixture stops the processor, remove the dough with wet hands and knead by hand until almond flour is thoroughly mixed into other ingredients.

Grease loaf pan (about 4″ x 8″) generously with butter and coat bottom with almond flour. Using wet hands, shape dough into a loaf shape and press into greased pan. Bake at 350-375F for about 1 hour until lightly browned on top. There will be a crack on the top of the loaf. Check by inserting a metal kitchen knife; it will come out clean when the bread is done. Remove from oven and run a metal spatula around the sides of the pan pressing gently against the loaf to loosen it at the corners and bottom of pan.

Remove bread from pan by inverting the pan onto a cake rack. Allow to cool thoroughly before you cut it.

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