Comments on: Keto Friendly Yeast Bread Recipe for Bread Machine

By: Judy

Judy — Sun, 24 May 2026 14:58:34 +0000

In reply to Cary. Thanks Cary for the suggestion...bought new paddles...recipe still didn't work. :( `Any other ideas or suggestions?

By: Cary

Cary — Mon, 16 Feb 2026 16:07:08 +0000

In reply to Wendy N. Yes, 1:1 swap.

By: Cary

Cary — Mon, 16 Feb 2026 16:04:01 +0000

In reply to Judy. This happened to me before. I needed new paddles (the ones in the bottom of the pan that do the mixing). Apparently, these wear over time and the dough is too strong to allow them to turn. Replacement paddles /blades are available online.

By: Jim Zimmerman

Jim Zimmerman — Tue, 21 Oct 2025 12:58:10 +0000

Very good

By: Lily

Lily — Sat, 30 Aug 2025 13:25:18 +0000

In reply to Lisa MarcAurele. 7 g yeast = .25 oz. Boy, that was hard.

By: Lily

Lily — Sat, 30 Aug 2025 13:22:24 +0000

In reply to Lisa MarcAurele. She specifically said BEFORE the dough rises.

By: Donns

Donns — Sun, 11 May 2025 15:33:20 +0000

In reply to Janice. Hope mine comes out like yours I am making it now

By: Donna

Donna — Sat, 10 May 2025 22:11:21 +0000

In reply to Rachel. Could you please tell if I use white or wheat settings

By: Judy

Judy — Sun, 02 Mar 2025 00:21:53 +0000

I LOVE this recipe. I wonder if someone can answer a question for me. I have a Zojirushi bread machine. I made this recipe for a couple of years without any problems. Then, over the last year, the recipe has failed. I can't make a loaf to save my soul. I've bought all new ingredients, tried it at low altitude and high altitude, tried it 2 different bread machines, different bread cycles (white and wheat). I end up with a big hard blob at the bottom of the pan. I simply cannot figure out why it worked great for years and not it doesn't work. Help!!! Any thoughts appreciated!

By: Wendy N

Wendy N — Tue, 07 Jan 2025 21:22:58 +0000

In reply to Pat Downing. another question. would honey work as a sugar substitute?

By: Linnea

Linnea — Tue, 12 Nov 2024 02:06:59 +0000

Tryed this recipe quite a few times, and finally got it right. Definitely would not recommend using almond flour as a substitute for soy flour, as I did this multiple times, and my bread didn't rise at all, unless I needed to make adjustments to other ingredients. I managed to find some soy flour, so tryed that and made a perfect loaf of bread. Also I simply blended up whole oats to make oat flour and used LSA as a substitute for flax meal, as I couldn't find flax meal, and it still turned out great, simply used the same ratio of LSA as flax meal in the recipe. Thank you for the recipe 😊.

By: RL

RL — Fri, 06 Sep 2024 17:32:29 +0000

In reply to Suzanne Cole.

I make this in the bread machine every couple weeks and love it. A few tips: (1) soy flour has a strong taste. I cut the amount by 1/4 cup and make it up with more wheat gluten flour. (2) I add 1/4 cup of sesame seeds which really adds flavor, plus even more protein and fiber. (3) I slice it once it cools and then store it in the fridge starting Day 2-3 sonit lasts longer. The texture is better toasted, anyway