more keto bread

I made more keto soda-bread "baguettes." They came out a bit suntanned, but they're not burned. Straight out of the oven, they smelled amazing, and I killed one of the small loaves (with herbed cream cheese—also keto) before I even thought to take cross-section shots, so all you've got are these loaf shots. Sorry. The first photo is of the tops of the loaves; the second photo is of their bottoms. Because this isn't yeast dough, I have to glop the soda-bread dough onto parchment paper, making the loaves dollop by dollop. No kneading, no first or second rises (I'd need yeast for that). I added Everything Bagel seasoning again; that seasoning does an awful lot to awesome-ize the bread. This time, I also added a mess of dried parsley, but in the end, the herb barely registers. It's still the best keto bread in my arsenal (alongside those fathead-dough keto bagels). Behold the loaf tops:

I'm not sure how you stop the cracking along the top when it comes to soda bread. 

The dough was smooth when it went in.

And here are the loaf bottoms:

not... quite... burned

Regarding the suntanning: I might want to cook these loaves for a shorter time or lower the temperature a bit. Frankly, I'm not sure what happened this time because I thought I was following the recipe in the same way as last time. No matter: the bread's not burned, and the loaf I ate was awesome. For keto bread, anyway. The remaining loaves probably won't survive Friday, so I might bake yet another batch to share with the crew on Monday (a fasting day for me, but I can still dole out food). For lunch today (since I'm writing this in the early hours of Friday morning), I'll be doing sliced-chicken sandwiches with cheese and another sandwich au salami with butter, plus a smoked-salmon-capers-cream-cheese thingie. A Paris Baguette salad or a Salady salad might make an appearance. If I remember, I'll try to provide the cross-section pics of the bread that I didn't include with this post. 

Stay tuned for more culinary madness.