1 pkg Cheesy Buns Mix
4 eggs
.25 cup melted butter  or coconut oil -  I use a mix
.5 cup cream (I use .25 whipping cream, .25 water)
1T apple cider vinegar
*grated cheese for the top

Step 1.
Prepare a loaf pan (9" x 4.5") with spray and with parchment paper. You can use a little extra parchment to cover the ends...I didn't find it necessary. This bread will not rise or hold it's shape as well as the Seedy Loaf so a smaller loaf pan is required.

Preheat oven to 350 or 325 for convection oven. 

Empty Mix into a stand up mixer or bowl. Mix 4 eggs in a separate bowl.  Add eggs and melted butter to dry mix. Blend with electric mixer until dough starts to come together. Add the vinegar & cream to the dough. Blend well until the dough starts to thicken, aprox. 2 minutes.  

Take the parchment paper out of the pan and lay flat on counter. Empty the contents of the the dough onto the parchment and shape into a nice loaf ( keep your hands wet and or use a little coconut flour) 

Cover the top of the loaf (gently press into dough). This will help the almond flour from over browning.

Place your dough on the parchment back into your loaf pan.

Bake for 55 minutes. 

This is a nice soft bread, lighter than the Seedy Loaf. It can be sliced quite thin and is good for small sandwiches.

The Bread can sit at room temperature overnight. Then cover with plastic and store in the fridge for up to 5 days. Or you can pre slice and freeze.