Preheat the oven to 150℉.
In a microwave-safe bowl, heat one-half cup of heavy cream and one cup of water until warm but not too hot. Stir in one tablespoon of dry active yeast until completely dissolved. Add three tablespoons of vegetable oil, two teaspoons of granulated sugar, and two beaten eggs.
In a large mixing bowl, sift all of the remaining dry ingredients. Almond flour can sometimes be clumpy, so make sure to sift well. Pour the liquid mixture into the dry ingredients and mix well, adding a small amount of almond flour if necessary.
Turn the dough out onto a lightly Bisquick floured surface and knead until smooth (I prefer to use my stand mixer fitted with the dough hook). Be careful not to add too much Bisquick, the more you add, the denser the bread will be. The dough should be a little tacky. Cover the dough and let rest for at least twenty minutes.
Prepare a large bread pan with non-stick spray. Lightly grease the surface of the dough and add it to the pan. Cover the dough with a clean towel and place it in the preheated oven to rise. Let the dough rise until it has doubled in volume. If you allow the bread to rise too long, it will fall during baking. Do not punch the dough down a second time, it willnot rise again!
Turn the oven to 350℉ degrees, and bake for forty minutes or until golden brown. Tap on the top of the crust to test its doneness; it should sound hollow when tapped. Remove the bread from the pan and place it on a cooling rack. Allow it to cool before slicing.
Store left overs in a tightly sealed container. This recipe makes approximately fifteen slices of bread, depending on desired thickness. I hope you enjoy it!