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Old 10-13-2010, 11:44 PM   #61
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I miss Kevin too! I'm really getting afraid his health got bad again.
I know he did post awhile back that he had been very busy. But it has been a long time since he posted here, and he hasn't done any updates on his website in over a year.
I wrote him awhile back, and he has not answered.
He was in the hospital for quite some time a few years back.
Hope he is just busy with life & family, and not down or in the hosptial again.
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Old 10-18-2010, 04:47 PM   #62
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Dr. J's Crazy Kevin Bran Bread Machine Bread!

I'm singing your praises, Dr J, Crazywoman, and KEVIN!

I made the last bread you posted about with the included flax meal, sans the vanilla. I am completely in love with it!

To be clear, this is what I used:

Dr J's Crazy Kevin Bran Bread Machine Bread

1/4 c. cream
3/4 c. water
2 eggs
2 T. butter
1/2 t. salt
2 T. wheat protein isolate 8000
1 3/8 c. carbalose flour
1 c.wheat protein isolate 5000
1/2 cup flax meal
2 T. resistant corn starch 260
1/2 c. wheat bran
1 1/2 t. sugar
2 T. Splenda
2 t. baking powder
2 1/4 t. rapid rise yeast

I put this into my Cuisinart Bread Machine on the low carb cycle for Medium Loaf, Medium Crust. I took it out about 15 minutes early because the crust was getting a bit too brown. It has a distinct nutty, sweetish flavor with a light, pleasant texture...not spongey!

I wanted a bread recipe that I could make completely in the bread machine, and I suspected this one would work. It did!
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Old 10-18-2010, 05:51 PM   #63
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Congrats!!!

Doesn't it just make you giddy??

Now. tell me what your bread machine low carb cycle intails. ie. What are the times for mix, knead, rise. bake. Does it go through 2 rises?
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Old 10-18-2010, 06:17 PM   #64
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So funny. I knew you would want to know that stuff.

Here it is:

Pre-heat = 3 min
Knead 1 = 4 min - (This is like a "mix")
Knead 2 = 9 min
Rise 1 = 15 min (same as a "rest"?)
Knead 3 = 10 sec (same as taking it out and shaping)
Rise 2 = 75 min
Bake = 75 min (a bit too long)

As I said, this is the medium loaf, medium crust setting. The light crust setting bakes for 73 minutes which is still too long I think. Carbalose gets brown so quickly. This cycle doesn't seem to be very different from what I was doing with my Kitchenaid which is why I thought it would work.

I just sliced it all up and put it away in the freezer. I read a sort of funny thing the other day about refrigerating bread. A person was commenting about a LC Bakery product on Yelp and added this quip: "I take it home and freeze it. You should never refrigerate bread. Just like you don't ever let bird crap dry on your car.. just don't ever do it. Either eat it fresh or freeze it!" LOL! I thought that was hysterical.
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Old 10-29-2010, 11:42 AM   #65
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Old 10-29-2010, 02:09 PM   #66
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Quote:
Originally Posted by slbbw View Post
So funny. I knew you would want to know that stuff.

Here it is:

Pre-heat = 3 min
Knead 1 = 4 min - (This is like a "mix")
Knead 2 = 9 min
Rise 1 = 15 min (same as a "rest"?)
Knead 3 = 10 sec (same as taking it out and shaping)
Rise 2 = 75 min
Bake = 75 min (a bit too long)

As I said, this is the medium loaf, medium crust setting. The light crust setting bakes for 73 minutes which is still too long I think. Carbalose gets brown so quickly. This cycle doesn't seem to be very different from what I was doing with my Kitchenaid which is why I thought it would work.

I just sliced it all up and put it away in the freezer. I read a sort of funny thing the other day about refrigerating bread. A person was commenting about a LC Bakery product on Yelp and added this quip: "I take it home and freeze it. You should never refrigerate bread. Just like you don't ever let bird crap dry on your car.. just don't ever do it. Either eat it fresh or freeze it!" LOL! I thought that was hysterical.
I'm surprised you got the 2nd rise! (I do realize tho that you changed the "formula" , so maybe that is why.
I even had problems when I tried to do the rest that Kevin did. Course, again my altitude might have something to do with that. I gave up on doing the rest, and just kneaded, formed, rose, & baked.
Glad it's working for you tho!!!
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Old 10-29-2010, 03:04 PM   #67
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slbbw......Thanks for the recipe! Do you happen to know the carb count?
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Old 10-29-2010, 03:37 PM   #68
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Quote:
Originally Posted by drjlocarb View Post
OK,this is a combo of Kevin's post #247 with crazywoman's hints on adding bran and Kevin's hints on working the dough.

Dr J's Crazy Kevin Bran Bread

1/4 c. cream
3/4 c. water
2 eggs
2 T. butter
1/2 t. salt
2 T. wheat protein isolate 8000
1 3/8 c. carbalose flour
1 1/4 c. + 2T wheat protein isolate 5000
2 T. resistant corn starch 260
1/2 c. wheat bran
1 1/2 t. sugar
2 T. Splenda
2 t. baking powder
2 1/4 t. rapid rise yeast

Mix all the ingredients then let the dough rest for 20 min. for the gluten to develop.

Knead for 20 min.

Place in a glass, greased loaf pan to rise. I put it in a "warmed" oven and let it rise 50 min. I left it in the oven and turned it on to 350 and baked for 30 min.

I think I could have made 2 loaves.
Or 1 loaf and a few buns.

I did the mix, rest, knead in my bread machine.

I came up with 47g net carbs for the whole loaf and 15-18 slices, so about 3 carbs per slice
.
This is the last carb count drjlocarb did. The final loaf decreased WPI 5000 to one cup and added 1/2 cup flax meal. Still bet it's about 47 net carbs per loaf.
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Old 10-29-2010, 03:42 PM   #69
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Quote:
Originally Posted by crazywoman-n-wy View Post
I'm surprised you got the 2nd rise! (I do realize tho that you changed the "formula" , so maybe that is why.
I even had problems when I tried to do the rest that Kevin did. Course, again my altitude might have something to do with that. I gave up on doing the rest, and just kneaded, formed, rose, & baked.
Glad it's working for you tho!!!
My theory is that the FIRST rise in the bread machine is no different than the 10 minute REST we were doing with the mixer. So, if that worked (though I realize you said it didn't really work for you) then no reason the same process wouldn't hold true for the bread machine. Comprende?

And thanks for alllll your input. Yes, I'm thrilled it's working for me too! I was so frustrated! I especially love this bread toasted. I'm even having some portion control issues. :blush:
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Old 10-29-2010, 03:48 PM   #70
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Quote:
Originally Posted by slbbw View Post
This is the last carb count drjlocarb did. The final loaf decreased WPI 5000 to one cup and added 1/2 cup flax meal. Still bet it's about 47 net carbs per loaf.
Thanks!
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Old 11-14-2010, 05:27 AM   #71
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OK, I made this loaf into "rye" bread.

I was not willing to add another 21 carbs to the loaf by adding the 1/2c. rye flour.

I thought about it and decided the "rye" taste is in the caraway seeds. I powdered 2t. seeds and added 1 1/2 T whole seeds to the dough.

Tastes like rye without the extra carbs! Great as toast, really brings out the flavor.

I used the smaller loaf pan for a loaf and used 1/3 of the dough for a long "cocktail rye" loaf.
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Old 11-14-2010, 06:39 AM   #72
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Genius! Definitely will give this a try. Thanks
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Old 11-14-2010, 07:33 AM   #73
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IMG_1360.jpg

IMG_1359.jpg

I 've read thruogh all of this thread and I love what you all wrote and my bread machine. These bread and buns were made with help from my bread machine.

I use more sugar to get a better rise. I also use rapid rise yeast. I just use guar gum in the breads and buns. I've been doing this for years and his bread is the best tasting since early breads.

I love Kevin's bread, I just do it different.
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Old 11-14-2010, 02:35 PM   #74
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I'll forego the Rye bread. I like Rye OK, but can't stand caraway seeds. So for me the flavor is NOT in the seeds!! But that's me.
But I'm still not THAT crazy about rye, so not a problem not having it for me. Again, that's me. My tastes are SO much different than most peoples. There are a lot of things that are great for low carb that I just can't tolerate. (Such as Parmesan cheese! )
Glad it worked for you tho!!!!

Those are beautiful Rosethorns!!!

Last edited by crazywoman-n-wy; 11-14-2010 at 02:36 PM..
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Old 11-15-2010, 06:16 AM   #75
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Quote:
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I'll forego the Rye bread. I like Rye OK, but can't stand caraway seeds. So for me the flavor is NOT in the seeds!! But that's me.
But I'm still not THAT crazy about rye, so not a problem not having it for me. Again, that's me. My tastes are SO much different than most peoples. There are a lot of things that are great for low carb that I just can't tolerate. (Such as Parmesan cheese! )
Glad it worked for you tho!!!!

Those are beautiful Rosethorns!!!
WHAT??? No Parmesan cheese?? You ARE crazy!

I needed cocktail ryes for cucumber sandwich hor dervours.
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Old 11-16-2010, 12:50 PM   #76
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Old 11-18-2010, 12:45 PM   #77
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WHAT??? No Parmesan cheese?? You ARE crazy!

I needed cocktail ryes for cucumber sandwich hor dervours.
LOL!! I say the same thing about all you people who eat that stuff!! Can't for the lif of me see how anyone could eat it. (My DH & DD both like the stuff. And my DSIL LOVES it! UGH!!! I know many people do, but I can't even stand to smell it.)
Not liking the stuff sure makes it harder to find subs for lots of things (such as breading), but such is life.
Yep, I have very different tastes!
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Old 11-19-2010, 05:07 PM   #78
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Rosethorns,
Please share your recipe. I am looking for rolls to make for Thanksgiving.

DrJ/Kevin/SLBBW,
I remember somewhere Kevin saying that his last bake mix is what he used for bread, cakes, cookies, etc. I have a batch of that already made up in my pantry. Rather than measure all of those ingredients separately, couldn't I just use his mix in the same amount? I also cannot tolerate flax so that would have to be left out.
Would this work?
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Old 11-20-2010, 12:17 PM   #79
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I think it will work. I have not tried without bran but, I have made it without flax.

I got good results with this so I haven't messed with it too much. Didn't want to make up the mix and have it not work.

Let us know how it turns out if you try it.
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Old 11-21-2010, 05:11 AM   #80
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I will leave the bran. Should I sub anything for the flax? If it's there for crunch and taste I could sub nuts, but if it is for the fiber and moisture I suppose I could add chia.
But if it's worked for you without the flax and no sub, I'd just do that. Ah so many decisons!
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Old 11-21-2010, 05:20 AM   #81
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oh duh!!! I didn't look closely enough at the recipe in the post by SLBBW, which does not have the flax.
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Old 11-21-2010, 05:55 AM   #82
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Quote:
Originally Posted by drjlocarb View Post
OK,this is a combo of Kevin's post #247 with crazywoman's hints on adding bran and Kevin's hints on working the dough.

Dr J's Crazy Kevin Bran Bread

1/4 c. cream
3/4 c. water
2 eggs
2 T. butter
1/2 t. salt
2 T. wheat protein isolate 8000
1 3/8 c. carbalose flour
1 1/4 c. + 2T wheat protein isolate 5000
2 T. resistant corn starch 260
1/2 c. wheat bran
1 1/2 t. sugar
2 T. Splenda
2 t. baking powder
2 1/4 t. rapid rise yeast

Mix all the ingredients then let the dough rest for 20 min. for the gluten to develop.

Knead for 20 min.

Place in a glass, greased loaf pan to rise. I put it in a "warmed" oven and let it rise 50 min. I left it in the oven and turned it on to 350 and baked for 30 min.

I think I could have made 2 loaves.
Or 1 loaf and a few buns.

I did the mix, rest, knead in my bread machine.

I came up with 47g net carbs for the whole loaf and 15-18 slices, so about 3 carbs per slice.

This was the original before I added the flax. I added flax and decreased the amount of 5000. You might be able to add more bran, just decrease the 5000 the same amount.

Oh, I didn't see your next post.

Last edited by drjlocarb; 11-21-2010 at 05:58 AM..
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Old 11-26-2010, 07:31 AM   #83
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I made a loaf of this in the breadmaker yesterday. It turned out very well. Here are my "tweaks": I used Kevin's bakemix for the dry "flour" ingredients. It figured out to be about 3 c. so that is how much of his mix I used. I added the 1/2 c. of bran, left out the flax, increased the sugar to 2 tb. but I will change that next time to 1 Tb. sugar plus 2 tb. sweetener since I like a sweeter bread, wasn't sure why it needed baking powder and yeast so I left out the baking powder, used a whole pkt. of dry yeast, and increased the salt to 1 tsp. (I know this looks like I changed a lot but it really wasn't much!). I will increase salt to 1 1/2 tsp. next time.
My breadmaker only has 2 settings, so I used the 1/5 lb. loaf and normal crust setting.
It rose up well and made a nice big loaf. Very tasty!
Oh, I can't cut very thin so I only got 12 nice slices. Still a lot less carbs than regular bread though!
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Old 11-26-2010, 07:31 AM   #84
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that should read 1.5 lb. loaf setting
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Old 12-03-2010, 06:14 AM   #85
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Old 12-03-2010, 01:58 PM   #86
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Quote:
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I made a loaf of this in the breadmaker yesterday. It turned out very well. Here are my "tweaks": I used Kevin's bakemix for the dry "flour" ingredients. It figured out to be about 3 c. so that is how much of his mix I used. I added the 1/2 c. of bran, left out the flax, increased the sugar to 2 tb. but I will change that next time to 1 Tb. sugar plus 2 tb. sweetener since I like a sweeter bread, wasn't sure why it needed baking powder and yeast so I left out the baking powder, used a whole pkt. of dry yeast, and increased the salt to 1 tsp. (I know this looks like I changed a lot but it really wasn't much!). I will increase salt to 1 1/2 tsp. next time.
My breadmaker only has 2 settings, so I used the 1/5 lb. loaf and normal crust setting.
It rose up well and made a nice big loaf. Very tasty!
Oh, I can't cut very thin so I only got 12 nice slices. Still a lot less carbs than regular bread though!
Wow, I'm surprised your dough wasn't too wet!! I get 4 cups out of my dry mix, and I have to reduce the liquid. (I know most don't have to reduce the liquid, but still 1 cup difference. But if it worked, then that's great!!!!)
1 1/2 tsp salt? That is a lot of salt! I have even left the salt out before, and it was still fine.
I'm sure the 1 TBsp of sugar will be plenty. Any more than that, and I don't think the yeasties will eat it all, adding extra carbs.
I usually use 2 tsp sugar in mine anymore. And I add extra sweetener most of the time, just not sugar.
Glad the recipe worked for you!!!

I'm not sure why he added the baking pwd either, but he uses it, and that I didn't change. Someone asked him once, but I don't think he noticed the question. I have seen a few recipes using both baking pwd & yeast before tho I think. Since you got a good rise without it, I may try leaving it out sometime.
Anyone else ever leave it out?
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Old 12-04-2010, 07:11 AM   #87
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Billie,
I made the entire loaf in the bread maker, so I really don't know how wet it was during mixing, rise, etc. but the finished loaf is nice and soft, not overly moist.
The first loaf I made with 1 tsp. of salt was too bland for my taste. The second loaf I made with the 1 1/2 tsp. was great. I didn't use butter (with salt) and I don't use butter when I eat it, I use EVCO, so I like the bread itself to be sort of sweet and with a hint of saltiness. But I use salt a lot so maybe my taste buds are off!!
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Old 12-04-2010, 07:24 AM   #88
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Billy, I made the white bread without the baking powder and didn't get a good rise and it fell after I bake it. That is why I went to your bran bread with some variations. I am not going to mess with it any more except to add more bran, seeds, etc.
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Old 12-04-2010, 10:44 PM   #89
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Billie,
I made the entire loaf in the bread maker, so I really don't know how wet it was during mixing, rise, etc. but the finished loaf is nice and soft, not overly moist.
The first loaf I made with 1 tsp. of salt was too bland for my taste. The second loaf I made with the 1 1/2 tsp. was great. I didn't use butter (with salt) and I don't use butter when I eat it, I use EVCO, so I like the bread itself to be sort of sweet and with a hint of saltiness. But I use salt a lot so maybe my taste buds are off!!
Too much liquid won't make the bread moist. If the dough is TOO wet, it won't rise right. So, guess it wasn't too wet!
I am very sensitive to salt. I don't use much at all in anything. Doesn't take very much to be too much for me. We all have different tastes!!

So glad it is working well for you.
I'm so thankful to Kevin for all the work he has put in, and for sharing with us! I do hope he is OK, and just busy with life!
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Old 12-04-2010, 10:47 PM   #90
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Billy, I made the white bread without the baking powder and didn't get a good rise and it fell after I bake it. That is why I went to your bran bread with some variations. I am not going to mess with it any more except to add more bran, seeds, etc.
I think I'll stick with the baking pwd. It's working so, I'm not gonna mess with that.
When we get something that works, why mess with it as you said.
Funny thing is sometimes I get a Great rise, and sometimes not so great..... With the same recipe. But bread making is finiky. Lots of things can cause problems, heat, cold, humidity, etc, etc.
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