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Old 09-20-2012, 02:55 PM   #1
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Kevin Pa's bun recipes, which is fav

Just wondering which of Kevins BUN recipe seems to be best..

I bought a low carb bun mix from an online company and it tasted VERY much like real bread... yeasty.. it had isolate etc in it and I think Kevin used that..

Anywhoo... the mix is $8.00 to make six rolls... GULP..

Im going to try widgets but thought I might ask about Kevins

PS I MISS you all... I should be back in full swing soon

jnet
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Old 09-21-2012, 10:00 AM   #2
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I'm not sure what you want. I use to love his bread and bisciuts, I don't eat anything with wheat now.

I was hoping someone would come in. Here is his page on all buns I think.

Kevin's Bread, Biscuit, Bun & Roll Recipes

All of his stuff taste really good.
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Old 09-21-2012, 10:58 AM   #3
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Quote:
Originally Posted by rosethorns View Post
I'm not sure what you want. I use to love his bread and bisciuts, I don't eat anything with wheat now.

I was hoping someone would come in. Here is his page on all buns I think.

Kevin's Bread, Biscuit, Bun & Roll Recipes

All of his stuff taste really good.
I'd hazard to agree that all Kevin's breads are good, even without having tried all of them. You'll have to spend more than $8 to get the materials to begin with, but a heck of a lot less per ounce of bread ongoing. Note that he calls for a product called Not-Sugar, which is no longer made (it was a blend of gums). But bakers around here generally agree that you can sub Dixie Diners Thick It Up at about 1/2 the amount of Not-Sugar that Kevin calls for.

I think most people would (and it seems like Kevin did) agree that his best bun recipe was his "pita roll" one (post #22 on the page Esther linked)--however, that stuff tends to rise vertically to an unusual extent (as opposed to expanding out sideways), so I don't know if there would be a way to make it come out it the shape of a hamburger bun. If there's anyone who has been able to make it come out with a hamburger bun shape--or who has a strong opinion about another of his bun recipes--maybe they can chime in.
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Old 09-21-2012, 11:04 AM   #4
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Thanks

I think I may just acquire the makings for a couple of his rolls and see what I come up with.. it cant be any worse than the thousand other recipes I have tossed - BUT IM SURE I wont toss his, it seems he was a MAGIC MAN

I was looking for just a nice hamburger or sandwich bread... not a huge bread person now that we are lc but sometimes we just want a nicer CHEWY something for our burgers....

I will report back...

CREEK.. thanks for the tip on the dixie...

jnet
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Old 09-21-2012, 06:22 PM   #5
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http://www.lowcarbfriends.com/bbs/lo...l#post15523914

Be sure to scroll down the page for more info.

Last edited by dmburk; 09-21-2012 at 06:26 PM..
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Old 09-21-2012, 07:52 PM   #6
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Here's a pic of his bread that I made years ago. Mine was so high because I used 1 Tablespoon of sugar instead of what he used.

I loved it but no more. I highly recommend his bread if you can eat it.

Last edited by rosethorns; 09-21-2012 at 07:53 PM..
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Old 09-21-2012, 07:57 PM   #7
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Forgot the pictures.

click to enlarge
fudge 086.jpg

fudge 085.jpg

fudge 088.jpg


Oh yeah I used a bread machine on the dough cycle then did one rise in the pan.

Last edited by rosethorns; 09-21-2012 at 08:43 PM..
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Old 09-21-2012, 08:28 PM   #8
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Originally Posted by netters272 View Post
I think I may just acquire the makings for a couple of his rolls and see what I come up with.. it cant be any worse than the thousand other recipes I have tossed - BUT IM SURE I wont toss his, it seems he was a MAGIC MAN

I was looking for just a nice hamburger or sandwich bread... not a huge bread person now that we are lc but sometimes we just want a nicer CHEWY something for our burgers....

I will report back...

CREEK.. thanks for the tip on the dixie...

jnet
You could end up having to toss something--not because of the quality of the recipe, but because it just doesn't come out right that time (for who knows what reason)...just remember that failures (if you ever have any) make good bread crumbs.
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Old 09-22-2012, 10:10 AM   #9
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I use Keven's Pita Rolls recipe, looked through his breads and couldn't find it. So many people on here have helped me and since no one else had given a recipe, I got my recipe out and here it is. I also use it for pizza crust.

2 C Kevin's Carbalose cake and cookie flour
1/2 t. salt
1 t. sugar
2 t. instant yeast
3/4 C. warm water
2 t. oil

Put dry ingredients in bowl & mix with paddle add water and oil slowly
until sticky dough forms. Replace paddle with dough hook knead for
10 Min till you have a non sticky dough that pulls away from sides of
bowl.

If dough is too wet, add small amount of flour to stiffen up. Divide into
8 equal pieces, put in greased pan let rise 1 hr.

Bake 350 25min until brown on top.

For hamburg buns I have put dough in my muffin top pan........................ Ann
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