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Old 04-24-2013, 10:39 PM   #31
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Thanks Peggy. I use Jay Robb for shakes, buy it at the Vitamin Shoppe, but they never have the unflavored.I'll try the Now brand. I'm ready to start learning to bake with protein powder. The crust , bread, look lovely.

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Old 04-25-2013, 04:41 AM   #32
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mojave, if you want to try Designer Whey unflavored, netrition has 2 lbs for a couple of dollars more than the 1 lb. Now brand.
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Old 04-25-2013, 08:31 AM   #33
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Thanks, Terry, will check it out.

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Old 04-25-2013, 04:06 PM   #34
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Thanks for the well wishes ladies I started feeling better today, still not much energy, but I haven't eaten much this week and was craving a chicken salad sandwich.

Peggy, you really have a winner! The only thing I changed was the cheeses. I used 1 cup of mozzarella and about 1/2 cup of grated Parmesan. I added onion powder, salt and a little pepper to the dough. You could do all kinds of different seasonings for different sandwiches. I'm thinking stuffing seasonings for a turkey and stuffing, Italian for a chicken parm, cajun for...well you get the picture lol I rolled mine thinner because I didn't want to have to bother cutting it into thinner pieces for sandwiches.
I had the best chicken salad sandwich today!! The bread held together wonderfully, it was very nommy!

The pizza looks really good too. Next on my list for sure!!

I just took a quick pic because I was starving.

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Old 04-25-2013, 08:23 PM   #35
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Yours looks BEAUTIFUL, Gina! Glad you liked the taste and texture. I really like what whey protein brings to baked goods, so long as you don't put too much. I did one time and got an awful result.

So glad you're feeling better.......clearly good enough to crank out more wonderful kitchen experiments!
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Old 04-26-2013, 04:44 AM   #36
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Do you think pea protein would work in this recipe??
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Old 04-26-2013, 08:49 AM   #37
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I have absolutely no experience with pea protein. Perhaps the pea protein "experts" will have some thoughts, Brenda. My pat answer to subs in LC breads is you just really have to test it out and see, as a rule. The balance of LC baking ingredients is so delicate, I myself try not to do much subbing in baked goods recipes. Worth a try one time though.
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Old 04-26-2013, 10:04 AM   #38
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I've been using pea protein instead of whey in my baked goods and it works great! I used it in this recipe as well.
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Old 04-26-2013, 10:57 AM   #39
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thanks Gina
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Old 04-26-2013, 02:36 PM   #40
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buttoni do you think it would work if I left out the flax meal and put in a tsp of glucomman? I don't have flax but maybe the gluc would add some springiness?
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Old 04-26-2013, 10:13 PM   #41
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I just don't know if you'll get the same texture/flavor doing that, Deb34. If you tried it, you would also have to increase the other "flours" to compensate for 1/4 c. dry ingredients being removed from the recipe. you'll just have to try that and let us know! though your result may be somewhat different, it may be a result you like.
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Old 04-27-2013, 11:16 AM   #42
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OMG, I just made the best tuna fish sandwich with this bread. The bread didn't dominate; the tuna fish dominated. This bread just got pushed up to "best" status, bumping my focaccia bread out of top slot for the best bread I've made since I started low-carbing. I was pretty sure it was worthy of that status just eating it buttered, then the pizza crust came out so good. But from now on, I'll be making this bread for all uses, exclusively. This one even trumps my Individual White Bread and Individual Chia Bread recipes I've grown so fond of. Can't believe it has taken me 4 years of bread experiments, but this one suits my palate to a "T".
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Old 04-27-2013, 01:41 PM   #43
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Got my unflavored protein powder ordered, can't way to try it.

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Old 04-27-2013, 01:42 PM   #44
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Got my unflavored protein powder ordered, can't wait to try it.

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Old 04-27-2013, 02:17 PM   #45
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I'll be eager to hear your feedback, Dee.
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Old 04-27-2013, 04:08 PM   #46
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I'm going to make this today. I'm excited!
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Old 04-27-2013, 06:57 PM   #47
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Let us know how you like it Sherry!
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Old 04-27-2013, 08:34 PM   #48
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I'm making more tomorrow, Peggy!
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Old 04-27-2013, 08:47 PM   #49
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This is brilliant! My only (minor)change was to use all mozzarella, due to an unforeseen Parmesan shortage.

I was leery about the cider vinegar which I don't really like, but it made the dough/batter smell delicious, and it wasn't discernible in the finished product. I've had a bad food day, (had to toss a kilo of bacon that I purchased yesterday because it was shudderingly horrid, and my HB eggs wouldn't peel) so this was a delightful treat. I hoovered a piece hot out of the oven, and it was the "breadiest" LC bread that I've tasted so far. I could eat a sandwich on this, which would be a first.

I think I'll make up a few packages of the dry ingredients and keep them in the freezer, this is a keeper for sure.

eta: I won't be tweaking this, even though I'm a born tweaker. It's perfect.

Thank you...you're a genius!
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Old 04-28-2013, 08:41 AM   #50
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You comments warm the heart, Sherry. Makes all the experimenting worthwhile. I'm delighted you like this one so much. I just filed my copy of it in front of all my other fav bread recipes in my recipe notebooks. That's what I do with my "go to" recipes that I think are the best so far. For a brief moment, I almost tossed all the other ones out, I like this one so much. But I didn't..........YET.
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Old 04-28-2013, 11:27 AM   #51
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Just made this bread today, it's great! I also pinned it from Peggy's website.

The only change I made was to use a mozzarella/provolone mixture instead of just mozzarella, as I thought I had some, but I only had the combination. For seeds I just added some random ones I had including poppy seeds, sesame seeds, caraway seeds, cumin seeds, dehydrated onion, a little garlic powder, and fresh black pepper. Next time I would probably leave off the cumin seed or the caraway seed, or both, as they have a very distinct flavor. I think mine is very yellow because I used pastured eggs.





ETA: I think I will try the pizza crust version next. My husband seems to be missing carby things right now and this might just do the trick. I think my son would like it as well.

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Old 04-28-2013, 04:56 PM   #52
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Looks beautiful, Misti. I made it today and added 1 tsp. yeast dissolved in 1 T. warm water, but I couldn't taste it at all, and it came out thinner for some reason, so I doubt I will pursue yeast experimenting in it again. Hope your husband and son like this as pizza crust.
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Old 04-28-2013, 09:17 PM   #53
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Quote:
Originally Posted by Mistizoom View Post
Just made this bread today, it's great! I also pinned it from Peggy's website.
That looks delicious.
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Old 04-29-2013, 08:49 PM   #54
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Thank you for posting this.
I have tried making yeast LC bread, but never had good results. This was so easy and had a good bready taste and texture. I made 1/2 recipe, to fit toaster oven, accidently put full amt of vinegar. ended up tasting more yeasty than yeast bread.

Down side is I think I will have hard time with portion control.
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Old 04-30-2013, 08:53 AM   #55
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Way I look at it, portion control issues is better than having to toss a batch of LC bread in the trash because it's just not good enough to eat at all. I've tried a few recipes that I've had to do that to. I really like this one a lot, too. I'm going to try a plain one with no seeds on top next time.
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Old 04-30-2013, 11:56 AM   #56
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Made this bread on Sunday. DH and I both love it. I used some McCormick's Italian herb seasoning "grinder" on top since I'm too lazy to make up some of the seasoning called for.

I put some cheddar cheese and jalepeno slices on top of a couple of slices and nuked it. Yum!!

We would like to try the bread without seasonings/seeds, so we could slather with butter and sf honey.

Thanks for a great recipe! It's easy and not too many ingredients.
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Old 04-30-2013, 02:04 PM   #57
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Glad it was a hit, Jeri.
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Old 05-01-2013, 07:23 PM   #58
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I made more of this bread today and was going to take a picture, but alas, it's all gone and I never got the picture, maybe next time. I had company for lunch - made black forest ham and cheese sandwiches with mayo - they were delish! I sent the rest home with them they liked it so much. This is a definite 5 star recipe, Peggy!
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Old 05-02-2013, 11:36 AM   #59
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This is the best lc bread I've ever made. (In over 10 years of attempts) It tastes like regular food with no funky flavor. My husband and I both like it and brain-stormed changes and pizza makings for it. Thanks so much. I even thought cinnamon/sugar topping with a little sweetener for breakfast bread. Thank you so much, Peggy, this is a real winner.
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Old 05-02-2013, 12:30 PM   #60
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Hey, Tweaker, that's saying something when non-low-carbers like it!

Anne, I really like your sweet cinnamon version idea! Must try that next! Hubby would especially like that.
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