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Old 11-30-2013, 03:19 PM   #1
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WOE: Low Carb Diabetic Plan
Start Date: August 2005
PEGGY I TWEAKED YOUR WHITE BREAD

Peggy I was on the verge of eating a whole loaf of sour dough bread due to
an insane craving. You know what I mean!
Remembering that you had made a version of white sheet bread, I tried to
find it. I had it on my recipe 'wall' and went from there. I'm just sharing what
I did with you because it is your recipe via Sherrie/Jennifer/your brain etc.
My tweaks are capitalized and parenthesis. This version has gluten and yeast.
It's not for everyone. It toasted like real toast and I can taste the yeast so
I'm very happy about it. It still needs more tweaking. It's real crunchy
. when toasted. I'll make it one more time and than do a re-write
with your permission. Since it contains a small amount of gluten and some
yeast I know that some will want to make it and others will not.



In Peggy's words:

I decided to make my Focaccia Sheet Bread recipe without cheese this week to see how that would bake up. Well, I’m totally astounded at how good this came out. This was so good it just pushed all other of my bread recipes to the “back burner”. Seriously. Only difference between this and commercial sliced white bread is it isn’t quite as white and it has, of course, a full soft crust atop each slice. Not a bad thing in my book. Warm and buttered, it reminds me of a British crumpet, just no yeast taste (that may be my next experiment). I have to admit, both flavor and texture were outstanding compared to all my other soda/powder breads! An added bonus, this bread is somewhat elastic, in that it DID NOT break apart in my hands even with a piping hot hamburger patty between two very thin pieces that were sliced laterally out of one whole slice.

Due to it’s fairly innocuous flavor, I also see potential for this basic batter in dessert/sweet applications, like danish or scones. Due to the Carbquick, this bread would not be suitable until the grains rung of the OWL phase of Atkins.

INGREDIENTS:
(barbo's CHANGES IN CAPITALS AND PARENTHESIS)
8 oz. cream cheese, softened
4 large eggs, beaten (1 WHOLE EGG PLUS EGGWHITES TO = 3/4 C.)
1 c. Jennifer Eloff’s Gluten-Free Bake Mix: http://low-carb-news.blogspot.com/2...y-splendid.html
(1/3 C. BETTER THAN FLOUR MIX)
(1/4 C. WONDRA ALL PURPOSE FLOUR) ADDS 22 GRAMS CARB TO RECIPE)
(1 PACKAGE FAST ACTING YEAST)
(1 TBS. SUGAR)
½ c. Carbquick bake mix
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
----------------------------------------------------------------------------------------------
(350 9X13" BAKING PAN LINED WITH PARCHMENT AND SPRAYED
I TOOK 1 PKG. YEAST, 1 TBS. SUGAR AND 1/4 C. WONDRA FLOUR
AND ADDED ENOUGH WARM WATER TO MAKE A SPONGE. LET IT SET UP
FOR ABOUT 8-10 MINUTES.
I FOLLOWED PEGGY'S INSTRUCTIONS FOR THE RECIPE AND WHEN THE SPONGE WAS READY, I ADDED IT. USING A SLOTTED SPOON TO MIX
IT OVER AND UNDER.)

(BLOBBED IT ON THE PARCHMENT AND SMOOTHED IT. BAKE AS INSTRUCTED.)

DIRECTIONS: Preheat oven to 350º. soften cream cheese in medium bowl and beat in the eggs. Add in all dry ingredients and stir until well blended. Line a 12 x 16½” or 11 x 16 baking pan with parchment or silicone/Silpat sheet. Dip batter onto pan in evenly spaced globs. Using fork or rubber spatula, evenly spread out the batter to the edges of the pan, trying to see that it is uniformly thick throughout, especially at the edges of the pan. Pop into preheated oven and bake for 25 minutes or until golden and done int he center. Remove and slightly cool. Cut into 12 “slices”.

NUTRITIONAL INFO: Makes 12 slices, each contains:

144 calories
12.6 g fat
6.08 g carbs, 3.25 g fiber, 2.83 g NET CARBS
8.9 g protein
235 mg sodium
44.8 mg potassium
14% RDA Vitamin A, 12.3% B12, 10% phosphorous, 10% selenium
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Old 12-02-2013, 07:05 AM   #2
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Interesting. I'm sure with the real wheat products it came out good. Wish you could post a pic. Would love to see what it looks like, even though I don't do wheat anymore and won't be trying it.
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Old 12-02-2013, 11:14 AM   #3
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WOE: Low Carb Diabetic Plan
Start Date: August 2005
Wheat sensitivity

As long as wheat is not predominant in my diet, I don't see much
difference in my health. Being diabetic and not having much in the pasta/
bread/rice, etc. department, adding a little to a bake mix or recipe such
as yours does not change anything in my blood sugars.

The bread looks much like yours, I used mostly egg whites and
it raised a bit higher than yours. Basically it's the same yummy bread.
It toasts very well, unlike most low carb breads. Just in the toaster and
I truly like the little yeast taste and crunch.
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Old 12-02-2013, 01:16 PM   #4
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WOE: Low Carb Diabetic Plan
Start Date: August 2005
THE BREAD

I did re-write the recipe so it's clear.
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