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Old 12-31-2013, 05:10 AM   #1
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Question about Kevinpa Bread

These are my two favorite bread recipes, the first one turns out perfect pretty much every time. Of course the second one is my favorite and I am having trouble getting consistant results. I can find lots of threads about the first one, but not much on the second recipe. Anyone remember a discussion on how the first one turned into the second one? Or how he developed the second one? Or a discussion of problems with the second one?

Quote:
I took the dinner roll recipe and subbed carbalose for carbquik and made a loaf of it.
Although it rose a bit lop-sided, this is the best texture and taste of any loaf I have made yet.


* 1/2 cup bottled spring water
* 1/2 cup warm CC milk
* 2 large eggs
* 2 Tbsp. butter
* 1/2 Tsp. salt
* 1/8 cup wheat protein isolate 8000
* 1 3/8 cup Carbalose
* 1 1/8 cup + 3/4 cup wheat protein isolate 5000
* 1/8 cup Resistant Wheat Starch 70
* 1 Tbls. not/Sugar
* 1/8 Tsp. splenda quick pack
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast

Combine all the dry ingredient in a glass mixing bowl except 3/4 cup wheat protein isolate 5000.
Then put the wet ingredients in an electric mixing bowl.
With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined.
Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the wheat protein isolate 5000 as needed until the dough pulles away from the sides of the mixing bowl and climbes up the hook.
Then form dough and place in a lighly greased loaf dish.
Let rise for 1 hour in a warm draft free place till dough doubles in size.
Preheat oven to 350 degrees.

Bake 35 to 40 mins or until golden brown.
(this is the last one in the Bread Thread in the Memorial to Kevinpa Sticky)

Quote:
Loaf Bread

2 1/2 cups of the above LC Bread flour mix
1/2 tsp. salt
2 tsp honey
2 tsp instant yeast
1 cup warm water
1 tbls extra virgin olive oil

Mix and knead for 15 min.
form loaf and let rise just until it reaches the top of the pan.

Bake at 375 degrees for 25 min or until crust is golden brown.

I brush top with butter 5 min before done.
As I mentioned the second one is my favorite, but I am having "flying crust" issues with it, sometimes holes in it too. And then sometimes it is perfect, lol. I use a kitchenaid for the kneading process.

Just wondering if anyone else makes the second one & what process they are using, rise temp/time, knead time etc.

Thanks,
Di
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Old 12-31-2013, 08:02 AM   #2
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I would like to know which one taste the best. I have all these flours too, the isolate #800, isolate #500 and resistant wheat starch, just sitting on the shelf. Kevin made so many recipes it was hard to keep up. I didn't like many of the breads made back then, too twangy, but a couple were good.

Debbie...
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Old 12-31-2013, 08:47 AM   #3
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I think the second one tastes the best and to my very picky hubby it tastes very close to "regular" bread. The first one (with eggs) is good, but we prefer the second one.
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Old 12-31-2013, 08:56 AM   #4
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Quote:
Originally Posted by diwitch View Post
I think the second one tastes the best and to my very picky hubby it tastes very close to "regular" bread. The first one (with eggs) is good, but we prefer the second one.
What do you mean by 2 1/2 cups of the above LC Bread flour mix
,what mix?
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Old 12-31-2013, 11:19 AM   #5
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Quote:
Originally Posted by Tater Head View Post
What do you mean by 2 1/2 cups of the above LC Bread flour mix
,what mix?
Kevinpa's mix, it's in the second to last post in this thread:
Kevin's Bread, Biscuit, Bun & Roll Recipes

Quote:
1 cup LC Bread flour mix (14 carbs)

1/2 cup carbalose
1/4 cup wheat protein isolate 5000
1 Tbs wheat protein isolate 8000
1.5 Tbs almond flour
1.5 Tbs Hi-Maize resistant corn starch 260
1.25 tsp not/Sugar



8 cup LC Bread flour mix recipe


4 cup carbalose
2 cup wheat protein isolate 5000
1/2 cup wheat protein isolate 8000
3/4 cup almond flour
3/4 cup Hi-Maize resistant corn starch 260
3 Tbs not/Sugar
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Old 01-01-2014, 06:57 AM   #6
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I use that recipe with my mixer also. Just like white bread to me.

I mix with the mixer but had kneed a couple minutes by hand or I tend to get air pockets.

Then...my bread deflates unless I cook it then immediately take it out of the pan then cook it panless for about 5 minutes. This tends to firm up the crust enough to hold its shape. Try not to cut it till it cools. (I fail at this part so I make two loaves
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Old 01-01-2014, 06:27 PM   #7
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my results w/ kevinpa bread

As I don't currently own a bread machine or heavy mixer, I made the first Kevinpa bread by hand, separating wet from dry, proofing the yeast in warm water with the sugar before adding to wet, then mixing wet into dry. Kneading by hand about 5 minutes,let rise in the pan about 1-1.5 hours. 350 for 35-40 minutes. I also coudn't get any resistant starch from Netrition as they were all out at the time, so made without it. The household couldn't tell it was low carb. Really good rise, excellent browning, slight deflation when cooled, air bubbles evenly distributed. I have made bread on a regular basis in the past, so just did it the way I'd always had, and although the ingredients were different from wheat flour, the results were the same. Great toasting ability too. A keeper in my house for sure!
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Old 01-01-2014, 11:09 PM   #8
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Has anyone made the second recipe and used a bread machine dough cycle instead of hand kneeding?
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Old 01-05-2014, 04:00 AM   #9
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Quote:
Originally Posted by Grammy G View Post
Has anyone made the second recipe and used a bread machine dough cycle instead of hand kneeding?
I have used a bread machine with good results, for both recipes.I let the machine do it's thing for about 20 minutes, then take it out, shape it and put it in the pan.


The only thing with the second recipe (without eggs) is that I have found that you really have to keep a close eye on it while rising. It (for me at least) starts slow and then at about 30 minutes rises quickly, I usually put it into the oven at about the 45 minute mark.

I think my problem with the second one is not kneading it by hand long enough after the kitchen aid does its thing. I had been letting the KA go for about 10 minutes (per Kevinpa's instructions), but I think today I will take it out as soon as it forms a nice dough ball and finish the kneading by hand and see if that helps.

The first recipe (the one with eggs) I have no problems with at all, using either the bread machine or the kichenaid (dough hook). I just (of course, lol) like the second one a little better.

Thanks for the input, I will report back on how today's baking goes.

Di
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Old 01-05-2014, 09:44 AM   #10
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Thanks so much Di. I have the items in my 'wish list' on Netrition and hope to purchase them next week. I LOVED Kevin's pie crust recipe. We only eat it occasionally but it make husband happy. He would be thrilled if we could find a good bread recipe.
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Old 01-05-2014, 12:50 PM   #11
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Today I made the second one (the one without the eggs) and it looks great. I only let the kitchenaid knead it for about 2 minutes, just til a ball formed. Then oiled cutting board and hands, kneaded it, by hand, for about 5 minutes, let it rise for 45 minutes, baked at 375 for 30 minutes. Of course I haven't cut it yet but...
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Old 01-05-2014, 02:35 PM   #12
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A thing of beauty!
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Old 01-05-2014, 03:55 PM   #13
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Diwitch

That looks like mine. Pretty consistent recipe. Can make pretty good french toast with it too.

I made a killer pizza with it yesterday. I pre made the crust (same recipe) - slightly undercooked, then topped it and cooked it for 12 more minutes. So successful that I'm going to make crusts and try freezing them.
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