Just a Simple White Bread Thread

[stephdray]

Originally Posted by Tweaker Geek

Creek - This is the recipe I made them from:

* 1 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 + 3/4 cup wheat protein isolate 5000
* 1/8 cup Resistant Wheat Starch 70
* 1 Tbsp. not/Sugar
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast

I just subbed 4 cups of Kevin's Carbalose flour blend for the 8000, Carbalose, 5000 and RWS called for in this recipe.

It made a good bun but it wasn't as light as a regular hot dog bun; it had a more dense, firmer texture. I would like to hear if anyone else has made an airy-type hot dog bun. I know Kevin's look really good using the Pita Bread recipe but mine didn't come close; I may try them with that recipe again sometime but I won't need hot dog buns for awhile.

Ok, about the LC Pita Bread recipe. Here's the thing. When I first tried to make hot dog buns out of it, they did not rise sufficiently. But now I've done some things to change that, and I get good consistent results and perfectly fluffy-airy type bun every time.

The first thing that I did was make sure that I knead the bread in my kitchen aid for 15 minutes. LC dough apparently needs a lot of kneading. The second thing I do is make sure that my yeast is warmed up to room temperature before I use it. (This is right on the directions of the yeast bottle, but I had never noticed it before and always used it cold straight out of the fridge. My mistake.) The third thing I do is mix the yeast with the wet ingredients instead of the dry. I give it a few seconds to start eating sugar or whatever it does. This method was listed on all my old high carb pizza dough recipes, so that's why I do it. I have no idea what the reason for it is. The fourth thing I do is measure precisely. I hate having to do this. I hate that wet and dry measures are not the same. But in baking it makes a difference, and for me, it has made all the difference between having to add more flour to the dough or coming out with a perfect recipe.

Anyway, the point is, the recipes work. It's the process that you have to struggle with. The recipe makes 8 hot dog buns will look like they are tiny bread sticks and that they would never rise to the size you want them to, but they will if the heavens align. If you're really nervous, make them into six hot dog buns instead. The carb count is still reasonable.

[crazywoman-n-wy]

Kevin, when the Carbalose C&C flour Mix is subbed for the other ingredients, does it sitll need the Not/sugar, since there is also not/sugar in the mix?

[Kevinpa]

Originally Posted by crazywoman-n-wy

Kevin, when the Carbalose C&C flour Mix is subbed for the other ingredients, does it sitll need the Not/sugar, since there is also not/sugar in the mix?

Billie, this is the recipe I use most of the time now when making loaves now. As you can see any not/sugar is already built into the mix.

* 1 cup warm water
* 2 large eggs
* 2 tsp. EVOO
* 1/2 tsp. salt
* 4 cup cake and cookie flour mix (carbalose version)
* 1 tsp. sugar
* 2 tsp. rapid rise yeast

Mix dry into wet.
Rest dough 20 minutes.
Knead for 15 minutes.
Divide dough into 2 even loaves.
Rise dough until doubled.
25 minutes @350 degrees

Remmber though I use about 6 different recipe depending on my mood or what I am using it for.

[crazywoman-n-wy]

Thanks Kevin!!!! I really appreciate all your experimenting, your recipies, and your taking the time to answer all our posts!!!!

One thing that has puzzled me (this coming from the one who has to leave out part of the liquid in he original recipe or it is way too wet), is that 4 cups dry is a LOT more than the original ingredients, yet the wet ingredients are the same. I was thinking that when I read Steph's ingredients (which maye she got from one of your recipes). Just struck me as odd. But I'm by no means a baker. And your low carb bread (the #4 actually) was the first yeast bread I have ever been successful with!

I didn't think it needed the not/sugar added since it was already in the mix. But wanted to make sure.

Again

[Kevinpa]

Originally Posted by crazywoman-n-wy

One thing that has puzzled me (this coming from the one who has to leave out part of the liquid in he original recipe or it is way too wet), is that 4 cups dry is a LOT more than the original ingredients, yet the wet ingredients are the same.

Don't forget the eggs. Eggs combined with the water and oil adds a whole new viscosity to the dough.

[crazywoman-n-wy]

I didn't forget the eggs. I'm comparing it to the #4 cause the recipe seems almost the same except subbing the CC mix (and using olive oil instead of butter. It (#4) has 2 eggs. The liquid here is the same (again except for the oil), it just has more dry ingredients.
As I said, I've never been able to use all the liquid called for in the recipe anyway, but I just thought it odd that this has more dry.

Oh well, if it works!!!!!

[erichb1]

Kevin:

Can you post a link to your:

cake and cookie flour mix (carbalose version)

please.

Thanks,
Erich

[Kevinpa]

Originally Posted by erichb1

Kevin:

Can you post a link to your:

cake and cookie flour mix (carbalose version)

please.

Thanks,
Erich

Here it is:

Kevins LC Cake or Cookie Flour mix

[erichb1]

Thank you very much Kevin.

Erich

[Motts Landing]

Originally Posted by Kevinpa

Billie, this is the recipe I use most of the time now when making loaves now. As you can see any not/sugar is already built into the mix.

* 1 cup warm water
* 2 large eggs
* 2 tsp. EVOO
* 1/2 tsp. salt
* 4 cup cake and cookie flour mix (carbalose version)
* 1 tsp. sugar
* 2 tsp. rapid rise yeast

Mix dry into wet.
Rest dough 20 minutes.
Knead for 15 minutes.
Divide dough into 2 even loaves.
Rise dough until doubled.
25 minutes @350 degrees

Remmber though I use about 6 different recipe depending on my mood or what I am using it for.

hoping anyone that has made loaves of bread can answer this question since I am not experienced at bread making Mine is is the bread machine kneading right now

after you remove the dough from mixer (after kneading is complete)... do you just "plop" each ball of dough into a greased loaf pan OR do you sort of "stretch/slightly pull it" to somewhat fit into the pan PRIOR to letting it rise? ALSO... do most of you do a cold rise or stick it in an oven free of drafts to rise? Thanks for input
Julie

[RVcook]

Originally Posted by Motts Landing

hoping anyone that has made loaves of bread can answer this question since I am not experienced at bread making Mine is is the bread machine kneading right now

after you remove the dough from mixer (after kneading is complete)... do you just "plop" each ball of dough into a greased loaf pan OR do you sort of "stretch/slightly pull it" to somewhat fit into the pan PRIOR to letting it rise? ALSO... do most of you do a cold rise or stick it in an oven free of drafts to rise? Thanks for input
Julie

I remove the dough from the bread machine and shape into loaves that will fit into my pans which are 8 1/2 x 4 1/2. I don't grease my pans since they are non-stick, but I DO grease the top of the loaf and place it into a slightly warm oven to rise. Once it's about 1-2" above the rim of the pan, I preheat the oven and then bake it. So far, this has worked very well for me, but it's just MY way of handling the dough.

[Kevinpa]

Originally Posted by Motts Landing

hoping anyone that has made loaves of bread can answer this question since I am not experienced at bread making Mine is is the bread machine kneading right now

after you remove the dough from mixer (after kneading is complete)... do you just "plop" each ball of dough into a greased loaf pan OR do you sort of "stretch/slightly pull it" to somewhat fit into the pan PRIOR to letting it rise? ALSO... do most of you do a cold rise or stick it in an oven free of drafts to rise? Thanks for input
Julie

Julie, I shape my loaves a bit. Stretching it and folding it under to give it a nice tight skin. It makes for a prettier loaf but it will work without doing that.

Most times I do the draftfree rise unless I am making a pizza type dough. Then i do a cold rise because I think in the end it allows you to stretch out the dough thinner without blowing out.

[Motts Landing]

thanks to both of you (RVcook & Kevin) for taking time to reply!

Kevin...I can't quite wrap my head around shaping, stretching & tucking ends under but your loaves sure turn out pretty! Are you kind of rolling it into a loaf shape? I stretched it best I could but never could get what looked like a tight skin...oh well....cannot get tight skin on my body either It has risen above the top of the pan after 1 hour but I am hoping it will fill out a bit more before I bake it. If it tastes as good as your pita bread (rolls)...then I will be a happy camper
Thanks
Julie

[Motts Landing]

HI...it's me again with another question.
I saw in another post that the carb count for 1 cup of the Low carb CARBALOSE flour mixture is 12 carbs/cup.

My question then is...if using the recipe submitted in post # 1023, what is the TOTAL carb count for 1 WHOLE loaf of bread and is there fiber to be subtracted for a net carb figure?

Also: TOTAL calorie count for an entire loaf (I cut the recipe in half to make only a single loaf)...(I can divide it up per slice when I figure out how many slices I will get out of it)

Is the 12 carbs per cup (carbalose mixture) NET or TOTAL?

I am trying to make correct notes on my recipe. Thanks once again for any help.
Julie

[Kevinpa]

Originally Posted by Motts Landing

HI...it's me again with another question.
I saw in another post that the carb count for 1 cup of the Low carb CARBALOSE flour mixture is 12 carbs/cup.

My question then is...if using the recipe submitted in post # 1023, what is the TOTAL carb count for 1 WHOLE loaf of bread and is there fiber to be subtracted for a net carb figure?

Also: TOTAL calorie count for an entire loaf (I cut the recipe in half to make only a single loaf)...(I can divide it up per slice when I figure out how many slices I will get out of it)

Is the 12 carbs per cup (carbalose mixture) NET or TOTAL?

I am trying to make correct notes on my recipe. Thanks once again for any help.
Julie

The flour mix is 12 carbs net.

For 1 loaf of the post 1023 bread it is:

Calories: 868.41
Calories From Fat: 304.27
Total Fat: 38.25g
Saturated Fat: 3.18g
Total Carbohydrates: 78.38g
Fiber: 49.74g
Protein: 87.92g


HTH

[Motts Landing]

Sure does!!!!!!!!!!

[Tater Head]

Originally Posted by Kevinpa

Billie, this is the recipe I use most of the time now when making loaves now. As you can see any not/sugar is already built into the mix.

.

Is this the recipe you used for the loaf in your avatar picture? also, so I'm clear on this, you let the dough rest 20 minutes and then knead it 15?

Debbie

[Kevinpa]

Originally Posted by Tater Head

Is this the recipe you used for the loaf in your avatar picture? also, so I'm clear on this, you let the dough rest 20 minutes and then knead it 15?

Debbie

Yes it i debbie.

[crazywoman-n-wy]

I did some "speramentin" today. I have never had luck using Kevin's bake mix to make bread. I know he and others have, but I haven't. At least they way I like to make it. I like some bran in mine rather than just plain white bread (I realize that is what he was after - white bread). Anyway, I decided to see if I could make up a premix to mix it up in a big batch, and put in bags, rather than mixing the batches up for each bag. (Could also be put in a container & measured out per batch.)

So, I did! Sure am glad it worked out well, cause that sure was a lot of ingredients.

I actually made burger buns today using one "batch" of the mix rather than a loaf, as that is what I needed. I got 10 burger buns (of varying sizes because of what pans I had available to use). It might have stretched to 12 buns, but I didn't try.

Here is my Pre-Mix:

#4 Bread 5 -loaf pre-mix
Kevin’s #4 Carbalose white bread w/tweaks by Billie (wheat bran & flaxmeal)

1/2 cup + 2 tablespoons VWG
7 cups Carbalose
5 1/2 cups + 2 tablespoons WPI 5000 (I think I’ll change to 5 3/4 cups maybe 6)
1/2 cup + 2 tablespoons Resistant Wheat Starch 70 or 75
1/4 cup + 1 tablespoon not/sugar or not/starch
4 tablespoons Baking powder
2 tablespoons Sugar
4 tablespoons Instant Yeast (3 - 4)
1 tablespoon Inulin (scant) (optional)
1 Splenda Quick Pack
2 1/2 teaspoons Salt
1 1/4 cups Wheat Bran
1 1/4 cups Flaxseed Meal

Mix together & divide into 5 mixes. (3 ½ cups each) Makes 5 loaves.



Maybe because I didn’t measure carefully, I didn’t have quite enough dry mixture for the 5 mixes. So may need to add more WPI 5000 to mix. Also some may need to add more anyway as I didn’t use the "extra" 3/4 cup per "batch". So for those using the full amount of WOI 5000 that Kevin put in the recipe (1 1/8 + 3/4 cups), you might want to add 3 3/4 cups more (approx 9 cups total). Then somewhere around 4 cups mix per "batch". (more or less) I know I don’t need anywhere near that much.



************
If you want white bread like the original leave out the wheat bran & flaxmeal. Additional WPI 5000 and/or Carbalose will probably be needed.


Here is his original recipe.
http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/458570-just-simple-white-bread-thread-9.html#post8046528 #247

[rexsreine]

Billie, how many eggs and how much liquid and oil per batch? Just like Kevin's original?

Thanks, Ginny

[crazywoman-n-wy]

Yes Ginny, I used Kevin's recipe just subbing 3 1/2 cups of this mix (which I figured from his recipe (the # 4 Carbalose).
I personally always have to use a little less liquid in mine, but that was also with the original recipe, so I just did it like I do when I made the original. This original recipe called for 2 eggs & 2 Tbsp butter. You could sub oil if you would rather use oil I'm sure. I think he did in some later versions of the same recipe. It used 1 cup milk. (I have to use less. --- Or you could add the rest of the WPI 5000 in. ) My recipe here only used the 1 1/8 c WPI 5000 per batch.

Did that make sense?

[rexsreine]

Thanks, Billie. I think it makes...I'll read it again...!!! I like the idea of some bran and flax in there to give a whole grain feel.

Ginny