Peggy's Individual White Bread

[buttoni]

I doubled this white bread recipe today and baked it in the oven for biscuits. Here's how they came out:
and this is the pan I baked them in. Slots are about 3/4" deep.

[rosethorns]

So Peggy you are using white chia seeds when you made them. So you baked them today!!!!!

I made one and my chia seeds are black, thats all I can find. I'm getting ready to eat it. Lovely.

[Tilly]

Peggy, can you write out the whole recipe? I don't think this is your chia biscuit. And I have made your original recipe, it did not look like this last picture.

[buttoni]

Esther, I use a 50:50 mixture of the white and black chia and I always grind mine before making my gel.

Tilly, I just doubled the Peggy's Individual White Bread recipe in post #1 of this thread to show you guys what it looks like baked up as biscuits in a conventional oven.

The chia biscuit I posted on my website and in its own thread on LCF earlier today is a totally different recipe that uses Ouizoid's new egg protein flour mix, tweaked a bit, of course. I'd rather not post that second recipe here so as not to hijack the thread with a different recipe and confuse.

[Tilly]

Originally Posted by buttoni

Esther, I use a 50:50 mixture of the white and black chia and I always grind mine before making my gel.

Tilly, I just doubled the Peggy's Individual White Bread recipe in post #1 of this thread to show you guys what it looks like baked up as biscuits in a conventional oven.

The chia biscuit I posted on my website and in its own thread on LCF earlier today is a totally different recipe that uses Ouizoid's new egg protein flour mix, tweaked a bit, of course. I'd rather not post that second recipe here so as not to hijack the thread with a different recipe and confuse.

Okay so just same recipe just different pan. Thank you very much! Once again on the search. I have held off on a lot of foods for a few months to get my weight under control. Seem to have reached that point, thank goodness. So now adding in foods, sweets, breads, very carefully.

[rosethorns]

Ok Thanks Peggy . I didn't realze that you grind the chia first. Mine looks like poppy seed white bread. LOL.

[Tilly]

Originally Posted by rosethorns

Ok Thanks Peggy . I didn't realze that you grind the chia first. Mine looks like poppy seed white bread. LOL.

Esther thank you for pointing that out about grinding the chia first. What does that do?

[buttoni]

Grinding just makes it less visible in the final baked goods as far as I know. It may facilitate gel making, but I can't see any difference on that front, really. If you look closely at my chia recipe pics, you can see the seeds a little, but not too much.

[rosethorns]

I can barely see them. LOL mine you can see them. I will grind next time.

[crazywoman-n-wy]

I used to have trouble getting ground chia seeds to gel. Now I follow a tip from Peggy, and use hot water. It really helps it gel.
Thanks Peggy!
I use a 1/2 pint jar, add hot water, and 2TBsp seeds (water to bottom or rings), screw on lid, and shake often till it is gelled.

[buttoni]

My bag (Nutiva Naturals) recommended 1:9 on the back, so that's what I've always used. The hot water really helps speed up the process, but cold will eventually gel up for me.

[crazywoman-n-wy]

Originally Posted by buttoni

My bag (Nutiva Naturals) recommended 1:9 on the back, so that's what I've always used. The hot water really helps speed up the process, but cold will eventually gel up for me.

I had read your 1:9 ratio, but decided to try the 2TBsp to 1 cup water (basically), as it was easier for me to figure, and it works well for me, so that's how I do it. Once in a while it didn't blend really well, and it is a lot thicker toward the end of the jar, and I just add a tiny bit more water to it, and shake well. But it isn't always necessary.
It's just easier for me to figure this than trying to figure out the 1:9 ratio. I'm terrible with numbers!!

[dianafoot]

Peggy, I still have a bread recipe of yours that uses Carbquik and Jen's bake mix and cream cheese. I know you don't use Carbquik any more, but I have some of Kevin's final cake and cookie blend that I want to use. How did/does that recipe compare in flavor/texture to this one?

[buttoni]

Actually, this is real close to flavor of my Carbquick focaccia and Quick Bread, which USED to be my fav bread recipes. Been thinking about increasing the recipe volume and seeing what kind of focaccia I can make with this individual recipe. Seems like if the biscuits above cooked OK, a focaccia with this is possible, too. I'll test that out soon because I'm almost out of LC bread in my fridge.

[Tater Head]

I have questions,

Billie how much Fakeability do you use in this recipe.

Peggy, is it suppose to be thick or thin batter? I made it tonight and it was thin, the bread came out very much like your picture though. It was a little dry,and still a bit wet in the middle so I need to nuke it for a few more seconds next time. Should I add more chia to make it more moist? Great recipe, thanks

Debbie

[crazywoman-n-wy]

Debbie, I think I used 1 tsp (maybe 1/2?). I've been making up a batch of dry mix, and using a scoop of that, and now I can't remember for sure on the individual bread recipe. I thought for sure i had it added into one of my recipes in my files, but the only one I can find it in is in the batch mix.
I will say that I did the recipe X 20 for my batch mix, and I used 1/3 cup in the batch. (I think I just rounded it up or down to the 1/3 cup.)
It was just guess work anyway.
I'm thinking possibly that is about 1 tsp per bread recipe.

[buttoni]

Well, I cooked recipe x 6 for a large sheet of this. Cooked it in the conventional oven and not only did it stick to the latex baking sheet in the pan (which really shocked me), but it didn't seem to have the same texture either. Flavor was the same. Maybe I mismeasured something. I plan to try it again as a sheet though. I will be using my failed sheet as bread crumbs when I need them. Most of it tore up trying to get it out of the pan. I'll have bread crumbs to last forever!

Debbie, my batter on this bread is like a thick cake batter, pretty wet, in other words. Definitely less thick than cookie dough/batter. But the recipe has never cooked up dry for me, which is why I like it so much. If yours was wet in the middle I suspect it needed a little more cooking time for the shape/size baking dish you used and for your wattage of microwave. Mine's an 1150 watt MW and 1 minute cooks it perfectly in a square glass food storage dish.

The dryness you noticed might be caused by a difference in the brands of protein powder. I use NOW unflavored, unsweetened.

[Tater Head]

Thanks Billie, I wa thinking for this small of a recipe 1/2 tsp would work. This bread is so neutral in taste, no flavor at all, So it needs something. I think maybe some white shredded cheese maybe? plus a pk of splenda. I want wonder bread taste.

It's a keeper Peggy and my son does Primal Blurprint, so he is VERY picky about what I make. I can't wait for him to try this bread.

Debbie

[Tater Head]

Peggy use the now brand also. My batter was really wet, not like pancake batter , so maybe I was heavy handed on the liguids.

I got my white Chia seeds at Sprouts in the bins where they sell the flours by the pound. I was surprised because they only had black seeds in bags. I got a small amount, cost me 43 cents.

PS, I need to make a trip to Temple to see you, I live in Round Rock, hint hint

Debbie

[buttoni]

RE: flavor, I taste the whey flavor, which is mild for sure. The only things I can think would move flavor more to flour-based bread might be 1 tsp. oat fiber. Or perhaps 1-2 tsp. oat flour, but that's a grain (and not all fiber like the oat fiber) and your son won't want the grain at all if he's doing Primal. I'm trying to stick to Primal but I'm just not willing to give up my oat fiber, EVER. It brings too much floury flavor and texture enhancement to totally eliminate it from my baking world. I rationalize eating oat fiber by saying it's 96% indigestible fiber, according to the Honeyville website. That's my story and I'm stickin' to it.

[dianafoot]

I just realized after making a double batch of this and heating up the conventional oven and preparing two little baking dishes, that you didn't post any time for your oven-baked biscuits or say how they came like or not like your microwaved version. Oh well, here goes wingin' it! Will post in a bit how they came out.

[dianafoot]

this came out very well. I baked it at 350 for just under 30 minutes in two little baking dishes approximately 4x4". I love the golden crust! It is a hearty bread and I anticipate slicing each one into 4-5 thin slices. I want to microwave a recipe, too, to see if there is a difference in texture.

[buttoni]

I think I did the same, Diana: 350º for 20 minutes if I recall correctly. Yours look GREAT! when you microwave them, the texture is still smooth like the biscuits.....just no crust. And when you MW them, I think the whey protein taste comes through a bit more (and of course, they're almost pure white in color when MW'd).

[Yaz]

Originally Posted by buttoni

RE: flavor, I taste the whey flavor, which is mild for sure. The only things I can think would move flavor more to flour-based bread might be 1 tsp. oat fiber. Or perhaps 1-2 tsp. oat flour, but that's a grain (and not all fiber like the oat fiber) and your son won't want the grain at all if he's doing Primal. I'm trying to stick to Primal but I'm just not willing to give up my oat fiber, EVER. It brings too much floury flavor and texture enhancement to totally eliminate it from my baking world. I rationalize eating oat fiber by saying it's 96% indigestible fiber, according to the Honeyville website. That's my story and I'm stickin' to it.

Are you using a Whey Isolate? I found when I used unflavoured Whey Isolate in my "bread" type baked goods I had to add a lot of garlic/onion powder to cover the nasty Whey taste.

I then discovered unflavoured Pea Protein which is GREAT (no nasty taste!) It is really good if you want a lighter less dense finished product. I was using it in combination with Pea Fibre until I got my order of Oat Fibre from Netrition.

I then lucked out and found a very inexpensive source of bulk unlfavoured Whey CONCENTRATE close to home. This stuff ROCKS! There is absolutely NO NASTY WHEY TASTE! There truly is no taste at all and it works wonderfully in "breads".

[buttoni]

Yaz, this is what I bought last and it has worked well in all my recipes: NOW Whey Protein I never use it 100%, so the other ingredients mix well with it and if it has any taste, they sure disguise it for me. I dislike heavy dairy tastes immensely, so if it had a "nasty whey taste" in my baked goods, I'd be the first to notice it and toss it in the trash can. This brand appears to be a blend of wheys, according to Netrition's info at the top of the page there.