Sneak Preview

Kevinpa · 08-25-2006, 01:22 PM

Today I started what I am figuring will be about a week of LC bread experiments and hope to come up with a couple of viable recipe from my efforts.

Anyway, after the first day I offer a [COLOR=Sienna]sneak preview of a 2.5 Carb Yeast BunKit.[/COLOR]

As soon as I prove it a solid recipe I will share it with you guys.

BTW a Bunkit is a cross between a bun, a dinner roll, and a biscuit.

CarolynF · 08-25-2006, 02:11 PM

Kevin..You are such a tease!!!

Maggy · 08-25-2006, 02:46 PM

Kevin, can't wait to get this recipe....just posted looking for a good dinner roll...Fall is approaching, and so is my big Sunday dinners, (with no potatoes of course)..but a roll/bisuit on the side will complete my meal.

You are so generous to share your recipes with us

mamagiff · 08-25-2006, 05:01 PM

Wow! Almost makes me want to bake!

sungoddess · 08-25-2006, 06:09 PM

Hurry hurry, can't wait!!

Buffy45 · 08-25-2006, 07:30 PM

Ok, I am having a vision, those split in half, toasted, swimming in butter with a teaspoon of sugar free jam,,,,,,,,,,,,,,,,,,,,,,,arrrrgggghhhh, I am in LOVE!

SLynnB · 08-25-2006, 09:06 PM

Looking forward to the end result of your week-long experimenting. From the pictures, I'd say you are well on the way to success.

Must admit when you stated bunkit, I was thinking your were going to go into business selling a packaged item. LOL.

Sheryl

Strawberry · 08-25-2006, 09:12 PM

DROOOOOOOL.... OMG, those look awesome!

I want one, warm from the oven, with honey butter!!

Care to tease us more, and tell us how they taste?

And yeah.. I wish Kevin would go into business and sell these as a package item! My order would be on the way already!

Kevinpa · 08-25-2006, 10:08 PM

Quote:

Originally Posted by Strawberry

Care to tease us more, and tell us how they taste?

You know Strawberry I don't think I have ever had such a difficult time discribing something that I made.

When they first came out of the oven the outside reminded me of a bun, soft pliable with a moist biscuit like center. I tried it warm with butter and homemade sf blueberry jam and though whoa, this is too good for 2.5 carbs.

4 people tried them warm and gave me the thumbs up.

Funny thing though, as they cooled, they changed from a bun/biscuit to a roll/biscuit. The outside took on a crust while the inside stayed a moist biscuit texture. But once again it seemed the perfect delivery system for the butter and jam almost seeming dessert-like in a crusty shortcake sort of way.

How was that for a tease?

I am all set up to make them again in the morning and if the results are close enough to what I got today I will concider sharing the recipe before I make them a third time.

Bfranke · 08-26-2006, 05:27 AM

Ok, Kevin, I should have plum jam this afternoon.......just need that roll to put it on! Looking good.
Bette

Yummy's_Girl · 08-26-2006, 05:43 AM

These look great! I am looking forward to your posted recipe!

jokath · 08-26-2006, 08:01 AM

waiting...waiting...waiting....

CarolynF · 08-26-2006, 08:45 AM

Yes, Kevin...I'm thinking "English Muffin"...my absolute favorite thing in the whole wide world..that I used to eat...

I'm at the library..had a storm and our computer is down..so will wait patiently for your
recipe....

Kevinpa · 08-26-2006, 09:22 AM

Quote:

Originally Posted by jokath

waiting...waiting...waiting....

Hey! I've been baking all morning and have made 6 dozen dinner rolls so far.

I will have 2 recipes for you later this afternoon as soon as I eat lunch and put this all down in my cooking journal while its fresh in my mind. Well actually its 1 recipe with 2 different variation. The process is the same though.

Here was the end result of variation 2.

Be back in an hour or 2 with recipe.......

gotogirl · 08-26-2006, 09:23 AM

Please, please, please! No more teasing!

Ma Bailey · 08-26-2006, 10:11 AM

Those Lil Bunkits ARE BEAUTIFUL!!!! >^.,.^<

Kevinpa · 08-26-2006, 10:22 AM

[COLOR=RoyalBlue]As promised:[/COLOR]

BunKit #1
Yield 2 dozen
2.5 carbs

1 1/2 c. almond flour
1 1/2 c. wheat protein isolate 5000
1 c. carbalose flour
1/2 c. resistant wheat starch

1/4 c. polyD plus

2 envelopes rapid rise yeast

1 t. salt

3/4 c. half and half
1/4 c. heavy cream
1/4 c. water

1/3 c. butter softened

2 large eggs

cooking spray

Combine almond flour, wheat protein isolate 5000, carbalose flour, resistant wheat starch and sift into a mixing bowl.

Then combine 1 cup flour mix, polyD, yeast, and salt in large electric mixing bowl.
Heat half and half, heavy cream, and water over medium heat till temperture is 120° to 130°F.
Add heated dairy mix and butter and beat 2 minutes at medium speed scraping bowl occasionally.
Then add 1 egg and 1 cup flour mix and beat an additional 2 minutes at medium speed.
Then gradually add the remaining flour mix to form a soft dough that pulls away from the sides of the bowl while mixing for 3 more minutes.

Turn dough out onto counter and spray top of dough with cooking spray and cover tightly with plastic wrap and let rest 15 minutes.

Remove dough from plastic wrap and punch dough down then divide into 24 equal pieces.
Roll each piece into a ball and place on baking sheet.
Spray tops of rolls with cooking spray and cover with plastic wrap.

Let rise in a warm, draft-free place until doubled in size, about 20 to 40 minutes.

Beat remaining egg; brush on rolls.
Bake in a preheated 375°F oven for 15 to 20 minutes or until golden brown.
Remove and allow to cool on a wire rack.

Enjoy!

Kevinpa · 08-26-2006, 10:24 AM

[COLOR=RoyalBlue]As promised:[/COLOR]

BunKit #2
Yield 2 dozen
3.5 carbs

3/4 c. almond flour
3/4 c. wheat protein isolate 5000
2 1/2 c. carbalose flour
1/2 c. resistant wheat starch

1/4 c. polyD plus

2 envelopes rapid rise yeast

1 t. salt

3/4 c. half and half
1/4 c. heavy cream
1/4 c. water

1/3 c. butter softened

2 large eggs

cooking spray

Combine almond flour, wheat protein isolate 5000, carbalose flour, resistant wheat starch and sift into a mixing bowl.

Then combine 1 cup flour mix, polyD, yeast, and salt in large electric mixing bowl.
Heat half and half, heavy cream, and water over medium heat till temperture is 120° to 130°F.
Add heated dairy mix and butter and beat 2 minutes at medium speed scraping bowl occasionally.
Then add 1 egg and 1 cup flour mix and beat an additional 2 minutes at medium speed.
Then gradually add the remaining flour mix to form a soft dough that pulls away from the sides of the bowl while mixing for 3 more minutes.

Turn dough out onto counter and spray top of dough with cooking spray and cover tightly with plastic wrap and let rest 15 minutes.

Remove dough from plastic wrap and punch dough down then divide into 24 equal pieces.
Roll each piece into a ball and place on baking sheet.
Spray tops of rolls with cooking spray and cover with plastic wrap.

Let rise in a warm, draft-free place until doubled in size, about 20 to 40 minutes.

Beat remaining egg; brush on rolls.
Bake in a preheated 375°F oven for 15 to 20 minutes or until golden brown.
Remove and allow to cool on a wire rack.

Enjoy!

CarolynF · 08-26-2006, 10:38 AM

Thanks a bunch, Kevin..

Okay: What is the difference between Bunkit #1 and his little brother Bunkit #2?
Taste, texture, etc??

Kevinpa · 08-26-2006, 10:44 AM

Quote:

Originally Posted by CarolynF

Thanks a bunch, Kevin..

Okay: What is the difference between Bunkit #1 and his little brother Bunkit #2?
Taste, texture, etc??

Yes taste and texture.

#1 having more almond flour will remind you more of a smooth biscuit and slightly sweeter than #2

#2 while still being slighly biscuity will remind you more of a traditional dinner roll.

My testers had great difficulty picking a favorite.

Anyway....I'm done baking for today

shadowzip · 08-26-2006, 10:44 AM

whoops already asked and answered

CarolynF · 08-26-2006, 10:55 AM

Thanks..now go take a break, Kevin..

Bfranke · 08-26-2006, 11:02 AM

Kevin, you said you had a week of experimenting. What other spins are you planning?
Thanks,
Bette

Kevinpa · 08-26-2006, 11:07 AM

Two things I know I am going to tackle for sure is hamburger buns and Croissants. I'm not sure what days though. Then if I have time it will be non bread maker bread.

sungoddess · 08-26-2006, 11:08 AM

Oh Kevin, You are my hero. I need to make these but have regular PolyD and not PolyD plus. Does that mean I need to add some sweetener? If so, do you have a clue how much? I have liquid and powder Fiberfit, Splenda, xylitol and E. These are JUST what I need. Thanks so much.

Tweaker Geek · 08-26-2006, 11:08 AM

Both versions look just delicious, Kevin! I can almost smell them coming out of the oven.

Kevinpa · 08-26-2006, 11:27 AM

Quote:

Originally Posted by sungoddess

Oh Kevin, You are my hero. I need to make these but have regular PolyD and not PolyD plus. Does that mean I need to add some sweetener? If so, do you have a clue how much? I have liquid and powder Fiberfit, Splenda, xylitol and E. These are JUST what I need. Thanks so much.

The polyD plus I have is older and they did not make it that sweet then.....I understand they since have made it sweeter.......anyway if you add any I would not add much.......maybe equivalent to 1 or 2 T splenda....tops.

Kevinpa · 08-26-2006, 11:37 AM

[COLOR=DarkOrange]Baking Note:[/COLOR]

PolyD is necessary to the success of these recipes. The yeast needs the polyD to feed on.

An observation: during the rising step not all rolls doubled in size. it varied from roll to roll.......But not to worry as even the few rolls that didn't rise as much had the same taste and texture.

Bfranke · 08-26-2006, 12:17 PM

OH, CROISSANTS. I will be waiting on these!
Thanks,
Bette

SugarBabi · 08-26-2006, 12:27 PM

Nice looking breads, Kevinpa. Thank you for sharing the recipe.

08-26-2006, 10:44 AM	#21
shadowzip Major LCF Poster! Join Date: Nov 2004 Posts: 2,809 Gallery: shadowzip WOE: M & E/Low Carb Start Date: 2/2005	whoops already asked and answered Last edited by shadowzip; 08-26-2006 at 10:46 AM..

08-26-2006, 11:07 AM	#24
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Two things I know I am going to tackle for sure is hamburger buns and Croissants. I'm not sure what days though. Then if I have time it will be non bread maker bread. Last edited by Kevinpa; 08-26-2006 at 11:08 AM..

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08-25-2006, 01:22 PM	#1
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Sneak Preview Today I started what I am figuring will be about a week of LC bread experiments and hope to come up with a couple of viable recipe from my efforts. Anyway, after the first day I offer a [COLOR=Sienna]sneak preview of a 2.5 Carb Yeast BunKit.[/COLOR] As soon as I prove it a solid recipe I will share it with you guys. BTW a Bunkit is a cross between a bun, a dinner roll, and a biscuit.

08-25-2006, 02:11 PM	#2
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,826 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Kevin..You are such a tease!!!

08-25-2006, 02:46 PM	#3
Maggy MAJOR LCF POSTER! Join Date: Jul 2005 Posts: 1,419 Gallery: Maggy Stats: 158/123/125 height 5'5 WOE: Atkins Start Date: 3/05	Kevin, can't wait to get this recipe....just posted looking for a good dinner roll...Fall is approaching, and so is my big Sunday dinners, (with no potatoes of course)..but a roll/bisuit on the side will complete my meal. You are so generous to share your recipes with us

08-25-2006, 05:01 PM	#4
mamagiff Bike Tart Join Date: Apr 2003 Location: right down the road from Bong Recreation Area! Posts: 56,074 Gallery: mamagiff WOE: general low carb	Wow! Almost makes me want to bake!

08-25-2006, 06:09 PM	#5
sungoddess Very Gabby LCF Member!!! Join Date: Oct 2005 Posts: 3,172 Gallery: sungoddess WOE: Perfect Health Diet/JUDDD Start Date: LC;HCG; 1/19/12/JUDDD; 1/13/13 PHD/JUDDD	Hurry hurry, can't wait!!

08-25-2006, 07:30 PM	#6
Buffy45 Big Yapper!!!! Join Date: Mar 2001 Location: Lewisville, TX USA Posts: 8,529 Gallery: Buffy45 Stats: Type 2 Diabetic as of 6/1/08 WOE: LC/MP/HF Start Date: Restart 9/3/2012	Ok, I am having a vision, those split in half, toasted, swimming in butter with a teaspoon of sugar free jam,,,,,,,,,,,,,,,,,,,,,,,arrrrgggghhhh, I am in LOVE!

08-25-2006, 09:06 PM	#7
SLynnB Senior LCF Member Join Date: Oct 2000 Posts: 743 Gallery: SLynnB	Looking forward to the end result of your week-long experimenting. From the pictures, I'd say you are well on the way to success. Must admit when you stated bunkit, I was thinking your were going to go into business selling a packaged item. LOL. Sheryl

08-25-2006, 09:12 PM	#8
Strawberry Very Gabby LCF Member!!! Join Date: Nov 2005 Posts: 3,250 Gallery: Strawberry	DROOOOOOOL.... OMG, those look awesome! I want one, warm from the oven, with honey butter!! Care to tease us more, and tell us how they taste? And yeah.. I wish Kevin would go into business and sell these as a package item! My order would be on the way already!

08-26-2006, 05:27 AM	#10
Bfranke MAJOR LCF POSTER! Join Date: Jan 2003 Location: Michigan Posts: 1,921 Gallery: Bfranke Stats: 177.5/139.5/117.5 WOE: Modified Atkins/Exercise Start Date: 12/26/05	Ok, Kevin, I should have plum jam this afternoon.......just need that roll to put it on! Looking good. Bette

08-26-2006, 05:43 AM	#11
Yummy's_Girl Major LCF Poster! Join Date: Aug 2006 Location: Ohio Posts: 1,923 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	These look great! I am looking forward to your posted recipe!

08-26-2006, 08:01 AM	#12
jokath Major LCF Poster! Join Date: Aug 2005 Location: The weather is nice in SW Oklahoma!!! Posts: 2,048 Gallery: jokath Stats: Then 190/144/144...Now 190/174/155 WOE: 6 Week Cure for the next 6 Weeks Start Date: January 2003	waiting...waiting...waiting....

08-26-2006, 08:45 AM	#13
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,826 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Yes, Kevin...I'm thinking "English Muffin"...my absolute favorite thing in the whole wide world..that I used to eat... I'm at the library..had a storm and our computer is down..so will wait patiently for your recipe....

08-26-2006, 09:23 AM	#15
gotogirl MAJOR LCF POSTER! Join Date: Oct 2005 Location: Texas Posts: 2,019 Gallery: gotogirl Stats: 148/116/120 5'3" WOE: Atkins for Life Maintenance Start Date: August, 2005	Please, please, please! No more teasing!

08-26-2006, 10:11 AM	#16
Ma Bailey Major LCF Poster! Join Date: Jul 2002 Location: Sevierville, TN Posts: 1,828 Gallery: Ma Bailey WOE: Atkins and Organic	Those Lil Bunkits ARE BEAUTIFUL!!!! >^.,.^<

08-26-2006, 10:22 AM	#17
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	[COLOR=RoyalBlue]As promised:[/COLOR] BunKit #1 Yield 2 dozen 2.5 carbs 1 1/2 c. almond flour 1 1/2 c. wheat protein isolate 5000 1 c. carbalose flour 1/2 c. resistant wheat starch 1/4 c. polyD plus 2 envelopes rapid rise yeast 1 t. salt 3/4 c. half and half 1/4 c. heavy cream 1/4 c. water 1/3 c. butter softened 2 large eggs cooking spray Combine almond flour, wheat protein isolate 5000, carbalose flour, resistant wheat starch and sift into a mixing bowl. Then combine 1 cup flour mix, polyD, yeast, and salt in large electric mixing bowl. Heat half and half, heavy cream, and water over medium heat till temperture is 120° to 130°F. Add heated dairy mix and butter and beat 2 minutes at medium speed scraping bowl occasionally. Then add 1 egg and 1 cup flour mix and beat an additional 2 minutes at medium speed. Then gradually add the remaining flour mix to form a soft dough that pulls away from the sides of the bowl while mixing for 3 more minutes. Turn dough out onto counter and spray top of dough with cooking spray and cover tightly with plastic wrap and let rest 15 minutes. Remove dough from plastic wrap and punch dough down then divide into 24 equal pieces. Roll each piece into a ball and place on baking sheet. Spray tops of rolls with cooking spray and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 20 to 40 minutes. Beat remaining egg; brush on rolls. Bake in a preheated 375°F oven for 15 to 20 minutes or until golden brown. Remove and allow to cool on a wire rack. Enjoy!

08-26-2006, 10:24 AM	#18
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	[COLOR=RoyalBlue]As promised:[/COLOR] BunKit #2 Yield 2 dozen 3.5 carbs 3/4 c. almond flour 3/4 c. wheat protein isolate 5000 2 1/2 c. carbalose flour 1/2 c. resistant wheat starch 1/4 c. polyD plus 2 envelopes rapid rise yeast 1 t. salt 3/4 c. half and half 1/4 c. heavy cream 1/4 c. water 1/3 c. butter softened 2 large eggs cooking spray Combine almond flour, wheat protein isolate 5000, carbalose flour, resistant wheat starch and sift into a mixing bowl. Then combine 1 cup flour mix, polyD, yeast, and salt in large electric mixing bowl. Heat half and half, heavy cream, and water over medium heat till temperture is 120° to 130°F. Add heated dairy mix and butter and beat 2 minutes at medium speed scraping bowl occasionally. Then add 1 egg and 1 cup flour mix and beat an additional 2 minutes at medium speed. Then gradually add the remaining flour mix to form a soft dough that pulls away from the sides of the bowl while mixing for 3 more minutes. Turn dough out onto counter and spray top of dough with cooking spray and cover tightly with plastic wrap and let rest 15 minutes. Remove dough from plastic wrap and punch dough down then divide into 24 equal pieces. Roll each piece into a ball and place on baking sheet. Spray tops of rolls with cooking spray and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 20 to 40 minutes. Beat remaining egg; brush on rolls. Bake in a preheated 375°F oven for 15 to 20 minutes or until golden brown. Remove and allow to cool on a wire rack. Enjoy!

08-26-2006, 10:38 AM	#19
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,826 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Thanks a bunch, Kevin.. Okay: What is the difference between Bunkit #1 and his little brother Bunkit #2? Taste, texture, etc??

08-26-2006, 10:55 AM	#22
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,826 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Thanks..now go take a break, Kevin..

08-26-2006, 11:02 AM	#23
Bfranke MAJOR LCF POSTER! Join Date: Jan 2003 Location: Michigan Posts: 1,921 Gallery: Bfranke Stats: 177.5/139.5/117.5 WOE: Modified Atkins/Exercise Start Date: 12/26/05	Kevin, you said you had a week of experimenting. What other spins are you planning? Thanks, Bette

08-26-2006, 11:08 AM	#25
sungoddess Very Gabby LCF Member!!! Join Date: Oct 2005 Posts: 3,172 Gallery: sungoddess WOE: Perfect Health Diet/JUDDD Start Date: LC;HCG; 1/19/12/JUDDD; 1/13/13 PHD/JUDDD	Oh Kevin, You are my hero. I need to make these but have regular PolyD and not PolyD plus. Does that mean I need to add some sweetener? If so, do you have a clue how much? I have liquid and powder Fiberfit, Splenda, xylitol and E. These are JUST what I need. Thanks so much.

08-26-2006, 11:08 AM	#26
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,703 Gallery: Tweaker Geek	Both versions look just delicious, Kevin! I can almost smell them coming out of the oven.

08-26-2006, 11:37 AM	#28
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	[COLOR=DarkOrange]Baking Note:[/COLOR] PolyD is necessary to the success of these recipes. The yeast needs the polyD to feed on. An observation: during the rising step not all rolls doubled in size. it varied from roll to roll.......But not to worry as even the few rolls that didn't rise as much had the same taste and texture.

08-26-2006, 12:17 PM	#29
Bfranke MAJOR LCF POSTER! Join Date: Jan 2003 Location: Michigan Posts: 1,921 Gallery: Bfranke Stats: 177.5/139.5/117.5 WOE: Modified Atkins/Exercise Start Date: 12/26/05	OH, CROISSANTS. I will be waiting on these! Thanks, Bette

08-26-2006, 12:27 PM	#30
SugarBabi MAJOR LCF POSTER! Join Date: Jan 2005 Posts: 2,235 Gallery: SugarBabi WOE: My Own Type Of Low Carb Start Date: 2/12/2005	Nice looking breads, Kevinpa. Thank you for sharing the recipe.