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Old 01-29-2007, 12:45 PM   #331
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Originally Posted by theislandgirl View Post
Now, maybe I have different page lengths than most of you (it's adjustable, IIRC). I can't find the recipe index for this thread. Is there a post number or post count?

Thanks, Kevin.
You need to switch the "display mode" to hybrid or threaded. You can't see it in linear mode.
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Old 01-29-2007, 12:54 PM   #332
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no, you need to go to the very 1st post of this thread and at the bottom of that post are links that link you to the recipes in this thread.

See what you started Jude....

Last edited by Kevinpa; 01-29-2007 at 12:57 PM..
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Old 01-29-2007, 01:22 PM   #333
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Originally Posted by Tweaker Geek View Post
I made the rolls up right when I made the dough. Has anyone "proofed" the dough in the fridge for anything other than the pizza? I had one of the rolls for breakfast and I could taste something (that C-Q taste I guess) that I did not taste in the pizza crust. Maybe proofing the dough for anything will get rid of that taste. What do you think?
I think we have a winner!!!

In the interests of science, lol!!! I used the rolls I made from dough that had proofed in the refrigerator for less than 2 days. I have to say this is the best texture and taste of all the versions, given my tweeks!!! There is no hint of sponge texture or taste. The crust is really good and crusty!!!

Now the carbquik taste. I think I taste a twinge, then I think I taste fermenting, more like a sourdough twang. So, I don't know. If I do taste it it is nothing like the taste in the other recipes. You'll have to try it for yourself. But I think I will be proofing all my bread doughs from now on!!!

Again, this version is the best!!! Taste, texture, crust, the absolute best!!!

Last edited by Zuleikaa; 01-29-2007 at 01:30 PM..
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Old 01-29-2007, 01:24 PM   #334
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Originally Posted by Kevinpa View Post
no, you need to go to the very 1st post of this thread and at the bottom of that post are links that link you to the recipes in this thread.

See what you started Jude....
I did that and it was not there under the linear view. It might be for you, since you posted it, but it wasn't there for me. I switched to hybrid, then threaded and it was there on both of those views.
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Old 01-29-2007, 02:46 PM   #335
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I think we have a winner!!!

In the interests of science, lol!!! I used the rolls I made from dough that had proofed in the refrigerator for less than 2 days. I have to say this is the best texture and taste of all the versions, given my tweeks!!! There is no hint of sponge texture or taste. The crust is really good and crusty!!!

Now the carbquik taste. I think I taste a twinge, then I think I taste fermenting, more like a sourdough twang. So, I don't know. If I do taste it it is nothing like the taste in the other recipes. You'll have to try it for yourself. But I think I will be proofing all my bread doughs from now on!!!

Again, this version is the best!!! Taste, texture, crust, the absolute best!!!
can you post the recipe you liked the best, or guide us to the page, i am getting dizzy from the recipes thanks!
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Old 01-29-2007, 02:49 PM   #336
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I made this in my bread machine, today. It turned out good. The color of the crust was "just right". The bread was a little chewy, though. It tasted like sourdough bread to me. Maybe I used too much yeast. I subbed wheat gluten for the 8000, and used 3 t. powdered yeast since I didn't have the rapid rise yeast. I will use the rest of this loaf for toast. Croutons would be a great idea! I wasn't sure which setting to use for the loaf size, so I chose the 1 1/2 lb. I also used the "white" setting. Maybe I should have used the "wheat" setting. I will try this again. Thanks, Kevin!
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You need to switch the "display mode" to hybrid or threaded. You can't see it in linear mode.
how do you switch the display mode to the hybrid?
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Old 01-29-2007, 02:50 PM   #337
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Quote:
Originally Posted by Zuleikaa View Post
It was the carbalose dinner roll version, or was that the carbalose loaf version, or was it.... Wait a minute, that doesn't tell you anything, lol!!!

This is what I used with tweaks: Food Processor Method
* 1/2 cup bottled spring water--[COLOR="Red"]used regular filtered[/COLOR]
* 1/2 cup warm CC milk--[COLOR="red"]used all cream, didn't heat it[/COLOR]
* 2 large eggs--[COLOR="red"]used extra large[/COLOR]*
[COLOR="red"]* 1 Tsp. vanilla extract[/COLOR]
2 Tbsp. butter, [COLOR="red"]melted[/COLOR]
* 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--[COLOR="red"]added all at once[/COLOR]
* 1/8 cup Resistant Wheat Starch 70
* 1 Tbls. not/Sugar
* 1/8 Tsp. splenda quick pack--[COLOR="red"]drops of Sweetfreez[/COLOR]
* 2 Tsp. baking powder
* 1 Tsp. sugar--[COLOR="red"]1 1/2 tsp[/COLOR]
* 1 packet rapid rise yeast--[COLOR="red"]scant Tbsp[/COLOR]

[COLOR="red"]I mixed dry together in the food processor. Mixed liquid together well in a pourable container. With processor running, added liquid to dry. Processed until a ball and sides of processor were clean. Dough was tacky but not wet.[/COLOR]

My bread always rises well, it might be the extra sugar or that I use a little more yeast. Whatever, this bread is quick and easy.

I agree with Kevin that this version has the best flavor and texture. This version doesn't seem to have that sponge texture. I'll have to try it again to be sure, of course, lol!!!
This was her tweaks.
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Old 01-29-2007, 02:51 PM   #338
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duh, never mind, i just found it. i really need comp classes!
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Old 01-29-2007, 02:52 PM   #339
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how do you switch the display mode to the hybrid?
At the top of the thread, on the blue bar, there's a buttong that says "display modes". Click that, then select the mode you want.
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Old 01-29-2007, 04:26 PM   #340
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[COLOR=red]Evidently I've been (am) reading it in linear mode, and I've been seeing it.[/COLOR]
[COLOR=#ff0000][/COLOR]
[COLOR=#ff0000]I have no idea what they mean. Guess I can try all 3 and check it out. Maybe I'll find out I like another mode bette. Another one of those things I haven't messed with, and really didn't even know was there. [/COLOR]
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Old 01-29-2007, 06:19 PM   #341
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Quote:
Originally Posted by Kevinpa View Post
no, you need to go to the very 1st post of this thread and at the bottom of that post are links that link you to the recipes in this thread.

See what you started Jude....
Hey, I don't mind, because NOW I finally have an answer I can understand...
the bottom of the first post in this thread...
Just a Simple White Bread Thread

Not the page, and not the view...

Gotcha. See, sometimes I'm actually handicapped by being a technogeek and literal besides...

Thanks, Kevin, that's a brilliant idea. NOW tell me how you managed to get special privileges to get in there to edit the first post in this thred?!?


Last edited by theislandgirl; 01-29-2007 at 06:25 PM..
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Old 01-29-2007, 06:32 PM   #342
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NOW tell me how you managed to get special privileges to get in there to edit the first post in this thred?!?

Bribe the moderator with a cookie....
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Old 01-29-2007, 07:55 PM   #343
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BUT OF COURSE, what else?!

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Old 01-30-2007, 05:01 AM   #344
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I cant wait to try some of these tweeks and def. the pizza dough. In case anyone is wondering, this bread freezes great (at least the original version) I made 2 loafs and after cool, I sliced it up, wrapped individual slices and froze,now I just pull out a slice or two when needed and it it still nice and fresh tasting.
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Old 01-31-2007, 08:00 AM   #345
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I made the pizza and it was good but I'd like the bottom crispier. I think I need to slightly prebake mine--I put alot of pepperoni/sausage that adds grease making it harder to get a crispy crust I think. When I tried Scott's, using a real hot oven, it still wasn't crispy. I never made pizza in the high carb days (bought it) so this is a new area for me. I'm having leftovers for lunch today.
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Old 01-31-2007, 08:49 AM   #346
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okay it's not lunch but I couldn't wait. I found when I reheated the pizza in my toaster oven, the crust did get crisp.
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Old 01-31-2007, 09:09 AM   #347
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Which recipe did you use Jackie....carbquik or carbalose?
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Old 01-31-2007, 09:24 AM   #348
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I used Carbalose. I prefer it over Carbquik though I keep both.
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Old 01-31-2007, 09:33 AM   #349
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I have had a stiff batch of #4 carbalose proofing in the fridge since 7:30 this morning. Later this afternoon I will be trying stromboli with it. I just haven't decided if I want to make 1 large or a couple of small ones.
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Old 01-31-2007, 09:42 AM   #350
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What's the diff in stromboli and calzone? DH suggested calzone when I made the pizza crust but I wanted to try pizza first.
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Old 01-31-2007, 09:48 AM   #351
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What's the diff in stromboli and calzone? DH suggested calzone when I made the pizza crust but I wanted to try pizza first.
I think that stromboli generally has sauce inside, while a calzone doesn't. You dip the calzone in sauce.

At least, that's what I remember the difference being from my HIGH carb days.
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Old 01-31-2007, 09:50 AM   #352
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What's the diff in stromboli and calzone? DH suggested calzone when I made the pizza crust but I wanted to try pizza first.
I think stromboli is layers of stuff rolled up in the dough and calzone is more like a mixed filling rolled up in the dough. But I think there is a gray area where both seem to go from the recipes I have looked at.
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Old 01-31-2007, 09:55 AM   #353
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I'll put it this way.....

I am layering capicola, baked ham,hard salami, provolon, mozzarella, parmesan, grilled pepper, and olives then rolling it up in mine.......what ever that is called.
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Old 01-31-2007, 10:01 AM   #354
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FOODS COLUMN—CENTRE DAILY TIMES August 8, 2003
BETH E. VAN HORN, FAMILY LIVNG EDUCATOR
FOOD FACTS AND TIPS
Here’s a collection of food facts and interesting tips for the food trivia lovers!
What is the difference between a calzone and a stromboli?
Calzones are made by folding a classic pizza crust over the filling, making it a shape resembling an Italian turnover. In Italian, I’m told calzone means "pant leg," which supposedly reflects its shape. A calzone is made with both ricotta and mozzarella cheese, whereas a stromboli has no ricotta cheese.
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[COLOR=black]Stromboli[/COLOR] [COLOR=black], also called “roll overs,” is a thin pizza-type crust wrapped around the customer’s choice of toppings, (or in this case, stuffing). [/COLOR][COLOR=black]Calzones are made with a thick pizza crust that is folded over the contents once, creating a half moon shape. Stuffing choices for the calzones are similar to those of the stromboli. [/COLOR]
Quote:
Traditionally calzones are like folded over pizzas with ricotta and Stromboli are more like subs in a rolled crust with several meats, cheeses and sauce.
Take your pick. I had no idea it was such a popular topic!
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Old 01-31-2007, 10:02 AM   #355
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I'll put it this way.....

I am layering capicola, baked ham,hard salami, provolon, mozzarella, parmesan, grilled pepper, and olives then rolling it up in mine.......what ever that is called.
Skip the olives and I'll be right over.
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Old 01-31-2007, 11:13 AM   #356
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[COLOR=red]Thanks for the question, and the lesson. I had no idea what either of them was. [/COLOR]
[COLOR=#ff0000]There weren't any (or that I knew of) Italians where I grew up, and about the only "Italian" dish we knew of was Spaghetti. I was almost grown before I even heard of or ate Lasagna. [/COLOR]
[COLOR=#ff0000][/COLOR]
[COLOR=#ff0000]I still know very little about Italian dishes.[/COLOR]
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Old 01-31-2007, 04:43 PM   #357
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* 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.
LC Stomboli (10 servings 4 carbs each)

Ok, I made the carbalose #4 above and let it rise covered in the fridge for 8 hours.

I then removed the dough and divided it in half and rolled each half out to a 10 x 14 rectangle.

I then layered each with capicola, baked ham, hard salami, provolone, mozzarella, parmesan, grilled pepper, spinach, ricotta, and olives.

Taking the long edge I rolled each into a log pinching and sealing the seam and ends.

I then cut diagonal slits on top to vent and let rise for 1 hour.

NOTE: it rose but only about 1/4.

I brushed the top of each with a egg wash and sprinkled with parmesan, then baked both in a preheated 425 oven for 20 minutes until golden.

In a Word!!

OMG!!!
I am in Heaven!! I kid you not. Super crust and light dough and absolutly no bad taste.














Last edited by Kevinpa; 01-31-2007 at 04:56 PM..
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Old 01-31-2007, 04:57 PM   #358
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Kevin You are truly amazing! I cannot wait to try this one --- SUPER BOWL!!!! My husband will love love love this!

Thanks so much

Marla
PLUM PA
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Old 01-31-2007, 04:58 PM   #359
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Oh Lord, those look heavenly!
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Old 01-31-2007, 06:43 PM   #360
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I made the pizza and it was good but I'd like the bottom crispier. I think I need to slightly prebake mine--I put alot of pepperoni/sausage that adds grease making it harder to get a crispy crust I think. When I tried Scott's, using a real hot oven, it still wasn't crispy. I never made pizza in the high carb days (bought it) so this is a new area for me. I'm having leftovers for lunch today.
Did you pre cook the pepperoni/sausage?
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