Just a Simple White Bread Thread - Page 16

jackieba · 02-09-2007, 06:31 AM

Tweaker Geek, I did just like you (pressing the dough till it fit the pan circle) with the same result as you--didn't rise much. I finally gave up on muffin top pans and got 4" round pans which did good but I lent those to a friend and haven't gotten them back. Then it dawned on me what I was doing wrong and tried the muffin top again but this time just leaving it as a little ball. It's worked every time. After rising, they don't really touch each other (even though it looks like they do), there's a tiny space in there. I don't have the ceramic bowls.

mycattaz · 02-09-2007, 06:41 AM

I made the buns, they are really good, didn't look as good as kevins did, but taste good.... the only problem we had was that after eating just one bun for my Dh, it seem to trigger something in him to eat, eat , eat....

So we have desided to not eat anymore bread for a while..

has anyone else had this reaction to it?

Kevinpa · 02-09-2007, 08:04 AM

This morning I was in the mood to experiment and since I was also running low on LC bread crumbs I decided to make a loaf of Carbquik bread because I like the taste of the carbqiuk bread crumbs better. I used the carbquik bun # 2 recipe and also used all milk as I did with the carbalose buns.
Ok, here was the experiment part

I mixed the dough and put it in my removeable crock pot to rise. After 1 1/2 hours I put the crock in a 450 degree oven covered for 35 mins then uncovered it and baked it for 5 min longer to brown.

What I got was a very tasty cross between simple white bread and a short rise no knead bread.
Very nice crust and a soft center.
It didn't raise like the carbalose but that is ok seeing what I planned to use it for.

I plan on doing a carbalose loaf like this soon.

mycattaz · 02-09-2007, 09:59 AM

hmm looks good

babydollsea · 02-09-2007, 10:28 AM

Kevin,

I don't have guar gum. I do have Xanthan. What do I use in place of the guar gum?

Marla
Plum, Pa

Kevinpa · 02-09-2007, 10:33 AM

Quote:

Originally Posted by babydollsea

Kevin,

I don't have guar gum. I do have Xanthan. What do I use in place of the guar gum?

Marla
Plum, Pa

For what recipe Marla?

debbierosegarden · 02-09-2007, 10:36 AM

Hi there, I'm the new kid on the block!!
Sorry if this has already been posted, but I haven't had time yet to read all the posts!!
I just wondered if anyone knows a nice white bread recipie that I can do in a bread maker? I have got some Soya flour, & yeast but not sure what to mix it with, time/ program setting etc!
Please help!
Thanks, Debbie.

babydollsea · 02-09-2007, 10:53 AM

Hi Kevin ... For this one... Is the Carbquik #2 recipe you are referring to? Thanks,
Marla

Simple Carbquik White Bread I was impressed with the taste of this bread.

* 3/4 cup warm water
* 1/4 cup heavy cream
* 2 large eggs
* 1 Tbsp. olive oil
* 1/2 Tsp. salt
* 1/4 cup wheat protein isolate 8000
* 1 3/8 cup Carbquik
* 1 cup wheat protein isolate 5000
* 1/8 cup Resistant Wheat Starch 70
* 1 Tsp. guar gum
* 2 Tsp. Xanthan gum
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast

Combine all the dry ingredient in a glass mixing bowl.
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 kneaded with the hook for 4 to 5 min.
Then turned the dough into a glass bread dish, cover and let rise for 1 to 2 hours in a warm draft free place till dough doubles. The dough will be quite sticky.

When dough doubles in size bake it in a preheated 350 degree oven for 40 minutes until golden brown.

This is a lighter and more tender bread than the Carbalose version.

24 carbs @ 16 slices ......1.5 carbs per slice.

babydollsea · 02-09-2007, 10:59 AM

Sorry...I just re-read your recipe for the Carbquik loaf. You specified the Carbquik buns...my mistake...
BUT I didn't order the not/Sugar yet. Can this loaf still be achieved with instead using Xanthan gum?

I also don't have Splenda quick pack yet...(these items are on order yet). What is the Splenda grandular subsitute for this 1/8 tsp Splenda quick pack.

Thanks a million...

Marla

carbfreak · 02-09-2007, 11:05 AM

oh my ....any left? We will be right over! LOL

Kevinpa · 02-09-2007, 11:16 AM

Quote:

Originally Posted by babydollsea

Sorry...I just re-read your recipe for the Carbquik loaf. You specified the Carbquik buns...my mistake...
BUT I didn't order the not/Sugar yet. Can this loaf still be achieved with instead using Xanthan gum?

I also don't have Splenda quick pack yet...(these items are on order yet). What is the Splenda grandular subsitute for this 1/8 tsp Splenda quick pack.

Thanks a million...

Marla

If you use 1 tsp of xanthan you should be ok.

1/8 tsp of a quick pack is the same as 2 T. granular.

Kelleygirl2 · 02-09-2007, 11:47 AM

I have been reading this thread and I hope I am not repeating a question, but I want to understand this because I am eager to try this out:

Is this correct:
If I want to make pizza, I use recipe #4 and place in the fridge for 5 hours.(Can I freeze the remainder of the dough for another use or should I freeze before I place it in the fridge?)
If I want to make rolls or bread, I let the dough rise and then bake.

Thanks,
Kay

Kevinpa · 02-09-2007, 12:15 PM

Quote:

Originally Posted by Kelleygirl2

I have been reading this thread and I hope I am not repeating a question, but I want to understand this because I am eager to try this out:

Is this correct:
If I want to make pizza, I use recipe #4 and place in the fridge for 5 hours.(Can I freeze the remainder of the dough for another use or should I freeze before I place it in the fridge?)
If I want to make rolls or bread, I let the dough rise and then bake.

Thanks,
Kay

Thats pretty much it Kay. I personally have never tried freezing it yet ....before or after so I don't know the answer to that.

This is a one rise recipe. It will give you one good rise but if you are lookng for something that will rise more than once....this is not it.

HTH

Zuleikaa · 02-09-2007, 12:17 PM

Quote:

Originally Posted by Kelleygirl2

I have been reading this thread and I hope I am not repeating a question, but I want to understand this because I am eager to try this out:

Is this correct:
If I want to make pizza, I use recipe #4 and place in the fridge for 5 hours.(Can I freeze the remainder of the dough for another use or should I freeze before I place it in the fridge?)
If I want to make rolls or bread, I let the dough rise and then bake.

Thanks,
Kay

I think you should bake and then freeze.

For pizza pre-bake the shells and then freeze for later use.

Zuleikaa · 02-09-2007, 12:20 PM

Quote:

Originally Posted by Kevinpa

This morning I was in the mood to experiment and since I was also running low on LC bread crumbs I decided to make a loaf of Carbquik bread because I like the taste of the carbqiuk bread crumbs better. I used the carbquik bun # 2 recipe and also used all milk as I did with the carbalose buns.
Ok, here was the experiment part

I mixed the dough and put it in my removeable crock pot to rise. After 1 1/2 hours I put the crock in a 450 degree oven covered for 35 mins then uncovered it and baked it for 5 min longer to brown.

What I got was a very tasty cross between simple white bread and a short rise no knead bread.
Very nice crust and a soft center.
It didn't raise like the carbalose but that is ok seeing what I planned to use it for.

I plan on doing a carbalose loaf like this soon.

The bread crumbs have brought back real meatloaf and crabcakes, and all the other things you use bread crumbs for, lol!!!

LoveMyGSDs · 02-09-2007, 12:57 PM

Quote:

Originally Posted by Zuleikaa

I think you should bake and then freeze.

For pizza pre-bake the shells and then freeze for later use.

That's what I did. I haven't cooked the second one yet, and probably won't for another week or two, but I'll report the results when I do.

LoveMyGSDs · 02-09-2007, 12:59 PM

Quote:

Originally Posted by Zuleikaa

The bread crumbs have brought back real meatloaf and crabcakes, and all the other things you use bread crumbs for, lol!!!

If you lived in MD you wouldn't be mentioning bread crums and crab cakes in the same sentence.

Kisal · 02-09-2007, 07:40 PM

Quote:

Originally Posted by debbierosegarden

Hi there, I'm the new kid on the block!!

I just wondered if anyone knows a nice white bread recipie that I can do in a bread maker?

Hi, Debbie! I'm new here myself, and still on a steep learning curve.

I noticed nobody had responded to your question, though, so I thought I would.

Based on what I have read here, low-carb breads don't work very well in bread machines, because the machines are designed to punch the dough down and wait for a second rise. Low-carb breads don't rise the second time, so you end up with a heavy, dense loaf.

You can use a machine to take the dough through the kneading process, but then you have to remove the dough and put it in a bread pan, let it rise, and then bake it in the oven. Hope this helps!

lcmiller461 · 02-10-2007, 06:39 AM

Is there a carb count for the simple white bun 1 carbalose? I can't seem to find it.

jackieba · 02-10-2007, 06:57 AM

Debbie,
Just confirming what Kisal said. I use my bread machine to mix/knead the dough but then I remove the dough, put it in a loaf pan, let it rise and bake. You won't be happy with the bread if you let it finish in the machine. The first rise would do fine but the second would hardly rise at all. Sorry. Mine takes about 20 minutes from start to end of knead so I just set a timer to remind me to come back and finish things.

I don't know of any recipes using soya flour. The recipes here use Carbalose or Carbquik for the flour, Wheat Protein Isolate 8000 (for structure/chewiness), Wheat Protein Isolate 5000 (provides stretchiness/helps rising) and Resistant Wheat Starch (neutral flavor, helps offset the weird taste of lowcarb flours). If you click on a blue highlighted ingredient, it will take you to Netrition where you can see a description of the item as well as order.

Jackie

Kevinpa · 02-10-2007, 07:16 AM

Quote:

Originally Posted by lcmiller461

Is there a carb count for the simple white bun 1 carbalose? I can't seem to find it.

It is the same carb count as the carbalose #1 bread. 32 carbs divided by 8 buns or 4 carbs each. Most buns, homemade or store bought will be about twice the carb count of 1 slice of bread.

lcmiller461 · 02-10-2007, 07:21 AM

Bummer...I just realized I only have the Wheat Protein Isolate 5000, but not the 8000. I think one of the recipes only had 1/8 c of the 8000. What is the purpose of the 8000? Is there any chance I could do without it, or sub the 5000 for it?

jackieba · 02-10-2007, 07:24 AM

Do you have wheat gluten flour? That's a sub for WPI 8000.

lcmiller461 · 02-10-2007, 07:27 AM

Is that the same as "Vital Wheat Gluten"?

liz1114 · 02-10-2007, 07:39 AM

Vital wheat gluten is what I used in place of the 8000 and it worked great

jackieba · 02-10-2007, 07:42 AM

Yes it is the same.

crazywoman-n-wy · 02-10-2007, 07:47 AM

Quote:

Originally Posted by lcmiller461

Is that the same as "Vital Wheat Gluten"?

[COLOR=red]It is my understanding that wheat gluten flour and Vital Wheat Gluten are the same.[/COLOR]
[COLOR=#ff0000][/COLOR]
[COLOR=#ff0000]I have Vital Wheat Gluten and not 8000. I use the VWG. It is a little higher in carb count, but works fine. I have a LOT of it, so till it is gone I'll use it to replace the WPI 8000. [/COLOR]
[COLOR=#ff0000]I think it seems to add about 1 carb to each slice. Maybe 2 to a bun. I haven't figured that. But sometimes because of the rounding, it doesn't really quite double.[/COLOR]
[COLOR=#ff0000]OK, I just ran it through my MC. I actually have his Carbalose #4 recipe in my MC, not the Carbquick bun recipe. But I come up with 3 carbs for 16 slices (using my VWG) and 5 for 8 slices (or 8 buns). HTH.[/COLOR]

Kevinpa · 02-10-2007, 08:02 AM

Along with being less carbs WPI 8000 has about 24% more protein than Vital wheat gluten which is a better nutritional bargin for your buck.

lcmiller461 · 02-10-2007, 08:25 AM

Thanks for all your help and info. I think I'll put the 8000 on my next Netrition order, but for now, use VWG, since I have some in the pantry.

Zuleikaa · 02-10-2007, 05:46 PM

I ordered WPI 8000 and some more carbolose.

I mixed my ingredients up for loaves and buns.

I ran out of yeast, lol!!!

A jar of yeast lasts me at least a year!! I bought this jar in December!!!

So now I have all the dry ingredients mixed up and am holding it until I can get out to get yeast!!!

Ah well!!!

02-09-2007, 10:36 AM	#457
debbierosegarden Junior LCF Member Join Date: Feb 2007 Location: west midlands, UK Posts: 2 Gallery: debbierosegarden	Hello & help!! Hi there, I'm the new kid on the block!! Sorry if this has already been posted, but I haven't had time yet to read all the posts!! I just wondered if anyone knows a nice white bread recipie that I can do in a bread maker? I have got some Soya flour, & yeast but not sure what to mix it with, time/ program setting etc! Please help! Thanks, Debbie.

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02-09-2007, 06:31 AM	#451
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	Tweaker Geek, I did just like you (pressing the dough till it fit the pan circle) with the same result as you--didn't rise much. I finally gave up on muffin top pans and got 4" round pans which did good but I lent those to a friend and haven't gotten them back. Then it dawned on me what I was doing wrong and tried the muffin top again but this time just leaving it as a little ball. It's worked every time. After rising, they don't really touch each other (even though it looks like they do), there's a tiny space in there. I don't have the ceramic bowls.

02-09-2007, 06:41 AM	#452
mycattaz Blabbermouth!!! Join Date: Jan 2006 Location: Tennessee Posts: 6,523 Gallery: mycattaz Stats: 416/226/199 WOE: low carb	I made the buns, they are really good, didn't look as good as kevins did, but taste good.... the only problem we had was that after eating just one bun for my Dh, it seem to trigger something in him to eat, eat , eat.... So we have desided to not eat anymore bread for a while.. has anyone else had this reaction to it?

02-09-2007, 08:04 AM	#453
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	This morning I was in the mood to experiment and since I was also running low on LC bread crumbs I decided to make a loaf of Carbquik bread because I like the taste of the carbqiuk bread crumbs better. I used the carbquik bun # 2 recipe and also used all milk as I did with the carbalose buns. Ok, here was the experiment part I mixed the dough and put it in my removeable crock pot to rise. After 1 1/2 hours I put the crock in a 450 degree oven covered for 35 mins then uncovered it and baked it for 5 min longer to brown. What I got was a very tasty cross between simple white bread and a short rise no knead bread. Very nice crust and a soft center. It didn't raise like the carbalose but that is ok seeing what I planned to use it for. I plan on doing a carbalose loaf like this soon.

02-09-2007, 09:59 AM	#454
mycattaz Blabbermouth!!! Join Date: Jan 2006 Location: Tennessee Posts: 6,523 Gallery: mycattaz Stats: 416/226/199 WOE: low carb	hmm looks good

02-09-2007, 10:28 AM	#455
babydollsea Senior LCF Member Join Date: Feb 2006 Location: Pittsburgh Posts: 411 Gallery: babydollsea WOE: Moderate carbs	Kevin, I don't have guar gum. I do have Xanthan. What do I use in place of the guar gum? Marla Plum, Pa

02-09-2007, 10:53 AM	#458
babydollsea Senior LCF Member Join Date: Feb 2006 Location: Pittsburgh Posts: 411 Gallery: babydollsea WOE: Moderate carbs	Hi Kevin ... For this one... Is the Carbquik #2 recipe you are referring to? Thanks, Marla Simple Carbquik White Bread I was impressed with the taste of this bread. * 3/4 cup warm water * 1/4 cup heavy cream * 2 large eggs * 1 Tbsp. olive oil * 1/2 Tsp. salt * 1/4 cup wheat protein isolate 8000 * 1 3/8 cup Carbquik * 1 cup wheat protein isolate 5000 * 1/8 cup Resistant Wheat Starch 70 * 1 Tsp. guar gum * 2 Tsp. Xanthan gum * 2 Tsp. baking powder * 1 Tsp. sugar * 1 packet rapid rise yeast Combine all the dry ingredient in a glass mixing bowl. 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 kneaded with the hook for 4 to 5 min. Then turned the dough into a glass bread dish, cover and let rise for 1 to 2 hours in a warm draft free place till dough doubles. The dough will be quite sticky. When dough doubles in size bake it in a preheated 350 degree oven for 40 minutes until golden brown. This is a lighter and more tender bread than the Carbalose version. 24 carbs @ 16 slices ......1.5 carbs per slice.

02-09-2007, 10:59 AM	#459
babydollsea Senior LCF Member Join Date: Feb 2006 Location: Pittsburgh Posts: 411 Gallery: babydollsea WOE: Moderate carbs	Sorry...I just re-read your recipe for the Carbquik loaf. You specified the Carbquik buns...my mistake... BUT I didn't order the not/Sugar yet. Can this loaf still be achieved with instead using Xanthan gum? I also don't have Splenda quick pack yet...(these items are on order yet). What is the Splenda grandular subsitute for this 1/8 tsp Splenda quick pack. Thanks a million... Marla

02-09-2007, 11:05 AM	#460
carbfreak Senior LCF Member Join Date: Oct 2006 Posts: 59 Gallery: carbfreak	oh my ....any left? We will be right over! LOL

02-09-2007, 11:47 AM	#462
Kelleygirl2 Junior LCF Member Join Date: Jan 2006 Location: Northern VA Posts: 15 Gallery: Kelleygirl2 Stats: 212/146/159 WOE: Atkins/Stella Style Start Date: Jan 2000	I have been reading this thread and I hope I am not repeating a question, but I want to understand this because I am eager to try this out: Is this correct: If I want to make pizza, I use recipe #4 and place in the fridge for 5 hours.(Can I freeze the remainder of the dough for another use or should I freeze before I place it in the fridge?) If I want to make rolls or bread, I let the dough rise and then bake. Thanks, Kay

02-10-2007, 06:39 AM	#469
lcmiller461 Senior LCF Member Join Date: Jul 2004 Location: Texas Posts: 541 Gallery: lcmiller461 Stats: 160/135/125 WOE: Atkins, etc.	Is there a carb count for the simple white bun 1 carbalose? I can't seem to find it.

02-10-2007, 06:57 AM	#470
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	Debbie, Just confirming what Kisal said. I use my bread machine to mix/knead the dough but then I remove the dough, put it in a loaf pan, let it rise and bake. You won't be happy with the bread if you let it finish in the machine. The first rise would do fine but the second would hardly rise at all. Sorry. Mine takes about 20 minutes from start to end of knead so I just set a timer to remind me to come back and finish things. I don't know of any recipes using soya flour. The recipes here use Carbalose or Carbquik for the flour, Wheat Protein Isolate 8000 (for structure/chewiness), Wheat Protein Isolate 5000 (provides stretchiness/helps rising) and Resistant Wheat Starch (neutral flavor, helps offset the weird taste of lowcarb flours). If you click on a blue highlighted ingredient, it will take you to Netrition where you can see a description of the item as well as order. Jackie

02-10-2007, 07:21 AM	#472
lcmiller461 Senior LCF Member Join Date: Jul 2004 Location: Texas Posts: 541 Gallery: lcmiller461 Stats: 160/135/125 WOE: Atkins, etc.	Bummer...I just realized I only have the Wheat Protein Isolate 5000, but not the 8000. I think one of the recipes only had 1/8 c of the 8000. What is the purpose of the 8000? Is there any chance I could do without it, or sub the 5000 for it?

02-10-2007, 07:24 AM	#473
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	Do you have wheat gluten flour? That's a sub for WPI 8000.

02-10-2007, 07:27 AM	#474
lcmiller461 Senior LCF Member Join Date: Jul 2004 Location: Texas Posts: 541 Gallery: lcmiller461 Stats: 160/135/125 WOE: Atkins, etc.	Is that the same as "Vital Wheat Gluten"?

02-10-2007, 07:39 AM	#475
liz1114 Senior LCF Member Join Date: Nov 2006 Location: Michigan Posts: 97 Gallery: liz1114 Stats: 206.5/160/150-145,5'7.5",25yo WOE: South Beach Start Date: Sept 5, 2006	Vital wheat gluten is what I used in place of the 8000 and it worked great

02-10-2007, 07:42 AM	#476
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	Yes it is the same.

02-10-2007, 08:02 AM	#478
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	Along with being less carbs WPI 8000 has about 24% more protein than Vital wheat gluten which is a better nutritional bargin for your buck.

02-10-2007, 08:25 AM	#479
lcmiller461 Senior LCF Member Join Date: Jul 2004 Location: Texas Posts: 541 Gallery: lcmiller461 Stats: 160/135/125 WOE: Atkins, etc.	Thanks for all your help and info. I think I'll put the 8000 on my next Netrition order, but for now, use VWG, since I have some in the pantry.

02-10-2007, 05:46 PM	#480
Zuleikaa Senior LCF Member Join Date: Oct 2005 Posts: 110 Gallery: Zuleikaa	I ordered WPI 8000 and some more carbolose. I mixed my ingredients up for loaves and buns. I ran out of yeast, lol!!! A jar of yeast lasts me at least a year!! I bought this jar in December!!! So now I have all the dry ingredients mixed up and am holding it until I can get out to get yeast!!! Ah well!!!