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Old 11-11-2006, 07:47 PM   #31
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i just tried this too, and i have to say it was great! i think i am going to try it next time made into rolls for hotdog/hamburger buns. i was also thinking about adding cinnamon, sweetener and vanilla and seeing how that turns out. i figure i could always look for a bread pudding recipe w/bourbon or rum added if its a flop. yum, stuffing sounds good! thanks for the recipe, good job. i am going to have french toast tomorrow morning, yah!!
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Old 11-11-2006, 09:22 PM   #32
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Pam: Thanks for trying this in your bread machine..I think the vital gluten makes the bread chewy..maybe upping the Carbalose and lowering the vg would be a good idea.

Bella: Did you use vital wheat gluten, too???
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Old 11-12-2006, 12:36 AM   #33
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Quote:
Originally Posted by Kevinpa View Post
As I was deciding what to have for breakfast this morning, I looked and saw this bread and it hit me like a ton of bricks.
I am sorry I didn't take a picture now but..... Did you every put a slice of bread in a skillet buttered on both sides and cut a circle out of the middle and then fry an egg in it.........YummO!

I made 2 of those for breakfast and with this bread it was only 6 carbs.
We always called this "toad in the hole"! IIRC, it's a classic English fried bread breakfast staple.

YumO!

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Old 11-12-2006, 02:33 AM   #34
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Thanks for the welcome kind sir. By the way, where did you get the pineapple fruit spread? Pineapple is my very favorite fruit which I cannot eat any longer. sigh. The fruit spread must be low carb or you wouldn't be using it because you are a diabetic - so am I. Any info would be appreciated.
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Old 11-12-2006, 03:14 AM   #35
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Thanks for the welcome kind sir. By the way, where did you get the pineapple fruit spread? Pineapple is my very favorite fruit which I cannot eat any longer. sigh. The fruit spread must be low carb or you wouldn't be using it because you are a diabetic - so am I. Any info would be appreciated.
It's called Jok n Al [COLOR="DarkOrange"](<-- click here [/COLOR]) and you can get it at netrition. Thay have many flavors and it quite yummy.

Last edited by Kevinpa; 11-12-2006 at 03:17 AM..
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Old 11-12-2006, 04:25 AM   #36
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Just an old fashioned white bread
Comin' down at 2 net carbs for me
Just an old fashioned white bread
One I'm sure is meant for you and me

Hubby has really really been missing good bread. I'm actually going to buy some of the flour thingies and make some for him.... first venture ever into this realm.

Thanks for the recipe.
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Old 11-12-2006, 04:38 AM   #37
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Quote:
Originally Posted by Kevinpa View Post
As I was deciding what to have for breakfast this morning, I looked and saw this bread and it hit me like a ton of bricks.
I am sorry I didn't take a picture now but..... Did you every put a slice of bread in a skillet buttered on both sides and cut a circle out of the middle and then fry an egg in it.........YummO!

I made 2 of those for breakfast and with this bread it was only 6 carbs.
When my son was growing up this was his thing to make for breakfast.... He called them birds nests (or something like that.... it is written down in the kitchen, just to lazy to go look right now) He was so proud of himself when he made them....

Thanks for the awesome bread recipe.... will definitely give it a try.... Pam, thanks for trying it in a bread machine.... Haven't used mine in years....
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Old 11-12-2006, 05:42 AM   #38
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Quote:
Originally Posted by Kevinpa View Post
As I was deciding what to have for breakfast this morning, I looked and saw this bread and it hit me like a ton of bricks.
I am sorry I didn't take a picture now but..... Did you every put a slice of bread in a skillet buttered on both sides and cut a circle out of the middle and then fry an egg in it.........YummO!

I made 2 of those for breakfast and with this bread it was only 6 carbs.
Good enough for 2 days in a row.

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Old 11-12-2006, 06:12 AM   #39
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yummy!
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Old 11-12-2006, 07:29 AM   #40
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Quote:
Originally Posted by Kevinpa View Post
As I was deciding what to have for breakfast this morning, I looked and saw this bread and it hit me like a ton of bricks.
I am sorry I didn't take a picture now but..... Did you every put a slice of bread in a skillet buttered on both sides and cut a circle out of the middle and then fry an egg in it.........YummO!

I made 2 of those for breakfast and with this bread it was only 6 carbs.

Kevin, Tyler Florence made these the other day on HOW TO BOIL WATER. He was making a breakfast to cook with kids. Looks Yummy
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Old 11-12-2006, 12:22 PM   #41
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wow! that's some good lookin toast!
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Old 11-12-2006, 12:25 PM   #42
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Pam: Thanks for trying this in your bread machine..I think the vital gluten makes the bread chewy..maybe upping the Carbalose and lowering the vg would be a good idea.

Bella: Did you use vital wheat gluten, too???
kevin, i did use the vital wheat gluten. it was a little chewy, but all in all it was great to be able to have bread again. i toasted it and had a tuna sandwich with it. very filling. i am getting a netrition order together, i want to try it with the 8000. nice staple to have around. just knowing i can have bread when i want now will make this journey so easier. thanks..
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Old 11-12-2006, 07:27 PM   #43
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I made the bread today. My pan is a little over 3" deep and mine did not rise to the top of the pan like Kevin's did, but it tastes great, texture is great too. It is a firm bread. From Kevin's pictures it looks like his did not rise again during baking, mine did not either. I am not much of a bread maker, but this was easy and results are great. Thanks again Kevin.
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Old 11-13-2006, 06:06 AM   #44
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My question for Kevin is - do you think this bread could be toasted, cut up and used for stuffing? Was gonna do without this year but this bread may make it lower carb and possible again.
Quote:
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Thats what I plan to do with it. I will cube it up and then slow toast it on a cookie sheet in the oven on about 200 degrees.

BTW welcome to the forum.
This is about 16 carbs approx 1/2 loaf done at 200 degrees for about 90 minutes.




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Old 11-13-2006, 10:59 AM   #45
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Quote:
Originally Posted by emel View Post
Just an old fashioned white bread
Comin' down at 2 net carbs for me
Just an old fashioned white bread
One I'm sure is meant for you and me

Hubby has really really been missing good bread. I'm actually going to buy some of the flour thingies and make some for him.... first venture ever into this realm.

Thanks for the recipe.
LOL. I love this, a LC bard. . .Emel, you rock!

Thanks, Kevin, I am ready to try again. . .my yeast is out of date. . .but I'll buy new. . .maybe I shouldn't buy the jar of yeast, as I love bread too too much, I don't want to dance with the devil too much!
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Old 11-13-2006, 11:56 AM   #46
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Okay..got the bread machine ready to roll..We'll see if it will work for me.
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Old 11-13-2006, 03:54 PM   #47
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This bread is very good..but what I DID a bit different was that I didn't have the WPI 5000, so I subbed 1/4 cup of vwg and then 1/2 cup of oat flour..I made it in my machine as a Rapidrise Wheat bread at 1 1/2 pounds..and it came out very well..

When I was mixing it up, I added the oat flour until it started to make a ball in the machine, then stopped..I know the carbs are higher, but it made great bread..thanks, Kevin!!
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Old 11-13-2006, 05:34 PM   #48
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if you look in the oat thread I posted a oat version of this bread too which was a couple carbs higher.
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Old 11-15-2006, 01:22 PM   #49
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I just made some stuffing out of some of this bread..Just the normal way I do it..:

Cut up the bread in crouton sized bits and dry in a slow oven (like Kevin's example) for 90 minutes. I like to cut the crust off.

Then in a small frying pan, add some butter and cut up part of an onion and some diced celery and cook until slightly soft. Mix with bread in a bowl..Then add some chicken broth until slightly moist, and sprinkle on some pepper and
sage OR poulty seasoning to taste. If you have a good amount of this, then
you can add an egg to keep it together, but I was only doing a small amount, so I thought an egg would be too much. Bake for 20 minutes until done..

This is a a ballpark recipe and I'm sure many of you have other dressing recipes..but I'm going to make another loaf for Tday and put it in the freezer.
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Old 11-15-2006, 03:06 PM   #50
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Old 11-15-2006, 03:08 PM   #51
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I'm hopefully going to try thi bread this week. Would love to get it down right to use for dresing
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Old 11-16-2006, 12:48 PM   #52
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* 3/4 cup warm water
* 1/4 cup heavy cream
* 2 large eggs
* 1 Tbsp. olive oil
* 1/2 Tsp. salt
* 3/4 cup wheat protein isolate 8000
* 1 cup Carbalose
* 3/4 cup wheat protein isolate 5000
* 1/4 cup Resistant Wheat Starch 70
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast
I made a slight adjustment for buns because I wanted them a bit lighter.

* 1/2 cup wheat protein isolate 8000

* 1 cup wheat protein isolate 5000

all the rest remained the same.

After mixing up the dough I formed 8 buns and let rise for 1 hour.

Then baked at 350 degrees for 35 min.

These will be great for Cheeseburgers.





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Old 11-16-2006, 01:36 PM   #53
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Oh boy, burgers on buns! I do love my burgers! I haven't tried the bread recipe as yet, Kevin, but this bun change may send me to the kitchen over the weekend for sure!!
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Old 11-16-2006, 03:00 PM   #54
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Ahem. I have done it again! Super tweaking because of super messing up!

I just knew I had all the ingredients. . .

Had my breadmaker out. . .

Doing a batch in it, and measuring a duplicate to go in for rolls. . .

And got down to the wheat protein isolate. I had checked to see if I had it.

And it was WHEY protein isolate I had. Oooooooooops.

So with ingredients in the bowls plural. . .I decided that oat fiber was the closest I had to a flavorless extender, and I used that.

Glory be, this is forgiving, cause I now have my bread and my rolls. . .for T. Day and stuffing. . .

Just in case anybody finds themselves in the same predicament. . .

And I have tasted.

My take is that it is super filling bread. I like that! I can quit after a serving.
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Old 11-16-2006, 03:27 PM   #55
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hi everyone this is my first post here. i saw this wonderful bread recipe and i would like to try making it when i get all the ingredients. my question is, has anyone tried using this bread recipe to make bread pudding?

thank you kim
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Old 11-16-2006, 05:22 PM   #56
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don't know from bread pudding, Kim (and WELCOME by the way) surely someone else will answer but I just wanted to add that I made these buns today using a muffin-top pan and they're fantastic! Hard to believe only 4 g. per bun (i got 8 commercial-size buns)...the taste & texture is nearly perfectly french bread-like (especially when toasted as the one i had tonight for dinner sprinkled with cheddar)..I see yummy "french bread pizzas", garlic toast, grilled cheese sands, garlic herb croutons, in my future! yummmmm!
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Old 11-16-2006, 06:44 PM   #57
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I made this bread today. I have not tasted it yet though. I made it in my bread machine thru the dough cycle and then took it out and baked it in the oven. I wanted to shape it like a french bread but since it was already risen it would not reshape and I cooked it as it was, it looks like a big round blob. It rose up alot. I cant wait to have a slice of toast with my fried eggs tomorrow. i guess I should of taken it out of the bread machine as soon as the dough was done kneading and shaped it and then baked it. I will try that next time.
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Old 11-16-2006, 06:47 PM   #58
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I want to try this btu i dont have any resistant wheat starch or WPI 8000
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Old 11-17-2006, 06:35 AM   #59
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Kevin,
People here can have widely different taste; I perhaps have 90% more tolerance for the taste of large amounts of carbalose than you do, and you probably have 90% more tolerance for the taste of large amounts of WPI than I. EVEN SO, I have enjoyed this bread for peanut butter and for cheddar cheese sandwhiches, and for "melba" toasts (also fried in a pan). I've made 8 or 10 attemps at carbalose yeast breads before, and none of those rose properly. The sight of this thing blowing up like a special effect in a
'fifties science fiction movie was worth the price of admission all by itself.

But I was wondering--what would you think of the idea of subbing carbalose (by weight) for all, or maybe 2/3rds, of the WPI 8000--or a combo of carbalose and resistant wheat starch for same? (For someone like me who doesn't like the taste of a lot of WPI.) Do you think it would probably rise about the same?
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Old 11-17-2006, 06:49 AM   #60
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Ok, just so I understand completely Creek. Is it just the wheat protein isolate 8000 taste you do not like or both it and wheat protein isolate 5000?
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