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Old 02-28-2007, 09:45 AM   #571
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A new variation of Kevin's great bread

Well, I'm working from home today and I'm just too inpatient to wait for my resistant wheat startch to arrive. I do have resistant corn starch so I'm using that in my new batch. The big difference though is I'm making potato bread!
Yes, it will add about 14-15 carbs to the whole recipe but because Kevin's recipe is already so low carb, I think it's well worth it. I dont know if you tasted potato bread before, but it is so delicous. I have fond memories of my aunt making a fresh loaf each morning. So, I have decided to make potato bread rolls. I used my bread machine for knead and first rise (just a short 15 min rise).
I have formed them into 6 large rolls and they are rising now. I'm going to give them 75 mins to rise like I did in my bread machine and then bake in the oven.
I can't wait to taste these. With this recipe I get a little under 9 net carbs for each roll. I think that is pretty good. I'll report back at the end of the rise period to let you know how that worked out.
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Old 02-28-2007, 10:35 AM   #572
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Oh My God!!!!!!!!

You are the bomb!!!!!!

(my new house we remodeled used to be a marina/convenience store and I have a pretzel warmer! I can just see these hanging in the device!!!!! Of course, i would need to make regular pretzels for the other folk, don't want them eating my stash of high cost lc stuff!!! I'm so selfish!!! And I guess these would freeze just great!)
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Old 02-28-2007, 10:42 AM   #573
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Kevin, you are completely awesome!!!
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Old 02-28-2007, 11:02 AM   #574
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So, dont keep us in suspense. How do they taste? Do they have the same chewy consitency of a soft prezel?

Meanwhile, I am reporting back on my potato bread rolls. I just realized I forgot to add the baking powder, but I got a very lovely rise and they are now baking. Can't wait for the taste test.
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Old 02-28-2007, 11:05 AM   #575
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Rather than make the last 4 soft pretzels, and since it was lunch time I made a thin and crispy pizza out of the rest of the dough.



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Old 02-28-2007, 11:09 AM   #576
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Nice Chewy outside.
approx 4 carbs each.
Enjoy!!
Quote:
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So, dont keep us in suspense. How do they taste? Do they have the same chewy consitency of a soft prezel?
Yes they do. I was pleased with the way they turned out.
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Old 02-28-2007, 11:14 AM   #577
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OMG PIZZA! What's the carb count on that? Do you like it more than the cheese cracker pizza?
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Old 02-28-2007, 11:20 AM   #578
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OMG PIZZA! What's the carb count on that? Do you like it more than the cheese cracker pizza?
This one is about 3.5 carbs a slice (thats a 12 inch pizza pan too) and although I really like the cheese cracker pizza......This tastes and feels just like real pizza diva!!

Last edited by Kevinpa; 02-28-2007 at 11:21 AM..
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Old 02-28-2007, 11:28 AM   #579
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It looks like real Italian pizza, and yes, I lived in Rome and spent lots of time in Naples, so I would know! You give us hope!!!!!
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Old 02-28-2007, 11:30 AM   #580
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Would you recommend the hot water/soda for regular flour pretzels???

p.s. I have never made pretzels.
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Old 02-28-2007, 11:37 AM   #581
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Would you recommend the hot water/soda for regular flour pretzels???

p.s. I have never made pretzels.
Yes, mag the hot soda water is what gives it the chewy texture (high or low carb). I used a pie plate and dipped the pretzel then flipped it over then put it back on the cookie sheet and applied the egg wash and salt.
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Old 02-28-2007, 11:38 AM   #582
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Man oh man, it looks like real pizza. Your a GENIUS! Is this the recipe you used?

* 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

Spring water, are you talking regular bottled water? or is there a difference? And I'm guessing the tsp of real sugar is a must?
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Old 02-28-2007, 11:45 AM   #583
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Yes that is it, except I have been making it with all milk instead of half milk half water. And yes the sugar is needed in my opinion.......but you don't need to count the carbs since the yeast gobbles them up.

Also letting this dough rise in the fridge for a couple hours is key to it working well.

Last edited by Kevinpa; 02-28-2007 at 11:47 AM..
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Old 02-28-2007, 11:49 AM   #584
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Good to know. Yay! I finally have a reason to order carbalose
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Old 02-28-2007, 01:04 PM   #585
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Kevin, the crust looks really good. I love crispy ones, so I am thinking I will probably make this one this weekend. Can I ask what temperature you baked the pizza at? Thanks.
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Old 02-28-2007, 01:32 PM   #586
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Kevin, the crust looks really good. I love crispy ones, so I am thinking I will probably make this one this weekend. Can I ask what temperature you baked the pizza at? Thanks.

400 degree for 15 to 20 minutes.
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Old 02-28-2007, 02:46 PM   #587
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This is awesome...You are soooo talented! I can't wait to make the pretzels and the pizza!

Thanks for all you do Kevin!
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Old 02-28-2007, 03:39 PM   #588
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So the verdict on the potato rolls now - They taste good but the potato buds did not seem to make much difference in the taste. So, I think the potato buds really dont make a difference in this recipe. Better to save the carbs. Next I want to try Kevin's pretzels.
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Old 02-28-2007, 04:53 PM   #589
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Has anyone costed out any of Kevin's bread recipe's?? i can do it but i just was curious if anyone else has already...
i have #4 proofing right now, looking good....


Helen
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Old 02-28-2007, 05:02 PM   #590
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wow, those look great! can't wait to try on friday (too busy till then) you are amazing...i hope they taste as good as they look..good job!
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Old 02-28-2007, 08:38 PM   #591
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Wow nice pizza and soft pretzels! Yummy!!
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Old 02-28-2007, 10:03 PM   #592
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WOW!!!

Thanks so much for all your hard work Kevin . I am getting online to place a netrition order. They should start sending you commission checks

One more quick question - please forgive if its already been answered here somewhere. I don't have an electric mixer, but several years ago someone gave me a bread maker for x-mas - which to this day remains unopened and in my basement. Can you use a breadmaker to make this dough and then portion it out for baking? Sorry, but I've never used a breadmaker before.
Thanks,
Kay
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Old 02-28-2007, 10:30 PM   #593
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WOW!!!

Thanks so much for all your hard work Kevin . I am getting online to place a netrition order. They should start sending you commission checks

One more quick question - please forgive if its already been answered here somewhere. I don't have an electric mixer, but several years ago someone gave me a bread maker for x-mas - which to this day remains unopened and in my basement. Can you use a breadmaker to make this dough and then portion it out for baking? Sorry, but I've never used a breadmaker before.
Thanks,
Kay
Kay, I do not use nor have I ever used a breadmaker for this or any other kind of bread.

Now that being said, with this bread and most other LC breads , you only get 1 rise from the dough. If you look back through this very long thread, Jackie has posted several times how she uses a breadmaker for part of the proccess of making this bread with success. If you find that post I am sure I will be of help to you.

Also there are many here without mixers that make this bread using food proccessors and it turns out nicely.

HTH
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Old 03-01-2007, 02:16 AM   #594
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Has anyone costed out any of Kevin's bread recipe's?? i can do it but i just was curious if anyone else has already...
i have #4 proofing right now, looking good....


Helen
I have never done it Helen and as far as I remember I never saw anybody say they did either. I shudder to think though what the R&D cost was before I got it right. Bottom line though, all the different applications that have developed as a result of this general recipe (bread, rolls, buns, stuffing, bread crumbs, cinnamon rolls, pizza, soft prezels, and stomboli) have made it all worthwhile.

Last edited by Kevinpa; 03-01-2007 at 02:32 AM..
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Old 03-01-2007, 07:44 AM   #595
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Kay,
Yes you can use the breadmaker--just use it for the dough mixing/kneading then remove the dough and put it in your pan and let it rise and bake. I use mine all time and it always works great.

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Old 03-01-2007, 07:57 AM   #596
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So this pizza turned out chewier than simple pizza #1? mainly due to the soda/water and egg wash--Does that sound right?
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Old 03-01-2007, 08:09 AM   #597
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So this pizza turned out chewier than simple pizza #1? mainly due to the soda/water and egg wash--Does that sound right?
No, the soda water and egg wash is applied after the pretzels are formed. I just made this small pizza from the last part of the dough that was left. I made it much thinner too.....oh and the first pizza I made was the carbquik recipe and this was carbalose.
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Old 03-01-2007, 08:22 AM   #598
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.....oh and the first pizza I made was the carbquik recipe and this was carbalose.
Which pizza crust did you like better?
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Old 03-01-2007, 08:32 AM   #599
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Which pizza crust did you like better?

I liked them both. The crust texture is better on this 1 but that is because I let it rise in the fridge I believe. I need to try that with the carbquik crust before I know for sure.
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Old 03-01-2007, 08:33 AM   #600
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I liked them both. The crust texture is better on this 1 but that is because I let it rise in the fridge I believe. I need to try that with the carbquik crust before I know for sure.
Okay, keep us updated on that one.
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