Just a Simple White Bread Thread - Page 20

hirezmary · 02-28-2007, 08:45 AM

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.

magnamater · 02-28-2007, 09:35 AM

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!)

LoveMyGSDs · 02-28-2007, 09:42 AM

Kevin, you are completely awesome!!!

hirezmary · 02-28-2007, 10:02 AM

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.

Kevinpa · 02-28-2007, 10:05 AM

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.

Kevinpa · 02-28-2007, 10:09 AM

Quote:

Originally Posted by Kevinpa

Nice Chewy outside.

approx 4 carbs each.
Enjoy!!

Quote:

Originally Posted by hirezmary

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.

Divabunny · 02-28-2007, 10:14 AM

OMG PIZZA! What's the carb count on that? Do you like it more than the cheese cracker pizza?

Kevinpa · 02-28-2007, 10:20 AM

Quote:

Originally Posted by Divabunny

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!!

magnamater · 02-28-2007, 10:28 AM

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!!!!!

magnamater · 02-28-2007, 10:30 AM

Would you recommend the hot water/soda for regular flour pretzels???

p.s. I have never made pretzels.

Kevinpa · 02-28-2007, 10:37 AM

Quote:

Originally Posted by magnamater

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.

Divabunny · 02-28-2007, 10:38 AM

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?

Kevinpa · 02-28-2007, 10:45 AM

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.

Divabunny · 02-28-2007, 10:49 AM

Good to know. Yay! I finally have a reason to order carbalose

darkangel · 02-28-2007, 12:04 PM

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.

Kevinpa · 02-28-2007, 12:32 PM

Quote:

Originally Posted by darkangel

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.

babydollsea · 02-28-2007, 01:46 PM

This is awesome...You are soooo talented! I can't wait to make the pretzels and the pizza!

Thanks for all you do Kevin!
Marla

hirezmary · 02-28-2007, 02:39 PM

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.

AdeCafe · 02-28-2007, 03:53 PM

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

That Girl · 02-28-2007, 04:02 PM

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!

Yummy's_Girl · 02-28-2007, 07:38 PM

Wow nice pizza and soft pretzels! Yummy!!

ollie · 02-28-2007, 09:03 PM

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

Kevinpa · 02-28-2007, 09:30 PM

Quote:

Originally Posted by ollie

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

Kevinpa · 03-01-2007, 01:16 AM

Quote:

Originally Posted by AdeCafe

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.

jackieba · 03-01-2007, 06:44 AM

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.

Jackie

jackieba · 03-01-2007, 06:57 AM

So this pizza turned out chewier than simple pizza #1? mainly due to the soda/water and egg wash--Does that sound right?

Kevinpa · 03-01-2007, 07:09 AM

Quote:

Originally Posted by jackieba

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.

LoveMyGSDs · 03-01-2007, 07:22 AM

Quote:

Originally Posted by Kevinpa

.....oh and the first pizza I made was the carbquik recipe and this was carbalose.

Which pizza crust did you like better?

Kevinpa · 03-01-2007, 07:32 AM

Quote:

Originally Posted by SAGlaze

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.

LoveMyGSDs · 03-01-2007, 07:33 AM

Quote:

Originally Posted by Kevinpa

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.

02-28-2007, 08:45 AM	#571
hirezmary Senior LCF Member Join Date: Feb 2005 Location: Northern CA Posts: 468 Gallery: hirezmary Stats: 195/160/145 WOE: Semi-Atkins Start Date: January 2005	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. __________________ Mary

02-28-2007, 10:45 AM	#583
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	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 10:47 AM..

Thread Tools
Show Printable Version
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

02-28-2007, 09:35 AM	#572
magnamater Very Gabby LCF Member!!! Join Date: Nov 2002 Location: Texas Posts: 3,063 Gallery: magnamater	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!)

02-28-2007, 09:42 AM	#573
LoveMyGSDs MAJOR LCF POSTER! Join Date: Jan 2007 Location: MD Posts: 2,204 Gallery: LoveMyGSDs Stats: original:240/150/150 (24/6/8) current: 194/178/150 WOE: Atkins (1999 version-total carbs) Start Date: original: 9/12/2001 current: 1/2/2007	Kevin, you are completely awesome!!!

02-28-2007, 10:02 AM	#574
hirezmary Senior LCF Member Join Date: Feb 2005 Location: Northern CA Posts: 468 Gallery: hirezmary Stats: 195/160/145 WOE: Semi-Atkins Start Date: January 2005	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.

02-28-2007, 10:05 AM	#575
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	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.

02-28-2007, 10:14 AM	#577
Divabunny Major LCF Poster! Join Date: Aug 2005 Location: Bay Area, CA Posts: 1,048 Gallery: Divabunny Stats: 220/212/160 WOE: less than 50 carbs a day Start Date: 1/14/13	OMG PIZZA! What's the carb count on that? Do you like it more than the cheese cracker pizza?

02-28-2007, 10:28 AM	#579
magnamater Very Gabby LCF Member!!! Join Date: Nov 2002 Location: Texas Posts: 3,063 Gallery: magnamater	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!!!!!

02-28-2007, 10:30 AM	#580
magnamater Very Gabby LCF Member!!! Join Date: Nov 2002 Location: Texas Posts: 3,063 Gallery: magnamater	Would you recommend the hot water/soda for regular flour pretzels??? p.s. I have never made pretzels.

02-28-2007, 10:38 AM	#582
Divabunny Major LCF Poster! Join Date: Aug 2005 Location: Bay Area, CA Posts: 1,048 Gallery: Divabunny Stats: 220/212/160 WOE: less than 50 carbs a day Start Date: 1/14/13	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?

02-28-2007, 10:49 AM	#584
Divabunny Major LCF Poster! Join Date: Aug 2005 Location: Bay Area, CA Posts: 1,048 Gallery: Divabunny Stats: 220/212/160 WOE: less than 50 carbs a day Start Date: 1/14/13	Good to know. Yay! I finally have a reason to order carbalose

02-28-2007, 12:04 PM	#585
darkangel Senior LCF Member Join Date: May 2002 Location: North Florida, USA Posts: 291 Gallery: darkangel	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.

02-28-2007, 01:46 PM	#587
babydollsea Senior LCF Member Join Date: Feb 2006 Location: Pittsburgh Posts: 411 Gallery: babydollsea WOE: Moderate carbs	This is awesome...You are soooo talented! I can't wait to make the pretzels and the pizza! Thanks for all you do Kevin! Marla

02-28-2007, 02:39 PM	#588
hirezmary Senior LCF Member Join Date: Feb 2005 Location: Northern CA Posts: 468 Gallery: hirezmary Stats: 195/160/145 WOE: Semi-Atkins Start Date: January 2005	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.

02-28-2007, 03:53 PM	#589
AdeCafe Senior LCF Member Join Date: Feb 2007 Location: indiana Posts: 88 Gallery: AdeCafe WOE: low carb my way, mostly atkins Start Date: feb 07	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

02-28-2007, 04:02 PM	#590
That Girl Major LCF Poster! Join Date: Dec 2005 Posts: 2,380 Gallery: That Girl	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!

02-28-2007, 07:38 PM	#591
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	Wow nice pizza and soft pretzels! Yummy!!

02-28-2007, 09:03 PM	#592
ollie Senior LCF Member Join Date: Nov 2005 Location: Illinois Posts: 97 Gallery: ollie Stats: 184/174/145 WOE: JUDDD Start Date: 01/03/2012	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

03-01-2007, 06:44 AM	#595
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	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. Jackie

03-01-2007, 06:57 AM	#596
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	So this pizza turned out chewier than simple pizza #1? mainly due to the soda/water and egg wash--Does that sound right?