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Old 03-24-2007, 09:07 AM   #661
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Kevin,

Do you know the carb count for #4 ? It's got to be like unter 10net carbs for the whole thing. I just looked at the flour counts off netrition, 1 cup 5000 is 3 net, 1 cup 8000 is less then 1 net, and the RS per Tbsp is 1 net. So, the rest of the ingredients like eggs, CCD can't add up to much.

Debbie...
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Old 03-24-2007, 09:51 AM   #662
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Kevin,

Do you know the carb count for #4 ? It's got to be like unter 10net carbs for the whole thing. I just looked at the flour counts off netrition, 1 cup 5000 is 3 net, 1 cup 8000 is less then 1 net, and the RS per Tbsp is 1 net. So, the rest of the ingredients like eggs, CCD can't add up to much.

Debbie...
Debbie the following is the approx count I get.


* 1 cup warm CC milk (3 carbs)
* 2 large eggs (1 carbs)
* 1 3/8 cup Carbalose (26 carbs)

for the rest about (4 carbs)
* 1/8 cup wheat protein isolate 8000
* 1 1/8 cup + 3/4 cup wheat protein isolate 5000
* 1/8 cup Resistant Wheat Starch 70

so 34 carbs divided by about 15 slices which is what I normally get is:

2.3 carbs a slice give or take a fraction.
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Old 03-24-2007, 10:16 AM   #663
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oooops forgot to check the counts on the carbolose, that's what makes it higher then 10 net duh thanks for the totals.
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Old 03-26-2007, 03:56 PM   #664
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A question for all of you bread bakers and tweakers

Regarding the instant yeast. I bought a package and now have lots of yeast in freezer. Have any of you been using it in place of rapid rise and if so what are your results? I tried it once and did not get a good rise, but I think it may have been that my dough was too dry and stiff and not necessarily the yeast.
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Old 03-26-2007, 04:08 PM   #665
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I used it once and didn't notice a big difference in the rise Jeanne. I went back to using the rapid rise just to use it up but plan on using instant yeast on a regular basis unless i start seeing bad results as it gets older.
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Old 03-26-2007, 07:06 PM   #666
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[COLOR=red]I've been using it Jeanne. Those pics I posted a page or so back were made with it. It did great.[/COLOR]
[COLOR=#ff0000]I use a scant Tbsp (probably just over 2 tsp).[/COLOR]
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Old 03-26-2007, 07:41 PM   #667
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Kevin and Billie,

Thanks for the info. I will use it when I run out of the rapid rise.

Jeanne
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Old 03-27-2007, 12:58 PM   #668
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Originally Posted by ollie View Post
Kevin and all the other gifted bakers,
I was wondering if you could help with a recipe tweak! I have been making your carbalose recipe #4 which is the best LC bread recipe I've tasted. However, I just found out that I am pregnant and all of the sudden, I am really sensitive to the taste/smell of the low carb flours. I am going to be following an OWL type of diet, so adding in a few extra carbs will be fine. What flour sub recommendations do you think might make this recipe a little less "low carby" tasting . I am NOT a baker at all so I have no idea where to start. Any help would be greatly appreciated. Thanks everybody.
Kay
I add in vanilla extract and some other people have added in almond extract to mask the flour tastes. Some will disagree with me, but it does the trick as far as I'm concerned. Congratulations on your pregnancy!!
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Old 03-28-2007, 08:28 AM   #669
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will someone please help me?

I've been reading and rereading this thread for months. I finally ordered my first order from netrition for baking supplies and got it late yesterday, so I stayed up half the night to make my first loaf I used #4. Was when it finished. so good!

The only thing I would like to improve on is the toughness, esp. the crust.
what would happen if I left the 1/8 C of wrp8000 out? I did run butter over the crust when I took it out of the oven.

This is the greatest forum ever and everyone is so helpful.

mary
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Old 03-28-2007, 08:45 AM   #670
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mary, did you use half water half milk or all milk? omitting the wpi 8000 will not give you the results you seek.
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Old 03-28-2007, 09:05 AM   #671
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Thanks Kevin, I used 1/2 cream, 1/2 milk. I was really surprised at how good it was cause I forgot the salt (and used unsalted butter), Do you think I might have kneaded the bread to long.

mary
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Old 03-28-2007, 09:54 AM   #672
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Thanks Kevin, I used 1/2 cream, 1/2 milk. I was really surprised at how good it was cause I forgot the salt (and used unsalted butter), Do you think I might have kneaded the bread to long.

mary
no mary, use all milk, that will soften your crust. notice the difference between the #4 bread with half water/half milk and the #4 buns using all milk.

in the picture you can see.
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Old 03-31-2007, 11:37 AM   #673
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How to enter #4 into ******, I don't have masterchef, so how are you guys putting it in? I need the calories,fat,fiber,carbs.protein
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Old 03-31-2007, 12:24 PM   #674
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Originally Posted by Tater Head View Post
How to enter #4 into ******, I don't have masterchef, so how are you guys putting it in? I need the calories,fat,fiber,carbs.protein
This is what my Cook'n software give me for 16 slices(servings) using all milk.

Makes 16 servings
Version 4 of Low Carb Carbalose Bread

1 cup warm HOOD 2 % milk
2 wholes large beaten eggs
2 tablespoons salted butter
1/2 teaspoon salt
1/8 cup wheat protein isolate arise 8000
1 3/8 cups Carbalose
1 7/8 cups wheat protein isolate arise 5000
1/8 cup resistant wheat starch
1 tablespoon thickenthin not/sugar
1/8 packet splenda quick pack
2 teaspoons baking powder
1 teaspoon granulated brown sugar
1 packet rapid rise yeast

Nutrition Facts Amount Per Serving

Calories 55
Calories from Fat 26
Total Fat 3g
Cholesterol 5mg
Sodium 212mg
Total Carbohydrate 7g
Dietary Fiber 4g
Protein 4g

Last edited by Kevinpa; 03-31-2007 at 12:25 PM..
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Old 03-31-2007, 03:21 PM   #675
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Perfect, that what I needed, thanks Kevin
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Old 04-01-2007, 09:25 AM   #676
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kevin, in post 675, you have brown sugar as the sugar for the recipe. did you try something new or was it just a typo? by the way, i had a loaf that didn't raise, so i rolled out pieces thin to the size of ind pizzas. brushed w/olive oil, toss on some oregano, pepper, parm cheese and baked. we used it as a cracker for a feta/cream cheese dip topped off w/baked garlic. omg, it was delish! thanks again for a great bread recipe!

Last edited by That Girl; 04-01-2007 at 09:26 AM..
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Old 04-01-2007, 10:25 AM   #677
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kevin, in post 675, you have brown sugar as the sugar for the recipe. did you try something new or was it just a typo?
No Bella it was not a typo. The only kind of sort of real sugar I keep in my house is Domino Brownulated light .

It has 1 less carbs per teaspoon then regular granulated sugar.

Anyway since my Cook'n software gets updated with most manufacturers nutritional values I was able to choose it in the recipe, so it prints out that way. Otherwise I normally just say sugar since people will ask if you can sub sugar for it and I really don't think it has a great impact on the results.

HTH
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Old 04-06-2007, 08:35 AM   #678
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Not the prettiest bagels for sure but I was happy with the texture. I used a variation of Kevin's pretzel recipe for the dough--I used all water, 12 drops liquid splenda (1/2 cup equiv) and 2 tsp cinnamon. I also increased the RWS a little and decr the Carbalose a little to avoid the weird taste I got before. I let it rise in the fridge overnight. Then formed them and let sit for 1 hour. I boiled them for 1 minute, drained, brushed with egg white/water and baked. I put 12 drops sweetzfree in the boiling water too.
Crunchy-chewy. My only complaint is it still does not taste sweet and I can't taste the cinnamon at all (boy the dough smelled good though). Next time I'll use alot more sweetner and that should take care of the problem and bring out the cinnamon flavor. Overall not a bad second try though.

Sorry about the blurry photo.

Last edited by jackieba; 04-06-2007 at 09:19 AM..
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Old 04-06-2007, 09:49 AM   #679
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Those are fine looking bagels...I'm more of a savory bagel person, so I personally wouldn't go for a sweet bagel, but it sure seems like you got the appearance down.
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Old 04-06-2007, 12:33 PM   #680
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Looks great Jackie - keep up the good work!
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Old 04-14-2007, 08:44 PM   #681
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[COLOR=red]This is just too good a recipe - thread to lose.[/COLOR]

[COLOR=red]Besides thought I'd tell ya about my bread experiences latetly. Awhile back I posed pics of my super loaf that I got. Next time I baked I got that huge loaf again, so the next time I pinched off a ball about 2" or so (maybe the size of a tennis ball), and flattened it out, spread butter (actually I think it was Smart Balance) on, then sprinkled with sweetened cinnamon (I had used a mixture of sweeteners). Then rolled it up & placed in a mini loaf pan. It made a nice little cinnamon bread loaf. The first time I made this, I made a cream cheese/cinnamon/sweetener mixture, and spread on slices. This was good. Next time I just spread the slices with butter, then "cinnamon sugah". I think I like that even better. I get 9 slices from the mini loafs. I count 3 slices as a serving. I get about 18 slice from the large loaf. So that equals about 21 "slices" for the recipe. Not bad! And sometimes I get another.[/COLOR]

[COLOR=red]Thank You Kevin!!!! [/COLOR]
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Old 04-16-2007, 09:39 AM   #682
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I made rye bread this morning for Reuben's tonight. It's very good. I just subbed 1/2 cup (65 grams) rye flour in place of the same amt of Carbalose and added 2 Tbsp Caraway Seeds. I wanted to use dark rye but light was all I can find around here so it's 4 carbs but we'll only have one big sandwich each so that's not bad for dinner.
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Old 04-24-2007, 09:50 PM   #683
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[COLOR=red]Too good to lose!![/COLOR]
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Old 04-25-2007, 01:00 PM   #684
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I recieved some organic oat flour yesterday that I ordered last week and decided to try an oat tweak of this bread using oat flour, and oat fiber.

Taste and texture were super. Nice crust with a very nice center. The rise was close to 2 inches over the top of the pan. But unfortunatly the top fell during baking. It had no effect on taste or texture but was disappointing to look at as you can see.

What I am most excited about is the fact that the taste that most complain about (we will call it the carbalose twang) was gone and the carb count was only 3.5 carbs per slice.

I used the following recipe but plan on making tweaks until I am completely satified. I am calling this Oat # 1

* 1 cup warm CC milk
* 2 large eggs
* 2 Tbsp. butter
* 1/2 Tsp. salt
* 1/8 cup vital wheat gluten
* 1 cup Carbalose
* 1/2 cup organic oat flour
* 1 cup + 3/8 cup wheat protein isolate 5000
* 1/8 cup oat fiber
* 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 3/8 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.
Then form dough and place in a lighly greased loaf dish.
Let rise for 1 hour in a warm draft free place till dough doubles in size.
Preheat oven to 350 degrees.

Bake 35 to 40 mins or until golden brown.





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Old 04-25-2007, 01:33 PM   #685
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It is a beautiful loaf, at least before baking. What do you think caused the falling while baking? And the texture looks great.
Though I am laying off baking bread for awhile, I have all the ingredients, so at some point might have to try this.
Thanks,
Bette
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Old 04-25-2007, 01:46 PM   #686
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What do you think caused the falling while baking?
I am hoping it was a enviromental fluke Bette since it did not effect the interior of the bread. If it happens again I will have to adjust measures until I find the culprit that is responsible.

Last edited by Kevinpa; 04-25-2007 at 01:47 PM..
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Old 04-25-2007, 02:55 PM   #687
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Kevin,
without going back over old posts, I remember making an oat bread several times from a recipe from you a few months back which was delicious. How is this recipe different? Just off the top of my head, the addition of oat fiber? What else?
The first oat bread recipe never fell for me. How does the taste compare?
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Old 04-25-2007, 03:37 PM   #688
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Kevin,
without going back over old posts, I remember making an oat bread several times from a recipe from you a few months back which was delicious. How is this recipe different? Just off the top of my head, the addition of oat fiber? What else?
The first oat bread recipe never fell for me. How does the taste compare?
Ira, here is the other recipe.

Any recipes using Oat flour and Oat bran?

IMO the taste of this new recipe is far superior.
I was never satified with the strong taste that the Steel Cut Oats and the flax seed mill brought to the party.
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Old 04-25-2007, 05:03 PM   #689
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Did it fall after you baked it or during baking?
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Old 04-25-2007, 05:22 PM   #690
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Did it fall after you baked it or during baking?
during....within the first several minutes of putting it in the oven.
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