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Old 05-22-2007, 06:48 AM   #751
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Kevin,
It depends--if I want a crispier crust I use half water/half milk and if I want softer crust, I use all milk.

I always use 2 Tbsp butter instead of olive oil. Sometimes I add a little sweetzfree and sometimes I don't--again it depends on what I'm baking. This recipe is my basis for everything and I just tweak a little. We love this bread. Now my freezer always has loaf bread slices--plain and rye, burger buns, large garlic breadsticks, hot dog buns, and sub rolls. DH wants me to make onion rolls next. We don't eat many desserts but we love a piece of bread with dinner. I can't thank you enough for your bread recipes.
I love the way it thaws so nice and soft--high carb bread always felt stale after freezing/thawing.

Last edited by jackieba; 05-22-2007 at 06:50 AM..
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Old 05-22-2007, 02:28 PM   #752
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Originally Posted by crazywoman-n-wy View Post
[COLOR=red]Vonny, I added flax to it the time before I made this last loaf. I also added wheat bran at the same time tho. I liked it. But then I like flax. Problem is, I can't remember now how much I put in it. I thought I had made a note of it, but couldn't find the note. [/COLOR]
[COLOR=#ff0000]I would have put it in this last loaf, but I forgot to. Depending on how well you like flax, I'd start out by adding 1/8 - 1/4 cup probably replacing some of the 3/4 cup of WPI. Add the flax, then add WPI as or if needed. [/COLOR]
O.K.! I'll try it! Thank you so much! Do you think it would sub out fairly evenly with the WPI?
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Old 05-22-2007, 02:46 PM   #753
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[COLOR=red]I really don't know. I have to use less liquid when I make the recipe than Kevin or some ot the others do for some reason. I'm really surprised at that too, cause I'm in a MUCH dryer climate, and would think it would be the opposite.[/COLOR]
[COLOR=#ff0000]Seems where you are, and the different flours (all flours vary in moisture content from time to time) do make a difference. That is the reason that Kevin leaves the 3/4 cup out till later. [/COLOR]
[COLOR=#ff0000]So it is really hard to say (or know).[/COLOR]
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Old 05-22-2007, 02:47 PM   #754
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Thanks Jackie, Kevin and Cricket. Now I have one more question, I can't remember, after sooooo many bread recipes, what's the difference between Carbalose #1 and Carbalose #4?
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Old 05-22-2007, 02:53 PM   #755
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Originally Posted by Tweaker Geek View Post
Thanks Jackie, Kevin and Cricket. Now I have one more question, I can't remember, after sooooo many bread recipes, what's the difference between Carbalose #1 and Carbalose #4?
#1
* 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


#4
* 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
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Old 05-22-2007, 03:13 PM   #756
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Thanks Kev. I've copied that and put it in front of my recipe notebook so I'll have it easily accessible. I'm forever flipping back and forth between all the breads I've copied and after a while I just confuse myself.
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Old 05-22-2007, 03:19 PM   #757
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Quote:
Originally Posted by Tweaker Geek View Post
Thanks Kev. I've copied that and put it in front of my recipe notebook so I'll have it easily accessible. I'm forever flipping back and forth between all the breads I've copied and after a while I just confuse myself.
there were actually about 3 steps between those 2 versions.
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Old 05-22-2007, 05:01 PM   #758
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Yes, I know the steps Kevin, but I just put it all in my bread machine on the dough cycle and let it go.
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Old 05-23-2007, 04:55 AM   #759
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I've always added the Tbsp not/starch or not/sugar to the Carbalose #1. I didn't even realize it wasn't really in the recipe.
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Old 05-23-2007, 05:02 AM   #760
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I've always added the Tbsp not/starch or not/sugar to the Carbalose #1. I didn't even realize it wasn't really in the recipe.
Thats what I meant by there being a few step between the #1 and #4.

It changed slightly when I made the 1st buns with it I think and a couple others also.

lol it was a learning process for all of us.
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Old 05-28-2007, 06:28 PM   #761
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I made the oat flour recipe again yesterday. Since last week it rose so high it burned on the heating element, this week I divided the dough some and made 1 loaf of regular sized bread and 2 mini loaves. The mini bread will be work great for appetizer bread - we like to toast it lightly then put on sharp cheese and melt the cheese under the broiler - tasty! - also for mini cucumber appetizers, toast the bread, spread on some cream cheese or cream cheese with chive and onion then add a few thin slices of cucumber.

Kevin - just wanted to let you know that I was successful this time! I really like the oat flour added for a change of taste.
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Old 05-28-2007, 09:27 PM   #762
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Originally Posted by Tweaker Geek View Post
I made the oat flour recipe again yesterday. Since last week it rose so high it burned on the heating element, this week I divided the dough some and made 1 loaf of regular sized bread and 2 mini loaves. The mini bread will be work great for appetizer bread - we like to toast it lightly then put on sharp cheese and melt the cheese under the broiler - tasty! - also for mini cucumber appetizers, toast the bread, spread on some cream cheese or cream cheese with chive and onion then add a few thin slices of cucumber.

Kevin - just wanted to let you know that I was successful this time! I really like the oat flour added for a change of taste.
hey tweaker, bella here...which bread do you like the most? also, for the oat flour, did you grind up your own oats, or is this something i should order from the internet? thanks, you are always such a gracious helper! thank you
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Old 05-29-2007, 06:03 AM   #763
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Hi Bella - This one with the oat flour is fast becoming a favorite. With chilling the dough for the 4 hours there is no noticeable aftertaste whatsoever to me. I'm also very fond of the Carbalose #4 recipe. I just buy my oat flour at the health food store.

Thank you for the compliment - always glad to help when I can!
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Old 05-29-2007, 08:30 AM   #764
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do you think i could use quaker oats, just ground up fine? also, if yes, do i measure the amount called for first and then grind?
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Old 05-29-2007, 08:43 AM   #765
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Bella, I buy my Oat flour online at King Arthur. If you are going to grind your own, you need to meaure after you grind. Grinding your own should work fine but will never be milled as fine as what you can buy. Lastly, unless you like a really strong oat taste don't use steel cut oats to grind. I tried that and really disliked the taste.
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Old 05-29-2007, 09:53 AM   #766
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Quote:
Originally Posted by Tweaker Geek View Post
Hi Bella - This one with the oat flour is fast becoming a favorite. With chilling the dough for the 4 hours there is no noticeable aftertaste whatsoever to me. I'm also very fond of the Carbalose #4 recipe. I just buy my oat flour at the health food store.

Thank you for the compliment - always glad to help when I can!
Tweaker, I'm sure this is answered someplace in this thread but I'm hoping you can put me on the right track without me having to go back and reread this whole thread . Are you using Carbalose #4 to make your bread and all the other goodies, and do you make it in your bread machine or food processor?

If in your bread machine, does it go through the whole cycle or do you stop it after a certain point?

After what you said about chilling eliminating the noticeable aftertaste I would like to try it again. The bread looks great when I bake it but the aftertaste is very noticeable to me and no matter what I added to it to try to cover it up I can still taste it.

Thanks for being so helpful and sharing with information.
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Old 05-29-2007, 05:23 PM   #767
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Jokath - This is the recipe of Kevin's I used this last time with the 4 hour rise:
Simple White Bread w/Oat by weight 4 hour refrigerator rise

1 cup Calorie Countdown milk
2 Large eggs
2 Tbs butter
1/2 tsp salt
19 gram wheat protein isolate 8000 (1/8 cup)
111 gram carbalose (1 cup)
47 gram Oat flour (3/8 cup)
64 gram wheat protein isolate 5000 (1 1/8 cup)
16 gram Resistant Wheat Starch 75 (1/8 cup)
1 Tbs not/Sugar
1/8 tsp splenda quick pack
2 tsp baking powder
1 tsp sugar
1 packet rapid rise yeast
42 gram wheat protein isolate 5000 (3/4 cup)

I mix all the dry ingredients in a bowl. Then I crack the two eggs into my bread machine pan, then heat the CC milk and butter in the microwave, just to warm and the butter doesn't melt, just softens. Pour the milk and butter in with eggs, stir together a few times to mix in the yolks - add the dry ingredients and set the machine on the Dough cycle. I let it go through the first knead (30 mins. on my machine) then pull the plug, take the dough out, shape it and put it in the fridge. Four hours later, take it out while preheating the oven then bake for 35-45 mins.

If you don't want to use oat flour in the recipe just increase the Carbalose by the 3/8 cup.

Let us know if you try it - I think you'll be pleasantly surprised.
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Old 05-29-2007, 06:38 PM   #768
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thanks kevin! i am going to try this sometime this week. son is getting married, showers, parties and such are takin up lots of time. thanks again.
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Old 05-30-2007, 08:51 AM   #769
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Thanks Tweaker I'm going to try it again this weekend. I'll post the results.
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Old 06-04-2007, 05:22 PM   #770
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I hit paydirt when I found this thread!!
So many posts to sift through. I think I seen one post where Kevin said his favorite white bread recipe was #4 with carbquick instead of the carbalose flour (?) Is this right? Do I find the recipe on the first post of this thread? I want to order the ingredients and want to get my netrition order right the first time as I only get paid once a month.
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Old 06-04-2007, 06:11 PM   #771
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Susan, I have several favorites:

This one for buns, bread, pizza, and stomboli (carbalose #4).
Just a Simple White Bread Thread

This one for bread, pizza, and calzone(carbalose #4 plus oat). It includes some oat flour and is not set in stone yet....I am still tweaking it but i very good as is.
Just a Simple White Bread Thread

This one for lc bread crumbs. (carbquik)
Just a Simple White Bread Thread

hth

Last edited by Kevinpa; 06-04-2007 at 06:13 PM..
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Old 06-05-2007, 03:41 PM   #772
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Simple White Bread w/Oat by weight 4 hour refrigerator rise

1 cup Calorie Countdown milk
2 Large eggs
2 Tbs butter
1/2 tsp salt
19 gram wheat protein isolate 8000 (1/8 cup)
111 gram carbalose (1 cup)
47 gram Oat flour (3/8 cup)
64 gram wheat protein isolate 5000 (1 1/8 cup)
16 gram Resistant Wheat Starch 75 (1/8 cup)
1 Tbs not/Sugar
1/8 tsp splenda quick pack
2 tsp baking powder
1 tsp sugar
1 packet rapid rise yeast
42 gram wheat protein isolate 5000 (3/4 cup)
Tuesday Night Pizza Oat Flour Version



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Old 06-05-2007, 06:50 PM   #773
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what's your favorite so far? the oat bread, warm out of the oven, is great.
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Old 06-05-2007, 08:08 PM   #774
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what's your favorite so far? the oat bread, warm out of the oven, is great.
I like the Oat for bread the most but I still like carbalose #4 with all milk the best for making buns. I have 2 loaves of each pre-mixed in my pantry as well as a loaf of the carbquik for bread crumbs. I just add the yeast and liquid then mix and let it rise. About 12 mins from pantry to the fridge for rising.

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Old 06-05-2007, 08:34 PM   #775
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[COLOR=red]It's me buggin ya again Kevin. Why did you not put the yeast in the mix? Since it is vaccum sealed. [/COLOR]
[COLOR=#ff0000]I may have just figured it out, as I was asking, but gonna see if my answer was right. Because the yeast is better off kept cold, even if it is sealed?[/COLOR]
[COLOR=#ff0000]I hadn't thought of that, and was planning on doing some bread in a bags. And was planning on putting the yeast in. Hmmmm...... Maybe I better rethink that on the yeast.[/COLOR]
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Old 06-05-2007, 08:56 PM   #776
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I keep my yeast in the freezer and I didn't want to introduce any condensation moisture to the dry ingredients from the thawing yeast.
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Old 06-05-2007, 09:04 PM   #777
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[COLOR=red]OK!!! I understand that! Thanks for the info.[/COLOR]
[COLOR=#ff0000]I keep most of mine in the freezer, but keep a small jar with some in it in the fridge. That might still be best to leave it out till I make the "mix".[/COLOR]
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Old 06-06-2007, 06:20 AM   #778
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I have a pizza crust using the Carbalose #4 recipe in the freezer. Is this one better for pizza in your opinion Kevin?
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Old 06-06-2007, 10:34 AM   #779
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Quote:
Originally Posted by Kevinpa View Post
Susan, I have several favorites:

This one for buns, bread, pizza, and stomboli (carbalose #4).
Just a Simple White Bread Thread

This one for bread, pizza, and calzone(carbalose #4 plus oat). It includes some oat flour and is not set in stone yet....I am still tweaking it but i very good as is.
Just a Simple White Bread Thread

This one for lc bread crumbs. (carbquik)
Just a Simple White Bread Thread

hth

Thanks Kevin!!!! Your awesome!!
You've gotta love a man who knows his way around the pantry better than you.
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Old 06-06-2007, 10:56 AM   #780
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Oh, Is oat flour the same as oat fiber 500?
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