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Old 06-18-2007, 05:05 PM   #811
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Thanks Kevin. The buns turned out awesome.....kid definitely approved!

You are a genius!!! Thanks for making it so simple that even complete kitchen idiots like myself could do it!
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Old 06-20-2007, 10:44 AM   #812
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ok, i have no patience. somebody help me out here. wasn't there a pretzel recipe here? i know i made them and they came out like a bagel. fantastic w/cream cheese and lox, cream cheese and sun dried tomatoes. i want me a bagel! somebody help me......thanks, i have gone thru almost all of the sites here and can't find it. wahhhhh................
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Old 06-20-2007, 10:47 AM   #813
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ok, i have no patience. somebody help me out here. wasn't there a pretzel recipe here? i know i made them and they came out like a bagel. fantastic w/cream cheese and lox, cream cheese and sun dried tomatoes. i want me a bagel! somebody help me......thanks, i have gone thru almost all of the sites here and can't find it. wahhhhh................
Soft Pretzel
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Old 06-20-2007, 12:10 PM   #814
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thank you kevin, i just found the same recipe. i didn't realize i had hit the post reply button. working on anything new, bread wise?
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Old 06-20-2007, 01:07 PM   #815
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working on anything new, bread wise?
Yes.......
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Old 06-20-2007, 02:04 PM   #816
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ok, not fair keeping it to yourself! hints at least, please???
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Old 06-20-2007, 02:43 PM   #817
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ok, not fair keeping it to yourself! hints at least, please???
Nothing major Bella, just a 4.25 carb per slice wheat version that got the carbquik twang past my DW's palate. Still a few tweak to make though.
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Old 06-22-2007, 08:14 AM   #818
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I seem to say this quite a bit but I have found a new favorite.
These remind me of the wheat buns my mother used to make when I was young.
I have made this recipe twice as bread and twice as buns and the results have been great each time and no twang.

It makes 16 buns or slices @ 4.27 carbs each.
Carbquik Wheat Buns or Bread

* 1 cup warm CC milk
* 2 large eggs
* 2 Tbsp. butter
* 1/2 Tsp. salt
* 1/8 cup wheat protein isolate 8000
* 3/4 cup Carbquik
* 5/8 cup 100% whole grain whole wheat flour
* 2 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

Combine all the dry ingredient in a glass mixing bowl.
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 until the dough pulles away from the sides of the mixing bowl and climbes up the hook.
Weigh dough and divide the weight by 16.
Weigh the dough into 1/16ths and form into bun shape and place 8 into lightly greased 9 x 13 baking dish.
Let rise for 1 hour in a warm draft free place till dough doubles in size.
Preheat oven to 375 degrees.
Place baking dishes on middle rack in preheated oven and bake 20 to 25 mins or until golden brown.

Nutrition per serving
-------------------------------------
Calories: 99.47
Calories From Fat: 34.50
Total Fat: 4.17g
Saturated Fat: 1.72g
Cholesterol: 31.50mg
Sodium: 173.46mg
Potassium: 17.67mg
Total Carbohydrates: 7.60mg
Fiber: 3.33g
Net Carbohydrates 4.27g
Protein: 10.07g







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Old 06-22-2007, 08:18 AM   #819
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These look great, Kevin! You just keep coming up with more and more for us to try! I'll never catch up and have them all tried out, at this rate!!!!
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Old 06-22-2007, 09:28 AM   #820
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Those look GORGEOUS, Kevin. I will give this a try when my new mixer gets here. (YOU made me buy one with your tales of a new toy! Just kidding, of course...since I am a kitchen appliance/gadget freak of long standing...) No dough chilling? The WW flour takes care of the taste?

Ginny
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Old 06-22-2007, 11:35 AM   #821
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No dough chilling? The WW flour takes care of the taste?

Ginny
Really Ginny no chilling and no twang.

I usually have trouble getting my buns even too so I decided to weigh out the dough as I shaped them and it worked like a charm.
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Old 06-22-2007, 12:10 PM   #822
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Really Ginny no chilling and no twang.

I usually have trouble getting my buns even too so I decided to weigh out the dough as I shaped them and it worked like a charm.

Kevin I roll the dough into log shape and then cut like store bought cookies. I get them pretty close in size.
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Old 06-22-2007, 06:04 PM   #823
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kevin, this is embarrasing (sp?) but is 5/8 of a cup, a half cup plus half of a 1/4 cup? sorry, takes me a while.
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Old 06-22-2007, 06:07 PM   #824
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kevin, this is embarrasing (sp?) but is 5/8 of a cup, a half cup plus half of a 1/4 cup? sorry, takes me a while.
that or

1/2 cup + 2 T. or

1/2 cup + 1/8 cup
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Old 06-22-2007, 06:29 PM   #825
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thanks.
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Old 06-22-2007, 06:47 PM   #826
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Wow, Kev, the other buns I've made have been great, but these look very light and tasty. Are they light and tasty?

Sometimes I notice the C-Q twang - other times not so much. I think my taste buds have just gotten used to all the LC stuff I use and it tastes natural to me.

DH attempted a banana bread today using Splenda and C-Q. He's never baked before with LC stuff and he's not impressed with the result. I told him I mix flours when I make breads not just use all C-Q. At least he's making an attempt at trying some LC stuff.
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Old 06-22-2007, 07:10 PM   #827
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Wow, Kev, the other buns I've made have been great, but these look very light and tasty. Are they light and tasty?
Yes, light with an excellent crust and not LC spongy.
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Old 06-23-2007, 05:40 AM   #828
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Yeah my only complaint so far is LC buns tend to be kinda spongy. I'm filing this away for future reference but not ready to double my carbs on bread yet. Looks wonderful though.
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Old 06-23-2007, 06:06 PM   #829
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No twang? Not spongy? Okay, Saturday night at Whole Foods here I come! Fingers are crossed tight!

Pam
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Old 06-24-2007, 07:04 AM   #830
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Kevin,
I may have just missed this but you mentioned you were going to freeze the other half of the oat bread that you used for pizza last time and see if you got the same crispness from the frozen dough--did you do that? If so, result?
I'd like to make that to freeze so I have pizza dough ready whenever I want.

Also do you preheat the pan (like you would a pizza stone) then add the pizza? If I thought I could do it without making a huge mess, I'd preheat my cast iron skillet like I do for cornbread but I'd probably end up with pizza all over the floor trying to transfer it to the hot pan.
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Old 06-24-2007, 09:03 AM   #831
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No, it is still sitting in the freezer. There is a good chance I will be making it later this week. And no I do not preheat my pan. I have one of those air insulated pans and you don't really need to preheat those.
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Old 06-24-2007, 10:45 AM   #832
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It's 10:30 pm on Saturday night and I am baking low carb bread...I follow Kevin's directions to the letter. I want this to work.

The dough climbs the hook, its elasticy is as predicted, the smell, not bad. Weighted out, formed into 16 perfect little balls gently placed into a greased glass dish for a one-hour nap. 60 long minutes later, they have risen, double original size.

The oven has been preheated and anxiously awaiting what I hope will not be another sacraficial attempt at low carb bread. After what seems like an eternity, 10 minutes pass, I check, they are getting a warm tan blush, I am feeling good, but trying to maintain composure, this has happened before and I have been disappointed...another 10 minutes drags on, timer goes off, fingers are crossed...there lies 16 beautiful golden brown jewels.

I burn my fingers trying to pry them off the glass pan. I know I should wait a moment or two to let them cool, but I have zero patience, need bread now...I rip one in half, take a deep wiff, the words "please dont taste weird" escape my lips...I pop a crusty chunk into my mouth and it is...it is not bad. In fact, it's pretty darn good. A muffled bark, my 70 pound yellow Lab at my feet hoping for a treat I say, "Oh no, not this batch my best friend...these are mine." And I mean it.

So sorry for the drama-had a lot of caffeine this morning toasting up one of these rolls for breakfast. They are even better this morning, I am very happy (and a little tired) thanks Kevin. Time for a nap.
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Old 06-24-2007, 11:20 AM   #833
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I'm glad you liked them Pam. You were not the only one up last night. I spent most of the night making whoopie pies and an almond torte.
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Old 06-24-2007, 12:47 PM   #834
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I don’t know why I didn’t think to add this recipe to this post before but anyway here it is. Thanks so much Kevin for all your hard work.

I used Kevin’s Carbalose # 4 recipe, (subbed 1/4 cup stone ground organic whole wheat for the 3/4 cup of WPI 5000 and added 1-1/2 tablespoons of minced garlic to the water). I mixed the dough up in my bread machine and patted it out into a greased Lasagna pan which is a little larger than a 9”x13” baking pan.

Allowed it to rise for 1 hour; then using the greased handle of a wooden spoon poked holes in it at 1-inch intervals. Drizzled olive oil on the dough (if it pools a little in some of the wholes - that's OK) and sprinkled it with course salt and dried Italian seasoning.

Baked at 375° for about 17 minutes, until just golden. Remove from baking sheet, and cool on rack.

Sliced and served with olive oil flavored with sliced garlic and fresh herbs.

Simple White Bread 4 Carbalose

* 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 isolates 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 Tbs. not/Sugar
* 1/8 Tsp. Splenda quick pack
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast





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Last edited by Cricket4t; 06-24-2007 at 12:49 PM..
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Old 06-24-2007, 01:00 PM   #835
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Cricket-The taste of this recipe seems to be a natural for your tweaks. Next Saturday night, Im definitely going to give this a try!

Pam
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Old 06-25-2007, 09:05 AM   #836
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Originally Posted by Cricket4t View Post
I don’t know why I didn’t think to add this recipe to this post before but anyway here it is. Thanks so much Kevin for all your hard work.

I used Kevin’s Carbalose # 4 recipe, (subbed 1/4 cup stone ground organic whole wheat for the 3/4 cup of WPI 5000 and added 1-1/2 tablespoons of minced garlic to the water). I mixed the dough up in my bread machine and patted it out into a greased Lasagna pan which is a little larger than a 9”x13” baking pan.

Allowed it to rise for 1 hour; then using the greased handle of a wooden spoon poked holes in it at 1-inch intervals. Drizzled olive oil on the dough (if it pools a little in some of the wholes - that's OK) and sprinkled it with course salt and dried Italian seasoning.

Baked at 375° for about 17 minutes, until just golden. Remove from baking sheet, and cool on rack.

Sliced and served with olive oil flavored with sliced garlic and fresh herbs.

Simple White Bread 4 Carbalose

* 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 isolates 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 Tbs. not/Sugar
* 1/8 Tsp. Splenda quick pack
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast






Wow! Thank you for the pictures, it looks amazing!
Did you let it rise for an hour int the fridge, or on the counter?
Thanks again!
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Old 06-25-2007, 09:39 PM   #837
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Wow! Thank you for the pictures, it looks amazing!
Did you let it rise for an hour int the fridge, or on the counter?
Thanks again!
On the counter.
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Old 06-28-2007, 09:37 AM   #838
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Well I tried the "simple white bread with oat by weight" as posted in #713 to make the spinach, ricotta, ham, salami and bacon calzones. It doubled in the 4 hour refrigerator rise. I left it on the counter for an hour.
It was easy to work with and easy to roll out (I did individual calzones, rolled out to 8" round). So I thought "Hey everything is going great". Till it came time to eat them. They were very tough--DH said the bread was cardboard and unfortunately that is accurate. I'm sure I didn't leave anythng out. I have no idea what happened. I do know I should have experimented outside of dinner. The filling was good though.
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Old 06-28-2007, 10:54 AM   #839
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I made some hoagie buns this morning--If you roll up dough like for hot dog buns and give it more room to spread out, here's what you get (don't know if you can really tell from the photo but it's wider and not as tall as a hot dog bun):

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Old 06-28-2007, 11:28 AM   #840
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Well I tried the "simple white bread with oat by weight" as posted in #713 to make the spinach, ricotta, ham, salami and bacon calzones. It doubled in the 4 hour refrigerator rise. I left it on the counter for an hour.
It was easy to work with and easy to roll out (I did individual calzones, rolled out to 8" round). So I thought "Hey everything is going great". Till it came time to eat them. They were very tough--DH said the bread was cardboard and unfortunately that is accurate. I'm sure I didn't leave anythng out. I have no idea what happened. I do know I should have experimented outside of dinner. The filling was good though.
I am at a loss Jackie and sorry they did not turn out for you. Like you my dough was very easy to work with but the end calzone was not a bit tough. I have made them twice with the same results and will be trying another batch this weekend to assure myself that I can reproduce the results.
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