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Old 11-26-2007, 01:32 PM   #931
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helens, you may want to try the pizza recipe in the following thread also. I actually like it better than the 1 in this thread.

http://www.lowcarbfriends.com/bbs/lo...xperiment.html
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Old 11-26-2007, 05:40 PM   #932
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Would it be possible to make this into a sweeter dough for my favorite holiday pastry of all time?? Hungarian aka French butterhorns. It is a sweet yeast dough you roll out and cut into wedges and roll up with filling. I loved these so much growing up. Any thoughts on that?

Mom's recipe for FRENCH BUTTER HORNS
4 cups flour
l/2 tsp. salt
l cake yeast ( 2 1/4 teaspoons active dry yeast = 1 fresh cake of yeast.)
l l/4 Cup shortening (l cup butter and l/4 cup Crisco)
3 egg yolks, beaten
l cup sour cream
l tsp. vanilla
Powdered sugar

FILLING:
3 egg whites
l cup granulated sugar
l l/2 cups nuts, ground pecans
3/4 tsp. almond flavoring
l/2 tsp. vanilla
To make filling , beat egg whites until close to stiff and gradually add sugar and flavorings.

l. Sift flour and salt.
2. Add crumbled yeast and shortening. Cut in or blend until fine,
like cornmeal.
3. Blend in beaten yolks, sour cream, and vanilla.
4. Add to flour mixture and combine.
5. Shape into large ball. Then divide into 5 parts; wrap each ball
separately in Saran wrap.
6. Chill overnight.
7. Sprinkle cloth with powdered sugar and rolling pin.
8. Roll each piece about l2 in. circle like a piece of pie crust. Cut
into l2 wedges.
9. Spread each wedge with 1 tsp. filling. Then roll starting at wide
edge; put on cookie sheets; bake about l5 min. @ 375.

Frost with butter frosting while still hot. You can use any butter frosting
recipe and use evaporated milk as the liquid.
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Old 11-28-2007, 12:20 PM   #933
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Quote:
Originally Posted by Kevinpa View Post
helens, you may want to try the pizza recipe in the following thread also. I actually like it better than the 1 in this thread.

http://www.lowcarbfriends.com/bbs/lo...xperiment.html
Thanks, Kevin.

As soon as my next netrition delivery arrives with the Carbalose I'll give this a try...

By the way, I tried your wonderful Italian turkey sausage and squash pie for dinner last night and it was over the top! I cheated and used a Dixie Diner LC packaged pie crust mix from netrition.com and we loved the texture. It was very flaky, tender and tasty. Just in case anyone is interested, there are three one-crust mixes inside the package.
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Old 12-12-2007, 08:07 AM   #934
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Quote:
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Used EVOO instead of butter and omitted the baking powder.
Kneaded 10 minutes.
90 minute rise.
Baked @ 350 for 30 minutes.
2 loaves (total 30 slices) 2.5 carb 52 calories each.

LC Wheat Bread
1 cup Calorie Countdown milk
2 Large eggs
2 Tbs EVOO
1/2 tsp salt
1/8 cup wheat protein isolate 8000
1/2 cup carbalose
2 cup wheat protein isolate 5000
1/8 cup Resistant Wheat Starch 75
1 Tbs not/Sugar
1/8 tsp splenda quick pack
1 tsp sugar
1 packet rapid rise yeast
7/8 cup King Arthur traditional whole wheat
Kevin, This look great and I want to try it. Please tell me if I can use your Carbalose Flour Mix with this and how much?

Thanks and HUGS
Christina
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Old 12-12-2007, 08:31 AM   #935
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Kevin, This look great and I want to try it. Please tell me if I can use your Carbalose Flour Mix with this and how much?

I never tried it with this recipe. If you try it you will have to tell us.
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Old 12-12-2007, 09:39 AM   #936
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No Kevin, I'm too chicken...lol..Tell you what..I dont want to waste my ingredients and so if you have alot more than me you go ahead and try it..lol I will just stick to the regular recipe!!

Thanks and HUGS!
Christina
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Old 12-13-2007, 06:15 AM   #937
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Quote:
Originally Posted by Kevinpa View Post
The KA white whole wheat flour is 100 calories .5 fat 18 carbs 3 fiber 4 protein for 1/4 cup (30g).
Kevin, I cannot find KA flour around here. Can I use Hodgsons mil whole wheat graham Flour flour? Its 100 calories, 22 carbs 3 fiber 4 protein.I dont want to waits my LC ingedients if it wont work.

Thanks and HUGS
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Old 12-13-2007, 06:32 AM   #938
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Kevin, I cannot find KA flour around here. Can I use Hodgsons mil whole wheat graham Flour flour? Its 100 calories, 22 carbs 3 fiber 4 protein.I dont want to waits my LC ingedients if it wont work.

Thanks and HUGS
Christina
Christina, that will work fine.
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Old 12-13-2007, 07:00 AM   #939
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Thanks Kevin!!
HUGS
Christina
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Old 12-15-2007, 12:05 PM   #940
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Well since it is snowing I figured why not play with some bread dough.

Experiment #1 (Pita bread meets carbquik white bread)

* 1 cup warm water
* 2 large eggs
* 2 tsp. EVOO
* 1/2 tsp. salt
* 4 cup cake and cookie flour mix (carbquik version)
* 1 tsp. sugar
* 2 tsp. rapid rise yeast

Mix dry into wet.
Knead for 15 minutes.
Divide dough into 2 even loaves.
70 minute rise.
25 minutes @350 degrees
19 carbs per loaf.
Good taste good texture and I'm impressed at how well it rose.
Attached Images
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Last edited by Kevinpa; 12-15-2007 at 12:06 PM..
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Old 12-15-2007, 12:12 PM   #941
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Kevin!
These look so good! I just might have to make me your Carbquick baking mix to fix these during our Ice storm. Stay warm!!

HUGS
Christina

Last edited by mac24312; 12-15-2007 at 12:19 PM..
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Old 12-15-2007, 01:19 PM   #942
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[COLOR=Red]And I just baked bread yesterday!!

I'll have to try it next time. It will be a while, cause a loaf lasts me quite a while.

Thanks Kevin!!!
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Old 12-15-2007, 02:15 PM   #943
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Thanks for reporting on your 15-minute knead version! Kevin, my eyes (not to mention brain) aren't very good--is the first picture of raw risen dough, or is it of loaves baked to the point of being just set?
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Old 12-15-2007, 02:37 PM   #944
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Quote:
Originally Posted by CreekWatcher View Post
Thanks for reporting on your 15-minute knead version! Kevin, my eyes (not to mention brain) aren't very good--is the first picture of raw risen dough, or is it of loaves baked to the point of being just set?
The 1st picture is a 70 minute rise unbaked. 2nd picture is baked 25 min. 3rd is cooled about an hour.

If I get a chance tomorrow I will repeat this experiment using the carbalose version of the mix.
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Old 12-15-2007, 02:47 PM   #945
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Kevin, my eyes (not to mention brain) aren't very good
BTW Creek, did you know you can double click those thumbnail pictures and see them bigger?
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Old 12-15-2007, 03:03 PM   #946
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Wow, that looks good with the C-Q version Kevin. I'll be anxious to see the results with Carbalose and your critique of the differences in the two.
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Old 12-15-2007, 08:36 PM   #947
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BTW Creek, did you know you can double click those thumbnail pictures and see them bigger?
Yes, I did, but looking at the enlargements left me still having to ask the question. Thanks, Kevin.
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Old 12-20-2007, 04:35 AM   #948
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Quote:
Originally Posted by Kevinpa View Post
Well since it is snowing I figured why not play with some bread dough.

Experiment #1 (Pita bread meets carbquik white bread)

* 1 cup warm water
* 2 large eggs
* 2 tsp. EVOO
* 1/2 tsp. salt
* 4 cup cake and cookie flour mix (carbquik version)
* 1 tsp. sugar
* 2 tsp. rapid rise yeast

Mix dry into wet.
Knead for 15 minutes.
Divide dough into 2 even loaves.
70 minute rise.
25 minutes @350 degrees
19 carbs per loaf.
Good taste good texture and I'm impressed at how well it rose.

Did you get the chance to try your Carblose baking mix with this. It looks wonderful!!

HUGS
Christina
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Old 12-20-2007, 04:55 AM   #949
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No, I suspect I won't get to it until after Christmas. I have been quite busy making christmas cookies and getting ready for christmas dinner for friends and family.
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Old 12-20-2007, 05:57 AM   #950
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Quote:
Originally Posted by Kevinpa View Post
Well since it is snowing I figured why not play with some bread dough.

Experiment #1 (Pita bread meets carbquik white bread)

* 1 cup warm water
* 2 large eggs
* 2 tsp. EVOO
* 1/2 tsp. salt
* 4 cup cake and cookie flour mix (carbquik version)
* 1 tsp. sugar
* 2 tsp. rapid rise yeast

Mix dry into wet.
Knead for 15 minutes.
Divide dough into 2 even loaves.
70 minute rise.
25 minutes @350 degrees
19 carbs per loaf.
Good taste good texture and I'm impressed at how well it rose.
Kevin, I'm planning on trying this recipe this evening, and I just noticed that the amounts of EVOO, salt, sugar and yeast are the same for this 4-cup recipe as for the pita thread 2-cup recipe. Is this a misprint, or did you actually use (proportional to flour) half as much of each of these ingredients for this bread?

Thanks for everything, and have a good Christmas!
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Old 12-20-2007, 06:25 AM   #951
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Kevin, I'm planning on trying this recipe this evening, and I just noticed that the amounts of EVOO, salt, sugar and yeast are the same for this 4-cup recipe as for the pita thread 2-cup recipe. Is this a misprint, or did you actually use (proportional to flour) half as much of each of these ingredients for this bread?

Thanks for everything, and have a good Christmas!
Creek, it look the same but actually its not. By design I based it on carbalose #4. In the # 4 recipe the ratio of dry to wet is 3 5/8 dry to 1 cup wet + 2 eggs. The amount of wpi 5000 in that recipe absorbs the liquid more than that of the mix. As a result it takes the extra 3/8 cup of the mix to handle the liquid. Bottom line difference I guess between this and the pita recipe is an extra 1/4 cup water + 2 eggs. Hope that makes sense.

Last edited by Kevinpa; 12-20-2007 at 06:27 AM..
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Old 12-20-2007, 07:57 AM   #952
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How did I miss your snow day #1 experiment! Looks great. . .I will incorporate your ideas into my next foray. . .

Are more experiments following with the pita recipe redouxs? Or is that the final recipe? (I think I'm making up words here, hope you follow!)

Merry Christmas, I'll be gone. . .will miss you all. . .back on the 1st.

Janie
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Old 12-20-2007, 08:02 AM   #953
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Creek, it look the same but actually its not. By design I based it on carbalose #4. In the # 4 recipe the ratio of dry to wet is 3 5/8 dry to 1 cup wet + 2 eggs. The amount of wpi 5000 in that recipe absorbs the liquid more than that of the mix. As a result it takes the extra 3/8 cup of the mix to handle the liquid. Bottom line difference I guess between this and the pita recipe is an extra 1/4 cup water + 2 eggs. Hope that makes sense.
Thanks, Kevin, I understand about the liquid now, but I'm still curious about the amount of oil, sugar and yeast--especially the yeast, since it is aproximately half as much as you have been using for breads. (And because the amounts for oil, sugar, and yeast are each exactly the same as for the 2-cup pita thread bread.) Thanks.
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Old 12-20-2007, 08:39 AM   #954
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Thanks, Kevin, I understand about the liquid now, but I'm still curious about the amount of oil, sugar and yeast--especially the yeast, since it is aproximately half as much as you have been using for breads. (And because the amounts for oil, sugar, and yeast are each exactly the same as for the 2-cup pita thread bread.) Thanks.
The pita bread and simple white bread are two different textures. One of the downfalls of making a loaf of bread with the pita recipe was too much rise and thus the loaf fell. My ultimate goal is to bring the two recipes together and get a loaf that closer to the texture of the pita recipe yet will not fall. The only reason I started with a carbquik version first was simply because I needed bread crumbs and I like the taste of the carbquik bread for my crumbs. I guess you can call this and intermediate step towards the ultimate goal but I thought I'd share the results as I proceed.

To answer your question Janie, No, I am by no means done with my experiments yet.
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Old 12-20-2007, 09:08 AM   #955
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Ok Kevin, I decided not to be chicken and try it with the Carblose mix. My kitchen is colder so I mixed it up and I will let it rise longer than you did your version. Hope it turns out. If it dont then I will make a batch of your Carbquick baking mix tomorrow and do it again. I am in the experimenting mood..lol

Later and HUGS
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Old 12-22-2007, 02:25 PM   #956
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[COLOR=Red]I tried the [/COLOR] Experiment #1 (Pita bread meets carbquik white bread) [COLOR=Red]today. I didn't have quite enough carbquick mix for the full 4 cups, so I used just over 1/2 cup of the carbalose mix. As usual (for me) I left out 1/8c of the water, and added wheat bran (this time I added 1/4 cup). Even with leaving out the 1/8c water, it was still very wet before adding the bran. I would have had to add either more mix or WPI if I had not added the bran. I started with 1/8 c bran, but needed more dry ing, so used the other 1/8c bran.

Oh, I made one loaf & a pan of rolls. I could only get 9 rolls from half the dough.

It rose for 2 hours, and the loaf looked very pretty, was just above the top of the pan. The rolls were maybe double in size, and also quite pretty.

Put them in the oven, and they fell. The loaf turned out just below the top of the pan. Couldn't really tell how much the rolls fell, tho I think they did a little. The rolls are still very pretty, but not as large as I had hoped. I meant to take the rolls out just a little sooner, as I'm keeping them for Christmas, and will reheat, but they aren't too brown for that. I did take them out about 5 or so minutes before the loaf.

The loaf is not as pretty as my #4 loaves are. Haven't tasted it yet.
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Old 12-22-2007, 03:01 PM   #957
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Gee Billie, those rolls look like a good size to me, are you using them as dinner rolls? Even if the bread fell, it looks good. Hope the taste is what you're looking for.
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Old 12-22-2007, 03:44 PM   #958
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[COLOR=Red]Tweaker, You got me thinkin about those rolls. Concidering how tiny they were before the rise, they are actually pretty good size! I guess it was just that they seemed flat. But they spread out a lot. They are about 1 1/2" (just under) tall. But they are about 2X3" across.

I just tasted the loaf. I'm not crazy about it. It will be fine for toast, and probably for sandwiches, which is what I mainly use it for anyway. But it tastes like what it is, yeast bread that rose & fell. Some might like it fine, but .....

I'm goin back to the Carbalose #4! It always does well for me.
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Old 12-22-2007, 04:47 PM   #959
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Billie, although most of the original simple white bread thread recipe were very forgiving and tweak-able, this next generation was not designed to add other types of flour and turn out. I am looking for a specific taste and texture and the inclusion of bran will surely throw the chemistry and ratios off. For that reason it doesn't surprise me that they didn't turn out to your liking. Maybe by the time I am done experimenting I will have the recipe more stable.
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Old 12-22-2007, 05:31 PM   #960
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[COLOR=Red]Thanks Kevin. Yes, the extra fiber probably caused the fall. I should have stuck to the recipe, tho I would have definitely had to have added either more flour mix, or more WPI to it, as it was too wet, even leaving out 1/8 c water. I always have to either leave out some liquid, or add dry here (sometimes I do a little of both).
I'm really happy with the #4, but thought this would be easier using the mix.

(To top things off, my mixer died at while I was kneading the dough! I only got about 12-13mins knead time. I did end up kneading the roll dough just a little more in forming the rolls.
Sooooo, now when it gets here, I'll be the owner of a new KitchenAid Artisan series Empire Red mixer!)
Kevin, I really do appreciate all your experimentations, and sharing with us!!! And Thank you for all the tips and advise!!!!


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