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Old 01-18-2008, 12:09 PM   #991
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I will. I am planning to do it maybe this weekend and I will let you know and post picture.

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Old 02-01-2008, 09:50 AM   #992
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Originally Posted by Kevinpa View Post
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 or anyone?
How much the Carblose baking mix would I use in this? I made this a couple of weeks ago the regular way and I love it. As a matter of fact, I still have some in the fridge and its still good!! I really dont need 2 loaves with me just eating it and I am thinking about doing half of it in Rolls this upcoming week. I have not made rolls in years..any easy hints for making rolls?

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Old 02-03-2008, 06:18 AM   #993
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Bumping to see if anyone will answer me.
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Old 02-03-2008, 09:11 AM   #994
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I wasn't sure what you were asking you wanted to replace. Bottom line though is I have never tried it with this recipe so whatever I suggest is a guess. That said, my approach is usually to sub the mix, cup for cup, for the sum of the flours I want to replace and adjust if I need to if the dough doesn't feel right.

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Old 02-04-2008, 10:09 AM   #995
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I just need to know how much of your mix to sub for the ingredients that are in your mix (both WPIs..RWS...Carblose and not/sugar) in this recipe. I am not the best at math..LOL

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Old 02-04-2008, 11:26 AM   #996
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1/8 + 1/2 + 2 + 1/8 = 2 3/4

As I said, start there and then go by the feel of the dough.

Last edited by Kevinpa; 02-04-2008 at 11:28 AM..
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Old 02-04-2008, 12:45 PM   #997
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Thanks..I sorry..I am just feeling stupid right now.:blush: Thanks for everything you do to make LC great for all of us!!

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Old 02-10-2008, 01:45 PM   #998
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Re: Experiment #1 (Pita bread meets carbquik white bread)

I made this today and it was a total flop!

When it came time to divide it into 2 loaves, I knew I was in trouble. It just didn't look like it was enough for 2! I followed through, though, and sure enough, although they did double in size, it was only half way up the pan.

What am I doing wrong? I've had great success with several of the other versions--is this really supposed to make 2 loaves?
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Old 02-10-2008, 01:54 PM   #999
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Quote:
Originally Posted by lcmiller461 View Post
is this really supposed to make 2 loaves?
Most definely. I make at least 2 loaves of the carbquik mix version or the carbalose mix version a week. The carbalose version rises a little better but they both work.

Are you using bread machine or mixer? Just curious.
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Old 02-10-2008, 01:59 PM   #1000
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A bread machine. I mix everything separately, add the liquid to the machine, then add the dry. When it is finished kneading I take it out. Do you think that's the problem? It's worked great with the other recipes.

I was also wondering if I didn't have the liquid hot enough. I've never used a thermometer before, but I was reading on the back of the yeast packet that you should.
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Old 02-10-2008, 02:06 PM   #1001
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A bread machine. I mix everything separately, add the liquid to the machine, then add the dry. When it is finished kneading I take it out. Do you think that's the problem? It's worked great with the other recipes.

I was also wondering if I didn't have the liquid hot enough. I've never used a thermometer before, but I was reading on the back of the yeast packet that you should.
I use hot tap water. I do know you need to get the full 15 min knead with this bread. Does your machine knead it for that long?
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Old 02-11-2008, 02:16 PM   #1002
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Just checking

Is the carb count still 36 carbs for the loaf on the Simple white bread version 4? I've put it into ****** and am getting more like 42 carbs...

Sorry for the question.....I have to dose for insulin based on the carbs and just want to be accurate

thanks

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Old 02-11-2008, 02:34 PM   #1003
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Is the carb count still 36 carbs for the loaf on the Simple white bread version 4? I've put it into ****** and am getting more like 42 carbs...

Sorry for the question.....I have to dose for insulin based on the carbs and just want to be accurate

thanks

Ressy
I get 36 +- 1 or 2 carb depending on whether you use all milk and all the wpi 5000.
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Old 02-12-2008, 08:07 AM   #1004
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This may have been mentioned before, but you get a really, really high rise if you preheat the oven on warm (170 degrees) and then TURN IT OFF and put the bread dough in. Mine beeps at me when it's up to temperature, but 5 minutes should be enough to preheat if yours doesn't beep. When the bread's fully risen, I just turn the oven on to 350 degrees with the bread still in the oven and bake. Turns out great!
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Old 02-12-2008, 08:27 PM   #1005
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I do know you need to get the full 15 min knead with this bread. Does your machine knead it for that long?
That's it! I took it out of the machine before the kneading cycle was through b/c I was afraid it would start the rise cycle before I caught it.

I'll try it again this weekend. btw, the flat loaves made great melba toast!
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Old 02-14-2008, 09:58 AM   #1006
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That's it! I took it out of the machine before the kneading cycle was through b/c I was afraid it would start the rise cycle before I caught it.

I'll try it again this weekend. btw, the flat loaves made great melba toast!
When I did it in my bread machine, Im timed the kneading process and it was about 10 mins, and I wanted at least 15, so I shut it off after the first knead with no rising and reset it and it started kneading again as if it was starting a new loaf..worked perfectly! Then I just timed for another 5 or so and stopped it at that..HTH
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Old 02-14-2008, 01:39 PM   #1007
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When I did it in my bread machine, Im timed the kneading process and it was about 10 mins, and I wanted at least 15, so I shut it off after the first knead with no rising and reset it and it started kneading again as if it was starting a new loaf..worked perfectly! Then I just timed for another 5 or so and stopped it at that..HTH
That's a good idea--thanks!
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Old 02-14-2008, 02:22 PM   #1008
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Back in October I was having a hard time getting mine to rise. Then I finally got it to rise and it fell. I took suggestions and finally got a wonderful 2 loaves from #929 bread post. I was using my bread machine to mix and knead but got a Kitchen Aid for Christmas, so on my tenth try finally got it. I think what really makes a difference is the 15 min. knead. I also reduced the yeast to 1 3/4 tsp and added back the baking powder. I made 3 changes and it works, not sure which turned it around but for now I'm just a happy camper ready for a new challenge.

What I want now is a denser bread. Don't get me wrong, I love the airyness of the #929 formula with the whole wheat flour but I like a heavier bread for breakfast toast. Can any one point me in the diriction of which of these bread recipes work. Thanks
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Old 02-20-2008, 11:36 AM   #1009
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Billie, you have said you add flax meal or wheat bran you your bread. What does it do/taste? will it make it denser, or more flavorful?
Thanks, Irene
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Old 02-20-2008, 11:51 AM   #1010
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Resubbing because I am not getting updates of this now..

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Old 02-20-2008, 12:34 PM   #1011
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Billie, you have said you add flax meal or wheat bran you your bread. What does it do/taste? will it make it denser, or more flavorful?
Thanks, Irene
[COLOR=red]Irene, It does a few things I guess. It adds some flavor. I like the flavor of whole wheat over white bread. It adds some extra nutrients & fiber. (Have to be careful here, because if you get too much extra fiber, it won't rise well.) And yes it is a little denser, depending on how much you add.[/COLOR]

[COLOR=red]I've had success so far adding as much as 1/4 cup each, which of course does make it denser. I'm not sure, you may be wanting it even denser. But much more than this, and you won't get enough rise. Since you are after a dense rise, you might try this. You can always use golden flax meal if this would be too dark for you, but it really doesn't turn out all that dark.[/COLOR]

[COLOR=red]I just prefer the taste over the white, and love that I can add more nutirents & fiber. I tried adding these to the pita meets white bread (can't remember now the name) and it didn't do well. Now that was a dense bread![/COLOR]

[COLOR=#ff0000]Oh, I should add that when I make it here, for some reason mine either requires less liquid or more dry ingredients. So if your dough is always just right using the ingredients as Kevin has them written up, you will need to add more liquid before adding this extra, or use less of one of the dry ingredients, and sub this. Hope that made sense. [/COLOR]
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Old 02-21-2008, 06:41 AM   #1012
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Thanks Billie, I'll try it. I love the flavor of ww bread. Are you still using bread post #247 for your basic recipe? How many loaves are you getting?

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 02-21-2008, 10:52 AM   #1013
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[COLOR=red]You are most welcome!!! Yes, I use #247 . That is the one I have had the best results with.[/COLOR]

[COLOR=#ff0000]If you happen to not have the CC milk (ar perfer not to use it), I use 1/8 cup cream & the rest water to make sub for water/cc milk. Rather than 1/2 c water & 1/2 c CC milk, I use 1/8 c cream & the rest water to bring to 1 cup. (Acutally for me I have to have about 1/8 c less water for some reason. Has to do with altitude or hummidity, or both.)[/COLOR]

[COLOR=#ff0000]Almost missed your question about the loaves. I get one regular loaf, and either 3 -4 roll or buns, or 1 mini loaf. I've never tried to push it to 2 full loaves.[/COLOR]

[COLOR=#ff0000]Oh, I also use 2 tsp of instant yeast in this. I have had the best rise results with the intant yeast. I also usually add 1/2 -1 tsp inulin. That may or may not account for a better rise. I don't always even remember to add it tho, so if you don't have it, I wouldn't go buy it just to try this. [/COLOR]
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Old 02-24-2008, 05:42 PM   #1014
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I was really craving a hot dog in a bun today! Tried making them with Kevin's Pita Bread recipe but they didn't rise enough so I just brushed the tops with some egg wash and loaded them up with garlic powder and baked them for breadsticks! I ended up making the Simple White Bread Recipe using all CC milk and butter. I used 4 cups of Kevin's Carbalose flour blend. They came out great and I had my hot dog in a bun for supper - loved every bite!
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Old 02-24-2008, 05:51 PM   #1015
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Like you Tweaker, between this recipe and the pita bread recipe I can mix and match to get about whatever LC bread application I am looking for. I make bread about 4 times a week and my family rarely has to buy bread anymore.
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Old 02-25-2008, 07:14 AM   #1016
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I was really craving a hot dog in a bun today! Tried making them with Kevin's Pita Bread recipe but they didn't rise enough so I just brushed the tops with some egg wash and loaded them up with garlic powder and baked them for breadsticks! I ended up making the Simple White Bread Recipe using all CC milk and butter. I used 4 cups of Kevin's Carbalose flour blend. They came out great and I had my hot dog in a bun for supper - loved every bite!
Tweeker, I'm confused. Did you use one of the simple white bread thread recipes, use all butter and all milk for the fat and liquid, and sub 4 cups of Kevin's Carbalose flour blend for whatever flour was called for in the recipe?

Also--I know it was good bread, but I'm curious to know how similar in type you found it to a regular hot dog bun. Thanks.
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Old 02-25-2008, 05:08 PM   #1017
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Creek - This is the recipe I made them from:

* 1 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 + 3/4 cup wheat protein isolate 5000
* 1/8 cup Resistant Wheat Starch 70
* 1 Tbsp. not/Sugar
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast

I just subbed 4 cups of Kevin's Carbalose flour blend for the 8000, Carbalose, 5000 and RWS called for in this recipe.

It made a good bun but it wasn't as light as a regular hot dog bun; it had a more dense, firmer texture. I would like to hear if anyone else has made an airy-type hot dog bun. I know Kevin's look really good using the Pita Bread recipe but mine didn't come close; I may try them with that recipe again sometime but I won't need hot dog buns for awhile.
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Old 02-27-2008, 12:58 PM   #1018
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Belated thank you, Tweaker.
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Old 02-28-2008, 07:08 AM   #1019
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I made this recipe yesterday, using the Carbalose Flour Blend. Kneaded with dough hook for 15 minutes. The kneaded dough was lovely, not sticky, and easy to handle. I divided it into two parts, one part for a loaf and one part for six buns. Frankly, I didn't have high hopes for the finished products as it seemed there wasn't enough dough to rise much. Boy, was I wrong!

The loaf and buns (both hamburger and hot dog free forms) looked exactly like Kevin's. My DH commented on the beautiful loaf. Taste was very good and texture is truly excellent. And, if you have the flour blend already mixed, this recipe is a snap to put together.

Thanks, Kevin. Another winner here. If you bake bread, you've got to try this.

Ginny
Ginny, I was reviewing this thread and have a couple of questions about your post: wanted to make sure that it is the same Pita-meets-Carbquik recipe as Kevin's that you made, except that you subbed 4 cups of the Carbalose mix for the Carbquik mix...and you used exactly the same amounts of EVOO, salt, yeast and sugar that Kevin posted (all of which are proportionally different than those in the Pita recipe), is that correct?

I'm asking because I tried the pita-meets-carbquik recipe again, subbing the carbalose mix, and got excellent bread, but not nearly the rise that Kevin got; however, I did not use exactly the same amounts of the ingredients listed above. Thanks.
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Old 02-28-2008, 02:14 PM   #1020
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Creek - This is the recipe I made them from:

* 1 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 + 3/4 cup wheat protein isolate 5000
* 1/8 cup Resistant Wheat Starch 70
* 1 Tbsp. not/Sugar
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast

I just subbed 4 cups of Kevin's Carbalose flour blend for the 8000, Carbalose, 5000 and RWS called for in this recipe.

It made a good bun but it wasn't as light as a regular hot dog bun; it had a more dense, firmer texture. I would like to hear if anyone else has made an airy-type hot dog bun. I know Kevin's look really good using the Pita Bread recipe but mine didn't come close; I may try them with that recipe again sometime but I won't need hot dog buns for awhile.
Ok, about the LC Pita Bread recipe. Here's the thing. When I first tried to make hot dog buns out of it, they did not rise sufficiently. But now I've done some things to change that, and I get good consistent results and perfectly fluffy-airy type bun every time.

The first thing that I did was make sure that I knead the bread in my kitchen aid for 15 minutes. LC dough apparently needs a lot of kneading. The second thing I do is make sure that my yeast is warmed up to room temperature before I use it. (This is right on the directions of the yeast bottle, but I had never noticed it before and always used it cold straight out of the fridge. My mistake.) The third thing I do is mix the yeast with the wet ingredients instead of the dry. I give it a few seconds to start eating sugar or whatever it does. This method was listed on all my old high carb pizza dough recipes, so that's why I do it. I have no idea what the reason for it is. The fourth thing I do is measure precisely. I hate having to do this. I hate that wet and dry measures are not the same. But in baking it makes a difference, and for me, it has made all the difference between having to add more flour to the dough or coming out with a perfect recipe.

Anyway, the point is, the recipes work. It's the process that you have to struggle with. The recipe makes 8 hot dog buns will look like they are tiny bread sticks and that they would never rise to the size you want them to, but they will if the heavens align. If you're really nervous, make them into six hot dog buns instead. The carb count is still reasonable.
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