Just a Simple White Bread Thread

[mac24312]

Hi..
If the bread recipe calls for it you add it to it but not the mix itself...hope that makes since to you..

Have not heard from Kevin in a couple weeks..hope you are ok Kevin!!

HUGS!

[Kevinpa]

Originally Posted by That Girl

kevin, i have just mixed up a bunch of the carbaloose cookie and cake flour mix...could you please tell me if we are suppose to add baking powder to the mixture? i am trying to make some buns and i know we used to add it in the #4 recipe. thanks, by the way, i hope you're feeling better, i have been kinda out of the loop lately..thanks

Bella, I don't add baking powder to any of my bread or bun recipes that use my flour mix. I do use it in cake and cookie recipes when called for.

[Kevinpa]

Originally Posted by That Girl

by the way, i hope you're feeling better, i have been kinda out of the loop lately..thanks

I'm getting stronger everyday Bella, it just takes a little longer than we would like sometimes. Thanks for asking.

[mac24312]

Time to start making Bread for the holidays..Glad you are starting to feel better Kevin..

HUGS!

[That Girl]

thanks for the quick response, i went ahead and followed your directions as posted and i have to tell you, this bread is the best texture/taste by far! kudos to you!

just want to add, i brushed the tops of the buns w/an eggwash and sprinkled on some toasted sesame seeds, i think it hides that carbquik/loos taste some of us don't like...man they are good!

[That Girl]

Originally Posted by mac24312

Hi..
If the bread recipe calls for it you add it to it but not the mix itself...hope that makes since to you..

Have not heard from Kevin in a couple weeks..hope you are ok Kevin!!

HUGS!

thanks for responding also, i followed the bread recipe just as he stated and it is fabulous!!!!

[Sandbird]

OMG! Bread! Subscribing to all this goodness.

[shadowzip]

Originally Posted by Kevinpa

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.

I made pizza from this dough today and it was fabulous. DH said I should open a low carb pizza joint
I let it rise until doubled in the frig. Made two crusts and filled with toppings

Kevin I know it has been said before but you are a genius.

[mac24312]

Originally Posted by Kevinpa

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

Making this recipe again (or any LC Bread for that matter) for the first time since February of this year...Looks great rising so far...Hope I got it right again...If not I will keep trying..going to use this as my bread for Thanksgiving...Will give results and pictures later on...

HUGS!

[Kevinpa]

I like to make a couple of loaves of the wheat bread and a couple of loaves of the white bread then cut them into cubes and dry them out for stuffing.

[mac24312]

yes..that is what I am going to do this time...going to do the white in the next couple of days...Thanks!!

[Kevinpa]

I made my wheat bread that Mac bumped above for Thanksgiving stuffing today. I haven't made this since last Thanksgiving and almost forgot what a nice crust this bread has.

[AshlandGirl]

Kevinpa, I had a quick question, my weakness is english muffins, do you think if I added more water to one of the recipes (what they do to regular bread dough to create the extra holes in the dough) knead, shape and cook on the griddle that I could recreate the english muffin effect? any opinion on which of your recipes would hold up better to more liquid? thanks!

[Kevinpa]

I have tried several times to make english muffins but have never come close enough to share a recipe with others. I do remember making a microwave quick bread once that when it was forked opened and toasted was close. I'll see if i can find it although it may take awhile seeing that its most like 2 or 3 years old now.

[RockyMtnAngelEyes]

[COLOR="Magenta"]I have my first attempt at the wheat bread, rising.. My first attempt, period! So far so good, it's rising...

I used my bread maker for the mixing and kneading, then took it out..

I want to make the white bread #4 as well, then use some of both for dressing...

Thanks Kevin for sharing all your goodies, and for all the time you spend helping us...[/COLOR]

[mac24312]

Yes..Kevin..TY..I am going to make 2 more loaves of this today and 2 loaves of the Carbquick number 4...my DH and I think that this is the best bread ever!!

Thanks Kevin!
HUGS

[Tweaker Geek]

Kevin, that loaf looks quite a bit bigger than the 2007 ones, did you do anything differently? How do you get two loaves that look so beautiful out of the dough? When I make two loaves they are small, they certainly don't rise as high as your seem to and if I make it all into one loaf I end up with a very tall loaf but often have a hollow space in the center.

[Kevinpa]

Originally Posted by Tweaker Geek

Kevin, that loaf looks quite a bit bigger than the 2007 ones, did you do anything differently? How do you get two loaves that look so beautiful out of the dough? When I make two loaves they are small, they certainly don't rise as high as your seem to and if I make it all into one loaf I end up with a very tall loaf but often have a hollow space in the center.

Three things which are not new that I do to all my recipes regaurdless of which recipe.

1.) Let the dough rest after mixing 15 to 20 minutes to promote the development of the gluten. Then knead 15 to 20 minutes. Exactly how long is detiremined by feel. (oh if I dont have any milk made up I have used water instead at times)

2.) Use my version of LC milk based on Carolyn's recipe. I make mine on the weak watery side.

3.) Never use a bread machine.

[mac24312]

Kevin..i know you are going to think this is stupid question but do you know how much yours weighs out to when you get finished before you spilt it to make 2 loaves? I am getting a very good rise with mine all the time now but tonight I did a set and I made 1/2 into rolls and 1/2 into 1 loaf..my rise was not as high..and I did mix by hand mixer this time..getting ready to make another run at it with your tips...

Thanks!!

[Kevinpa]

Originally Posted by mac24312

Kevin..i know you are going to think this is stupid question but do you know how much yours weighs out to when you get finished before you spilt it to make 2 loaves? I am getting a very good rise with mine all the time now but tonight I did a set and I made 1/2 into rolls and 1/2 into 1 loaf..my rise was not as high..and I did mix by hand mixer this time..getting ready to make another run at it with your tips...

Thanks!!

Nope, not a stupid question. I weigh mine to make 2 even loafs. This time it was 700 grams(350 each).

I will say this again. Just because you do the exact same thing I do does not mean that you will get the same results as I do. There are so many things that can effect the outcome of the bread depending on where you live(sea-level), weather conditions, freshness of ingredients, ect. ect. ect....

[mac24312]

Thanks Kevin..this time mine were right around where yours was in weight.Its getting ready to snow some here in SW VA and my kitchen is warm tonight...Thanks..even the last batch tasted wonderful even thou my rolls look like crap!! LOL Not a very good roll maker..Yet... Now I will have all my bread plus some ready to make my Thanksgiving dressing next week..

Thanks!
HUGS
Christina

[RockyMtnAngelEyes]

[COLOR="Magenta"]My bread turned out wonderfully! It rose as high at least as yours pictured, Kevin, going by the pictures.. I was mighty proud of me..

I used my bread machine, tho cooked it in the oven.. Mine mixes it for 10-15 minutes, depending on what setting it's on, rests for 5, then kneads for 10-15 minutes, again depending on setting.. When I took it out of the machine, it was not to wet, or to sticky...

I just pulled it apart, into 2 pieces... I put it in the oven that I had taken the chill off of, but it wasn't really warm, as I had turned it off earlier...

I couldn't believe how muuh it grew!!! These 2 small blobs, turned into beautiful high bread...

White bread #4, carb, is next...[/COLOR]

[Tweaker Geek]

Originally Posted by Kevinpa

Three things which are not new that I do to all my recipes regaurdless of which recipe.

1.) Let the dough rest after mixing 15 to 20 minutes to promote the development of the gluten. Then knead 15 to 20 minutes. Exactly how long is detiremined by feel. (oh if I dont have any milk made up I have used water instead at times)

2.) Use my version of LC milk based on Carolyn's recipe. I make mine on the weak watery side.

3.) Never use a bread machine.

Thanks Kevin. I do the dough rest and the knead same as you, use Carb Countdown milk and I do use a bread machine on the dough only setting. I'll haul out my mixer with the dough hooks next time and see if that makes a difference for me.

[theislandgirl]

Originally Posted by AshlandGirl

Kevinpa, I had a quick question, my weakness is english muffins, do you think if I added more water to one of the recipes (what they do to regular bread dough to create the extra holes in the dough) knead, shape and cook on the griddle that I could recreate the english muffin effect? any opinion on which of your recipes would hold up better to more liquid? thanks!

Actually, need more leavening, almost like a pancake's leavening, to get a proper English Muffin. A good active sourdough works well, too.

[smallville]

In your bread recipes, can one substitute wheat bran instead of resistant wheat starch, seeing as it's a fibre? and would amounts remain the same... has anyone tried this?
As I can't find wheat starch or wheat protein isolate locally.. I'll have to buy from netrition most likely..

[dianafoot]

Tonight I made your Revised Simple White Bread, and honestly, it is hands-down the best low carb bread recipe I've ever tried, among dozens and dozens! Now, I am having trouble finding this exact recipe again. I printed it out, but didn't save the URL and can only find your thread which doesn't seem to have this one on it, at least in the favorites list. Help!

[Kevinpa]

Originally Posted by dianafoot

Tonight I made your Revised Simple White Bread, and honestly, it is hands-down the best low carb bread recipe I've ever tried, among dozens and dozens! Now, I am having trouble finding this exact recipe again. I printed it out, but didn't save the URL and can only find your thread which doesn't seem to have this one on it, at least in the favorites list. Help!

Diana, did the recipe make 1 or 2 loaves? Did the recipe use my flour mix or just a bunch of different lc flours? I have revised this recipe quite a few times.

Do you still have the printed recipe? Did it have baking powder in it?

[Tweaker Geek]

Hey Kevin - off topic but, that granddaughter of yours sure is getting cuter and cuter!

[dianafoot]

Kevin, Here is what I copied right off of your site. I have the essentials saved on my computer, but I wanted to be able to point to this recipe online as a great one for my friends! I made the dough exactly according to the directions. I cut off a teensie bit to make a pizza crust and a hamburger bun, just experimenting. Both were amazing. Diana

Kevin's Site
Revised Simple White Bread

1 cup Calorie Countdown milk
2 Large eggs
2 Tbs butter
1/2 tsp salt
1/8 cup wheat protein isolate 8000
1 3/8 cup carbalose
1 1/8 cup wheat protein isolate 5000
1/8 cup Resistant Wheat Starch 75
1 Tbs not/Sugar
1/8 tsp splenda quick pack
2 tsp baking powder
1 tsp sugar
1 packet rapid rise yeast
¾ cup wheat protein isolate 5000

1 Combine all the dry ingredient in a glass mixing bowl except 3/4 cup wheat protein isolate 5000.
2 Then put the wet ingredients in an electric mixing bowl.
3 With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined.
4 Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the 3/4 cup wheat protein isolate 5000 as needed until the dough pulles away from the sides of the mixing bowl and climbes up the hook.
5 Then form dough and place in a lighly greased loaf dish.
6 Let rise for 1 hour in a warm draft free place till dough doubles in size.
7 Preheat oven to 350 degrees.
8 Bake 35 to 40 mins or until golden brown.

Servings: 16

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 94.14
Calories From Fat (33%) 30.74
Calories From Protein (42%) 39.38
Calories From Carbs (26%) 24.02
Calories From Alcohol (0%) 0.00
% Daily Value
Total Fat 3.85g 6%
Saturated Fat 1.30g 6%
Monounsaturated Fat 0.62g
Polyunsaturated Fat 0.14g
Trans Fatty Acids 0.00g
Cholesterol 31.50mg 11%
Sodium 191.78mg 8%
Potassium 17.67mg 1%
Carbohydrates 6.77g 2%
Dietary Fiber 4.09g 16%
Sugar 0.24g
Sugar Alcohols 0.00g
Net Carbohydrates 2.68g
Protein 11.10g 22%

[Kevinpa]

Diana, the recipe on my site that you posted above is post #421 of this thread.

Here is the link.

http://www.lowcarbfriends.com/bbs/lo...ml#post8130376