Just a Simple White Bread Thread

Kevinpa · 11-09-2006, 11:37 PM

Simple White Index [COLOR="DarkRed"]A Maturing Thread[/COLOR]

Simple White Bread 1_carbalose

Simple White Bun 1_carbalose

Simple White Bread 2_carbquik

Simple White Bread 3 almond and_wheat bran

Sourdough Saga, Chapter 1

Sourdough Saga, Chapter 2

Simple White Bun 2_carbquik

Simple White Pizza 1

Simple White Bread 4_carbalose

After making a successful loaf of oat bread yesterday I decided to try my hand at a loaf of white/wheat bread today.

I combined all the dry ingredient in a glass mixing bowl then put the wet ingredients in my Kitchen Aid mixing bowl. With the paddle i mixed the wet for about 1 minute on low then added the dry mixing till well combined. I then changed the paddle for the dough hook and kneaded with the hook for 4 to 5 min.
I then turned the dough into a glass bread dish, covered and let rise for 1 hour. The dough was quite sticky.

At 1 hour the dough was double in size and I baked it in a preheated 350 degree oven for 40 minutes until golden brown.

The following is the ingredients I used:

* 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

This bread had 32 net carbs and at 16 slices that is 2 carbs per slice.
I personally like the taste of this loaf over the oat bread although they are both very good bread.

Simple White Index [COLOR="DarkRed"]A Maturing Thread[/COLOR]

Simple White Bread 1_carbalose

Simple White Bun 1_carbalose

Simple White Bread 2_carbquik

Simple White Bread 3 almond and_wheat bran

Sourdough Saga, Chapter 1

Sourdough Saga, Chapter 2

Simple White Bun 2_carbquik

Simple White Pizza 1

Simple White Bread 4_carbalose

tyler43836 · 11-10-2006, 02:14 AM

That looks so good!!!

Pam · 11-10-2006, 04:56 AM

Looks GREAT, Kevin! I made a LC bread recipe in my bread machine the other day. It was good, but a little heavy. It didn't rise as much as I would have liked. I would like to try your recipe, but I only have the Wheat Protein Isolate 5000, not the 8000. Can I sub Vital Wheat Gluten for the 8000....or add more of the 5000?

Kevinpa · 11-10-2006, 05:06 AM

Quote:

Originally Posted by Pam

Looks GREAT, Kevin! I made a LC bread recipe in my bread machine the other day. It was good, but a little heavy. It didn't rise as much as I would have liked. I would like to try your recipe, but I only have the Wheat Protein Isolate 5000, not the 8000. Can I sub Vital Wheat Gluten for the 8000....or add more of the 5000?

Use the Vital Wheat Gluten Pam and it should work.

Pam · 11-10-2006, 05:40 AM

Quote:

Originally Posted by Kevinpa

Use the Vital Wheat Gluten Pam and it should work.

Thanks, Kevin..........

Pam · 11-10-2006, 05:47 AM

Kevin, I forgot to ask........what size loaf pan did you use?

Kevinpa · 11-10-2006, 05:59 AM

It is a 8.5 x 4.5 x 2.5 pyrex dish.

Yummy's_Girl · 11-10-2006, 07:49 AM

I shte anythign I can sub for the resistant wheat starch? I don't have any of that yet

Pam · 11-10-2006, 07:53 AM

Quote:

Originally Posted by Kevinpa

It is a 8.5 x 4.5 x 2.5 pyrex dish.

Thanks!

Kevinpa · 11-10-2006, 08:00 AM

Quote:

Originally Posted by Yummy's_Girl

I shte anythign I can sub for the resistant wheat starch? I don't have any of that yet

Yummy, about the best I can offer you is that resistant wheat starch is a tasteless fiber. I use it to dilute the taste of the carbalose flour. It has some other proporties to it also but I don't know of any subs. You might get by using another fiber in its place but I can't say how it will turn out. If you do decide to try a sub for it let us know how it turns out please.

That Girl · 11-10-2006, 01:33 PM

kevin, would subbing the vital wheat gluten significantly raise the carb count? tia

Kevinpa · 11-10-2006, 02:52 PM

Quote:

Originally Posted by That Girl

kevin, would subbing the vital wheat gluten significantly raise the carb count? tia

Bella, My estimate is it would add slightly over 1/2 carb per slice.

abercrombie3f · 11-10-2006, 03:34 PM

Kevin--just wondering if you had any favorite cookie recipes using oats??

Yummy's_Girl · 11-10-2006, 03:45 PM

Hmm i dont think I even have any other fiber. I may have to go back to the bulk foods store and see if i can find any there. I dont think they had any, but they had so much stuff, I could have missed it

Teresa123 · 11-10-2006, 05:47 PM

Yummy, I have found Vital Wheat Gluten at a regular grocery store and at Walmart---right by the flours and cornstarch, etc. I think it was .97 cents at Walmart for a small box.

CarolynF · 11-10-2006, 05:59 PM

I wonder if anyone will try this in a bread machine????

Pam · 11-10-2006, 07:47 PM

Quote:

Originally Posted by CarolynF

I wonder if anyone will try this in a bread machine????

Carolyn, I'm willing to try it, tomorrow. I'll let you know how it turns out.

Brendajm · 11-10-2006, 09:07 PM

I would like to try this this weekend too, I would cook it on a greased cookie sheet maybe shaped like a french bread as I like lots of crust,, yum

CarolynF · 11-11-2006, 06:19 AM

Thanks, Pam...let me know..and French bread sounds wonderful, too!!!

Kevinpa · 11-11-2006, 06:58 AM

As I was deciding what to have for breakfast this morning, I looked and saw this bread and it hit me like a ton of bricks.
I am sorry I didn't take a picture now but..... Did you every put a slice of bread in a skillet buttered on both sides and cut a circle out of the middle and then fry an egg in it.........YummO!

I made 2 of those for breakfast and with this bread it was only 6 carbs.

jackieba · 11-11-2006, 07:06 AM

Yes we do that often Kevin. Had that alot growing up. Thanks for the recipe.

keywstdame · 11-11-2006, 03:19 PM

Hey y'all. My first post here but I have been reading for many months. My question for Kevin is - do you think this bread could be toasted, cut up and used for stuffing? Was gonna do without this year but this bread may make it lower carb and possible again. Thanks Kevin in advance.

Kevinpa · 11-11-2006, 03:48 PM

Quote:

Originally Posted by keywstdame

Hey y'all. My first post here but I have been reading for many months. My question for Kevin is - do you think this bread could be toasted, cut up and used for stuffing? Was gonna do without this year but this bread may make it lower carb and possible again. Thanks Kevin in advance.

Thats what I plan to do with it. I will cube it up and then slow toast it on a cookie sheet in the oven on about 200 degrees.

BTW welcome to the forum.

CarolynF · 11-11-2006, 04:18 PM

Wow..real stuffing??? Now you are talking.. I might make a loaf and freeze it til Tday..

Joycelyn · 11-11-2006, 05:07 PM

Kevinpa, you are amazing. I am just starting to view your threads.

Just curious, are you a professional cook? You are so creative in the kitchen! Thank you for your recipes. This bread looks wonderful.

Kevinpa · 11-11-2006, 06:05 PM

Quote:

Originally Posted by Joycelyn

Kevinpa, you are amazing. I am just starting to view your threads.

Just curious, are you a professional cook? You are so creative in the kitchen! Thank you for your recipes. This bread looks wonderful.

No Joycelyn, I have no formal training other than sitting in my mothers kitchen and observing. We lived in a rural area and many times there was not much else to do.....

Joycelyn · 11-11-2006, 07:03 PM

I got my love of cooking from sitting around and watching my grandmother cook! Unfortunately Brooklyn, NY was NOT a rural area!

I am going to order some ingredients and then make that bread. Do you think it would be ok to substitute soy milk or unsweetened almond milk for the heavy cream? I have substituted soy milk for heavy cream in a few other recipes and they came out ok.

Joycelyn · 11-11-2006, 07:04 PM

P.S. I would use a full cup of soy milk or almond milk instead of the water/cream combo.

Kevinpa · 11-11-2006, 07:08 PM

I never have used soy milk so I can't say about that but, I have subbed almond breeze for heavy cream in other baked goods and it turned out fine so I am guessing it would work here also.

Pam · 11-11-2006, 07:18 PM

I made this in my bread machine, today. It turned out good. The color of the crust was "just right". The bread was a little chewy, though. It tasted like sourdough bread to me. Maybe I used too much yeast. I subbed wheat gluten for the 8000, and used 3 t. powdered yeast since I didn't have the rapid rise yeast. I will use the rest of this loaf for toast. Croutons would be a great idea! I wasn't sure which setting to use for the loaf size, so I chose the 1 1/2 lb. I also used the "white" setting. Maybe I should have used the "wheat" setting. I will try this again. Thanks, Kevin!

11-09-2006, 11:37 PM	#1
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Just a Simple White Bread Thread Simple White Index [COLOR="DarkRed"]A Maturing Thread[/COLOR] Simple White Bread 1_carbalose Simple White Bun 1_carbalose Simple White Bread 2_carbquik Simple White Bread 3 almond and_wheat bran Sourdough Saga, Chapter 1 Sourdough Saga, Chapter 2 Simple White Bun 2_carbquik Simple White Pizza 1 Simple White Bread 4_carbalose After making a successful loaf of oat bread yesterday I decided to try my hand at a loaf of white/wheat bread today. I combined all the dry ingredient in a glass mixing bowl then put the wet ingredients in my Kitchen Aid mixing bowl. With the paddle i mixed the wet for about 1 minute on low then added the dry mixing till well combined. I then changed the paddle for the dough hook and kneaded with the hook for 4 to 5 min. I then turned the dough into a glass bread dish, covered and let rise for 1 hour. The dough was quite sticky. At 1 hour the dough was double in size and I baked it in a preheated 350 degree oven for 40 minutes until golden brown. The following is the ingredients I used: * 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 This bread had 32 net carbs and at 16 slices that is 2 carbs per slice. I personally like the taste of this loaf over the oat bread although they are both very good bread. Simple White Index [COLOR="DarkRed"]A Maturing Thread[/COLOR] Simple White Bread 1_carbalose Simple White Bun 1_carbalose Simple White Bread 2_carbquik Simple White Bread 3 almond and_wheat bran Sourdough Saga, Chapter 1 Sourdough Saga, Chapter 2 Simple White Bun 2_carbquik Simple White Pizza 1 Simple White Bread 4_carbalose

11-11-2006, 03:19 PM	#22
keywstdame Junior LCF Member Join Date: Oct 2006 Posts: 44 Gallery: keywstdame	Kevins White Bread Hey y'all. My first post here but I have been reading for many months. My question for Kevin is - do you think this bread could be toasted, cut up and used for stuffing? Was gonna do without this year but this bread may make it lower carb and possible again. Thanks Kevin in advance.

11-11-2006, 07:18 PM	#30
Pam Senior LCF Member Join Date: Oct 2004 Location: Indiana/Florida Posts: 969 Gallery: Pam Stats: 181/148/145 WOE: moderate carbs Start Date: March 2001	I made this in my bread machine, today. It turned out good. The color of the crust was "just right". The bread was a little chewy, though. It tasted like sourdough bread to me. Maybe I used too much yeast. I subbed wheat gluten for the 8000, and used 3 t. powdered yeast since I didn't have the rapid rise yeast. I will use the rest of this loaf for toast. Croutons would be a great idea! I wasn't sure which setting to use for the loaf size, so I chose the 1 1/2 lb. I also used the "white" setting. Maybe I should have used the "wheat" setting. I will try this again. Thanks, Kevin! __________________ Pam

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11-10-2006, 02:14 AM	#2
tyler43836 Way too much time on my hands! Join Date: Jul 2004 Location: Jalisco, MX (formerly NY,NY) Posts: 14,574 Gallery: tyler43836 Stats: ugh WOE: Atkins Start Date: Restart 3/31/08	That looks so good!!!

11-10-2006, 04:56 AM	#3
Pam Senior LCF Member Join Date: Oct 2004 Location: Indiana/Florida Posts: 969 Gallery: Pam Stats: 181/148/145 WOE: moderate carbs Start Date: March 2001	Looks GREAT, Kevin! I made a LC bread recipe in my bread machine the other day. It was good, but a little heavy. It didn't rise as much as I would have liked. I would like to try your recipe, but I only have the Wheat Protein Isolate 5000, not the 8000. Can I sub Vital Wheat Gluten for the 8000....or add more of the 5000?

11-10-2006, 05:47 AM	#6
Pam Senior LCF Member Join Date: Oct 2004 Location: Indiana/Florida Posts: 969 Gallery: Pam Stats: 181/148/145 WOE: moderate carbs Start Date: March 2001	Kevin, I forgot to ask........what size loaf pan did you use?

11-10-2006, 05:59 AM	#7
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	It is a 8.5 x 4.5 x 2.5 pyrex dish.

11-10-2006, 07:49 AM	#8
Yummy's_Girl Major LCF Poster! Join Date: Aug 2006 Location: Ohio Posts: 1,923 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	I shte anythign I can sub for the resistant wheat starch? I don't have any of that yet

11-10-2006, 01:33 PM	#11
That Girl Major LCF Poster! Join Date: Dec 2005 Posts: 2,378 Gallery: That Girl	kevin, would subbing the vital wheat gluten significantly raise the carb count? tia

11-10-2006, 03:34 PM	#13
abercrombie3f MAJOR LCF POSTER! Join Date: Feb 2006 Location: Indiana Posts: 2,049 Gallery: abercrombie3f Stats: 192, currently 150ish WOE: moderate/healthy carbs Start Date: September 2005	Kevin--just wondering if you had any favorite cookie recipes using oats??

11-10-2006, 03:45 PM	#14
Yummy's_Girl Major LCF Poster! Join Date: Aug 2006 Location: Ohio Posts: 1,923 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	Hmm i dont think I even have any other fiber. I may have to go back to the bulk foods store and see if i can find any there. I dont think they had any, but they had so much stuff, I could have missed it

11-10-2006, 05:47 PM	#15
Teresa123 Big Yapper!!!! Join Date: Oct 2006 Posts: 8,097 Gallery: Teresa123 Stats: 350+/160.2/145 WOE: Low Carb Start Date: Oct 2006	Yummy, I have found Vital Wheat Gluten at a regular grocery store and at Walmart---right by the flours and cornstarch, etc. I think it was .97 cents at Walmart for a small box.

11-10-2006, 05:59 PM	#16
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,819 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	I wonder if anyone will try this in a bread machine????

11-10-2006, 09:07 PM	#18
Brendajm Major LCF Poster! Join Date: May 2004 Location: lancaster, Pa Posts: 1,599 Gallery: Brendajm Stats: 130/117/115 WOE: was atkins, now maintenance Start Date: march, 2004	I would like to try this this weekend too, I would cook it on a greased cookie sheet maybe shaped like a french bread as I like lots of crust,, yum

11-11-2006, 06:19 AM	#19
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,819 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Thanks, Pam...let me know..and French bread sounds wonderful, too!!!

11-11-2006, 06:58 AM	#20
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	As I was deciding what to have for breakfast this morning, I looked and saw this bread and it hit me like a ton of bricks. I am sorry I didn't take a picture now but..... Did you every put a slice of bread in a skillet buttered on both sides and cut a circle out of the middle and then fry an egg in it.........YummO! I made 2 of those for breakfast and with this bread it was only 6 carbs.

11-11-2006, 07:06 AM	#21
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	Yes we do that often Kevin. Had that alot growing up. Thanks for the recipe.

11-11-2006, 04:18 PM	#24
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,819 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Wow..real stuffing??? Now you are talking.. I might make a loaf and freeze it til Tday..

11-11-2006, 05:07 PM	#25
Joycelyn MAJOR LCF POSTER! Join Date: Feb 2004 Posts: 1,011 Gallery: Joycelyn	Kevinpa, you are amazing. I am just starting to view your threads. Just curious, are you a professional cook? You are so creative in the kitchen! Thank you for your recipes. This bread looks wonderful.

11-11-2006, 07:03 PM	#27
Joycelyn MAJOR LCF POSTER! Join Date: Feb 2004 Posts: 1,011 Gallery: Joycelyn	I got my love of cooking from sitting around and watching my grandmother cook! Unfortunately Brooklyn, NY was NOT a rural area! I am going to order some ingredients and then make that bread. Do you think it would be ok to substitute soy milk or unsweetened almond milk for the heavy cream? I have substituted soy milk for heavy cream in a few other recipes and they came out ok.

11-11-2006, 07:04 PM	#28
Joycelyn MAJOR LCF POSTER! Join Date: Feb 2004 Posts: 1,011 Gallery: Joycelyn	P.S. I would use a full cup of soy milk or almond milk instead of the water/cream combo.

11-11-2006, 07:08 PM	#29
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I never have used soy milk so I can't say about that but, I have subbed almond breeze for heavy cream in other baked goods and it turned out fine so I am guessing it would work here also.