LC Pita Bread Experiment

[stephdray]

Originally Posted by Kevinpa

I have a couple of questions Steph. First, do you use a bread machine to make your dough? Second, do you weigh your dough when making them into buns? Third, do you have a technique that you use when you form your dough into buns?

Kevin, thanks for helping me do the detective work.

I usually make the dough in my food processor, but this time I hauled out the mixer and used the dough hooks to knead the dough. Then I bake it in the oven. I'm afraid I gave away my bread machine when I adopted the low carb lifestyle.

I don't weigh my rolls. I use dry weight scoop measurements for the flour and my wet measure pyrex for the liquids. I'm thinking I should maybe get a scale.

When I form the buns, I divide the dough in half, then each half into thirds, roll in my hand, and then pull down the tops like I was making dimsum so that it will stretch the crust over the top. (This method worked to make beautifully shaped rolls with this recipe but didn't work quite as well with the white bread meets pita dough experiment in the other thread).

The yeast I use is rapid rise red star yeast in the packets, which I keep in the fridge and are relatively fresh.

[Ressy]

Kevin and all,

I made these rolls yesterday and finally got the right amount of liquid.....newbie baker here didnt understand the importance of exact measurements....and the dough was perfect with just a little additional carbalose flour. They rose nicely over 90 minutes and looked just like bakery rolls.

And they were wonderful! I served them at a dinner party last night with my rib roast and brocolli cheese soup and spinach strawberry salad and asparagus with hollandaise sauce and pumpkin cheese pie

I'm still stuffed....<GRIN>...

Everyone loved it and could not believe it was all low carb! They were thinking of doing a low carb lifestyle and now I have them convinced!

thanks everyone!

Ressy

[Tweaker Geek]

Why were we not invited Ressy? Your meal sounds wonderful!

[Ressy]

Originally Posted by Tweaker Geek

Why were we not invited Ressy? Your meal sounds wonderful!

Your were all with me in spirit!! <GRIN>

Ressy

[Tweaker Geek]

Originally Posted by Ressy

Your were all with me in spirit!! <GRIN>

Ressy

I feel so much better now!

[stephdray]

Kevin, I wanted to report back here. This past weekend I finally broke down and got a kitchenaid mixer since my old mixer seemed to be having a lot of trouble with the kneading process and the food processor wasn't cutting it.

I also decided to put the yeast into the bowl with the warm water, oil, and sugar for a minute or so before adding the rest of the dry ingredients, because most of my pizza dough recipes from the old days called for this method.

I'm not sure if it was the new mixer or the new process with the yeast, but it made a big difference.

I put the dough hook on, and let the KitchenAid do its thing for ten minutes. At the end of the process I did not have to add any more flour and the dough was very easy to work with. I was able to get eight hot dog buns out of the recipe instead of the usual six, and though they didn't blow up huge, they rose much better than before and I got some lift in the oven.

They looked like something fresh from any high carb bakery.

Next, I'm going to use one of the bread recipes to make a loaf. Insufficient kneading efficiency in my old machine may have been causing a lot of my problems.

[Ressy]

From a new baker here

Can I double this recipe and get the same results or do I need to make two separate pieces of dough? I want to make some rolls and some pita breads and some of the small crackers/cereal

This is one versatile recipe!

Ressy

[Kevinpa]

Originally Posted by Ressy

From a new baker here

Can I double this recipe and get the same results or do I need to make two separate pieces of dough? I want to make some rolls and some pita breads and some of the small crackers/cereal

This is one versatile recipe!

Ressy

I never doubled it Ressy. I am not saying you can't, I was just afraid the doubling the yeast would be way too much and throw the recipe off.

[Kevinpa]

Originally Posted by Ressy

This is one versatile recipe!

BTW, I have a 4th use in the oven right now and will post it if it turns out as I suspect.

[Kevinpa]

I missed this for Christmas but I'm ready for next year.

LC Pita Bread Pecan Nutroll (approx 42 carb for the entire roll. Easily 14 servings at 3 carbs each)

Dough
2 cups of the above LC Carbalose cake and cookie flour mix
1/2 tsp. salt
1 tsp sugar
2 tsp instant yeast
3/4 cup room temperature carbinated water (I used aquafina citrus twist)
2 tsp extra virgin olive oil
1/2 tsp. splenda quick pack

In a mixing bowl combine dry ingredients well.
In an electric mixing bowl combine water and oil.
Add flour and mix with paddle attachment until a sticky dough forms.
Remove paddle then cover and let dough rest for 20 min
With dough hook, knead for 15 minutes until you have a soft non-sticky dough that pulls away from the side of the bowl.
Cover bowl and let rise in refrigerator for 1 hour.


Filling

2 cups pecans, chopped
1/2 stick butter, melted
1/4 cup erythritol
1/4 cup diabetiSweet brown
1/2 tsp splenda quick pack
1 egg
1 tsp vanilla

Mix all filling ingredient until well combine.


Remove dough from refrigerator and let rest on counter for 10 min. to take the chill off.
Roll out dough to approx. 18 x 14
Spread filling evenly over dough to 1 inch of outer edge.
Roll up the dough along the long end of the dough and seal seam and ends.
Fork the top of the roll 6 or 7 times through the dough.
Place on cookie sheet and bake in a preheated 350 degree for 25 to 30 minutes.
Five minutes before done baking, brush with butter.
Remove from oven and let cool completely.

[lindaokc]

GASP!!!!
That is the most beautiful thing I've ever seen in my life !!
I never would have believed you could do so much w/ this dough. I won't be trying it for a few months, til the rest of the weight comes off, but OH !! My goodness !!!!

Thank you KevinPA.

[jswalker1992]

That looks really good! When scrolling through the page, I didn't read what it was, I had thought it was strombolli. Yup, went straight for the pictures. Just like a kid. Which sounds like a good idea for a dinner sometime soon.

[stephdray]

Originally Posted by jswalker1992

That looks really good! When scrolling through the page, I didn't read what it was, I had thought it was strombolli. Yup, went straight for the pictures. Just like a kid. Which sounds like a good idea for a dinner sometime soon.

I thought it was a sausage cheese roll, and I gasped with pleasure! Sweet or savory, imagine the possibilities!

Kevin, I'm wondering what the process of letting the dough rest 20 minutes before kneading is for?

[Kevinpa]

Originally Posted by stephdray

Kevin, I'm wondering what the process of letting the dough rest 20 minutes before kneading is for?

It allows the gluten strands a bit longer to develop before kneading.

[Ressy]

That is a beautiful roll! Something else to try!

I have another batch of rolls in the oven and I think these will be the best ever. I used the idea of putting the water, yeast, sugar and oil in the bowl for a few minutes...mixed the salt in the Carbalose flour mix and then put them together. I kneaded it in the KA for 12 minutes adding maybe 1/8th of a cup of flour extra. Oh I also added 1/4 teaspoon more yeast only cause the package is 2 1/4 teaspoon and I was feeling adventureous today!

It is the best rise of the rolls I've had so far and I can't wait to taste them!

Who knew this could be so much fun!

I also got to order more storage containers for all my stuff....they are on sale 1/2 price too. I'm having a very good day....<GRIN>...

Yeah I know....doesn't take much...lol..

Ressy

[blueenough]

I haven't had one of those rolls in years. Does it taste as good as I imagine it--butter mingling with brown sugar and pecans with just a hint of vanilla to caress the mouth? My taste buds are in fast motion.

[crazywoman-n-wy]

[COLOR=red]I have the dough in the fridge rising now.[/COLOR]
[COLOR=#ff0000]I should have known to decrease the water a little. I always have to with the #4 bread. But I followed the directions. It was really sticky after the knead, so I added maybe 1/8 cup WPI. It is still kinda sticky, so hope it isn't too sticky.[/COLOR]
[COLOR=#ff0000]I've still go about 40 min to wait on the rise. So it'll be pretty late when I get his out of the oven.[/COLOR]

[Kevinpa]

Originally Posted by crazywoman-n-wy

It was really sticky after the knead, so I added maybe 1/8 cup WPI.

Billie, I'm not sure I understand why you would add wpi rather then more mix for such a small amount.

[crazywoman-n-wy]

[COLOR=red]Kevin, I'm not sure either, except that that is what I'm used to adding. And it was handier. Still wasn't enough tho, and I guess the "flour" would have been better.[/COLOR]
[COLOR=#ff0000]All I can say is I had a BIG mess. I was so frustrated. It kept sticking, and I couldn't get it rolled out as big as it should be, then it was stuck, and kept tearing!!!! [/COLOR]
[COLOR=#ff0000]I ended up giving up on making the roll. Finally sprayed a quiche pan with Pam, and put the dough in it. Spread the filling in it, and pulled the dough over the top, and baked.[/COLOR]
[COLOR=#ff0000]So I don't know what you call what I ended up with, but here are pics. Don't think I'll try it again.[/COLOR]
[COLOR=#ff0000][COLOR=#ff0000]Sorry it just was not worth all those ingredients, time & frustration wise, nor taste wise. [/COLOR]

Also, I rarely ever notice the cooling effect from using the erythitol, but with this it is ever so slightly there. Something else that I made the other day, that most said they didn't notice it, I slightly did. It wasn't unpleasant, but it did seem to be there. (Something chocolate that I made of yours Kevin. Hmmmm I can't remember what it was. No matter!)
[/COLOR]

[stephdray]

Originally Posted by Kevinpa

It allows the gluten strands a bit longer to develop before kneading.

Aha. So is this a process you'd recommend for all your breads or just for this loaf?

P.S. You're becoming famous. My husband already knows when I'm making "one of Kevin's recipes" and my family often asks, "Is this from that guy?" before they will try it and now I'm handing out recipes to my high school friends.

[Kevinpa]

Originally Posted by stephdray

Aha. So is this a process you'd recommend for all your breads or just for this loaf?

It is not neccessary, but I am finding that that it does improve the texture of bread in the case of lc flours.

[lildragonfly]

that would make a perfect stromboli.

[Kevinpa]

For dinner tonight I made a batch of this dough and did a 2 hour cold rise. I mixed the following filling.

6 oz bag fresh baby spinach sautéd
3 small green onions(sliced thin) sautéd
2 cloves garlic diced sautéd
1 cup ricotta cheese
1 1/2 cup four blend italian cheeses
2 T. grated parmesan cheese
6 slices hard salami(chopped)
3 slices ham(chopped)
1 small can of sliced black olives

Rolled out the dough, spread on filling and rolled into a calzone.

Baked 15 to 20 minutes in a preheated 450 degree oven until golden brown and bubbly.

Yummo!! Spinach Ricotta Calzone

[rexsreine]

Kevin, do you like this dough better than the other dough (I forget which one: #1? #4?) you had used for stromboli?

Thanks, Ginny

[Kevinpa]

Originally Posted by rexsreine

Kevin, do you like this dough better than the other dough (I forget which one: #1? #4?) you had used for stromboli?

Thanks, Ginny

Yes I like this one better for both taste and it reminds me more of what a calzone dough is like.

[SherylCA]

WOW! Hot dog bun success! Of course the fact that I made 6 hot dog buns rather than 8 (my mistake ) had these buns looking more like something from Sub Sandwich but we had big hot dogs so it was fine. DH even tried one and said it was really good too. I also took someone's advice (I'm sorry, I looked but couldn't find your post whoever suggested this!) and brushed an egg wash over the tops and they looked as great as they tasted!

Also, someone mentioned that they purchased a hot dog bun pan but I never could find a reply that said where they found that pan. My hamburger bun pan is arriving next week!

Once again, thank you Kevin for your hard work and encouragement! I never thought that I'd be able to truly enjoy my bread products again! Everyone's experimentations make this a very pleasant way of eating for life!

SherylNorCal

[blueenough]

Sherry, a while back, I saw the hot dog bun pan on the King Arthur flour website.

[SherylCA]

Thanks so much Blue. Looks like those buns would really be nice too. I'd forgotten all that they have on their website. Another bookmark I really needed.

Sheryl

[magnamater]

For those of you that are making hot dog buns and hamburger buns. . .here is what I have found that fits the pans I bought for the purpose.

KA hamburger pan--holds 6 buns
KA hotdog pan--holds 10

I double the carbquik version of the pita bread (4 cups + maybe 1/4 cup, depending of the humidity/my measuring, etc.) but use only 1 package of yeast or in my case, a little less than a tablespoon of yeast.

I end up with 6 hamburger rolls, kind of skinny/flat--I'm stretching the dough here, but fine, and 10 hot dog buns, again, a bit on the "shy" side of big.

Anyway, one could make fewer buns and have fatter bread, but I'm happy with the results being not too heavy on the bread portion.

I also brush the buns with butter out of the oven, and fairly quickly when they cool slightly, but not completely, put them in ziplocks to retain the soft texture.

I am quite happy with my KA pans and this recipe!! As is DH!

[retroworx]

Hi Kevin:

Will using Calorie Countdown milk instead of water on the Carbalose version of these buns (original recipe posted in post #1 in this thread) yield a somewhat softer crust, do you think? Or does milk make crust crunchier? I'm trying to avoid the CQ version because of aftertaste issues, but the softer crust appeals. (Can't afford the calories buttering the exterior for softness will add, so I'm looking for an alternate method.)

Thanks as always for your help,

Susan