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Old 11-29-2012, 09:42 AM   #151
RVcook
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Regarding above post: nevermind...
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When life happens, sometimes you NEED 'Plan C'...
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Old 11-30-2012, 12:34 PM   #152
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I did make Barbo's recipe and it is hubby-approved! He liked it with cold meats and cheese. It lends itself to that sort of sandwich. Thanks, Barbo. This recipe will be in LCAF's volume 3 in the low-carb friends mini cookbook section.
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Old 11-30-2012, 03:45 PM   #153
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Glad you tried it.

Yay!
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Old 06-27-2013, 10:06 PM   #154
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Did anyone ever try this with the pickle juice? Also, anyone have a recipe for LC Thousand Island?
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Old 06-27-2013, 11:13 PM   #155
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I think I started the sour flavor thing. I ended up getting some Deli Rye Flavor from King Arthur Flour.It does the trick. One quarter teaspoon has 1 gr of carbohydrate. I added 1 tsp to the batter. So add 4 gr carbs to the recipe.

I had success with making the batter in the blender by blending all the liquid ingredients and then adding the dry ingredients in small increments on a low speed.

A great recipe!

Dee

Last edited by mojave; 06-27-2013 at 11:14 PM..
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Old 06-28-2013, 06:31 AM   #156
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JHoberer, I have 2 Thousand Island recipes.
Thousand Island Dressing Nancy
1 cup mayonnaise
2 tablespoons heavy cream
1 cup ketchup
1 tablespoon finely chopped dill pickle
1 tablespoon minced onion
Two small pimiento-stuffed green olives chopped
One hard cooked egg chopped fine
Combine all ingredients together until well mixed.
Thousand Island Salad Dressing Nigel
1/2 cup mayonnaise
2 tablespoons LC ketchup
1 tablespoon white vinegar
2 teaspoons splenda
2 teaspoons dill pickle relish (you can use splenda sweetened if you want)
1 teaspoon finely minced white onion
1/8 teaspoon salt
1 dash of black pepper
Combine all of the ingredients in a small bowl. Stir well.
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Old 07-06-2013, 10:54 PM   #157
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Wow- this is FANTASTIC bread! I used blanched almond flour and lg eggs because that it what I had. I threw in a T of yeast too since this recipe had the molasses... it rose some too!

The flavor of the toast is perfect! I made Reuben sandwiches with pastrami, sauerkraut and cheese and some of Laura Dolson's Thousand Island dressing.

Five stars, peeps!!!
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Old 07-07-2013, 08:29 PM   #158
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Thanks Jen

I am happy that you tried the recipe.
Loving the pickle juice and other tweaks.
The more the merrier.
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Old 07-30-2013, 07:06 AM   #159
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Any success with freezing this bread and then toasting lightly when it thaws?

We are going on vacation in a few weeks and while I rarely miss bread, it is handy to have some to throw together a sandwich after a day at the beach. I froze and thawed Peggy's bagel recipe (from the focaccia recipe) successfully but this would be a nice option.
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Old 08-05-2013, 07:47 PM   #160
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Hi Brittone

Have not tried freezing it yet! It get's eaten up so quickly.

Next time I make it, shall freeze 1/2 of it.
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Old 08-06-2013, 06:16 AM   #161
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I put about half of my latest loaf in the freezer. Every couple days, I put a few slices in the fridge to thaw to use for my sandwiches and it seems fine to me.
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Old 08-08-2013, 08:30 AM   #162
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I made this bread last night and it is delicious! By far the best low carb bread I have had to date. Thank you so much for posting it. I can't wait to make a corned beef sandwich for dinner tonight
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Old 08-08-2013, 12:56 PM   #163
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S Joy 76

Thanks so very much. I am happy when someone enjoys something
I can share. It is so good with pastrami or corned beef or on and on
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Old 08-09-2013, 10:24 AM   #164
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The corned beef sandwich did not disappoint! Delish!
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Old 03-17-2014, 02:41 PM   #165
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Happy St. Patricks Day!

Bumping.

It's a long thread, some tweaks that may be good to try, but it sure looks like you can just go with Barbo's recipe for a win/win.

Reuben on the menu in the next few days, can't wait!

Thank you Barbo

Deb

*Thousand Island Dressing on Page 6, posted by Soobee
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Old 10-06-2014, 01:35 PM   #166
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We made homesmoked pastrami on Friday and sliced it nice and thin on Sunday - gonna make this bread for pastrami sandwiches. Thanks for this great one, Barbo!
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Old 10-06-2014, 01:59 PM   #167
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Thanks everyone

So glad you resurrected this recipe. It's a winner just as written and it's
wonderful with your tweaks. Sometimes we get so busy making up new
recipes that we forget all about the good old TNT's Tried and True.
I remember the excitement of making this and having others try it
and like it.
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Old 10-06-2014, 03:34 PM   #168
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I'm planning to make a loaf soon too. I've had the almond flour measured out in a little baggie hanging out in the freezer until I'm ready to make it.
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Old 10-07-2014, 05:49 PM   #169
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Oh my goodness, it is good to see this recipe again. I used to make it all the time, loved it! You're right Barbo, something new comes along and the tnt's somehow disappear! I'm pulling my recipe out to make again soon!
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Old 10-07-2014, 06:26 PM   #170
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How does that old saying go? "great minds think alike"
Made your recipe twice this past week. This time I added a little bit of mustard powder and used about a teaspoon or so of Davinci caramel syrup in place of molasses. My changes made very little difference in taste but it is always fun to play with recipes.
DH and myself both really enjoyed having salami and also smoked turkey sandwiches. I use the muffin top pans and get about 10 from the recipe.
Barbo, years later I remain surprised and so happy by how "bready" these rolls are.
Still mentally thanking you each time I make these. Connie
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Old 10-08-2014, 01:29 PM   #171
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THANK YOU

It's nice to know that you are thinking of me when you make it.
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Old 01-06-2015, 07:02 AM   #172
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Just have to add to the accolades here...

Barbo - my pastrami, pickles and I all think of you gratefully, and often, for bringing us this household staple (frankly, I think the pastrami has developed a bit of a crush). Most awesome sandwich bread! And I'm enjoying the smells wafting in from the oven as I type. I followed an above suggestion and tried adding 1/2 tsp instant espresso powder, which is a great addition to an already perfect recipe. Also thankful for is ingenious bread slicing technique!
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Old 01-07-2015, 07:02 AM   #173
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Quote:
Originally Posted by Bonbon41 View Post
I followed an above suggestion and tried adding 1/2 tsp instant espresso powder, which is a great addition to an already perfect recipe.
I must have missed that tweak. Which post is it in?
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Old 01-07-2015, 07:13 AM   #174
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In post 25, Buttoni mentions that she may try adding stale coffee. I don't remember anyone reporting back on this suggestion, so I thought I would. 1/2 tsp instant coffee powder may be a lot for some, but I also add a heaping tbsp of each the caraway and dried onion flakes so I can't taste the coffee with these competing flavors. This amount just adds a bitterness and a depth for me.
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Old 01-07-2015, 12:18 PM   #175
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Charski, did you mention "homesmoked pastrami", yum. Do give a recipe or tell us what you do, thks.
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Old 01-18-2015, 10:25 PM   #176
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Ok, got my caraway seed this wkend, now the bread will be baked this wk, can't wait ! Thks Barbo
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Old 01-21-2015, 09:53 AM   #177
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I've made this twice now and this bread is fantastic! The best LC bread I've had in a long time. Love the deep flavor and the caraway in it. The second time I added the coffee and it
was really good too. Thanks for the recipe.
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Old 03-19-2015, 01:58 AM   #178
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Hi everyone and Barbo in particular,

I am going to have a crack at this bread, as I made a traditional rye bread, and did the numbers on it....ouch too much carbs.... but I am Danish in Australia.

I miss rye bread so very much, its a real treat when I get to have some.

So, I am going to give this a go, but before I start, can someone please translate for me

what does c. stand for? cup! centiliters!?

have anyone played with an alternative to molasses, to get the carb count down?

thanks

Henrik
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Old 03-19-2015, 07:19 AM   #179
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Quote:
Originally Posted by tived View Post

what does c. stand for? cup! centiliters!?


Henrik
Yes, "C" stands for "cup". You measure the ingredients with a standard US measuring cup.
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Old 05-12-2016, 07:43 AM   #180
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bumping for Barbo
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