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Old 03-05-2016, 09:00 AM   #31
sbwertz
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I can only tell you what has worked for me and for many others. Making substitutions will change the outcome. You can try the other thickener...I'm not familiar with it.
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Old 03-05-2016, 12:14 PM   #32
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Some things you can add to get a better rise from your low carb breads:

Adding a bit of ginger, lecithin, or citric acid.

Adding a tablespoon or two of vital wheat gluten.

Adding a dough enhancer or dough improver.

Adding diastatic malt powder.

Adding a tablespoon or two of regular bread flour.

Most of these are specialty ingredients, but vital wheat gluten, ginger, and citric acid (vitamin c) can all be found in regular grocery stores. I don't use Thick it Up and I don't plan to buy any because I have too many gum fibers, but I get good rises from all of my low carb breads because of the various "boosters" I add to the dough.
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Old 03-05-2016, 05:39 PM   #33
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Thank you ladies for your replies. I really like Sharon's bread flavor and crust, so I'm not gonna give up. (it's cuz I'm a stubborn Irish lady)
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Old 03-06-2016, 09:09 AM   #34
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The WPI is very high in gluten, but has fewer carbs than vwg.
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Old 03-26-2016, 10:30 AM   #35
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Here is a picture of a loaf, hamburger buns and dinner rolls.


This was one recipe of whole wheat, made into a loaf and one recipe of white, split between the buns and the rolls.
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Old 04-27-2016, 09:43 AM   #36
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OMG. this picture is pure food porn....lol. I will be trying the White bread recipe tomorrow. I can't wait.
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Old 04-28-2016, 07:33 PM   #37
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YES, definitely food porn.

even lc breads, whether commercial or home made, I have little control over. regrettably, I have proved that over and over again. so for the next 50 lbs or so, I will have to keep these wonderful creations out of the house. As it happens, I passed by a bakery called THE SAMURAI BAKERY. The proprietor was named SHMUEL I said " Shmuel, how do you get off calling this place SAMURAI?" He said "look around you-SOME ARE RYE, some are white, and some are whole wheat" Love & Profits: FLATFERENGHI
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Old 05-02-2016, 08:30 PM   #38
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Hi Sharon I tried your white bread recipe today. There were some mistakes, and I made some substitutions but I am still very impressed. It will be a starting point for making the bread I grew up eating, Jamaican Hard Dough or Coco Bread. That's what it reminded me of. Jamaican hard dough bread has butter or shortening baked in it.


I bought Carbquik a while back but I don't like the taste of it so I was really hesitant to try this recipe. To lessen the Carbquik taste, I subbed some of the WPI for 1/4 cup Einkorn flour.
I don't have thick it up so I used Xantham gum and Gluc.
I used brown sugar because that's the only real sugar I have. I keep it in the bathroom and use it as a face scrub. LOL!
My liquid Sucralose is the the one from Kroger, and the nozzle squirted too much and it made the dough a tad too sweet but, that's ok because that's what reminded me of the Coco bread. Coco bread has a slight touch of sweetness

My yeast was not fresh. Its probably a year old. Yikes!!! But I wanted to try this tonight
I kneaded by hand. Probably not long enough. I have a bread maker somewhere in the garage so will try this again in the bread maker with fresh yeast.

Last edited by tulipsandroses; 05-02-2016 at 08:41 PM..
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Old 05-03-2016, 12:59 PM   #39
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I just have to come back to comment on how good this bread was. Its almost gone, thanks to my son and sister. LOL! - The taste and texture are soooo close to Jamaican Hard dough Bread. I swore this was going to be my last purchase of Carbquik but now it will have to be a staple to make this bread. Thanks! I never thought I would ever find a recipe using Carbquik that I would like.
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Old 05-03-2016, 01:29 PM   #40
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Very exciting Tulips! I'm off all baked goods now trying to lose some weight, but I love Carbquik and I find it works best when it's part of a flour mixture. It has great synergy with other low carb flours.
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Old 05-06-2016, 10:15 PM   #41
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I'm glad you like it. We mostly eat the "wheat" and pumpernickel. I make the white recipe into hamburger buns a lot. I think fresh yeast will make a big difference...I just opened a fresh package myself and my bread was a good inch higher this last recipe.

It is just so nice to have real bread again.
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Old 05-06-2016, 10:22 PM   #42
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Originally Posted by sbwertz View Post
I think fresh yeast will make a big difference...I just opened a fresh package myself and my bread was a good inch higher this last recipe.
Sharon, what kind of yeast do you use and do you get the pkts or in bulk? I want to try making bread again but will have to wait a couple of months until after I recuperate from an upcoming surgery.
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Old 05-07-2016, 06:50 PM   #43
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I buy Fleischmann's from Sam's club and keep it in the freezer. I bake almost every week, so I go through it pretty fast. You might want to start with a jar from the supermarket, and see how much you use. Keep it in the fridge or freezer, though.
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Old 05-18-2016, 10:03 AM   #44
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Sharon, what do you do to get a "smooth top" on your breads? Mine has more of a crusty top. [IMG][/IMG]
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Old 05-20-2016, 06:59 PM   #45
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It looks like the dough was too wet. Was it stiff enough to knead when you took it out of the breadmaker? Did you make any changes to the recipe?
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Old 05-25-2016, 04:46 PM   #46
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I thought the dough was stiff enough, but I don't have much experience in bread making so it maybe it was too wet.
These are the changes I made -
I subbed some of the WPI for 1/4 cup of Einkorn flour
I don't have thick it so I use a combination of gluc/xantham gum

The bread still tastes amazing. I just want it to be as pretty as yours.

Last edited by tulipsandroses; 05-25-2016 at 04:48 PM..
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Old 05-26-2016, 11:07 AM   #47
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Did you knead it by hand at all? After you take it out of the breadmaker, knead it a dozen times or so before putting it in the bread pans. That way you get the smooth, elastic top.

I would buy the thick it up. I have tried a number of times to sub various types of thickeners, but none of them work nearly as well as the thick it up. It is relatively expensive, but it lasts a long time. I don't know what effect subbing the flour would do because the WPI provides the gluten to make it rise properly.

Sharon
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Old 05-26-2016, 11:38 AM   #48
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If you are not an experienced breadmaker, you may not know how to shape the loaf. Take the dough out of the breadmaker and put it on a clean, dry, surface, dusted with a bit of wpi. Using the heels of your hands, put both hands firmly on the center of the dough and push down and away from you. Then grab the far edge and pull it forward and fold it over itself. Repeat two or three times, then rotate the bread a quarter turn and repeat, pulling the point of the log back over itself. I usually rotate the bread about three or four times. Then continue to knead it, until it forms a log about the length of your bread pan. If my instructions are not clear, do a google search on "how to knead bread" and see if you can find a video.

Good luck

Sharon
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Old 06-03-2016, 02:58 PM   #49
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Hello again Sharon, I tried yet the THIRD attempt of your white bread. It rose nice, as you suggested, I started baking when it was 1" above the pan rim. Then it began to fall just slightly in the center. The flavor was really amazing. No, I haven't ordered thick it up yet. (still trying to save some $$) Question; do you think I could us Jennifer's Thickening agent as a substitute? I am DETERMINED to get a good loaf! about
Thanks, Diane
Where can I find info on Jennifer's Thickening agent? tia
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Old 06-07-2016, 09:12 AM   #50
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Low Carb Old Fashioned White Loaf Bread

You will swear grandma made it. It looks and tastes like the real thing.


LOW CARB OLD-FASHIONED WHITE LOAF BREAD. By Ruth A. Wingo;

Preheat oven to 325F. DO NOT GREASE PAN. Parchment paper MUST be used only on the base,

Put these in your mixer’s mixing bowl:
12 egg whites (at room temperature)

Mix these together in a cup
2 teaspoons cream of tartar
1 pinch of salt
2 Tablespoons dried buttermilk powder
1 tablespoon + 1 teaspoon xanthan gum

Put this in food processer and “sift”
1 cup Now (brand) whey protein isolate, natural unflavored

Measure out
2 tablespoons glycerine

Turn mixer on high and beat egg whites, adding contents from the cup when eggs become frothy. Beat about 6 minutes until you can hold the mixing bowl upside down and egg whites will not fall out. Eggs will have a creamy texture due to the xanthan gum.

Scoop about ¼ of the beaten eggs into a very large bowl. Now sprinkle about ¼ of the powder from the food processor onto the egg whites in the large bowl. FOLD to incorporate (do not stir!), turning the bowl as you fold. Repeat until all eggs and all dry ingredient has been incorporated.

Very carefully - and very quickly - fold in the glycerine being very careful not to deflate the mixture.

Immediately pour into loaf pan and smooth top. Place in oven and bake 45 minutes. Turn off oven. Quickly flip loaf pan UPSIDE DOWN in oven (using a large bowl's rim to support the pan). Leave in oven one hour with door propped opened about 3”.

Remove from oven and allow to cool upside down to room temperature. ALLOW TO COOL THOROUGHLY BEFORE CUTTING. Slide knife around sides of pan to free. Slice with electric knife (to prevent compressing bread. It is egg whites, remember?) Refrigerate and/or freeze.

This bread is wonderful for bread and butter and cinnamon toast. Although it is a substantial bread, an even more substantial recipe would be better for tuna sandwiches, etc. That recipe is next on my list.

Entire recipe is 10 servings with 4.3 carbs and 70 calories each.

Last edited by Ruth; 06-07-2016 at 09:14 AM..
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Old 04-10-2017, 02:24 PM   #51
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I made this bread today. Baked really well. My kids who abhor all my low carb bread attempts ate 2 slices each and wanted more.
Thanks so much.
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Old 04-10-2017, 03:12 PM   #52
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The biggie is that carbquik is 6g carbs per cup and carbalose is 19g carbs per cup. That was enough difference that I went with the carbquik when developing the recipes. Kevin had a carbalose version, and I tried it early on, but much preferred the carbquik one, so I didn't really experiment that much with the carbalose. I use the carbalose in my pasta, though.

How do you make your pasta?
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Old 04-11-2017, 12:59 PM   #53
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How do you make your pasta?
Never mind I just found your book.
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Old 04-21-2017, 01:50 PM   #54
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Reading this thread shows me the importance of having all the ingredients on
hand that the author has shown. If we substitute we shall never know the
author's work and failure is sure to follow. The ingredients of this bread are not
inexpensive, but neither is a good loaf of bread, especially for us low carbers.
Going to purchase some wpi's and Thick it Up as well and perhaps I shall have
a good tasting yeast bread. Thanks Sharon for your hard work.
It will be awhile before I have everything on hand, but will report my bread
making experience.
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Old 04-21-2017, 07:37 PM   #55
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Reading this thread shows me the importance of having all the ingredients on
hand that the author has shown. If we substitute we shall never know the
author's work and failure is sure to follow. The ingredients of this bread are not
inexpensive, but neither is a good loaf of bread, especially for us low carbers.
Going to purchase some wpi's and Thick it Up as well and perhaps I shall have
a good tasting yeast bread. Thanks Sharon for your hard work.
It will be awhile before I have everything on hand, but will report my bread
making experience.
Well said, Barbo!
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Old 04-22-2017, 07:45 AM   #56
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Thank you Barbo. One point I failed to mention is that you need to use a 8.5" x 4.5" pan, not a 9x5 to get a big rise. Thanks to BARICAT for pointing that out.
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Old 04-22-2017, 07:54 AM   #57
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Never mind I just found your book.
I like to put a little bit of garlic powder and a pinch of dried basil in my pasta.
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Old 05-03-2017, 11:29 AM   #58
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Sharon, this bread IS the bomb! Kevin's breads have nice structure, but I prefer the taste and softness of your upgrade. I DID ignore your advice to not rise too much - and it "bolted" in the oven a bit, and is a little too airy, ah well, tastes great. I don't think I've ever made a bread with both yeast and baking powder; I'll try adding that to my "Roman Meal Clone" bread recipe.

I can't wait to make buns with this recipe. I had a burger with a Smart Bun yesterday, and at "0" they are a carb bargain, but the flavor is...lacking.

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Old 05-03-2017, 11:40 AM   #59
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Sharon, when you said you use a small electric slicer, do you mean a carving knife, or one of the slicers with a circular blade...if so, what brand?

TIA!
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Old 05-04-2017, 10:37 AM   #60
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Today's adventure: Beautiful Buns

This is Sharon's white bread recipe, plus 2 T. wheat bran, 2 T. wheat germ, no cream, and 2 egg beaters. Yesterday's loaf was too wet, and I added more 5000, so today deleting 1/4 C. cream made it just right.

I let them rise in a warm oven about 20 minutes, and after baking they were the same size (unlike yesterdays loaf that kicked up an inch or more). So next time I will rise them a little taller, but overall I'm thrilled with their perfect size, and good looks. We're going to a cookout Sunday, and it will be fun to have a hamburger loaded with all the fixin's running down my hands, instead of bravely eating a patty with a fork

Before baking, the dough for each bun weighed 70 gms., and after baking they are exactly 2 oz. each, so good sized. 129 calories and 2.9 carbs @



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