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Old 05-04-2017, 01:35 PM   #61
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Very pretty, Sunny!
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Old 05-04-2017, 03:48 PM   #62
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Sunny's Best Beautiful Buns

Gorgeous pictures. I can almost smell the yeast and taste it with warm
butter drizzling down my fingers.

BTW I have ordered all my bread ingredients. Thanks Sharon for the
explicit directions.
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Old 05-04-2017, 09:27 PM   #63
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Quote:
Originally Posted by SunnyKsGirl View Post
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!
I have the Waring Pro electric slicer with an 8" round blade. It is about 15 years old now and still going strong. It is still available on the market, basically unchanged from the one I have.

I bought a little blade sharpening attachment for it that is great...keeps it razor sharp. ChefsChoice Diamond Hone Sharpener for Electric Slicer Blades. It cost about 40 dollars but has kept my blade sharp for years. That is just a little more than one new blade would cost.
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Old 05-04-2017, 09:32 PM   #64
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Sunny, what a beautiful loaf! If you are going to eliminate the cream, you may want to add a tablespoon of oil to the recipe.

No the rolls don't get that big "kick" in the oven that the bread does. But those will be great buns. A trick....if you are making rolls, substitute an extra 1/4 cup of WPI 5000 for the 1/4 cup WPI 8000. The 8000 is what gives the bread it's chewy European style crust. For rolls, the softer crust makes burgers easier to eat!
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Old 05-10-2017, 02:32 PM   #65
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Sharon, I still haven't made your bread recipe but making up an order for the ingredients. I want to ask you if it makes any difference if I use R. wheat starch or R. corn starch? i prefer the corn starch if it doesn't make a difference. TIA
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Old 05-10-2017, 04:56 PM   #66
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Judy, you can use either one. When I use up this bag of wheat starch, I am going to order the corn starch next time.
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Old 05-10-2017, 08:17 PM   #67
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Judy, you can use either one. When I use up this bag of wheat starch, I am going to order the corn starch next time.
Thank You!
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Old 05-17-2017, 04:04 PM   #68
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Sharon,
I made my first loaf of white from Kevin's recipe the other day.
It has too strong a taste of WPI 8000. Today I am going to get all the dry ingredients
of your wheat bread recipe together and using the CarbQuick and your recipe to the
T. TNT "tried and true" with no changes. Well there is one exception...I have the fast
rise yeast...will that make your recipe change? Will wait to hear from you before
I mix up the dry ingredients.
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Old 05-19-2017, 08:15 PM   #69
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I've used rapid rise yeast, and it works fine. Just watch it. If you let it rise too much before you put it in the oven it can get big air bubbles in the top and it tries to climb out of the oven LOL. I raise my bread in the oven with the heat of the two oven lights to keep it warm. Then when it is about half an inch or an inch above the edge of the pan, I take it out and preheat the oven. It continues to rise a bit, even at room temperature while the oven heats, and usually "kicks" about an inch or so when it goes in the hot oven.
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Old 05-19-2017, 08:47 PM   #70
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THAnks Sharon

Going to replace the WPI 8000 with 1/4 c. of Einkorn to try and eliminated
that nasty taste. DH ate almost the entire first loaf, so I'll give it a go
tomorrow. Also using CarbQuick instead of Carbalose, which is all used up.
I don't mind the few extra carbs per loaf that Einkorn will make it.

I purchased a spaetzel maker from Amazon and shall try your recipe
when it arrives. I also got your book. It's so nice to have new things
to look forward to when it comes to the LC woe/wol.
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Old 05-20-2017, 09:41 AM   #71
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Quote:
Originally Posted by Barbo View Post
Going to replace the WPI 8000 with 1/4 c. of Einkorn to try and eliminated
that nasty taste. DH ate almost the entire first loaf, so I'll give it a go
tomorrow. Also using CarbQuick instead of Carbalose, which is all used up.
I don't mind the few extra carbs per loaf that Einkorn will make it.

I purchased a spaetzel maker from Amazon and shall try your recipe
when it arrives. I also got your book. It's so nice to have new things
to look forward to when it comes to the LC woe/wol.
You can just omit the wpi 8000 and replace it with wpi 5000. Its only purpose is to give the bread a chewy "European type" crust. Also, the reason I add the molasses and splenda is that it kills the taste of the WPI/Carbquik that some people don't like. The molasses in the wheat bread feeds the yeast but also helps eliminate the off taste. Don't know why...found it by accident in my experimenting years ago. I don't have a problem with the taste of Carbquik but some people do. The sweetener seems to eliminate it.
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Old 05-20-2017, 08:35 PM   #72
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THANKS

For all your extra tips. Really appreciate it.
Today it got up to 100 so I didn't bake but got my dry
mixed up. Perhaps it won't be so darned hot.
Do you ever bake bread in the convection oven?
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Old 05-21-2017, 11:31 AM   #73
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My only oven is a convection oven (full sized wall oven) so yes I bake it in the convection oven most of the time. When the weather is very hot I bake it in my big Oster roaster oven on the patio to avoid heating up the kitchen. Bakes just fine in there, too. I've never tried it in a countertop convection oven.

It's headed for a hundred here today, too, so I baked mine at 6am this morning LOL.
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Old 05-21-2017, 11:33 PM   #74
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Sharon,

I just noticed that you had posted on my board some time ago that you had
one friend named Danette. Of course you know that is my daughters
name. I have never heard of the name before. I used her grandmother's name
Marie as her middle name. She tells me that people 'miss hear' her name and
call her Nanette, Janette, and so forth for so, she says "just call me D"
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Old 05-23-2017, 07:37 AM   #75
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Sharon,

I just noticed that you had posted on my board some time ago that you had
one friend named Danette. Of course you know that is my daughters
name. I have never heard of the name before. I used her grandmother's name
Marie as her middle name. She tells me that people 'miss hear' her name and
call her Nanette, Janette, and so forth for so, she says "just call me D"
Yes, it is a different name...she was named after her dad. Actually her name is Priscilla Danette, but she always went by her middle name LOL.

I had another friend years ago named Benette, also named after her dad.
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Old 05-23-2017, 05:33 PM   #76
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I am impatiently awaiting my Amazon order for my spaetzle maker.
Then I shall make some crockpot pork, kraut and little dumplings.
Your recipe. Nothing sez comfort food like this dish eh?
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Old 05-28-2017, 05:21 PM   #77
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I use spaetzle in place of macaroni in macaroni salad and mac and cheese. Works fine.
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Old 05-28-2017, 06:01 PM   #78
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I use spaetzle in place of macaroni in macaroni salad and mac and cheese. Works fine.
I might get a spaetzle maker just to try that! Love macaroni and cheese and miss it. I've got your book, Sharon and noticed the recipe there.
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Old 05-28-2017, 09:52 PM   #79
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Even though it is Sunday, Amazon delivered my That's Low Carb book and my
spaetzle maker, I am all set to make bread and dumplings. Please, may it not
be overly hot tomorrow or Tuesday. I do have a convection oven installed over
the stove, so I could use that instead of regular oven.

What a good idea, spaetzle-roni and cheese!
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Old 05-29-2017, 08:41 AM   #80
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Barbo, do what I did. Get an Oster Roaster Oven. I paid $39 for mine at a local outlet mall, $49 on amazon. I put it out on the patio and bake in it in hot weather. It works perfectly. It will easily hold two and probably three bread pans. Be sure to preheat it thoroughly.
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Old 06-06-2017, 09:43 PM   #81
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Sharon's Pumpernickel and Cinnamon/Raisin Nut Bread

We are so happy with these two breads. Finally after all of these years,
we have yeast bread back into our lives. The pumpernickel is wonderful.
I made one tweak only of this bread and that is not to use the WPI 8000,
as it tastes terrible to me. I used instead, 1/4 c. Einkorn flour. We got 18
slices plus 2 end crusts. With a proper bread slicer, I think we shall get
20 slices with 2 thinner end crusts. We had real Reuben sandwiches with
hot corned beef, melted cheese, kraut and a great Boar's Head mustard.
Kosher dill pickles and what a treat it is. We also had this bread with
cream cheese and smoked salmon. A steamy hot bowl of butternut
squash soup in Instant Pot with topping of Cream Fraiche.

The next day I made the cinnamon,raisin, nut bread. Another winner.
I also used Einkorn flour, 1/4 c. instead of WPI 8000. Both of these loaves,
surpassed my wildest hopes. They are huge loaves. I just followed *Sharon's
recipes, using my Kitchen Aid mixer just as she said to.
When I heated my oven, I used two custard cups of water in the oven
as I baked my loaves. 350 degrees for 40 minutes came out perfectly.
The loaves were very high, fluffy and moist. We could not be happier.
Tomorrow, I shall try the multi-grain. DH did the slicing and I packaged
them two slices at a time in sandwich bags and refrigerated them as
she instructed on the recipes. I shall bag and freeze the multi-grain.
:jump joy::jumpjoy
What more can I say? THANK YOU SHARON WERTZ AND KEVIN WHO
WORKED WITH HER.

Did anyone notice that Sharon says to use 1 tbs. of yeast and not one
package of yeast? It makes a big difference.
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Old 06-07-2017, 04:08 AM   #82
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Sharon,
I'm going to make the Cinnamon Raisin bread. Are the ground pecans mostly for nut flavor or, like almond meal, an integral part of the texture/structure? I'm trying to decide if I can omit them and replace them with more of the other ingredients. I definitely don't want to compromise the texture.

As long as I'm bugging you, except for flavor, would a sugar free syrup (Davinci or similar) be able to sub for sugar free honey in your recipes (That's Low Carb?) to achieve the same texture/consistency?
TIA, Anne
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Old 06-07-2017, 11:32 AM   #83
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Sharon,
I'm going to make the Cinnamon Raisin bread. Are the ground pecans mostly for nut flavor or, like almond meal, an integral part of the texture/structure? I'm trying to decide if I can omit them and replace them with more of the other ingredients. I definitely don't want to compromise the texture.

As long as I'm bugging you, except for flavor, would a sugar free syrup (Davinci or similar) be able to sub for sugar free honey in your recipes (That's Low Carb?) to achieve the same texture/consistency?
TIA, Anne
You can just omit the ground pecans. The recipe is based on my "whole wheat bread" recipe. The ground pecans are a stone-ground whole wheat substitute, but the recipe works fine without it. Don't add other ingredients. The nuts don't absorb moisture in the recipe, and subbing other flours would mess up the water/flour balance. Just omit it.

The sugar free honey is malitol syrup. You could sub granulated malitol for it. Malitol acts like sugar in recipes...it will cook to soft crack and hard crack like sugar does. The only other thing you could sub would be PolyD which also will cook to soft crack and hard crack like sugar.
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Old 06-07-2017, 01:50 PM   #84
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You can just omit the ground pecans. The recipe is based on my "whole wheat bread" recipe. The ground pecans are a stone-ground whole wheat substitute, but the recipe works fine without it. Don't add other ingredients. The nuts don't absorb moisture in the recipe, and subbing other flours would mess up the water/flour balance. Just omit it.

The sugar free honey is malitol syrup. You could sub granulated malitol for it. Malitol acts like sugar in recipes...it will cook to soft crack and hard crack like sugar does. The only other thing you could sub would be PolyD which also will cook to soft crack and hard crack like sugar.
Thank you. The raisin bread is great with the pecans, but DH usually doesn't care for nuts in breads. As they were ground, he didn't really notice them-had a warm slice a few hours ago!
I understand about the maltitol so the Nature's Hollow honey may not work.
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Old 06-07-2017, 02:23 PM   #85
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Thanks for the tip on the Oster Oven. I think I have one hiding away in a high
cupboard. It would accommodate one loaf but that's all I bake at one time anyway.
We love bread so I have to be careful. We have outdoor patio electric plugs
and that would work beautifully.
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Old 06-08-2017, 09:18 AM   #86
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Thanks for the tip on the Oster Oven. I think I have one hiding away in a high
cupboard. It would accommodate one loaf but that's all I bake at one time anyway.
We love bread so I have to be careful. We have outdoor patio electric plugs
and that would work beautifully.
This is the kind I have and it will hold up to 3 loaves of bread

https://www.oster.com/toasters-and-ovens/roaster-ovens/
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Old 06-08-2017, 02:15 PM   #87
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I have the white one. I used it for making beef or pork ribs outside in summer.
I shall try it on one of our 3 digit days.

My neighbor is making roladen (sp) and I'm going to give her some spaetzle.
She is born in Czech /Republic. She is a very good cook.
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Old 06-09-2017, 11:06 PM   #88
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Hello Sharon and bread lovers @ LC Friends,
Just took a loaf of Sharon's Multi-Grain bread out of the oven.
The house smells like a yeasty bakery. It rose beautifully and
I'm just chomping at the bit to be able to cut into it and slather
a piece with Kerry-Gold....

Tomorrow I'll be making Sharon's recipe for spaetzle, a European pasta,
which she uses for just about every pasta recipe. Am using the Instant
Pot to experiment with beef steak, mushrooms, gravy and will be using
the spaetzle under the gravy hopefully.

Now how did the bread turn out? Deliciously nutty, I love them all.
I'm going to put extra ss and a bit of spice, nutmeg or cinnamon,
not a lot, just a hint. I now have three breads to rotate, Thanks again for
your hard work. Next time I'm craving sweet bread I'll try your zuke bread.
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Old 06-10-2017, 07:18 PM   #89
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I made pumpernickel and whole wheat this morning. Had roast beef sandwiches for lunch!

Be careful of carb creep! It is really easy to eat too much of this bread and it will make you stall if you do. I try to limit us to two or three slices a day.
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Old 06-11-2017, 07:53 AM   #90
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Made the basic bread this morning. Had it with my eggs...... ohhhhh so good. Bread without the guilt. Don't know how to post pictures or I would of..Thank You Sharon
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