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Old 11-09-2006, 11:37 PM   #1
Kevinpa
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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
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Old 11-10-2006, 02:14 AM   #2
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That looks so good!!!
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Old 11-10-2006, 04:56 AM   #3
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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?
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Old 11-10-2006, 05:06 AM   #4
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Quote:
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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.
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Old 11-10-2006, 05:40 AM   #5
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Use the Vital Wheat Gluten Pam and it should work.
Thanks, Kevin..........
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Old 11-10-2006, 05:47 AM   #6
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Kevin, I forgot to ask........what size loaf pan did you use?
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Old 11-10-2006, 05:59 AM   #7
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It is a 8.5 x 4.5 x 2.5 pyrex dish.
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Old 11-10-2006, 07:49 AM   #8
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I shte anythign I can sub for the resistant wheat starch? I don't have any of that yet
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Old 11-10-2006, 07:53 AM   #9
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It is a 8.5 x 4.5 x 2.5 pyrex dish.
Thanks!
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Old 11-10-2006, 08:00 AM   #10
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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.
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Old 11-10-2006, 01:33 PM   #11
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kevin, would subbing the vital wheat gluten significantly raise the carb count? tia
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Old 11-10-2006, 02:52 PM   #12
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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.
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Old 11-10-2006, 03:34 PM   #13
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Kevin--just wondering if you had any favorite cookie recipes using oats??
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Old 11-10-2006, 03:45 PM   #14
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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
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Old 11-10-2006, 05:47 PM   #15
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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.
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Old 11-10-2006, 05:59 PM   #16
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I wonder if anyone will try this in a bread machine????
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Old 11-10-2006, 07:47 PM   #17
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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.
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Old 11-10-2006, 09:07 PM   #18
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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
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Old 11-11-2006, 06:19 AM   #19
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Thanks, Pam...let me know..and French bread sounds wonderful, too!!!
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Old 11-11-2006, 06:58 AM   #20
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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.
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Old 11-11-2006, 07:06 AM   #21
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Yes we do that often Kevin. Had that alot growing up. Thanks for the recipe.
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Old 11-11-2006, 03:19 PM   #22
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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.
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Old 11-11-2006, 03:48 PM   #23
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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.

Last edited by Kevinpa; 11-11-2006 at 03:50 PM..
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Old 11-11-2006, 04:18 PM   #24
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Wow..real stuffing??? Now you are talking.. I might make a loaf and freeze it til Tday..
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Old 11-11-2006, 05:07 PM   #25
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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.
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Old 11-11-2006, 06:05 PM   #26
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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.....
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Old 11-11-2006, 07:03 PM   #27
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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.
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Old 11-11-2006, 07:04 PM   #28
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P.S. I would use a full cup of soy milk or almond milk instead of the water/cream combo.
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Old 11-11-2006, 07:08 PM   #29
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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.
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Old 11-11-2006, 07:18 PM   #30
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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!
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