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Reviews Date of last review
Sat October 24, 2009
Recommended By Average Price Average Rating
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Description:
Ingredients: 2 cups vital wheat gluten
flour
1 package dry yeast (Rapid
Rise/Highly Active)
1 cup warm water --
(95-105 F)
1/2 teaspoon salt
1 egg -- beaten, room temp
2 Tablespoons Splenda
2 Tablespoons butter --
melted


How To Prepare: Mix dry ingredients in
separate bowl and sift
together well. Add
ingredients to bread
machine in the order
recommended by your
machine's instructions.


Set your machine to the
basic cycle (3 - 3 1/2 hours)
and bake. With most
machines it benefits low
carb breads to allow only
one kneading cycle, then
allow to bake. This recipe
makes a bread that's a
chewy cross between
Italian and French. This
bread works best in a
machine, but if you want to
try it by hand, use the
following method:


TO MAKE BREAD WITHOUT
A MACHINE:
Follow the recipe in the
same order as for the bread
machine. After you mix and
knead all of the ingredients
together, put the dough in a
clean bowl and set it into a
warm, draft-free place for
about 45 minutes to an
hour (one option is to turn
on your oven for a pre-heat
for a minute and a half to
get it warm, then turn it
completely off before setting
the dough in to let it rise in
the oven.) The dough
should rise to about twice
its original size. Afterward,
knead slightly (do not
over-knead - the gluten
content will keep this bread
from rising well the second
time unlike "regular" bread!
You'll want to be careful not
to handle the dough too
much after it rises the first
time.) Put it in a loaf pan,
cover and set in warm draft
free place for another 30-45
minutes, and then bake at
380 degrees until done.
(35-45 minutes - depending
on your oven, you may have
to shorten or lengthen the
time.)


Makes 16 slices. Entire
Loaf: 55 grams / 3.5 carbs
per slice. (This assumes
using Bob's Red Mill vital
wheat gluten flour @24
grams/cup.)
Number of Servings: 1
Carbs per serving - include all nutritional information if known: no counts provided
Effort (Easy, Average, Difficult): Easy
 


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