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Reviews Date product posted
Sat January 6, 2007
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Description: Although the instructions for this bread are long, the recipe is easy. No kneading or rolling. 2 minutes in the food processor and itís done. I am giving detailed directions because yeast breads are notoriously finicky to reproduce.






Notes:.
1. The dough is very much like flubber. If you roll it out, it tends to snap back. Itís easier to stretch with your hands into the shape you want. It seems to even out in the oven.
2. The surface tension of the wheat protein isolate 8000 is fearsome. Thatís why you need to snip the top so many times. The dough will quadruple from the beginning to the end.
3. This is a sweet dough reminiscent of cinnamon raisin bread. It was developed to appeal to a child (or me). You could probably cut the sweetener is half or even quarter it if you are sensitive to sweetness. I would not leave it out altogether, because the dough tastes bitter without some sweetener.
4. The rise is 2 to 21/2 hours, however you can leave it longer with no untoward effects. Unlike regular yeast breads which will taste fermented if you leave them too long, this bread rises just so much and stops. I think itís because there are so few carbs to nosh on. I have left it as long as 6 hours before baking, and the loaves came out fine.
5. This bread makes your food processor work very hard. If the motor stalls during the first minute of processing the dough, break the dough in half sooner. If itís still too hard on your processor, break the pieces in half again, and just stick them together to form the loaf. Add the time together so that each piece of dough gets 2 minutes of processing altogether.


Rye Yeast Bread Variation
Cut sweetener to Ĺ c.
Leave out cinnamon.
Add 1T unsweetened cocoa
Add 2 T caraway seeds


Flax Yeast Bread Variation
Cut sweetener to Ĺ cup
` Leave out cinnamon


Whole Wheat Bread Variation (still tastes like flax)
Cut sweetener to Ĺ cup
` Cut HiMaize 5 to ľ cup
Add 1 cup wheat bran (I used fine wheat bran.)
Increase water to 3 cups.


Pizza Dough
Make flax seed or whole wheat bread. Add flavorings of your choice. I usually add garlic powder, onion powder, and Italian seasonings. Stretch the dough with your hands. Bake the dough completely before you put on the toppings. This dough does not stick to the pan. Donít bother greasing it. This recipe will make 4 large pizzas. It is easier to cut it with a scissors than with a knife.
Ingredients: Cinnamon Yeast Bread Recipe
Although the instructions for this bread are long, the recipe is easy. No kneading or rolling. 2 minutes in the food processor and itís done. I am giving detailed directions because yeast breads are notoriously finicky to reproduce.


Ingredients
2 c wheat protein isolate 8000
heaping Ĺ cup (10 T) oat fiber
heaping Ĺ cup (10 T) Hi Maize 5
measure ĺ c flax seeds, then grind or 1 Ĺ cups flax seed meal
1 Ĺ t salt
1 T cinnamon
2 Ĺ t instant yeast


2 7/8 c hot ( from tap) water stirred ľ t liquid splenda ( 1 c worth of sweetener)
How To Prepare: Dump first 7 ingredients in a food processor fitted with the metal blade. Add water and Splenda. Process one minute. Divide dough in two parts. Process each one minute. Take out each loaf as finished. Shape into a more or less cylindrical shape with your hands. Place in an ungreased silicone loaf pan. (I have Kitchenaid). Cover with plastic wrap and let rise in a warm place for 2 to 2 Ĺ hours. Snip the tops of the loaves 30 places. Bake in a 350 degree oven for 45 minutes.





Notes:.
1. The dough is very much like flubber. If you roll it out, it tends to snap back. Itís easier to stretch with your hands into the shape you want. It seems to even out in the oven.
2. The surface tension of the wheat protein isolate 8000 is fearsome. Thatís why you need to snip the top so many times. The dough will quadruple from the beginning to the end.
3. This is a sweet dough reminiscent of cinnamon raisin bread. It was developed to appeal to a child (or me). You could probably cut the sweetener is half or even quarter it if you are sensitive to sweetness. I would not leave it out altogether, because the dough tastes bitter without some sweetener.
4. The rise is 2 to 21/2 hours, however you can leave it longer with no untoward effects. Unlike regular yeast breads which will taste fermented if you leave them too long, this bread rises just so much and stops. I think itís because there are so few carbs to nosh on. I have left it as long as 6 hours before baking, and the loaves came out fine.
5. This bread makes your food processor work very hard. If the motor stalls during the first minute of processing the dough, break the dough in half sooner. If itís still too hard on your processor, break the pieces in half again, and just stick them together to form the loaf. Add the time together so that each piece of dough gets 2 minutes of processing altogether.


Rye Yeast Bread Variation
Cut sweetener to Ĺ c.
Leave out cinnamon.
Add 1T unsweetened cocoa
Add 2 T caraway seeds


Flax Yeast Bread Variation
Cut sweetener to Ĺ cup
` Leave out cinnamon


Whole Wheat Bread Variation (still tastes like flax)
Cut sweetener to Ĺ cup
` Cut HiMaize 5 to ľ cup
Add 1 cup wheat bran (I used fine wheat bran.)
Increase water to 3 cups.


Pizza Dough
Make flax seed or whole wheat bread. Add flavorings of your choice. I usually add garlic powder, onion powder, and Italian seasonings. Stretch the dough with your hands. Bake the dough completely before you put on the toppings. This dough does not stick to the pan. Donít bother greasing it. This recipe will make 4 large pizzas. It is easier to cut it with a scissors than with a knife.
Number of Servings: 2 loaves of bread
Carbs per serving - include all nutritional information if known: less than 5 carbs per loaf, I think
Preparation Time: 5 minutes for ingredients, 2-2 1/2 hr rise, 45 bake
Effort (Easy, Average, Difficult): Easy
Very Gabby LCF Member!!!
 
Posts: 4,497
Registered: December 2006
Location: Massachusetts



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