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Reviews Date of last review
Sun March 11, 2012
Recommended By Average Price Average Rating
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Description: This is based on Kevin's carbquick white bread. I made some substitutions for ingredients that are no longer available, and changed it to suit our tastes, but the basic recipe is his. It comes out to 2 grams carb per slice 16 1/2" slices to the loaf. Less if you slice it thinner like we do.

Hint: Put it in the oven when the dough barely reaches the top of the pan because it will rise another couple of inches in the oven.
Ingredients: 1/2 Tsp. salt, 1/4 cup wheat protein isolate 8000, 2 cups Carbquik, 1 cup wheat protein isolate 5000, 1/8 cup Resistant Wheat Starch 70, 1 tbsp Thick n thin or Thick it Up, 2 Tsp. baking powder, 3/4 cup ground pecans or walnuts, 1 Tbsp black strap molasses (eaten by yeast), 3 Tbsp cocoa powder, 1 tbsp instant coffee, 1 tbsp caraway seeds, 1 tbsp yeast, AS equal to 1/2 cup sugar (I used liquid splenda), 1 cup warm water, 1/4 cup heavy cream, 2 large eggs
How To Prepare: Set the breadmaker to the rapid rise (single rise) setting, and manual mode. Combine all the dry ingredient in the pan of the breadmaker. Then put the wet ingredients in an mixing bowl. Mix the wet ingredients well. Warm them in the microwave Turn on the breadmaker and let the dry ingredients mix for a few seconds, then pour in the wet ingredients. If necessary, add a little more WPI 500 until it barely forms a ball. Dough should be soft. When the manual cycle completes, form the dough and put it in a greased bread pan and set in a warm place to rise. Watch it closely, it rises fast. When dough doubles in size bake it in a preheated 350 degree oven for 40 minutes until golden brown.
Number of Servings: 16
Carbs per serving - include all nutritional information if known: 2g carbs per 1/2 inch slice
Preparation Time: 1 1/2 hours
Effort (Easy, Average, Difficult): Average
Junior LCF Member
Posts: 51
Registered: June 2004

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