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Reviews Date product posted
Mon January 26, 2004
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Ingredients: 2 c. almond four(net 14 carbs)
1 and 1/2 c. vital wheat gluten four (36 carbs)
1/2 c. oat flour (24carbs)
2 tsp. baking powder
1 tsp. salt
1 Tbsp. Splenda(1.5 carbs)
4 Tbsp. oil
1 cup water
2 pkg. yeast
2 tsp sugar (eaten by yeast)
How To Prepare: Warm the water to between 90-110 degrees, dissolve the sugar in it and then the yeast, set aside to proof.
Mix all dry ingredients together.
Put the oil in the bread pan of your machine.
When the yeast is nice and frothy, add the liquid to the machine.
Then add the dry ingredients and start the machine(on a dough cycle if you can) to knead about 7 mins.
Use a rubber spatula to help it pick up the dry matter on the bottom and press into the dough ball.
You can slowly dribble in some more water if you need to, dough should not be sticky to the touch.
Stop the machine after 7 mins and remove the paddle.(you are done with it.)

Preheat the oven @200 for about 1 min. and turn off.
Spread the dough out in the bread pan with your fists so it is level to the edges, I like to make mine slightly depressed in the center as it rises most there.
Place the bread pan in the slightly warmed oven and leave it for 1 hour to rise.

Remove the pan and put back in the machine(if uou have a bake only cycle) and bake on light crust setting for 40 mins.

Or you can bake in the oven @ 350 for about 40 mins.

You can try this with machine only of course, it works best if you have a cycle that doesn't do a punch down step.
You only want one rising period. I have better results using the separate cycles.

(Can be done in a food processor, if you do not have a bread machine.)

total carbs for loaf is 75.5 carbs

Number of Servings: 20 slices
Carbs per serving - include all nutritional information if known: 3.775 carbs per slice
Effort (Easy, Average, Difficult): Average

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