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Recipe Room Home » Low Carb Recipes » Breads and Pastries « Previous Recipe · Next Recipe » Bread Machine European Style Bread Reviews Views Date of last review 4 6347 Wed March 29, 2006 Recommended By Average Rating 50% of reviewers 7.7 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 Source: Rie142

Author willemdb Junior LCF Member Registered: February 2004 Posts: 1 Review Date: Fri February 27, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Very light and tasty Cons: None Creates excellent European style bread! Being a European (Netherlands), the recipe caught my attention. Excellent recipe for the bread machine, best sofar. I also made a loaf substituting half the wheat gluten flour for soya flour, adding some malt. Great somewhat darker bread. soonerlandjoe Junior LCF Member Registered: March 2004 Location: southeast oklahoma Posts: 9 Review Date: Thu April 22, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: EASY RECIPE IF SPLENDA LEFT OFF Cons: I CANNOT "COMPLETE" THIS IN MY BREADMACHINE. WHEN I USE THIS RECIPE I LEAVE OFF THE SPLENDA. I USE THE DOUGH SETTING ON MY BREADMACHINE. WHEN IT'S DONE, I PUT THE DOUGH IN A "LARGE" BREAD PAN AND PUT IT IN MY "WARM" OVEN. I LET IT RISE FOR ABOUT TWO HOURS. I PUT THE HEAT AT 350 FOR 35 MINUTES AND BELIEVE ME, IT'S TO DIE FOR. Rere75 Junior LCF Member Registered: March 2006 Posts: 0 Review Date: Wed March 29, 2006 Would you recommend the Recipe? No | Rating: 3    Pros: Great crust Cons: Too chewy! Maybe I did something wrong, but not only did the Splenda have an overpowering aftertaste, but this bread was so elastic and chewy that it was like eating rubberbands. I was so disappointed because it smelled so good while it was cooking and looked so tasty. Since I need a low carb bread, I will try it again, this time WITHOUT the Splenda! Rere75 Junior LCF Member Registered: March 2006 Posts: 0 Review Date: Wed March 29, 2006 Would you recommend the Recipe? No | Rating: 0    Pros: Great color and crust Cons: Too chewy! I was extremly disappointed! It not only came out TOO

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