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Bread Machine European Style Bread
Recipe By: Rie142
Categories: Breads & Things
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
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.)
NOTES : No counts provided
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