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Quick White Bread: Kevin, I'd love to see you "fix" this one

Quick White Bread: Kevin, I'd love to see you "fix" this one
Published by: wktd 2009-01-09

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Quick White Bread (http://www.lowcarbtransformation.com/forum/showthread.php?t=6489)

Apparently, the problem is the non-rising, dry texture that causes grief, but the flavour is fine

Hi all!

First time postie long time reader,

I have a question about the resistant wheat starch. I can't get it in Vancouver and I was wondering if I could replace it with Xanthan or Guar gum? I've got a low carb grocer in Toronto getting me both WPI's
and the starch is the last missing ingredient! Any LC baking wisdom to pass on for subbing this particular ingredient:?

Thanks in advance for any help!

I freeze mine all the time. Usually I vacuum seal buns with my foodsaver in bags of 4. They thaw nicely.

Kevin -- this looks good. Have you tried it in a bread maker either for the whole cycle or just the mixing/kneading? I don't have a stand mixer.

Brigit-Carol, I don't own a bread machine so I didn't try it myself. Two people that I know did try it but didn't have the WPI 8000 or the rapid rise yeast so they subbed VWG and reg yeast. Although their results were a little different they both liked the bread.

I am going to guess I have tried about 50+ LC bread recipes and to date, zero have met with my satisfaction. Think maybe I am a bit picky :question: ;) .

A rule of thumb I now take when seeing bread recipes is, if it has quick in its name or indicates that the process to make it is quick, then the end product is not something that I feel will ever resemble in taste or texture to real bread and I avoid it.

I have been trying for about a year to perfect my own recipe (which is anything but quick) to no avail.

I am fortunate to have a local bakery that makes a wonderful LC bread products and although it is a bit pricey, I see no need to make my own at this time.

I am sure as the memory of all the failed loaves fades, I will try again:tear: .

I keep asking my local baker for his recipe but all I get is a smile as he hands me my loaf and takes my money :suspicious: .

how'd it taste? how's the texture?

I've made hamburger buns using the recipe from Kevin's simple white bread thread. Turned out very good. The ones I normally make (my own recipe) are a little softer on top but I think that's because I use Hood milk (no water) and butter for the fat instead of oil.

Thanks to this tip from jackieba from another forum I decided to try her suggestion of all Hood milk (no water) for dinner tonight.
It was well worth the try. :thumbsup:

* 1 cup warm CC milk
* 2 large eggs
* 2 Tbsp. butter
* 1/2 Tsp. salt
* 1/8 cup wheat protein isolate 8000
* 1 3/8 cup Carbalose
* 1 1/8 cup + 3/4 cup wheat protein isolate 5000
* 1/8 cup Resistant Wheat Starch 70
* 1 Tbls. not/Sugar
* 1/8 Tsp. splenda quick pack
* 2 Tsp. baking powder
* 1 Tsp. sugar

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* 1 packet rapid rise yeast

Combine all the dry ingredient in a glass mixing bowl except 3/4 cup wheat protein isolate 5000.
Then put the wet ingredients in an electric mixing bowl.
With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined.
Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the wheat protein isolate 5000 as needed until the dough pulles away from the sides of the mixing bowl and climbes up the hook.
Divide dough into 6th and form into bun shape and place into 6 lighly greased cereal size ceramic dishs arranged on a cookie sheet.
Let rise for 1 1/2 hours in a warm draft free place till dough doubles in size.
Preheat oven to 350 degrees.
Place cookie sheet on middle rack in preheated oven and bake 28 to 32 mins or until golden brown.

6 Buns approx 26 protein 5 ecc each.

The last picture is a 1/2 lb. precooked weight cheeseburger.

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Wow! The wheat-buns look delicious. Do you think they would freeze well? I'm single and there's no way I would (or should) be able to eat up 16 buns before they went bad.

* 3/4 cup warm water
* 1/4 cup heavy cream
* 2 large eggs
* 1 Tbsp. olive oil
* 1/2 Tsp. salt
* 3/4 cup wheat protein isolate 8000
* 1 cup Carbalose
* 3/4 cup wheat protein isolate 5000
* 1/4 cup Resistant Wheat Starch 70
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast

I made a slight adjustment for buns because I wanted them a bit lighter.

* 1/2 cup wheat protein isolate 8000
* 1 cup wheat protein isolate 5000

all the rest remained the same.

After mixing up the dough I formed 8 buns and let rise for 1 hour.
Then baked at 350 degrees for 35 min.
These will be great for Cheeseburgers.

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I have made some improvements since I posted this recipe.

Although it rose a bit lop-sided, this is the best texture and taste of any loaf I have made yet. The ecc and protein counts remain about the same.

* 1/2 cup bottled spring water
* 1/2 cup warm CC milk
* 2 large eggs
* 2 Tbsp. butter
* 1/2 Tsp. salt
* 1/8 cup wheat protein isolate 8000
* 1 3/8 cup Carbalose
* 1 1/8 cup + 3/4 cup wheat protein isolate 5000
* 1/8 cup Resistant Wheat Starch 70
* 1 Tbls. not/Sugar
* 1/8 Tsp. splenda quick pack
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast

Combine all the dry ingredient in a glass mixing bowl except 3/4 cup wheat protein isolate 5000.
Then put the wet ingredients in an electric mixing bowl.
With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined.
Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the wheat protein isolate 5000 as needed until the dough pulls away from the sides of the mixing bowl and climbs up the hook.
Then form dough and place in a lighly greased loaf dish.
Let rise for 1 hour in a warm draft free place till dough doubles in size.

Preheat oven to 350 degrees.

Bake 35 to 40 mins or until golden brown.

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I have a question about the resistant wheat starch. I can't get it in Vancouver and I was wondering if I could replace it with Xanthan or Guar gum? I've got a low carb grocer in Toronto getting me both WPI's and the starch is the last missing ingredient! Any LC baking wisdom to pass on for subbing this particular ingredient:?

In this case gums are not going to sub for the rws. This question has come up many time so I made it a point to try oat fiber as a sub and although the bread worked, the taste was altered slightly. I have also omitted the rws and was less pleased with the results but it did still work.

I PM'd islandgirl who is also from Canada and ask her is there was any place to find rws in Canada. If anybody knows, she should.:lol:

HTH

So, in all your trying, do you have anything reasonably edible?

Having been in a car accident and having lost my sense of taste (except, of course those associated with taste buds - bitter, salty, etc.), my concern is smell and texture, rather than definite taste, I guess.

At least I've adapted and learned to rely on smell heavily; because my first while was filled with eating everything in sight, just hoping something would taste like anything other than cardboard.

I'd like to try this but I only have wheat protein isolate 8000 and no carbalose. Could I just use what I have and where would I get carbalose?

BREAD TOO! http://users.pandora.be/eforum/emoticons4u/crazy/061.gifhttp://users.pandora.be/eforum/emoticons4u/crazy/061.gifhttp://users.pandora.be/eforum/emoticons4u/crazy/061.gifhttp://users.pandora.be/eforum/emoticons4u/crazy/061.gifhttp://users.pandora.be/eforum/emoticons4u/crazy/061.gifhttp://users.pandora.be/eforum/emoticons4u/crazy/061.gif

BE STILL MY HEART!

This is like...like...like CHRISTMAS!!!!!!!!!!!

* 1 cup warm CC milk
* 2 large eggs
* 2 Tbsp. butter
* 1/2 Tsp. salt
* 1/8 cup wheat protein isolate 8000
* 1 3/8 cup Carbalose
* 1 1/8 cup + 3/4 cup wheat protein isolate 5000
* 1/8 cup Resistant Wheat Starch 70
* 1 Tbls. not/Sugar
* 1/8 Tsp. splenda quick pack
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast

Combine all the dry ingredient in a glass mixing bowl except 3/4 cup wheat protein isolate 5000.
Then put the wet ingredients in an electric mixing bowl.
With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined.
Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the wheat protein isolate 5000 as needed until the dough pulles away from the sides of the mixing bowl and climbes up the hook.

LC Soft Pretzels

Ok, start with carbalose dough above and add wheat protein isolate 5000 until the dough is not sticky.....(approx. 7/8 of a cup instead of the 3/4 cup)

Then let it rise in the fridge for approx. 3 hours.

extra ingredients:
2 t baking soda mixed with 1 Cup hot water (in a small bowl)
1 egg beaten with 1 teasp. water (in a small bowl)

At 3 hours remove dough from fridge.
Divide the dough into 6 or 12 pieces.
Roll each piece into a rope, very thin, a little bigger than a pencil.
Shape into an upside down U shape on your table.
Bring the ends together and twist them.
Flatten the ends and bring to the top of the pretzel and press in the dough to secure making it look like a pretzel.
Place on a greased cookie sheet.

Let the pretzels rest for a 45 minutes.(they will rise very little)

Dip in the water-soda solution.
Brush with beaten egg and water solution.
Sprinkle with Coarse salt.

Bake in 450 degrees preheated oven for 12 to 15 minutes or until well browned.

Nice Chewy outside.
12 Pretzels approx 13 protein 2.5 ecc each.

Enjoy!!

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OK -- I'm not Kevin, but decided to try this recipe last night. I used the same wet ingredients. For the dry I substituted the following:

1/2 C Carbalose flour
1/4 C Resistant starch
1/4 C whey protein
1 pkt Splenda

It comes out to 1-1/2 ECC per slice (14 slices) Raised well and cut fine. The texture was about what I expected from something with this many eggs: rather spongy but not dry. I find this typical for LC quick breads (ie baking powder based). Taste was very bland. It would be a good vehicle for savoury fillings but doesn't stand alone well.

My guess is this kind of recipe is for folks on Atkins who want to keep ECC to below 20. When I first started on LC a couple of years ago there were many bread "experiments" going on and most of them turned out either bland or spongy.

If you want a very low carb bread substitute that tastes rather decent, I'd recommend Magic Rolls. The recipe can be found here:
http://www.food-lists.com/lists/archives/mastercook-categories/2004/01/1073411006.php (http://www.food-lists.com/lists/archives/mastercook-categories/2004/01/1073411006.php)

You can cut the ECC a bit by using carbalose flour instead of the white flour. Just be careful not to beat the mixture too hard or they end up with large holes in the middle.

Actually, this is the basic recipe for creme puff dough, and to make LC creme puffs, I add Splenda to the batter and beat the tar out of it after each egg. Then fill with creme when cool. Yum!

Just a Simple White Bread

The following is the ingredients I used:

* 3/4 cup warm water
* 1/4 cup heavy cream
* 2 large eggs
* 1 Tbsp. olive oil
* 1/2 Tsp. salt
* 3/4 cup wheat protein isolate 8000
* 1 cup Carbalose
* 3/4 cup wheat protein isolate 5000
* 1/4 cup Resistant Wheat Starch 70
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast

I combined all the dry ingredient in a glass mixing bowl then put the wet ingredients in my Kitchen Aid mixing bowl. With the paddle i mixed the wet for about 1 minute on low then added the dry ingredients mixing till well combined. I then changed the paddle for the dough hook and kneaded with the hook for 4 to 5 min.
I then turned the dough into a glass bread dish, covered and let rise for 1 hour. The dough was quite sticky.

At 1 hour the dough was double in size and I baked it in a preheated 350 degree oven for 40 minutes until golden brown.

This bread had 32 net carbs and 152 protein at 16 slices that is 9.5 protein 2 ecc per slice.

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Kevin -- this looks good. Have you tried it in a bread maker either for the whole cycle or just the mixing/kneading? I don't have a stand mixer.

I seem to say this quite a bit but I have found a new favorite.
These remind me of the wheat buns my mother used to make when I was young.
I have made this recipe twice as bread and twice as buns and the results have been great each time and no twang.

It makes 16 buns or slices @ 10 protein & 4.27 ecc each.

Carbquik Wheat Buns or Bread
* 1 cup warm CC milk
* 2 large eggs
* 2 Tbsp. butter
* 1/2 Tsp. salt
* 1/8 cup wheat protein isolate 8000
* 3/4 cup Carbquik
* 5/8 cup 100% whole grain whole wheat flour
* 2 cup wheat protein isolate 5000
* 1/8 cup Resistant Wheat Starch 70
* 1 Tbls. not/Sugar
* 1/8 Tsp. splenda quick pack
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast

Combine all the dry ingredient in a glass mixing bowl.
Then put the wet ingredients in an electric mixing bowl.
With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined.
Change the paddle for the dough hook and knead with the hook for 8 to 10 min until the dough pulles away from the sides of the mixing bowl and climbes up the hook.
Weigh dough and divide the weight by 16.
Weigh the dough into 1/16ths and form into bun shape and place 8 into lightly greased 9 x 13 baking dish.
Let rise for 1 hour in a warm draft free place till dough doubles in size.
Preheat oven to 375 degrees.
Place baking dishes on middle rack in preheated oven and bake 20 to 25 mins or until golden brown.

Nutrition per serving
-------------------------------------
Calories: 99.47
Calories From Fat: 34.50
Total Fat: 4.17g
Saturated Fat: 1.72g
Cholesterol: 31.50mg
Sodium: 173.46mg
Potassium: 17.67mg
Total Carbohydrates: 7.60mg
Fiber: 3.33g
Net Carbohydrates 4.27g
Protein: 10.07g

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how'd it taste? how's the texture?

It taste like homemade white bread to me. Much better taste and texture than any store bought LC bread. It also toasts very well.

So far I have fried eggs in the middle of it and made bread cubes to make LC turkey stuffing with. Both turned out very well.

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One of the better was a loaf I made using bob's redmill low-carb bread mix. When I saw it come out of the oven I thought for sure I had a rustic wheatish loaf of bread. To my chagrin it was just another spoungy disappointment. That was when I made it by hand......when I did it using the bread machine......OMG it was horrid:eek: !

Interesting. I use the same mix, but I add 1/2 C wheat gluten and 1/2 C carbalose flour and thought it was pretty good. Just goes to show that each of us have different tastes.