Text 19551, 104 rader
Skriven 2007-08-25 16:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Re: Bread tips
======================
-=> Quoting Joan Macdiarmid to Jim Weller <=-

 JW> Trying testing the yeast

 JM> C'mon, Jim, give me some credit for brains.

OK! [g]

 JM> a bulk jar might be unwise

I get a bulk jar which lasts a year here. It's only good for about 10
months though. Still cheaper than packets (for us).

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Low Carb Luxury Bread--Gabi's World-Famous Bread
 Categories: Bread, Abm
      Yield: 1 loaf
 
      1 pk Rapid Rise Highly Active dry
           Yeast
    1/2 ts Sugar
  1 1/8 c  Warm water -- 90-100 F
      3 tb Olive oil
  1 1/2 ts Baking powder
      1 ts Salt
      1 tb Splenda
      1 c  Wheat Gluten Flour**
    1/4 c  Oat flour
    3/4 c  Soy flour
    1/4 c  Flax seed meal
    1/4 c  Coarse unprocessed wheat
           Bran
 
  Pour yeast into bottom of bread machine pan. Add sugar and water.
  Stir, and let sit. (This is "proofing" your yeast to see if your
  yeast is alive. If it's not bubbling, it's dead and you can
  replace it without wasting all of the other ingredients).
  
  In the meantime, mix all other dry ingredients together in a bowl.
  Add oil to bread machine pan. Add mixed dry ingredients. Set your
  machine to the basic cycle (3-4 hours) and bake.
  
  Cool on a rack and enjoy.

  * The sugar is totally consumed by the yeast and does not
  contribute to the carb count. I keep a few packets of restaurant
  sugar on-hand for this purpose so I never have to have a supply of
  actual sugar in the house.
  
  ** "I've had best results using "Bob's Red Mill: Vital Wheat
  Gluten Flour". Whatever brand you use should be 6 grams (no fiber)
  per 1/4 cup on label and approx. 75% - 80% protein. It works
  great, keeps the taste and texture just like bakery bread, and
  keeps the carb count very low." - Lora
  
  Makes 16 slices. 3.4 carbs per slice.

  ADDITIONAL NOTE FROM LORA: The above basic instructions are Gabi
  Moeller's original ones. Please remember that your machine may
  require changes. Refer to the instructions that come with your
  bread machine - making note of any special instructions for
  specialty or "gluten" breads. I own a West Bend Deluxe with
  horizontal baking pan. To get mine perfect, I add water and oil to
  bottom of pan, then dry ingredients, then yeast sprinkled evenly
  on top. After initial kneading cycle (about 40 minutes), I stop
  the machine's kneading paddles so as not to over-work the dough,
  then finish baking in bread machine. The loaf comes out picture
  perfect, high and traditionally bread-like. With low-carb bread, I
  definitely discovered that practice makes perfect.
  
  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.)
  
  Recipe By: Low Carb Luxury Website
  
  From: Mary Curtis
 
MMMMM



Cheers

YK Jim


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