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The Recipe Instructions |
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Ingredients
1 package dry yeast
= (rapid rise/highly active)
1/2 tsp sugar, see * Note 1
1 1/8 cup warm water, (90 to 100 degrees)
3 tbsp olive oil
1 1/2 tsp baking powder
1 tsp salt
1 tbsp Splenda
1 cup wheat gluten flour, see * Note 2
1/4 cup oat flour
3/4 cup soy flour
1/4 cup flax seed meal
1/4 cup coarse unprocessed wheat bran
Directions
* Note 1: The sugar is totally consumed by the yeast and does not
contribute to the carb count. Keep a few packets of restaurant sugar
on-hand for this purpose and you'll never have to have a supply of actual
sugar in the house.
* Note 2: 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 approximately 75% to 80% protein. It works great, keeps the taste and
texture just like bakery bread, and keeps the carb count very low.
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 to 4 hours) and bake.
Cool on a rack and enjoy.
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 to 45 minutes, and then bake at 380 degrees until
done. (35 to 45 minutes -- depending on your oven, you may have to shorten
or lengthen the time.)
This recipe yields 16 slices; 3.4 carb grams per slice.
Comments: 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.
Source:
"Low Carb Recipes at http://www.lowcarbluxury.com"
S(Formatted for MC6):
"06-05-2003 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"16 slices"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 668 Calories; 54g Fat (69.4%
calories from fat); 25g Protein; 29g Carbohydrate; 8g Dietary Fiber; 0mg
Cholesterol; 2883mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 9
Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Gabi Moeller
Preparation Time: 0:00
Servings: 0
Diet Gabis World-Famous Bread Recipe brought to you by Diet Recipes To-Go
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