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Old 01-26-2007, 05:15 AM   #257
Kevinpa
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Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 3,460
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Quote:
Originally Posted by Kevinpa View Post
[COLOR="DarkOrange"] * weights[/COLOR]

* 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 ([COLOR="DarkOrange"]21 g.[/COLOR].)
* 1 3/8 cup Carbalose ( [COLOR="DarkOrange"]167 g.[/COLOR] )
* 1 1/8 cup + 3/4 cup wheat protein isolate 5000 ( [COLOR="DarkOrange"]62 g. + 36 g.[/COLOR] )
* 1/8 cup Resistant Wheat Starch 70 ( [COLOR="DarkOrange"]16 g.[/COLOR] )
* 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.
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.
[COLOR="Red"]Updated to include weights.[/COLOR]
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