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Old 04-08-2013, 04:04 AM   #1141
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Old 07-30-2013, 12:42 PM   #1142
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Recipe Request

Originally Posted by RVcook View Post
OK you guys! Look...it's a moderate carb recipe that worked really well for me but would be shunned by most LCer's. I had also collaborated on the recipe with a well-respected cookbook author who had requested that I NOT share the recipe after she agreed to publish it in a forthcoming book. However...I have since been informed she is not publishing any more LC cookbooks and enough time has passed that it is OK for me to release the recipe. With that said, there is a portion of the recipe that is copyright protected and I don't want to violate any laws.

I know...I know...I ALWAYS have a story attached to everything! Anyway, Kevin, Billie...PM on the way!
Since it is now 6 yrs after the original post, could you send this recipe to me?
Thanks very much.
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Old 10-13-2013, 09:00 AM   #1143
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Originally Posted by Kevinpa View Post
I took the dinner roll recipe and subbed carbalose for carbquik and made a loaf of it.
Although it rose a bit lop-sided, this is the best texture and taste of any loaf I have made yet.

* 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 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.

Hey Kevin- I am not sure if I am making this correctly or not. The bread doesnt seem to rise very well. I am using all the ingredients listed with the below adjustments.

Instead of CC Milk I used 1/4 c heavy Whipping cream and 1/4 c water
Instead of the Splenda QP- I used 2 T of granulated Equal

I am not sure if the milk isn't warm enough.
Or is the bread a fairly dense/heavy bread?

I am trying to find something that is soft and 'fluffy'? Not sure if its possible. Any suggestions you have would be greatly appreciated.

Also- THANK YOU for all of your recipes!

Last edited by SagePod; 10-13-2013 at 09:01 AM..
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Old 10-14-2013, 08:07 PM   #1144
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Well now I feel horrible after reading around more and finding that Kevin had passed a few years ago.

Also after researching more I think the problem I am having is that the WPI5000 formula changed and it weighs a lot more now.
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Old 10-15-2013, 12:47 PM   #1145
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Old 01-21-2014, 08:14 PM   #1146
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ok, so new to this and Kevin's recipe's sound great. where can I find them all?
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Old 01-22-2014, 12:56 AM   #1147
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Hi Chestnut.. Here is a link to the board where we keep all of Kevin's masterpieces. We hope you enjoy them!!


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