Tweet
* Exported from MasterCook *
GABI'S WORLD-FAMOUS BREAD
Recipe By : Gabi
Serving Size : 16
Preparation Time
00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tsp dry yeast -- Rapid Rise
1/2 tsp sugar -- yeast food
1 1/8 cups warm water -- baby bottle warm
(90-100°F)
3 tbsp olive oil
1 1/2 tsp baking powder
1 tsp salt
1 tbsp splenda
1 cup gluten, wheat
1/4 cup oat bran
3/4 cup soy flour
1/4 cup flax seeds -- meal , linseed
1/4 cup 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 gluten, wheat 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."
Makes 16 slices. 3.4 carbs per slice.
Note: If you have trouble with your bread rising by following this recipe, then you might try to add the ingredients following the instructions provided with your machine.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 119 Calories; 5g Fat (38.6% calories from fat); 14g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 202mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
GABI'S WORLD-FAMOUS BREAD
Recipe By : Gabi
Serving Size : 16
Preparation Time
00 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tsp dry yeast -- Rapid Rise
1/2 tsp sugar -- yeast food
1 1/8 cups warm water -- baby bottle warm
(90-100°F)
3 tbsp olive oil
1 1/2 tsp baking powder
1 tsp salt
1 tbsp splenda
1 cup gluten, wheat
1/4 cup oat bran
3/4 cup soy flour
1/4 cup flax seeds -- meal , linseed
1/4 cup 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 gluten, wheat 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."
Makes 16 slices. 3.4 carbs per slice.
Note: If you have trouble with your bread rising by following this recipe, then you might try to add the ingredients following the instructions provided with your machine.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 119 Calories; 5g Fat (38.6% calories from fat); 14g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 202mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
How was you able to find out that the sugar you use to "feed" the yeast is not added to the carb count? 
Comment