![]() Golden brown and stuffed generously with mature cheddar, as one does □ġ00% recommend crisping it up in the toaster/air fryer!Īpologies again for the nails and bad lighting □ĭon’t be deceived by its fluffy appearance – the texture of this protein bread is way more similar to “real bread” than its sorry excuse of a cousin (i.e. Starting off with a simple grilled cheese situation. ![]() ![]() Nonetheless, with two bags of coconut flour on the brink of expiration, Boo’s words of encouragement and a growing curiosity towards low-carb baking, I took the plunge and bought some psyllium…which brings us here today! I mean, if not now, then when? But first, pictures! Throw in low carb and high protein into the mix? More like an extreme sport! No eyeballing in this territory folks! At least not for me yet □ Partly because psyllium isn’t a common (or cheap!) ingredient here in Beijing, but mostly because it was a foreign ingredient that in all honesty, intimidated me! Cooking is an art, and baking, a science. It’s funny because the protein bread recipe had actually been sitting in my Instagram “Saved” section for months now, but the use of psyllium husk kept me at bay. I tried this recipe out and thought it was quite good.Nadia >From: Don Jorgensen From: Bread-Bakers Archives: these 29 calorie brownies I was raving about last time? The creator herself lowcalrecipes89 on Instagram) sure did because she messaged me a few days ago and gave it her stamp of approval! Isn’t that crazy or what?īoo also recommended that I make her Magic Protein Bread, a fan-favourite recipe among many of her famous anabolic creations. I think youll want to bake Dutch Crunch bread in the oven in a loaf pan, because you want your loaf to have a good big surface for the Dutch Crunch topping. Just divide it in half, and mix up the topping about 35 minutes before the end of the dough cycle. It should be easy to adapt for use with the bread machine. (for 2 loaves) I found the following recipe in the Fanny Farmer cookbook. (If you have to delay the shaping of the loaves, stir down the topping and set aside.) Let rise again as directed in the basic bread recipe, then bake. When the dough is shaped, stir down and spread half of the mixture evenly over the top of each loaf. Cover and let rise in a warm place until very bubbly and at least double in size this will take about 30 minutes. Some rice flours will thicken more than others, so add liquid until the mixture resembles a thick paste. Add the vegetable oil and warm water, and stir to blend well. In a 4-cup bowl, stir together the sugar, yeast, salt, and rice flour. When your dough is in the bowl for its first rise, make the topping. I tried this recipe out and thought it was quite good.Nadia >From: Don Jorgensen From: Bread-Bakers Archives: /pub/reggie/archives/bread/recipe NOTES ![]() ![]() ![]()
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