| Trish's Whole Wheat Type Bread, pizza crust, rolls or what ever you wanna use it for master recipe |
| Makes 12 rolls, 1 pizza crust, and dont ask me if you make the what ever else cause i didnt do it....11 3/4 carbs for whole recipe, so less than 1 carb each. 2 1/4 cups wheat protein isolate (use a tadd more while kneeding if needed) 1/8 cup wheat bran 1 tsp natural cane sugar (eek oh no carbs, lol dont panick) 1/4 tsp of salt or to taste 1/4 cup of cream 1/3 cup water 2 tbl melted butter 1 packet splenda 1 envelope rapid rise yeast combine. 120-130 degree water, cream, sugar & yeast and let sit for about 20 minutes until the yeast is all frothy and bubbly..you may have to apply to heat source to get them going with so little sugar so mix in a heat safe dish... combine all remaining ingredients and mix all well, kneed until a slight ball is formed...and put into a bowl sprayed with pay...this spreads out so dont use a dish... Let rise about 30-45 minutes, until triple its size. I had to apply heat again so i put it near the oven vent covered with a towel, while baking cookies...this will delate and be very loose dont worry...so was mine :-) use non greased, no pam'ed non stick pan or parchment paper. For rolls...form into 12 rolls and bake at 375 in a preheated oven for about 20-30 minutes, everyone seems to be getting diffrent cooking times, so you may have to do a little sampling. isn't that horrible lol For stuffed bread or pizza...spread out on a baking pan (like you were making a pizza crust...and apply fully cooked toppings with most liquid squeezed out....(for rolls) roll up like a jelly roll and bake until a fork inserted into it...seem to show the bread is done...because of the whole grain taste it seems to go better with veggies and strong flavors, rather than pizza and pepperoni, maybe someone can try some whithout the wheat bran to see if they get something for regular pizza (for Pizza) geeze you guessed it...just bake it with the topping ontop lol. 375 preheated oven until bottom is done...and dough on top isnt gooey |