Servings: 16 Prep: 10 min Cook: 3 hr Total: 3 hr 10 min
There are a million bread recipes out there, but this one is the most like … good ol’ fashioned white bread, in terms of looks and texture. For all tends and purposes … it IS white bread! I should say that … plain … there’s a mild funky twang to it, which I don’t love. I would personally never toast this up, spread some butter on it and eat it. The “twang” is just too pronounced. With some sugar free jam, it’s ok, but even then … the twang is there. HOWEVER, in a sandwich, French Toast, bread pudding, croutons, etc. This stuff is fantastic! I personally don’t really use this bread as “bread” exactly. I’ll make a loaf and freeze it. I’ll slice pieces off for croutons, bread crumbs, desserts, sandwiches, etc. Almost never do I just … eat the bread.
Most of my recipes come from within. This one, however, is adapted from the great KevinPa! Very early on in my weight loss journey, I wanted bread … just like most of you probably do. What good is a sandwich without bread? What good is a salad without croutons? What good is French Toast … without Toast?!
This recipe is here to really shine a light on the amazing work that KevinPa did with low carb baking. The man was a bit of a Dr. Frankenstein in the kitchen … and most all of his little monsters are AMAZING.
This recipe is adapted and slightly adjusted for a bread machine. I find the actual dough to be too weird and sticky to really work with … by hand. Even with a mixer, it’s just strange. Adjust the amounts to fit in your own bread machine. Also, you can absolutely do this by hand, but … again … it’s a bizarre super sticky blob of weirdness that’s hard to wash off and just plain … slimy and odd.
Finally, here’s a link to KevinPa’s memorial thread at LowCarbFriends.com. I personally never interacted with him, but … rumor has it he was an exceedingly nice, helpful and supportive person. I fully believe every low carber should see his work, appreciate his contribution and try out some of his tasty creations! I know I have!
Note: The yeast eats the sugar to create carbon dioxide (making the little holes in the bread) and … alcohol (which evaporates). Without the sugar, the yeast would starve and the bread wouldn’t rise. Don’t worry too much about the small amount of sugar … the yeast will eat it all!
Makes about 16 slices.
White Bread FrankenloafPrint Rate
- 1 1/8 cup warm water
- 1/4 cup cream heavy whipping
- 3 large whole eggs
- 1/4 cup extra virgin olive oil
- 1 tbsp + 1/4 tsp active dry yeast
- 1 1/2 tsp granulated sugar
- 3/8 cup wheat protein isolate 8000
- 2 cups + 1 tbsp Carbquik
- 1 1/2 cups wheat protein isolate 5000
- 3 tbsp resistant wheat starch 75
- 1 1/2 tsp guar gum
- 1 tbsp xanthan gum
- 1 tbsp baking powder
- 1/2 tsp salt
- Each bread machine is a bit different, but in my case ... this recipe makes a 2 lb. Frankenloaf.
- I place the wet ingredients in the machine, first.
- Then, I add the yeast to the wet ingredients.
- Then, I add the dry ingredients ... adding the salt last.
- Then, I set the machine and ... a while later ... Frankenbread!
- For variations to these steps ... follow the instructions on your bread machine.
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