Low Calorie Buns, Focaccia and slider buns..

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2

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  • Psyb3r
    Psyb3r Posts: 176 Member
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    bump
  • rekus73
    rekus73 Posts: 37 Member
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  • joceemartinez84
    joceemartinez84 Posts: 24 Member
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    Definitely trying this out! Thank you for sharing!
  • sherisse69
    sherisse69 Posts: 795 Member
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  • safu87
    safu87 Posts: 10 Member
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  • bluemoonrise
    bluemoonrise Posts: 42 Member
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  • lamilli09
    lamilli09 Posts: 354 Member
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    bump. thanks for sharing!
  • alasin1derland
    alasin1derland Posts: 575 Member
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  • nessaryan
    nessaryan Posts: 44 Member
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  • onehurt
    onehurt Posts: 143 Member
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  • Pimpmonkey
    Pimpmonkey Posts: 566
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  • traceylynns
    traceylynns Posts: 155 Member
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    My father in law and husband love bread I am going to try this for sure!!
  • skinimin
    skinimin Posts: 252 Member
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    bump. me like ;)
  • jdm1726
    jdm1726 Posts: 53 Member
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    I just made another batch of this, but didn't feel like hauling out my mixer, so I did it by hand...they turned quite heavy and tough...I'm wondering if using the mixer incorporates more air into the mixture while it is running...

    no loss though...sliced them thin...baked them again for a few minutes to make thin bread 'chips'
  • ckish
    ckish Posts: 358 Member
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    looks good!
  • mrskatie80
    mrskatie80 Posts: 133 Member
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    Awesome! Will try these next week! Thanks :)
  • sherisse69
    sherisse69 Posts: 795 Member
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    So the first time, you used a food processor? Also, I don't know a lot about baking - but what is the reasoning for not using yeast? and what would happen if I added yeast???

    Please and thanks!
  • jdm1726
    jdm1726 Posts: 53 Member
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    The first time I used my stand mixer and let it go with the bread hook for 4 or 5 minutes...turned out light and soft..

    the second time I just did it by hand in a bowl, and then it turned out tough..so I'm thinking the mixer is the way to go with this recipe..maybe it incorporates more air into the dough...

    As for the yeast, it consumes sugar and excretes (eww!) carbon dioxide and alcohol into the dough making it rise giving you a larger loaf..but I didn't use yeast at all with either batch, and the first one turned out nice..the second one...not so much.. I wanted to see how it would be with the increased amount of baking powder. If you are going to add yeast, you will have to add more sugar for it to feed on...otherwise you'll just get a yeasty tasting loaf....

    I am going to make another batch testing both methods and see how they turn out.


    Off to make homemade Nutella!!
  • klakers3
    klakers3 Posts: 189 Member
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    Bump :)
  • tjstieren
    tjstieren Posts: 44 Member
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