* Exported from MasterCook *

LOW CARB HEALTHY BREAD

Recipe By :Carol Williams{original recipe by Barbo and Redroset1}
Serving Size : 32 Preparation Time :3:00
Categories : Bakery Bread Machine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup warm water
1 tsp sugar
1 1/2 tbsp yeast
2/3 cup cream -- warmed
2 lg eggs -- room temperature
6 tbsp melted butter
1 1/4 cups gluten, wheat -- flour
1/2 cup oat bran
1 1/2 cups whole wheat flour
3/4 cup bran
2 tbsp wheat germ
1 1/2 tsp salt
1 tbsp splenda

-Pour the 2/3 cup warm water into a cup; stir in sugar to dissolve; add yeast and stir.Set aside for 10 minutes to proof.
-Meanwhile, mix all the dry ingredients together; set aside.
-When yeast has proofed pour it into a mixer bowl; add the warmed cream, egg, and melted butter.Stir well to combine.
-Turn mixer on using the dough hook and add the flour, reserving some for the final kneading.
-*NOTE....if you don't have the mixer you can do this by hand.Gradually add the flour to the yeast/cream/butter mixture, beating well.Keep adding the flour till a ball forms, then proceed as step below.
-Sprinkle remaining flour on a board and knead dough until smooth and elastic.
-Place dough ball into a greased bowl; cover and set in a warm place to rise{I turn on my oven light and set the bowl right by it}
-Let rise for 45 minutes or until doubled in size.
-Punch down and form into 2 loaves{8 1/2" x4 1/2" loaf pan}
-Cover and let rise until doubled.At LEAST 1HOUR.
-Bake in a preheated 375* oven for 20-30 mins or until a golden brown and you hear a hollow sound when you tap on the bottom of the loaf.
-Remove from pan and cool on a wire rack.
-Partially freeze to slice into thin slices...makes slicing easier.
-Makes 2 loaves of 22 slices each.{You could get 24 slices per loaf but they will be thin}
-Per slice 5.5 carbs minus 1.2 gr. fiber= 4.3 carbs and 4 gr. protein


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Per Serving (excluding unknown items): 102 Calories; 5g Fat (38.6% calories from fat); 9g Protein; 7g Carbohydrate; 2g Dietary Fiber; 22mg Cholesterol; 141mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore June 2003
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0