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Keto King bread recipe - shared tips
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<blockquote data-quote="Nicole T" data-source="post: 2306366" data-attributes="member: 527609"><p>Wow! That was more than I'd hoped for. Thank you.</p><p></p><p>Rolls are definitely on the agenda. Having had proper bacon butties with the stuff, I want a proper burger on a bun, next.</p><p></p><p>I've only used the Dough and Basic White settings on mine. The latter being a 3 hour cycle. The machine does have French and Wholemeal cycles which I think add another 30 to 40 minutes to this, so maybe I should give one of those a go. If I can figure out when it stops using the kneading blade, I may fish it out before the baking cycle starts, and try another loaf done completely in the machine. I've seen a few people say the xantham gum isn't really necessary, but as one of the cheapest ingredients, I've kept putting it in, for now.</p><p></p><p>If I'm reading between the lines correctly, the core bread texture is basically the eggs, water and wheat gluten, with the yeast and honey as the rising agent. Most of the other ingredients are basically flavour/colour. That leaves plenty of room to experiment. Back when I used to make regular bread with it, I tended to do fruity ones. I suppose that's also an option as long as I don't go for overly sugary fruit.</p></blockquote><p></p>
[QUOTE="Nicole T, post: 2306366, member: 527609"] Wow! That was more than I'd hoped for. Thank you. Rolls are definitely on the agenda. Having had proper bacon butties with the stuff, I want a proper burger on a bun, next. I've only used the Dough and Basic White settings on mine. The latter being a 3 hour cycle. The machine does have French and Wholemeal cycles which I think add another 30 to 40 minutes to this, so maybe I should give one of those a go. If I can figure out when it stops using the kneading blade, I may fish it out before the baking cycle starts, and try another loaf done completely in the machine. I've seen a few people say the xantham gum isn't really necessary, but as one of the cheapest ingredients, I've kept putting it in, for now. If I'm reading between the lines correctly, the core bread texture is basically the eggs, water and wheat gluten, with the yeast and honey as the rising agent. Most of the other ingredients are basically flavour/colour. That leaves plenty of room to experiment. Back when I used to make regular bread with it, I tended to do fruity ones. I suppose that's also an option as long as I don't go for overly sugary fruit. [/QUOTE]
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