Rank: Advanced Member
Groups: Member
Joined: 10/17/2008
Posts: 40
Location: Perth
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Hi everyone,
my daughter, Kaitlyn (15 months) has now decided she doesn't like the pku bread (she prefers "real" bread which she has a slice occasionally as a treat) I have been making the bread recipe from the PKU handbook, as well as experimenting with the recipes in the "apple to zucchini" recipe book. I find the texture is like a muffin or a crumpet - really "heavy" and "hard" - you know what I mean...
Has anyone got arecipe which is more similar th "normal" bread, I really need to get her to eat the PKU bread.
also, on a side note, cooking with the lopro flour, I have noticed it doesn't brown, - for bread or cakes or anything - is that everyone's experience?? (I don't remember from my TAFE classes on baking what ingredient in the bread makes the crust brown, but it is obviously lacking in the lopro flour) If anyone can tell me, I'd just like to know for my own info!
YES! We can! - Barack Obama
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Rank: Advanced Member
Groups: Member
Joined: 3/28/2007
Posts: 185
Location: Fernvale Queensland
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Hi Fiona
Spray oil works well at browning the bread.
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Rank: Advanced Member
Groups: Member
Joined: 3/8/2007
Posts: 34
Location: Bondi, NSW
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Hi
We make the bread as per the instructions on the Loprofin Mix pack. It seems to always turn out reasonably well and does brown a bit. I find the main problem is the very crunchy crust, which is hard for the little ones to eat.
Has anyone used a breadmaker for this? Do they produce a better loaf? Are some brands better than others? As the boys get older and eat more it would be great to whack the ingredients in a machine and let it do the work!
Micaela
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Rank: Member
Groups: Member
Joined: 2/17/2009
Posts: 24
Location: Melbourne
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Hi all,
I haven't tried this recipe but I have heard its absolutely awesome! I keep meaning to try it but I'm not really one for hand baking bread.
It calls for wheat starch, which you can get in asian grocery stores for as little as $2.50 a bag.
If you try it let me know how it is!
Sandwich Bread
This recipe uses a starter or sponge, a traditional bread baking method for improving flavor and texture to bread. Ideally the started should be placed in the fridge overnight, but even a 30 minute rise at room temperature will yield nice results. This bread is wonderfully soft and flavorful and will cause everyone in the house to clamor for a warm slice with melted butter.
Makes one 8-inch loaf, approximately 300 mg of phe total
STARTER
30 gm “00” flour * (see note below)
7 gm yeast (2 teaspoons)
60 gm water (1/4 cup)
220 gm wheat starch, plus 24 gm (3 tablespoons) set aside
40 gm cornstarch
40 gm tapioca starch
24 gm Metamucil (2 tablespoons)
15 gm xanthan gum (1 tablespoon + 1 ½ teaspoons)
10 gm potato flakes (2 tablespoons)
12 gm quality sea salt (2 teaspoons)
240 gm rice milk , warm (110 degrees)
2 tablespoons unsalted butter , melted
3 tablespoons honey
1. In a small mixing bowl mix the yeast, “00” flour and water until combined. Cover tightly with plastic wrap and preferably let sit overnight in the fridge to allow the yeast to slowly work its magic. If there are time constraints, make the starter with warmed water (110 degrees) and cover, letting it rise for at least 30 minutes.
2. Mix the starches, Metamucil, xanthan gum, potato flakes and salt in bowl of standing mixer fitted with the paddle attachment. Mix rice milk, butter, honey, and starter together, preferably in a large liquid measuring cup. Turn machine to low and slowly add liquid. Mix for one minute. It will be the consistency of a very thick cake batter.
3. Cover the mixer bowl with saran wrap and let rest for 5 to 10 minutes. The purpose here is not for the dough to rise, but to allow the liquids to be fully absorbed by the starches and make the dough more manageable to handle/shape.
4. Again with the paddle attachment, mix on medium setting (4 on Kitchen Aid) for 3 to 4 minutes, pausing the mixing halfway to scrape the dough off the sides of the bowl. You are incorporating air into the dough which the gas from the yeast will expand, allowing for a lovely rise. As the dough mixes, it will get stretchy. That is the xanthan gum doing its job. At the end of the mixing time, add 1 tablespoon of the reserved wheat starch to dough and mix briefly. This is just to allow you to handle the sticky dough more readily.
5. Add the remaining two tablespoons of starch to your work area. With a rubber spatula, gather the dough from the mixer bowl and place on top of the starched area. Gently knead the dough a few turns, incorporating the remaining starch. You should have a nice smooth dough. Gently roll the dough into a cylinder shape and place in a greased 8-by-4 inch loaf pan. It should be touching all four sides of the pan.
6. Cover with lightly greased plastic wrap; set aside in warm spot until dough almost doubles in size, about 60 minutes. Do not let the bread over-rise, it should only be about ½ inch above the pan at its highest point (dome in middle). It will rise more in the oven.
7. Place an empty loaf pan (or oven proof skillet) in the oven. Heat the oven to 400 degrees. Bring 2 cups water to boil.
8. Remove plastic wrap from loaf pan. Place pan in oven, immediately pouring heated water into the empty loaf pan; close oven door. The reason for this is that when dough first goes into a hot oven, there is a rapid rise in volume called oven spring. If there is moisture or steam (which is what you are creating with the hot pan and water), the starches do not form a crust as quickly, allowing for a greater “spring.”
9. After 20 minutes, brush the loaf with melted butter to help the browning. Bake for an additional 15 minutes. Remove bread from pan, place on a wire rack, and cool to room temperature. Slice and serve.
* 00 flour is an Italian Flour that is naturally lower in protein (about 4 mg/gm as opposed to 5mg/gm of regular flour). It can be found online (Bel Aria and King Arthur are 2 brands). You can easily substitute regular flour, just increase the phe content by 30 mg (or 2 mg per slice).
Kate Buckland
26 CPKU - preconception diet
Melbourne
Check out my PKU Blog by clicking here!
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Rank: Member
Groups: Member
Joined: 2/17/2009
Posts: 24
Location: Melbourne
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Hi Fiona :)
I have been experimenting with the recipes in the Apples to Zuchinnis book and i have found that the Trish's Best White Bread recipe works quite well in a bread machine. It doesn't come out looking all holey and sponge like and it has an improved taste too I think.
I just get the wheat starch from an Asian grocery store and I use black treacle instead of the molasses. I find it creates a rich flavour and a sweeter taste. I find using Loprofin in place of the Wel-plan works okay.
This still isn't the best low pro bread I've ever had - FATE special foods does THE best PKU bread ever but we can't get it in Australia - but this is a happy compromise for me.
I hope this helps!
Kate Buckland
26 CPKU - preconception diet
Melbourne
Check out my PKU Blog by clicking here!
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