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Author Topic: Low Carb pepperoni bread  (Read 1929 times)

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TMB

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Low Carb pepperoni bread
« on: October 30, 2019, 12:25:57 PM »
Ill post recipe in a few at work now





Sanjosedale

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Re: Low Carb pepperoni bread
« Reply #1 on: November 02, 2019, 12:11:54 AM »
Recipe please! It looks great, I assume fat head dough?

TMB

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Re: Low Carb pepperoni bread
« Reply #2 on: November 02, 2019, 03:05:15 AM »
Recipe please! It looks great, I assume fat head dough?
no  of fat heads.  Let me get to a real computer Monday I’ll post it

bamabob

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Re: Low Carb pepperoni bread
« Reply #3 on: November 02, 2019, 11:26:57 PM »
Can't wait for that one!

TMB

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Re: Low Carb pepperoni bread
« Reply #4 on: November 04, 2019, 01:14:41 PM »
Here is the dough.   Remember not to add mozzarella till the second rise on the dough

1 3/4 cups almond flour
1/2    cup starter
2 Tbs  Vital Wheat Gluten
4 oz warm water
1 tsp yeast
2 Tbs pwf   (pain white flour)
1 tsp salt
2 cups mozzarella  ( used after the dough rises )

Add yeast to water and a 1/8 tsp honey to feed yeast
Mix dry ingredents (leave out flour)  in a bowl, then add yeasted water and mix till
you have a dough.  A wet dough but a dough. Let rise in a warm place for a few hrs then work in 2 tsp's flour to help set the dough.  Let rest again for at least 1 hr then cut in half so now youwill have two dough balls to work with.   Now mix in one cup mozzarella cheese (warmed and melted)  for each dough ball.  Now let rise again for an hr.  After it's risen with the cheese mixed in roll thin to make your crust. 

Prebake at 400 for about 15 mins or until starting to urn golden brown, remove top then finish baking about 10 mins