Yay!! Thank you for trying my bread, so happy you liked it! This video also prompted me to make a few notes in my old blog. I actually put up a newer video making the buns and explained everything I've learned about the bread "dough" in that video and in that blog. I'll make note of the things here for anyone interested- I found that you have to whip this batter a very specific amount to get it the perfect consistency, could take as long as 10-15 minutes on high speed, it should look like thick shaving cream even after adding the heavy cream powder. I found the perfect proofing temp was between 100-105 degrees and you can do it in a dehydrator, after proofing the top should be dry and hard to slice though. To answer your oven question- at the bakery I use a convection, 275 for 38 minutes at home a conventional gas oven 325 for 35 minutes, if it's electric it may take a little longer I've found. Hope that helps! Happy experimenting, and thanks again for the awesome video, so glad you finally got to try it!!!
@Keto Upgrade Hi, Alycia! 👋 Until I saw your post, I was going to suggest that Nili ask you the very questions you just answered, so good deal!! 👍 ❤️💙💜 ~Lana
Yes, that does help! Thank you! I have another video that I already filmed where I experiment with yeast and got some really surprising results! Hopefully that one be posted over the weekend. I tried one loaf with the whole psyllium husk instead of powder and got a totally weird result! I'll have to try it again with your tips! 👍🏼😆 Oh the joys of egg white recipes! 🥴🤪
In my limited experience, psyllium husks that are whole, but ground down half way in a coffee grinder works best in keto breads. The powdered version is too ground up.
@@IndigoNili you're welcome! Ooo can't wait to see the other videos. Yeah you could experiment all day every day, which I'll probably start doing when I'm gonna be at home more.🤪
Proofing can also be done in the microwave! I heat 2 cups water till boiling and place it as far to one side and it works great I’ve been making Alicia’s bread for quite a while- she is a genius and so generous to share her recipes considering she has her own bakery.
Lisa I have checked my above the range microwave temperature with the oven light on low setting even and it is around 94 degrees from the light.. I have not actually tried the proofing yet.. hoping to soon..
I use acacia fiber and arrow root powder in combination with the psyllium husk powder and it works. I make the Keto Upgrade bread since 2 weeks. I also add a scoop of tasteless electrolyte powder to the dough. I work the psyllium husk, acacia and arrow root into the bloomed yeast and let this rise then add this risen pre-dough like my mom called this into the mixture (egg whites and other ingredients) then I add the butter powder and the egg yolks. I fill my pan and let it rise for an hour then I bake it, get it out of the oven, get it out of the mold and back in the oven on the rack to let it rest in the turned off oven. This hardens the crust and keep the inside moist and it don’t shrink. I have to substitute the Allulose with Glycine cause I can’t buy Allulose here in Germany and customs would confiscate it cause it isn’t allowed to use here. The Glycine has the same browning quality as Allulose. I made pizza crust with this recipes and pie crust for cheesecake. Bun come out awesome too.
Hi Nachbar! War begeistert dein offensichtlich auf handfeste Erfahrung aufgebauten Kommentar zu lesen. Sitze selber im Süden Deutschlands, würde mich jedoch unabhängig von deinem Standort liebend gerne mit dir austauschen, da wir scheinbar ähnliche Herangehensweisen haben und es schön wäre mit jemandem unter ähnlichen Umständen mit ähnlichen Bemühungen Tipps zu teilen und sich austauschen zu können... ... bspw kann ich dir beteuern, daß meine Bestellung von iHerb mit meinen mehreren Kilo Allulose ohne Probleme oder Kommentare des Zolls angekommen ist.. ..and if you happen to not be as bilingual as myself, let me know and I'll reformulate in English... :)
@@suziescrapbook3574 yes it taste like real pizza. I just scoop out the amount needed for a round crust into a round silicone cake mold, it is the amount to cover the bottom of the round mold completely, then I proof it with the bread. I bake it for 5 minutes by 300F aka 150C. Then I get it out of the oven let it cool a bit and top it with either a selfmade pizza sauce (tomato paste, Italian herb mix, garlic powder, onion powder, salt.I add some water and EVO until it is like a sauce), lots of shredded cheese, salami/pepperoni, if I have mushrooms I sauté and add them to my topping, sprinkle Italian herbs and more cheese on top and back into the oven it goes. The other sauce I use with cooked ground beef is an Alfredo sauce. With the Alfredo sauce I can also make a four cheese pizza. The possibility of toppings are endless. Tuna pizza lol smoked salmon if someone like this, ok it is more like a deep dish pizza since we can’t roll out the dough super thin but it is pizza without using fathead dough, cauliflower or egg white wraps as substitute. Right now I‘m baking a chocolate bundt cake, yes I used grounded almond (not the flour just the stuff I can buy in the baking section) and grounded hazelnuts both I dry roasted a bit in the pan mixed this with cocoa powder, glycine, stevia glycerite, some spices (we have a special hot chocolate spices mix which is just spices and zero sugar), vanilla, a pinch of salt, 5 egg yolks, 2 whole eggs and a pinch of baking powder. In this mixture I added chopped 100% cocoa chocolate (this is a 50g bar without added sugar) from Lindt Excellence. When I had filled my bread pan with the egg white bread dough and got it into the oven to proof I started to fold in the prepared dry ingredients into the egg white bread dough. Sprayed my bundt cake mold and added the dough, then off into the oven to proof at 65 degree. After an hour I dialed up the temperature to 150C/300F. Ok with this temperature the bread needs longer to bake but it holds its form and doesn’t shrink and the cake looks awesome. It needs 45-60 minutes, I look if I can de-mold it which means I look if the mold and the cake or bread isn’t connected anymore. Since we like a harder crust but a soft inside I get the bread and cake back into the warm oven without the mold. I just put it on the roast. Even if the inside of the cake isn’t done when I get it out of the mold the resting in the still hot oven will bake it fully. I also make pie crust for baked cheesecake with this egg white bread dough. I just bake it enough so that it isn’t soaked when I add the cheesecake filling but not so that the bottom is burnt after another 45-60 minutes in the oven. Tomorrow I will make a few pizza crusts and pie crusts. I have a hankering for a chocolate cheesecake. I also dry any left over bread and ground it into flour and I finally have enough to experiment. My next experiment will be trying to make my own lasagna noodles and noodle dough for pasta. I know I can bake my own egg white wraps and cut them into noodles but I want to make a specialty from my part of Germany called Swabian Maultaschen which is a big dumpling which looks like a gigantic Ravioli filled with sausage meat (Kalbsbraet), mixed ground meat, eggs, bread crumbs (egg white bread crumbs), herbs, garlic powder, onion powder, salt, pepper and paprika, this will be simmered in beef broth and eaten in the soup or roasted with ghee in the pan with a topping of several beaten eggs until both sides are golden brown 😁
@@SimiAcheronsDemon wow! Thank you, you are amazing! I’m going to take pictures of this reply and try to use your suggestions in my own experiments. I’m not sure if you’ve seen Ann from Keto Asian, I think it is. Her noodles look amazing! I have the stuff on order to make them. If I don’t have the name right , I’ll get it for you shortly. She is also on RUclips.
I made your frozen butter bread with the yeast today - and WOW! SO GOOD! I baked mine about 5 minutes too long and even though it is too dark on the top it was really good. Your butter bread was a total game changer for me - but the yeast makes it BREAD! THANK YOU! (And thank Alicia, and Serious Keto - who I have to thank for finding you!). You are so right about all the recipe creators out there. You all are making life on KETO delicious! Your efforts are very much appreciated.
Thanks so much for trying this! I’ve been making Alicia’s version for the past half-year after starting my egg bread journey with yours. I think the whole psyllium will make a difference; mine whips up nice and stiff in about 6 minutes. I’ve been using butter powder rather than cream powder because that’s what I had … but I’m going to finally try it with cream powder. I once made your recipe and hers the same afternoon to compare them side by side … there was less difference than I expected-it was subtle-but I still defaulted to the yeast version. It also froze better. The only thing I struggle with is that sometimes the sides collapse, but I’ve never seen the top shrivel. Looking forward to your continuing experiments with this!
Help??? I have made the bread 3 times, and it’s beautiful when it comes out of the oven… then it starts to shrink…. Down to 1/3 it’s original size…. What am I doing wrong?
Thanks so much for trying this! I loved the last variant with frozen butter but I doubt that the butter will do well with proofing time so a very different avenue. I'm interested that the yeast flavor came through with this. Very grateful for your experiments!
I heated 2 cups of water to boiling and put it in the corner of the microwave and it stayed 81 degrees during proofing. Great idea from one of your subscribers.
This past weekend I made your Focaccia bread, and I also made one with Keto upgrade recipe, instead of adding frozen butter I used parmesan cheese shreds, just folded into batter after yolk powder and i used butter powder. Her recipe did rise nicely, I was able to use a litte spoon and make indents(finger marks) before baking. Brushed on garlic butter and sprinkled fresh herbs last 5 min. Both tasted great, not much difference other than your bread had more chew to the crust, wonder if that was the gelatin? Both were fluffy and lots of holes.
I've been wanting to try a yeast bread recipe so your video is very timely. However, I don't want to purchase another product, namely heavy cream powder, since I have all the other ingredients on hand. I'm interested to see how butter powder would work instead. I do have whole psyllium husks but also oat fiber and acacia fiber on hand so I'd be very interested in more of your "experiments" with this yeast bread. BTW I love your videos! Your presentations are spot on!
Totally agree with your opening comments! The RUclips community of all you talented people creating and sharing such wonderful EWPP bread recipes has made a huge difference in my low carb/keto eating experience! After 2 1/2 years, having bread&buns again has been such a treat!
Breads, but cakes and cookies, too!!! Ooooo!!! Thank YOU for sharing! I am particularly looking for cookies!!!! Cake would be nice also! I'm "hoping" she doesn't use whey protein! Too many people use it and I cannot digest it at all. Again, thanks for sharing! I've not seen her channel before!
@@lauriecarlson4672 I make Keto Upgrades cookies and cakes which i quite enjoy. She uses whey protein which ups my blood sugar, instead I get good results with Beef protein isolate …(not bone broth). I love her pumpkin bread, madeleines, vanilla cake among others.
I have made a few of her recipes. They turned out great. I made her cookies and cake flour and her all purpose flour mix. You can use her flours as a 1 to 1 substitution for wheat flour. I have even used pecan flour in place of the almond flour in her recipes with good success. I love her innovations.
Hi Nili. This breads seems to be perfectly done tempted at 180 degrees. I use this method substituting butter powder for the heavy cream powder, because it seemed to have that off aftertaste. Thanks always for your efforts ❤️
@Linda Lippincott when you say you tempted the (bread?) at 180 degrees, I'm assuming you put it in your 'regular' gas or electric oven? I posted a question up above asking how can those of us without any "proofing" abilities 'proof' our yeast or bread? I'm actually disappointed I don't own anything and cannot afford to buy something just to have a proofing ability....boo hoo! Lol! I really am an AVID baker of this Nili's recipes, but in my comment up above I did give up on Alycia's due to my not being able to again, proof the bread. I'm all ears if you could explain further how you proofed yours?! Thank you, dearly!!!
@@lauriecarlson4672 I'm thinking she was talking about baking at 350 degrees Fahrenheit (give or take). 180F is a bit too hot to prove, I believe. You can go from 85F - 105F roughly. Cheers!
@@lauriecarlson4672 in keto upgrade's original video, she makes the bread at 325 until it reaches an internal temp of 180. You don't need any special appliances to proof the "dough" just keep it in a warm place. Sometimes I turn on my oven for just a few minutes to heat it to 100-110 degrees, turn it off, and put the dough inside to proof. It works great.
Inspired by this video I made Keto Upgrade's yeasted egg white bread but instead of cream/butter powder at the end I added the stick of frozen grated butter per one of your versions. AMAZING! I can't imagine missing traditional bread with this recipe. I have a question though - although the whole stick of butter is good - it is perhaps too much. The Keto Upgrade recipe calls for 4 T of butter/cream powder. Does that mean if I wanted to lower the fat - use 4 T of frozen grated butter?
I’ve been making keto upgrade’s protein bread recipe but I only proof for one hour my bread the first time subsequently I did not coz I was lazy to wait . The last bread I made I used buttermilk powder coz I run out of heavy cream also I added 2 tbsp of butter powder and it came out fantastic! ❤❤❤❤ Bake at 325 x30min and leave in oven for 20-30 min before taking it out.
I subbed a few things and it looks like it is from outer space as I baked it a little long, but the taste is amazing. I used the liquid egg whites plus the powder and the whole egg powder. The yeast makes it rise like crazy and the texture is amazing! I don't care that it is slightly gray matter looking! :)
Thanks so much for trying this! I had a thought when you were talking about the bread being too sweet for you. If coffee was used instead of the water, do you think cocoa powder could be substituted for the butter powder? If this worked, I think the bread would be amazing toasted with some keto Nutella spread on it.
I’m trying to get these recipes but cannot …. I went to Alycia’s link but I couldn’t get into Wix . Could you put a plain recipe out where I can get it? I wanted the one where you made Alycia’s yeast egg bread with the butter powder that you liked . That would be great! Ty
Nili I hope this isn’t too personal but I noticed on this video ( making yeast, letting it proof) Your nails has ridges like mine. I’ve talked to my dr and had some labs Folate and B12 but they didn’t do a Ferritin. I was wondering if your nails are starting to get smoother since getting your iron I’m trying to figure this out. Any info you may be willing to share with me will be appreciated. I’m a retired 74 yr old RN. Judy Porche
I made your next level egg white bread with the frozen butter and mine split up along the side. Not sure what I did wrong on this one. I’m still eating it cuz it smells great!!
Hi I'm your writing I'm from Switzerland I have a question how does your oven cook up to 325 degrees? My fork then goes up to 250, what can I do?? help me I would really appreciate it if you answer me❤❤❤❤
I'm interested in making this but has anyone tried it with fresh or carton egg whites? Budget prohibits the purchase of egg white powder and honestly I've tried several brands and HATE them. I have the other ingredients on hand.
I was recently watching, maybe an older video of the ketogenic woman where she used bread recipe, but added fresh cranberry sauce mixture that she had made earlier with a sugar substitute, and she add it into the loaf of bread, and it looks beautiful, but the texture look too soft to me. Would you consider doing some different breads with mixtures and like that for holiday savory one a sweet one she commented about making the cranberry bread so she can make a turkey sandwich…
Hi, I'm new to you, I'm from Switzerland, I have an oven, did you say it bakes at 325 degrees or Fahrenheit? but here in Switzerland the ovens go to 230 degrees, what can I do?? Thank you very much if I respond❤❤❤
Hi! I've tried this recipe 4 times and I can't get it to turn out. My regular PSB is perfect. But my egg whites don't whip up correctly with the yeasted mixture. Please help!
I accidentally used Psyllium husk powder on her donuts and they were too wet. So it does matter on the whole psyllium husk...takes less of the powder if you sub.
Thank you so much I have a butter flour I think you said that wasn’t good I am don’t feel like to order heavy cream But all sound great I’ll w her her resepie Amazing Q how many LMNT do you take a day and do you mix in 32 oz water! Thank you for the video !
Ha.... I tried Alycia's bread and I was floored. I loved it so much and I have been adding nili's ingredients to customize the bread here and there ! I love them both. NOW I am patiently waiting for a kinda carnivore bread recipe from you guys ( it could be possible 🤔 who knows ! 😂😂😂)
I saw the Keto Upgrade video. I knew you would give it a try. It looks amazing, doesn’t it? I am going to try it on my next day off. I have everything except the heavy cream powder though. I might have to wait until I get my hands on that or I will substitute the egg yolk powder I normally use and see how that goes.
So glad you tried Alicia’s recipe, I so love this community of sharing and spring boarding off each other’s, and continuing to experiment. I have been anxious to try Alicia’s recipe but need to figure out a place to proof, I am thinking I could proof by turning on my oven light and that might create enough heat to accomplish this step. ❤
I cant remeber and Im to lazy to search. Do you toast your bread? if so how does it hold up? Makes me wonder has anyone tried making waffles with these mixes? or French toast
Hi do you find it deflates if you don’t leave it to cool down slowly in the oven ? Also I can not get Allulose, will it work with out it? I have egg white powder but no cream or butter powder so want to make this bread. What is the most simplest recipe without too many ingredients? Thank you
Nili has a recipe where she grates a stick of 'frozen' butter and adds it at the end along with 2 teaspoons of egg yolk powder! So far, THAT is my FAVE bread recipe!!! I believe the name of that video is Next Level Butter Bread **67% FAT** BEST of FUN with it!!!! Enjoy!!! It IS delish!!!!!
Not to take away from Nili's and Alicia's experiments, but Wendy on Loving It On Keto has made what she is calling a BBBE bread that only has like 4 ingredients. No allulose is used at all. Go check out her channel and see if that could be what you are looking for in simple ingredients. She made some bagels out of it that look absolutely delish!
The Allulose isn't a necessary ingredient. If you look through the recipe videos, you'll find some, where she experiments with leaving it out. It just results in a very pale bread, that looks kinda odd. Because it's the Allulose that does the browning. If you want a hint of sweetness, just add another sweetener of your choice. The company iHerb ships stuff like Allulose pretty much worldwide, btw. In case you do want to get your hands on some.
Hello. Love your videos. I had a quick question. I live in Colorado and was going to try the Egg White Bread. Do you know of any issues or adjustments I need when baking the bread at high altitude? Thanks!
How awesome you have a proof ,… I do Not … my oven will go 170 no lower ugg … if I left the door open after turning off maybe it will come close to 80 degrees I hope … I thought the bread might start to cook instead of proofing
To everyone, or Nili or Alycia - How can those of us who do not have any "proofing abilities" - no convection ovens, either - "proof our yeast and bread" before baking it? ANY ideas there? I cannot think of ANY.....I'm ALL EARS from ANYONE who can think of ANYTHING??? I only have the regular electric oven that will only go as low as 170 degrees. I think almost ALL of us only have an electric or gas oven! Boo hoo, there! Seriously, if ANYONE has ANY ideas, please share!!! I am an AVID bread baker of "this" bread and Nili's recipes! I LOVE Alycia's recipe, but I gave up even trying hers because I don't have the fancy equipment she has as a baker, and now seeing Nili using a 'proofing technique" as well, I am saddened to know or to think I cannot make/replicate this bread recipe due to the fact of not having a way to "proof" things??? Seems like there "has" to be a way??? Hmmm??? I really am a fanatic about this bread! Thanks for sharing ideas, everyone!!!!
I put a 4 cup pyrex cup about 2/3 filled with water to boil in my microwave to create a warm, moist environment for proofing, and then add the bread and close the door. It works well for proofing, but you MUST warn everyone not to turn on the microwave! You can remove the bread pan briefly and boil the water again to refresh the warmth if need be.
@@IndigoNili Thank you, Nili!!! Appreciate this VERY much!!!! Onward now to trying this recipe next!!! I'm excited!!!!! I try ALL the recipes you show us for this bread, and now to try this one where both you and Alycia do it, even better! Again, thanks SO much! My FAVE recipe of yours is the frozen butter! Mmmmm! I do mix the Butter Bun recipe at the end where you add the acacia powder and egg yolk powder together into the bread! I LOVE that texture! The BEST yet!!!!!! It'll be hard to top that recipe of yours! Mmmmmm!!!!! I made another loaf of that one today!!!!
I'm also a baker, and tried this bread a couple of times, but it tasted terrible (super eggy - not surprising since it's mostly egg product) and though they looked great right out of the oven, they quickly deflated to about 1/4 of their size. Seriously weird. I'm done with these bread recipes and throwing away ingredients money. I now buy bread from Amazon.
All that fiber... you hate yourself. Carnivorism is so much simpler, easy and healthier. Forget your bread days. Come to the red side. Eat to live. Don't live to eat.
Yay!! Thank you for trying my bread, so happy you liked it! This video also prompted me to make a few notes in my old blog. I actually put up a newer video making the buns and explained everything I've learned about the bread "dough" in that video and in that blog. I'll make note of the things here for anyone interested- I found that you have to whip this batter a very specific amount to get it the perfect consistency, could take as long as 10-15 minutes on high speed, it should look like thick shaving cream even after adding the heavy cream powder. I found the perfect proofing temp was between 100-105 degrees and you can do it in a dehydrator, after proofing the top should be dry and hard to slice though. To answer your oven question- at the bakery I use a convection, 275 for 38 minutes at home a conventional gas oven 325 for 35 minutes, if it's electric it may take a little longer I've found. Hope that helps! Happy experimenting, and thanks again for the awesome video, so glad you finally got to try it!!!
@Keto Upgrade Hi, Alycia! 👋 Until I saw your post, I was going to suggest that Nili ask you the very questions you just answered, so good deal!! 👍
❤️💙💜 ~Lana
@@goodnewsketo178 lol yeah I'm on top of it, haha! Thanks for looking out!❤❤😉
Yes, that does help! Thank you! I have another video that I already filmed where I experiment with yeast and got some really surprising results! Hopefully that one be posted over the weekend. I tried one loaf with the whole psyllium husk instead of powder and got a totally weird result! I'll have to try it again with your tips! 👍🏼😆 Oh the joys of egg white recipes! 🥴🤪
In my limited experience, psyllium husks that are whole, but ground down half way in a coffee grinder works best in keto breads. The powdered version is too ground up.
@@IndigoNili you're welcome! Ooo can't wait to see the other videos. Yeah you could experiment all day every day, which I'll probably start doing when I'm gonna be at home more.🤪
I love when youtubers collaborate.
Proofing can also be done in the microwave! I heat 2 cups water till boiling and place it as far to one side and it works great
I’ve been making Alicia’s bread for quite a while- she is a genius and so generous to share her recipes considering she has her own bakery.
Lisa I have checked my above the range microwave temperature with the oven light on low setting even and it is around 94 degrees from the light.. I have not actually tried the proofing yet.. hoping to soon..
I use acacia fiber and arrow root powder in combination with the psyllium husk powder and it works. I make the Keto Upgrade bread since 2 weeks.
I also add a scoop of tasteless electrolyte powder to the dough. I work the psyllium husk, acacia and arrow root into the bloomed yeast and let this rise then add this risen pre-dough like my mom called this into the mixture (egg whites and other ingredients) then I add the butter powder and the egg yolks.
I fill my pan and let it rise for an hour then I bake it, get it out of the oven, get it out of the mold and back in the oven on the rack to let it rest in the turned off oven. This hardens the crust and keep the inside moist and it don’t shrink.
I have to substitute the Allulose with Glycine cause I can’t buy Allulose here in Germany and customs would confiscate it cause it isn’t allowed to use here. The Glycine has the same browning quality as Allulose.
I made pizza crust with this recipes and pie crust for cheesecake. Bun come out awesome too.
Hi Nachbar!
War begeistert dein offensichtlich auf handfeste Erfahrung aufgebauten Kommentar zu lesen.
Sitze selber im Süden Deutschlands, würde mich jedoch unabhängig von deinem Standort liebend gerne mit dir austauschen, da wir scheinbar ähnliche Herangehensweisen haben und es schön wäre mit jemandem unter ähnlichen Umständen mit ähnlichen Bemühungen Tipps zu teilen und sich austauschen zu können...
... bspw kann ich dir beteuern, daß meine Bestellung von iHerb mit meinen mehreren Kilo Allulose ohne Probleme oder Kommentare des Zolls angekommen ist..
..and if you happen to not be as bilingual as myself, let me know and I'll reformulate in English... :)
You’ve made pizza crust with this bread? Please share.
@@suziescrapbook3574 yes it taste like real pizza. I just scoop out the amount needed for a round crust into a round silicone cake mold, it is the amount to cover the bottom of the round mold completely, then I proof it with the bread. I bake it for 5 minutes by 300F aka 150C. Then I get it out of the oven let it cool a bit and top it with either a selfmade pizza sauce (tomato paste, Italian herb mix, garlic powder, onion powder, salt.I add some water and EVO until it is like a sauce), lots of shredded cheese, salami/pepperoni, if I have mushrooms I sauté and add them to my topping, sprinkle Italian herbs and more cheese on top and back into the oven it goes. The other sauce I use with cooked ground beef is an Alfredo sauce. With the Alfredo sauce I can also make a four cheese pizza. The possibility of toppings are endless. Tuna pizza lol smoked salmon if someone like this, ok it is more like a deep dish pizza since we can’t roll out the dough super thin but it is pizza without using fathead dough, cauliflower or egg white wraps as substitute. Right now I‘m baking a chocolate bundt cake, yes I used grounded almond (not the flour just the stuff I can buy in the baking section) and grounded hazelnuts both I dry roasted a bit in the pan mixed this with cocoa powder, glycine, stevia glycerite, some spices (we have a special hot chocolate spices mix which is just spices and zero sugar), vanilla, a pinch of salt, 5 egg yolks, 2 whole eggs and a pinch of baking powder. In this mixture I added chopped 100% cocoa chocolate (this is a 50g bar without added sugar) from Lindt Excellence. When I had filled my bread pan with the egg white bread dough and got it into the oven to proof I started to fold in the prepared dry ingredients into the egg white bread dough. Sprayed my bundt cake mold and added the dough, then off into the oven to proof at 65 degree. After an hour I dialed up the temperature to 150C/300F. Ok with this temperature the bread needs longer to bake but it holds its form and doesn’t shrink and the cake looks awesome. It needs 45-60 minutes, I look if I can de-mold it which means I look if the mold and the cake or bread isn’t connected anymore. Since we like a harder crust but a soft inside I get the bread and cake back into the warm oven without the mold. I just put it on the roast. Even if the inside of the cake isn’t done when I get it out of the mold the resting in the still hot oven will bake it fully. I also make pie crust for baked cheesecake with this egg white bread dough. I just bake it enough so that it isn’t soaked when I add the cheesecake filling but not so that the bottom is burnt after another 45-60 minutes in the oven. Tomorrow I will make a few pizza crusts and pie crusts. I have a hankering for a chocolate cheesecake.
I also dry any left over bread and ground it into flour and I finally have enough to experiment. My next experiment will be trying to make my own lasagna noodles and noodle dough for pasta. I know I can bake my own egg white wraps and cut them into noodles but I want to make a specialty from my part of Germany called Swabian Maultaschen which is a big dumpling which looks like a gigantic Ravioli filled with sausage meat (Kalbsbraet), mixed ground meat, eggs, bread crumbs (egg white bread crumbs), herbs, garlic powder, onion powder, salt, pepper and paprika, this will be simmered in beef broth and eaten in the soup or roasted with ghee in the pan with a topping of several beaten eggs until both sides are golden brown 😁
@@SimiAcheronsDemon wow! Thank you, you are amazing! I’m going to take pictures of this reply and try to use your suggestions in my own experiments. I’m not sure if you’ve seen Ann from Keto Asian, I think it is. Her noodles look amazing! I have the stuff on order to make them. If I don’t have the name right , I’ll get it for you shortly. She is also on RUclips.
@@SimiAcheronsDemon the channel is Keto Asian Flavours.
I made your frozen butter bread with the yeast today - and WOW! SO GOOD! I baked mine about 5 minutes too long and even though it is too dark on the top it was really good. Your butter bread was a total game changer for me - but the yeast makes it BREAD! THANK YOU! (And thank Alicia, and Serious Keto - who I have to thank for finding you!). You are so right about all the recipe creators out there. You all are making life on KETO delicious! Your efforts are very much appreciated.
Hi, Nili! 👋 I'm so glad I shared your butter buns #short with Alycia! 😁 I love being a part of this community so much!! ❤️
Love ya! ❤️💙💜 ~Lana
I will try this tomorrow, but I'm adding the grated frozen butter! Love the collaborative efforts.
Thanks so much for trying this! I’ve been making Alicia’s version for the past half-year after starting my egg bread journey with yours. I think the whole psyllium will make a difference; mine whips up nice and stiff in about 6 minutes. I’ve been using butter powder rather than cream powder because that’s what I had … but I’m going to finally try it with cream powder. I once made your recipe and hers the same afternoon to compare them side by side … there was less difference than I expected-it was subtle-but I still defaulted to the yeast version. It also froze better. The only thing I struggle with is that sometimes the sides collapse, but I’ve never seen the top shrivel. Looking forward to your continuing experiments with this!
I became a subscriber here because I'd found Alicia first, and followed her recipe. Now I have two great channels I love!
I am happy when you guys try each other's recipes. Loving it on Keto just published a bagel recipe that she said was fantastic. It looked great too.
I want to try those bagels! 🥯🥯
Help??? I have made the bread 3 times, and it’s beautiful when it comes out of the oven… then it starts to shrink…. Down to 1/3 it’s original size…. What am I doing wrong?
Thanks so much for trying this! I loved the last variant with frozen butter but I doubt that the butter will do well with proofing time so a very different avenue. I'm interested that the yeast flavor came through with this. Very grateful for your experiments!
I heated 2 cups of water to boiling and put it in the corner of the microwave and it stayed 81 degrees during proofing. Great idea from one of your subscribers.
This past weekend I made your Focaccia bread, and I also made one with Keto upgrade recipe, instead of adding frozen butter I used parmesan cheese shreds, just folded into batter after yolk powder and i used butter powder. Her recipe did rise nicely, I was able to use a litte spoon and make indents(finger marks) before baking. Brushed on garlic butter and sprinkled fresh herbs last 5 min. Both tasted great, not much difference other than your bread had more chew to the crust, wonder if that was the gelatin? Both were fluffy and lots of holes.
Whole psyllium husk is a must! The powder turns purple
Hello,like to make your bread,but only have powdered whole egg ,don't have powered egg white,only have fresh or carton of egg whites.
Love this bread so much but My husband and get heartburn every time after eating it, any suggestions? Would baking soda work in this bread?
I've been wanting to try a yeast bread recipe so your video is very timely. However, I don't want to purchase another product, namely heavy cream powder, since I have all the other ingredients on hand. I'm interested to see how butter powder would work instead. I do have whole psyllium husks but also oat fiber and acacia fiber on hand so I'd be very interested in more of your "experiments" with this yeast bread. BTW I love your videos! Your presentations are spot on!
Butter powder works!
Totally agree with your opening comments! The RUclips community of all you talented people creating and sharing such wonderful EWPP bread recipes has made a huge difference in my low carb/keto eating experience! After 2 1/2 years, having bread&buns again has been such a treat!
I wonder if you could pit in the frozen butter in it.
I have made with both oat fiber and acacia fiber. Turns out great. I like the acacia fiber better.
Did you use the same amount?
Oat fiber is gross
@@audreyfoley6703 9 grams
Also check out Victoria’s Keto Kitchen.
She has some different versions for breads, cakes, cookies etc.
Omg i just saw her videos and that keto flour looks awesome I gotta try thank you
Breads, but cakes and cookies, too!!! Ooooo!!! Thank YOU for sharing! I am particularly looking for cookies!!!! Cake would be nice also! I'm "hoping" she doesn't use whey protein! Too many people use it and I cannot digest it at all. Again, thanks for sharing! I've not seen her channel before!
@@lauriecarlson4672 I make Keto Upgrades cookies and cakes which i quite enjoy. She uses whey protein which ups my blood sugar, instead I get good results with Beef protein isolate …(not bone broth). I love her pumpkin bread, madeleines, vanilla cake among others.
I have made a few of her recipes. They turned out great. I made her cookies and cake flour and her all purpose flour mix. You can use her flours as a 1 to 1 substitution for wheat flour. I have even used pecan flour in place of the almond flour in her recipes with good success. I love her innovations.
@@joannemorrison9492 Oooooo! Beef protein isolate! GREAT idea! Thanks!!!
Hi Nili. This breads seems to be perfectly done tempted at 180 degrees. I use this method substituting butter powder for the heavy cream powder, because it seemed to have that off aftertaste. Thanks always for your efforts ❤️
@Linda Lippincott when you say you tempted the (bread?) at 180 degrees, I'm assuming you put it in your 'regular' gas or electric oven? I posted a question up above asking how can those of us without any "proofing" abilities 'proof' our yeast or bread? I'm actually disappointed I don't own anything and cannot afford to buy something just to have a proofing ability....boo hoo! Lol! I really am an AVID baker of this Nili's recipes, but in my comment up above I did give up on Alycia's due to my not being able to again, proof the bread. I'm all ears if you could explain further how you proofed yours?! Thank you, dearly!!!
@@lauriecarlson4672 I'm thinking she was talking about baking at 350 degrees Fahrenheit (give or take). 180F is a bit too hot to prove, I believe. You can go from 85F - 105F roughly. Cheers!
@@scottwarren3300 Thank YOU!!!! :)
@@lauriecarlson4672 in keto upgrade's original video, she makes the bread at 325 until it reaches an internal temp of 180. You don't need any special appliances to proof the "dough" just keep it in a warm place. Sometimes I turn on my oven for just a few minutes to heat it to 100-110 degrees, turn it off, and put the dough inside to proof. It works great.
@@LA-mz6qm Thank you very much for the info!!! I'll do that! Appreciate it!!
I noticed that you are now using what looks like a Kitchen Aid scale. Do you like it? Thanks
Inspired by this video I made Keto Upgrade's yeasted egg white bread but instead of cream/butter powder at the end I added the stick of frozen grated butter per one of your versions. AMAZING! I can't imagine missing traditional bread with this recipe.
I have a question though - although the whole stick of butter is good - it is perhaps too much. The Keto Upgrade recipe calls for 4 T of butter/cream powder. Does that mean if I wanted to lower the fat - use 4 T of frozen grated butter?
I’ve been making keto upgrade’s protein bread recipe but I only proof for one hour my bread the first time subsequently I did not coz I was lazy to wait . The last bread I made I used buttermilk powder coz I run out of heavy cream also I added 2 tbsp of butter powder and it came out fantastic! ❤❤❤❤ Bake at 325 x30min and leave in oven for 20-30 min before taking it out.
Hello, do you remember how much buttermilk powder you added? I wanted to try adding some but didn't want to ruin the bread. 🤔
@@LA-mz6qm 24 grams buttermilk powder and 2 tablespoons butter powder
@@amelitahill2322 Thank you
I subbed a few things and it looks like it is from outer space as I baked it a little long, but the taste is amazing. I used the liquid egg whites plus the powder and the whole egg powder. The yeast makes it rise like crazy and the texture is amazing! I don't care that it is slightly gray matter looking! :)
I want to try this. There are so many products to buy for multiple bread recipes it gets expensive. BTW, I love LMNT raspberry
Raspberry is my FAV!! 💕💕💕
When u increased temp in oven. Was it 325 or 350 degrees. You said both Temps in ur video
I watched her video and thought oh my another recipe for you to try. Lol Looks Yummy.
Thanks so much for trying this! I had a thought when you were talking about the bread being too sweet for you. If coffee was used instead of the water, do you think cocoa powder could be substituted for the butter powder? If this worked, I think the bread would be amazing toasted with some keto Nutella spread on it.
I’m trying to get these recipes but cannot …. I went to Alycia’s link but I couldn’t get into Wix . Could you put a plain recipe out where I can get it? I wanted the one where you made Alycia’s yeast egg bread with the butter powder that you liked . That would be great! Ty
Nili I hope this isn’t too personal but I noticed on this video ( making yeast, letting it proof)
Your nails has ridges like mine. I’ve talked to my dr and had some labs Folate and B12 but they didn’t do a Ferritin. I was wondering if your nails are starting to get smoother since getting your iron I’m trying to figure this out. Any info you may be willing to share with me will be appreciated. I’m a retired 74 yr old RN.
Judy Porche
Can I skip the heavy cream powder totally?
Now that egg white powder is so expensive, can I substitute with liquid egg whites somehow?
Why do you use this mini oven? Can you use a regular oven?
I made your next level egg white bread with the frozen butter and mine split up along the side. Not sure what I did wrong on this one. I’m still eating it cuz it smells great!!
Also, did anyone make this bread in a bread machine? That would be great as well.😊
This was exciting !! Looking forward to your experiments.
I'm super excited to try this one!!
Thank you for the recipe! 😍
Is it possible if i use soy powder instead of egg white powder?
Hi I'm your writing I'm from Switzerland I have a question how does your oven cook up to 325 degrees? My fork then goes up to 250, what can I do?? help me I would really appreciate it if you answer me❤❤❤❤
I'm interested in making this but has anyone tried it with fresh or carton egg whites? Budget prohibits the purchase of egg white powder and honestly I've tried several brands and HATE them. I have the other ingredients on hand.
What does the crust taste like, choking feel?
I was recently watching, maybe an older video of the ketogenic woman where she used bread recipe, but added fresh cranberry sauce mixture that she had made earlier with a sugar substitute, and she add it into the loaf of bread, and it looks beautiful, but the texture look too soft to me. Would you consider doing some different breads with mixtures and like that for holiday savory one a sweet one she commented about making the cranberry bread so she can make a turkey sandwich…
Hi, I'm new to you, I'm from Switzerland, I have an oven, did you say it bakes at 325 degrees or Fahrenheit? but here in Switzerland the ovens go to 230 degrees, what can I do?? Thank you very much if I respond❤❤❤
I saw her video some months ago. She's amazing!
Hi! I've tried this recipe 4 times and I can't get it to turn out. My regular PSB is perfect. But my egg whites don't whip up correctly with the yeasted mixture. Please help!
*Fantastic recipe* ❤
Did you try it as toast?
I accidentally used Psyllium husk powder on her donuts and they were too wet. So it does matter on the whole psyllium husk...takes less of the powder if you sub.
Ketoupgrade has mentioned I think to cutback the amount by I believe 1/2 if one uses the powder. I might have seen it in the comments.
Thank you so much I have a butter flour I think you said that wasn’t good I am don’t feel like to order heavy cream But all sound great I’ll w her her resepie Amazing Q how many LMNT do you take a day and do you mix in 32 oz water! Thank you for the video !
How does all these breads toast?
Ha.... I tried Alycia's bread and I was floored. I loved it so much and I have been adding nili's ingredients to customize the bread here and there ! I love them both. NOW I am patiently waiting for a kinda carnivore bread recipe from you guys ( it could be possible 🤔 who knows ! 😂😂😂)
Another Q we’re do you get egg white protein do you know we’re is the best price right now have! It became Ridiculous expansive !
I saw the Keto Upgrade video. I knew you would give it a try. It looks amazing, doesn’t it? I am going to try it on my next day off. I have everything except the heavy cream powder though. I might have to wait until I get my hands on that or I will substitute the egg yolk powder I normally use and see how that goes.
So glad you tried Alicia’s recipe, I so love this community of sharing and spring boarding off each other’s, and continuing to experiment.
I have been anxious to try Alicia’s recipe but need to figure out a place to proof, I am thinking I could proof by turning on my oven light and that might create enough heat to accomplish this step. ❤
I used my half bathroom by turning up the heat to high.
This is so good! I love it
I live in Dallas OR and have so many of those stink bugs in my house this year🤔
Those stink bugs are all over our house as well. Never had so many before. Lewiston Idaho.
I am watching with such expectations!!!!
What a great idea. Can't wait to see whats next
I wonder could this be done in a bread maker? Especially the activated yeast part 🤔
My instincts say no, but I'm no expert. The key to this bread is a good end result at the whipping stage (i. e. thick shaving cream consistency).
I cant remeber and Im to lazy to search. Do you toast your bread? if so how does it hold up? Makes me wonder has anyone tried making waffles with these mixes? or French toast
Have to try this. Does it have to be powder heavy cream? Can we use the frozen shredded butter?
Can’t use the butter because of the rising time I would imagine
I have used Mct oil powder or coconut milk or butter milk powders in stead of the heavy cream. Cannot used the frozen butter due to the rise.
that looks amazing!!!!!!!!!
I’d love a big sized hamburger bun. I made the buns on the red bun pan but if I use 2 of those for a full on burger, they seem a bit too big🤷♀️
Onde moro não tem manteiga em pó, o que posso usar como substituto?
Great video! ❤️🥰❤️
I add 1\4 cup sourdough starter in my bread!
Hi do you find it deflates if you don’t leave it to cool down slowly in the oven ? Also I can not get Allulose, will it work with out it? I have egg white powder but no cream or butter powder so want to make this bread. What is the most simplest recipe without too many ingredients? Thank you
Nili has a recipe where she grates a stick of 'frozen' butter and adds it at the end along with 2 teaspoons of egg yolk powder! So far, THAT is my FAVE bread recipe!!! I believe the name of that video is Next Level Butter Bread **67% FAT** BEST of FUN with it!!!! Enjoy!!! It IS delish!!!!!
Not to take away from Nili's and Alicia's experiments, but Wendy on Loving It On Keto has made what she is calling a BBBE bread that only has like 4 ingredients. No allulose is used at all. Go check out her channel and see if that could be what you are looking for in simple ingredients. She made some bagels out of it that look absolutely delish!
The Allulose isn't a necessary ingredient.
If you look through the recipe videos, you'll find some, where she experiments with leaving it out.
It just results in a very pale bread, that looks kinda odd. Because it's the Allulose that does the browning. If you want a hint of sweetness, just add another sweetener of your choice.
The company iHerb ships stuff like Allulose pretty much worldwide, btw. In case you do want to get your hands on some.
@@raraavis7782 thanks for your help but Allulose is not available in Australia as it is not approved as a food in Australia and cannot be sold here.
@@jdmosaics
It's not approved in the EU either - but iHerb still ships it here 😉
Hello. Love your videos. I had a quick question. I live in Colorado and was going to try the Egg White Bread. Do you know of any issues or adjustments I need when baking the bread at high altitude? Thanks!
I’m in Albuquerque and you don’t need to adjust.
@@panther36 Thank you!
that's awsome!
I think I would have torn off the parchment paper where the bug was standing.
Looks good…
Yes! Oh my gosh! The stink bugs are awful this year!
Yes they were too here in Canada, now that the weather is cooler they are finally gone into hiding in the rafters ..👍
This might make a good hamburger/hotdog bun.
How awesome you have a proof ,… I do Not … my oven will go 170 no lower ugg … if I left the door open after turning off maybe it will come close to 80 degrees I hope … I thought the bread might start to cook instead of proofing
❤
To everyone, or Nili or Alycia - How can those of us who do not have any "proofing abilities" - no convection ovens, either - "proof our yeast and bread" before baking it? ANY ideas there? I cannot think of ANY.....I'm ALL EARS from ANYONE who can think of ANYTHING??? I only have the regular electric oven that will only go as low as 170 degrees. I think almost ALL of us only have an electric or gas oven! Boo hoo, there! Seriously, if ANYONE has ANY ideas, please share!!! I am an AVID bread baker of "this" bread and Nili's recipes! I LOVE Alycia's recipe, but I gave up even trying hers because I don't have the fancy equipment she has as a baker, and now seeing Nili using a 'proofing technique" as well, I am saddened to know or to think I cannot make/replicate this bread recipe due to the fact of not having a way to "proof" things??? Seems like there "has" to be a way??? Hmmm??? I really am a fanatic about this bread! Thanks for sharing ideas, everyone!!!!
I put a 4 cup pyrex cup about 2/3 filled with water to boil in my microwave to create a warm, moist environment for proofing, and then add the bread and close the door. It works well for proofing, but you MUST warn everyone not to turn on the microwave! You can remove the bread pan briefly and boil the water again to refresh the warmth if need be.
You can turn on your oven for a few seconds and turn it off... Do this every once in a while to keep it warm 👍🏼
On Victoria’s Keto Kitchen channel she explains how to do proofing with an oven in the description box of her cinnamon roll video. 👍
@@kathyjarvis8832 Thank you!!!!
@@IndigoNili Thank you, Nili!!! Appreciate this VERY much!!!! Onward now to trying this recipe next!!! I'm excited!!!!! I try ALL the recipes you show us for this bread, and now to try this one where both you and Alycia do it, even better! Again, thanks SO much! My FAVE recipe of yours is the frozen butter! Mmmmm! I do mix the Butter Bun recipe at the end where you add the acacia powder and egg yolk powder together into the bread! I LOVE that texture! The BEST yet!!!!!! It'll be hard to top that recipe of yours! Mmmmmm!!!!! I made another loaf of that one today!!!!
I'm also a baker, and tried this bread a couple of times, but it tasted terrible (super eggy - not surprising since it's mostly egg product) and though they looked great right out of the oven, they quickly deflated to about 1/4 of their size. Seriously weird. I'm done with these bread recipes and throwing away ingredients money. I now buy bread from Amazon.
Have you ever tried baking Dr Berg's recipe for bread
Where is it please?
With your digestive battle, I'm surprised you'd want to eat ANY fiber.
All that fiber... you hate yourself. Carnivorism is so much simpler, easy and healthier. Forget your bread days. Come to the red side. Eat to live. Don't live to eat.