😲🍞I CANNOT Believe this Worked!!! SO Many YEAST Experiments 😅
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- Опубликовано: 14 окт 2022
- Alycia's recipe video: • Low Carb/High Protein ...
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Хобби
I'm so happy to see the keto community supporting each other and working together in order to better this journey for us all 🥰 All of the hard work each of you keto you tubers do is truly greatly appreciated ... thank you 😊
I bet you and Alycia had such a fun time chatting about your experiments. You are both awesome contributors to our journey. Thank you
I made pizza crust with this last week! It was delicious. I have a round pizza baking tray with an edge, so I spread the "dough" just up to the sides. Then I par-baked it, put all my toppings on it, and finished cooking it. It was the best Keto/Carnivore pizza I've had in a long time! I added Italian herbs to the recipe as well. Thanks for sharing this recipe!
I love standing on your and Alycia’s shoulders while I yell “Look What I Made!” LOL! I’ve made several beautiful Alycia Loaves and wonder why yours is so sad. Also I re-score it a few times in the oven too. Thank you for helping us!
Thank you so much for your "experiments"!!! 😋 Your wins are beautiful. It took me a minute to realize you were measuring in the negative when the container not the recepticle was on the scale, great idea. I am a new subscriber, and so glad to find you and Alycia!
I love it that you and other great Keto bakers/cooks are sharing your expertise by building on each others recipes. I am really impressed that you are doing this, it helps make a great community. I am about to try your latest bread recipe. I am getting a little lost in all the versions, so I'll just start with the latest from you. As a side note...I am watching other older videos on your channel and I was really moved by how sweet all your children are, and how brave your sweet Rene is with her eye treatments. You are a very loving and nurturing mother.
Omg… I’m always torn between Alicia’s bread and yours -wanting some of her recipe and some of yours. So… am I dreaming now? Can’t wait to try all that’s new. I think I’ve become addicted to this process. LOL. SO GRATEFUL FOR YOU - AND ALICIA - AND ALL THE BEST KETO EXPERIMENTERS!
It takes a village! I am so thrilled that y'all are trying each other's recipes for the benefit of our entire keto community! You both rock!
I can’t wait to try making this recipe. Nice job Indigo Nili. Try not to be so hard on yourself, you are freaking amazing. I’ve had Maria’s recipe for at least a year now and have not even tried to make it because I’m nervous about how it will turn out. You made it look easy, and I will remember this wasn’t your first loaf. Thank you for sharing your trials and success with this bread. ❤
This is so great! Thank you again for sharing your testing with all of us! You are an absolute powerhouse!!❤ I am excited to try this new recipe when I eat up what I have on hand. I did not see you add in gelatin in the final recipe but will wait to see your recipe on your website. Thanks so much again!!❤
I find this fascinating. Love the cross collaboration and continued efforts changing limited parameters!
Thank you so much Nili for all your hard work experimenting with all these recipes.……..honestly, I don’t know how you find the time to do so many …. with a husband, (is it) 5 children, cats, goats, chickens, shopping and all the other jobs a wife / Mum has to do. Hats off to you I say. This latest recipe is a must try. 😊❤
Thanks for all your experiments. I love your observable results!
This now is by far my favorite bread! I keep watching you experiment and have tried most of your bread recipes. My husband always complains about the chokiness of all the EWP breads up to this point but says this one is great. Thanks for all your experimentation!
Great video! Going to have to try it myself, your recipes just keep getting better and better! Thank you for all your great work and sharing your bread-discoveries!
Since I bought my egg white powder, now I can try this...very excited...I hope mine turns out as good as yours...thank you so much for sharing...so glad I subscribed!!
I have tried, successfully, your original recipe for bread using all powder! Now I am super excited to try this one!! It's taken me a little while to accumulate all the ingredients. I am so excited because I have left over turkey sandwiches on my after Thanksgiving Day menu using your bread recipe!!!!!
I just made this and wow it's worth the extra effort! The crust actually has a crispy crunch. Another winner from Indigo Nili (and Alycia) 😍
Thank you for all you do. Inviting us into your kitchen, showing us the results no matter what happened. I appreciate your desire to answer all questions and what if's. You're the perfect internet neighbor.
I'm looking forward to trying this new recipe 😋 Y'all are geniuses 💚💚💚
Best version yet. It’s great that it was a combined effort. I just made it and it’s good. I used the butter powder. I wasn’t motivated to shave butter. Thanks for experimenting for us!
I made Alicia’s bread for the second time today, I tried half of the whole husk and half gelatin powder it sank a lot. Ugh. The first loaf following Alicia’s recipe was great, I’ll try your new version after I eat the loaf I just made. It still taste great just sank a lot.
Thanks for all the hard work you guys do!
YummO... gonna have to try this later on this week... thanks Nili! Blessings
You never cease to amaze me in your attempts and recipes. I was hoping you'd try with frozen butter. Thank you.
I have made Alycia's bread a couple of times. I have made yours several times. The combination of each is fantastic! I have not tried grating the butter. I have a hand grate so not sure I want to go there. Thank you for the tip from Alycia on the proofing temperature.i will try that next.
Just shows that everyone’s environment is different and it is the most important factor to getting a real “yeast” loaf. I can’t wait to try her recipe too but I need a couple of things.
Wow, the rise on that last loaf is amazing. ❤
You do an amazing job of keeping all these different recipes straight as to which ingredients are in which loaf! And with a larger family to take care of in the mean time. ABSOLUTELY AMAZING JOB NILI! I can’t wait to get all my ingredients to make bread! I do miss a slice of bread occasionally! Never have been a big bread eater but now that I can’t have it I WANT IT! 😂🤣😂. Thank you so much for these recipes- I also appreciate the time and EXPENSE you go to to help everyone out. ❤️❤️❤️
Ikr? She's as diligent and methodical as any lab tech, I ever met. More so then some 😅
So thankful for you!
Wow! You have been busy. I love the bread with the frozen butter. I lightly dusted my butter with the egg white powder to keep it from sinking to the bottom. It looks so much like regular bread. The butter makes it taste amazing. Glad we have so many youtubes testing recipes. I have get the yogurt making down pat. I feel like it is now helping my gut. It has helped with my snacking problem at night. Hope you are feeling better. You are looking better and not as pale.
I have been successful making Instant Pot Yogurt recipe by @2KrazyKetos.
We make it weekly now, love it!
I would have thought the frozen butter would have melted during proofing to the detriment of the batter too! Crazy wonderful!!
Yes! I make hers with yeast and it's AMAZING!
Nili; I tried Alicia’s recipe using the same exact psyllium husk brand you used today but proofed the yeast mixture first then proofed the loaf in a higher temperature and re-scored it carefully before it went in the oven. I got a perfect lovely loaf. I also used only 20 grams of allulose. I would say try it again because it tasted so good plus the psyllium has less carbs than the arrow root. Needless to say that I made all of your previous bread versions and they all came out wonderful. It makes me happy because I am not the best baker around. I am so thankful to you and Alicia ❤
I didn’t understand exactly what you did but I’m interested could you send me the recipe!? 🙏🏼❤️
@@francescadamico2968 It is the same as Alicia’s, i just reduced the allulose to 20 grams, proofed it in a higher temperature (105F)
But you uses Psyllium instead of arrowroot?
@@francescadamico2968
Yes I did use psyllum husk. The texture was better and I loved the taste 🤤💕
@@francescadamico2968
yes!
I am very happy for you. They all looked edible. You are amazing in your working out what might be just a bit better way.
i put 1/2 tsp of baking powder into your basic recipe and i was very pleased with the results
Wow I'm really amazed that worked, might have to try that out now, lol.
Wow, I made your yeast and frozen butter bread w/o the whole eggs or yolks. I used a hand mixer, ( I made sure I had my loaf pan ready) oh, I also I just set the “bread” to rise on top of my oven, so the warmth of the oven would help it rise, it worked! Ok so maybe it just did not fall. I also scored it again, right before putting it in the oven, just like you showed. I did need to turn down my oven to 300 degrees instead of 325 after about 10 minutes it looked like it was browning too fast. I also cooked it about 5 minutes less. It turned out great and it was beautiful! Today (January 1 2024) I’m going over to my mothers (she turned 85 this month) we are going to make some of your bread! I had given her about 1/2 of my loaf and she loved it. So we are trying it again, also she has a kitchen aid mixer!. Thank you, Thank you. Thank you. This is so cool to be able to eat “bread”. I appreciate the work you and others have done . It is not only for weight loss but for overall well being . Did I say thank you!
Love that you share your experiments. The bread looks good. Food you say you were going to share the tips Alycia gave you? I can't find them. I forgot, I like your mug
I made this bread I also made the butter bun rolls it was delicious I'm in love with bread again and still can do keto thank you very much for all your experimentation
THIS BREAD IS ABSOLUTELY AMAZING! THANK YOU! IT IS THE BEST I HAVE TRIED SO FAR. I FOLLOWED YOUR INSTRUCTIONS TO THE LETTER.
The bread sinking can happen in any recipe. The altitude, the amount of moisture in the air effects the outcome, which is out of your control. I make homemade bread and each time it turns out different, so your right, there is no perfect loaf. Mine is yeast bread with flour, but it can happen with yeast bread too, even cakes. I love watching you bake and it gives me ideas of things to try. Thanks for sharing.
Oh my goodness, thank for this recipe collaboration. I so missed toast! I know, not burger buns, cake or cookies ... But toast with fried eggs! So I made this recipe once and loved it. I then added some ingredients to the recipe. Because I hate waisting time on one loaf, I doubled the original recipe, and added;
1T psyllium whole husk flakes
2T nutritional yeast
1T flaxseed
+ 8T powdered butter because I only had 1 stick frozen (along with the stick of shredded frozen butter).
It was SO GOOD! YEAH!! I CAN HAVE TOAST AGAIN!
I just made your Yeast Next Level Frozen Butter Bread…. OH MY ALL THAT IS HEAVEN AND HOLY! Lol. Nil, you are an absolute mad chemist 😜. This is my first attempt at any egg bread. I’ve been binging your channel, salivating, while waiting for all of the ingredients to arrive and today was the day. Wish I could upload a pic of my masterpiece haha.
Seriously.. delicious, the texture is amazing. No eggy feel or taste. I mean, it’s bread! What more is there to say!?
I’ve been keto for many years and my expectations were null. You hit a home run! Thank you! 🥰👊🏻🙌🏼🤚🏼👍🏼🫶🏼👏🏼
🥰🥰🥰
Can I ask what, or where to find the nutrition info per loaf/slice. I tried looking on your printables and descriptions and couldn’t find anything. I thought I’d ask before I get to addin’ 😉 Thanks
Nili, you are the best!
with the 1/2 tsp of baking powder it whipped into peaks very quickly and also i didnt add into the mix the arrowroot the bread turned out very well and tasted good
Great video ❤thank you! Been waiting for egg white protein powder prices to lower 🙏🙏 I miss making these breads
Rose Acre Farms Sport Protein site has it by far the cheapest if You can afford the 10lb one. WAY cheaper than anything on amazon these days.
It took a little while to ship out but was worth the wait. If You had some ppl that wanted to go in with You or You have money to invest, I'd get an even bigger quantity.
I think it stays fresh for a long time. I refilled my 5lb NOW jar & vacuum packed some.
But 10 lbs goes pretty fast.
I live alone but do share my creations quite a bit ☺️
These prices are just the beginning of how bad it is going to get. We can remember how great it was & prepare as best we can.
Ok I’m going to have to give this a go now. I was wondering how long you could wait before using the frozen butter. Turns out not that long. lol. Thank goodness! Thanks for all your work.
That is pretty cool. Great video
I see bread pudding, bread crumbs and power flour in your future 😂
Smart Lady!! I only thought of bread pudding. 🤗
Theory is the frozen butter releases steam as it melts into the batter increasing the “bubble quotient”. Best loaf I’ve seen from anyone, going to have to try your recipe!
I LOVE this cross-pollination! You are both so awesome! Thank you
I have made the raised bread with baking powder instead of cream of tartar as well
Great video! Thank you for trying this one out. My 5 year old said it looks good. Guess we will make this tomorrow! I am wondering if we could make this into herbed butter rolls for the holidays?
I think the loaf that broke on the sides was sticking just a little to the parchment paper and because the edges cook faster it broke there instead of where you scored. I might try using a silicone loaf pan. Oh I wish I could tolerate the yeast so I could do this! Did you make French toast or croutons or bread pudding with any of the loaves? It is fun watching all the iterations and I love how the community collaborates. Thank you again!
Thank you for the printable recipe to this delicious looking great textured bread. I have my hopes, because I too have failed with experimentation, making my own egg whites, thinking about making powdered egg yolks.... ? Not, I'm going to try your recipe and wish me luck. I live at 4K elevation and as you mentioned there are so many variables that can affect a bake. :)
Indigo, thank you so much for doing all the work so we don't have to! Would you be able to come up with a Butter Bun mix with the new additions? I love your mix but I am now confused as to what the mix would now look like!
incredible, thanks for posting the results! i wonder if the batter is strong enough to suspend cheese and bacon bits . . .
For the focaccia bread, can you use olive oil powder? I saw some on Amazon but I wasn't sure about it and didn't buy it.
It does look great. I will give it a try!
Hello Nilli, I love your experiments. I also experiment on my own here on the Canadian West coast. I had bought some egg whites in the carton from Costco and today decided I was going to try and work your bread recipe and also allow the yeast to bloom. I had to go at it a little differently because I couldn't add water to the mix but I bloomed the yeast in about a tablespoon or two of warm water with a sprinkling of sugar and let it work. After the bread mixture was fairly stiff I added the bloomed yeast and then I added the butter powder and the arrowroot powder. My ingredients were fairly cool so I got the idea to put my bread into a 200° oven and time it for about a half hour to see if it would rise. Well it did and the other great part is that I have no sunken edges on my bread and it's the first time that it looks just like yours although I overcooked it a tad and it's a deep brown crust. I have to say the whole yeast thing allowing the bread to rise in a lower temperature oven is a game changer. If anyone is interested in my version of your wonderful bread, they can request it here. I made a large oblong loaf in one of those Ikea pens which I simply spritzed with an oil spray. It's the first time my bread does not look like it comes from outer space. Thank you for all you do Nilli!
A slow rise is the secret to wonderful wheat bread - I remember seeing a Martha Stewart show where she visited 'the best bread bakery in NYC' - it looked like a basement of a building with brick walls. She asked the baker where he got his yeast from and he simply motioned 'to the air all around him' - so he was using wild airborne yeast and a very slow rise more than 48 hours from what it appeared in the show. There's a scientist that goes all around the world gathering yeast from the air inside bakeries, modern and ancient. They even have samples of the yeast that was used in the Egyptian pyramid times. So a 'yeast museum'.
Yes please I'm very interested in your version 🙏🏼
I’m so glad to see yours fall…. That’s just what my first try did also. After working so hard I just cried😂. I was never going to try it again, but now I’m willing to try it again. Thank you so much. I love your vlogs
WOW!!!! Impressive!!! Okay, I HAVE TO try this also!!!! Lol!!! I LOVE this bread, also!!!! So much FUN!!! And it tastes GREAT!!!!!
Thank You SOOOO much for Your perfection, tenacity & transparency.
If THE Indigo Nili can have a flop on Egg White Bread - then we can all feel better about our flops!!
I'm SO happy You tried Alycia's proofing as I was too skeptical to even try 🥺 My bad.
Now You have combined 2 of the best features of All breads & given us true forever freedom from carb killer toxic 'breads'!
Thank You & Bless You MORE if that were possible!! Why can't I find a way to give You some moola monthly?
I am a lil special.. Not good Special like You Beautiful Wise Lady of Kitchen Magic!! YOU RULE!!
That looks great 😃
It worked for me! Awesome!
Well done!
Indigo, you and Alycia are amazing, just made the "Next Level Butter Bread" the absolute best low carb bread I have ever had, amazing! Next time I make it, I'm thinking I would cut the Allulose in half, how much do you think it would affect the softness and secondly is there a bread or a wheat extract that could be experimented with for a little more flavor if not this perfect! Keep up the good work, thank you so much!
Hi Nili…love your recipes….can’t wait to make this bread… I have question on the loaf you made omitting the yolk powder…..what’s the recipe on that bread, I don’t use yolk powder and that 3rd loaf looks beautiful…. Thanks…I’ll be keeping an eye on your testing, love what you do!!
Thank you for all your tests! OMG, that deflated loaf! I've had so many fails that have looked like that! 😂I recently, finally made your Best loaf for the first time and it didn't rise like yours, but was okay, but I found it chokey. Don't know what's next for me. Maybe the frozen butter bread?
I really enjoy your channel/recipes. I like how you explain things & your experiments.
❤You are successful because you do treat baking properly, as a science, whereas some tubers dont even know what size pan they are using & I make their recipe using that sized pan they say & guess what? It doesnt even fit in the pan! 🤪😂
❤Yes, the slice in the top gives me some trouble sometimes, I’ve learned to use a deeper cut & go a couple times, each direction.
❤I also use much less Allulose, like you.
On another note: I am thinking of trying the ‘fermented dairy’ but have not been diagnosed SIBO yet. I was so glad you shared your info in those videos! Thanks. My villi are just growing back (think I was a lifetime Celiac who just finally got diagnosed in my 50’s!) and still having digestive problems. I am stuck at home, I cannot inhale gluten aromas or be around any cooked gluten… my drywall from my 60 year old house also makes me sick if I repair it or hang things! 😮 So we all have crosses to bear, some more than others. 🤷🏻♀️
So I appreciate you & your channel. 😘❣️🙏🏼
Can not wait to try
Yum! I see some butter bread/buns in my near future!
OMG this is a WINNER!!!! Made it last night and it looks exactly like your photo (and that never happens for me). 😍
I used real yeast in my last try with egg white bread, it worked out great! I also used real melted butter as butter powder is hard to come by here in Sweden. My recepie for one loaf:
4 dl egg white powder(metric system)
4 dl water
10 ml (=2 european teaspoon) psyllium husk powder
50 g melted butter
2.5 ml salt
some yeast powder (did not measure)
5 ml honey
When I add the melted butter, I just use the same technique as is used when doing mayo. I just pour it gently a little bit at a time in the whipped egg whites, while whipping at the same time, then it will not deflate the bread. I think there can be more experiments on using Mayo technique to get fats into the bread without deflating it. Perhaps you could do a regular egg yolk + butter mayo and then mix it into the whipped eggs.
i also didnt use the arrowrooot and my loaf did brown lightly it turned out very good
What if you add the gelatin to the yeast water. I’ve done this, putting the gelatin in first, while,water was hotter… then the yeast when it got to temp. I even did one with the gelatin in heated beer, with and without yeast. The gelatin without yeast was so soft and yummy… sunk like crazy. Excited to try your favourites here. Excited that my 2 fave bread makers/approaches are being combined. 🥰
Thanks!
A compliment is in order that has nothing to do with Keto bread; your eyes are beautiful and the sweater matches them beautifully😍!
I remember watching a bread baking video that mentioned the tendency of bread to have that split. The presenter said it happens when the pan is overfilled.
Thanks for all the testing! Can't wait to try it with frozen butter. What's the best way to store the bread? Do you think it's freezable?
I often wondered regarding the whole egg/yolk powder removal for the yeast bread part, could a next-level butter bread recipe be made with just the shredded butter added in?
I just got some protein powder today. This will be the first recipe I try!
Hi Nili! 👋
The last loaf looks absolutely AMAZING!! 💯 I, too, did not think the frozen butter would last the proofing, but WOW!! Thank you soooooo much for doing these experiments! You are such an awesome person...I am in AWE every time I see a new one that works out so well! 😀
Love ya, hon ❤️💙💜 ~Lana
Do you have a link to the macros for the different breads? I’m specifically looking for yeasted bread with the butter powder Thanks so much!
You also don't need sugar if you want to use a little milk. My grandma used to say you don't need sugar just water to activate it. I think it takes a little longer if you are not feeding it but it is possible without it. She proved it every time she baked. I'm not sure what would happen in an egg bread though since it puts extra moisture out that way. Yours could be dry without sugar. You might try the milk sometime if you want to play without actual straight honey or sugar.
It looks great! I've been making my own for a while but not using gelatin at all. What does the gelatin do for this recipe?
Wow! That’s gorgeous-looking!
Absolutely amazing attempt Nili. This bread looks scrumptious ❤ can you please start experimenting with keto noodles as well? A good place to start maybe is with the keto noodles recipe of Ann from keto asian flavors.
I second that suggestion!
I third it 😉
Delish!!! I want to try this on my bread maker machine. Has anyone tried that? Any tips?
Hi Indigo! Such a huge fan of your amazing work! Have just watched your yeast experiment videos and noted that your super bubbly egg yolk fail loaf that you made kinda resembles English crumpet bubbly appearance and I was wondering if you’re familiar with crumpets (not muffins hehe)? Not sure if you get them in America? I’m a Brit in Oz and my mum has recently joined ketovore community with myself and I’m trying to find a good crumpet replacement to no avail! Was hoping to put in a request for either you or some other wonderful creator to experiment with the yolk powder to see if it is indeed the yolk powder that created the bubbles that could replicate a good crumpet before I try buying yolk powder?!
Hi! This looks amazing! How would it be made with liquid egg whites? Would there be a way to incorporate this into your liquid egg white bread recipe? Thanks
I've used one of your recipes for the bread for a year now. But I always use 2 teaspoons of cream of tartar. Any less and I get sunken sides as it cools. (I wonder if it's altitude that makes the difference in this).
I tried Alycia's recipe with husk powder (half the amount as whole) and the smaller amount of cream of tartar. It's beautiful and tastes great, And TOASTS wonderfully!....but the sides sunk in. So next I will do your arrowroot version of yeast bread. We shall see...
Thank you for work on this bread!!
Update: This is the lightest egg white bread I have eaten. No...No eggy taste because there is no egg yolk in the recipe. It is the softest loaf I have made. Passes the squishability test with flying colors!!! Nili you outdid yourself with this one!!! It is your "Yeasted, Next level Butter Bread recipe".
THANK YOU ever so much!!!
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I finally have this loaf in my dehydrator to rise. I'm quite excited at the way it whipped up and held its consistency after the grated butter was added. It did not deflate much as I spread the batter in the loaf pan. Can't wait to see the rise happen before the bake!
I used arrow root as a thickener with the instructions and ingredients for Super L. Reuteri Yougurt with coconut cream. It came out thick with no Whey on 1st batch. The texture was palatable, after I put it thru blender. Goat milk did not work after 2 batches, mostly whey. Probably needs thickener. Anyway, thats where I’m at with trying alternatives due to Lactose intolerence. So far, I’m not tolerating the yougurt. I don’t have Sibo, but I do have Sifo, currently in fare up. Also, I have Histamine intolerence, so I may not tolerate fermented, even starting slowley. Also, taking Quercitin.
I made the yeast bread with frozen butter….it’s perfect! FYI my microwave is above my stove and when the oven is on my microwave is exactly 83 degrees without turning it on! Perfect proof box!
I have a question regarding the allulose. I can't source it anywhere, not even on Amazon. Is it possible to use monkfruit sweetener in place of it?
I'm using Alicia's recipe, with 1 tsp on gelatin added, and adding 100 grams of frozen shredded **Mozzarella!** I'm trying that instead of the frozen butter you use! Wish me luck! It's proofing now and smelling nice and yeasty.
You mentioned that next time you would increase the proofing temp. I wonder if you raised the proofing temp if it would make a difference to the way the grated butter behaves. It could be that with grated butter you need to leave it at 90 degrees? Have you tried it at a higher proofing temp yet?
Trying to figure out if I can use egg white protein powder or does it need to be just the powder? This was my first video of yours after watching Alicia’s. I don’t like psyllium husk so I’m going to try your recipe instead. I have the protein powder but not just powder for the egg whites and need to order online so am hoping I can use the protein powder instead so I can make a loaf sooner. Thank you for understanding the chemistry of cooking!!!
Hey! I have a quick question, what can I do if I don't have allulose? Will skipping that affect the bread? What can I use instead? Thanks in advance! 😁
Trying so source cheaper egg white powder, I have stopped making egg white bread altogether because of cost.
This made me laugh 😂. I just wish I had chickens and goats to give my Fails to.
Keep on until you are satisfied I'll be watching.😂 Thank you 😊
I'm thinking bread pudding for the fails... ?? they didn't taste bad 🤗
@@PinkLady54 thanks but I never was a fan of bread pudding 🍮.
@@claudiamatthews7218 I wasn't either but with choices so limited & bread needing used... I did it & didn't find it terrible.
If I can think of it as 'dessert', I will manage to eat it 😉🙃☺️
I'm one giant sweet tooth but much better after a few months clean keto.
Need MUCH less sweetener even in things that used to need real sweetness.
Now just a T of glycine & 1 of allulose or few drops of stevia or monk fruit for a whole recipe is plenty of sweetness now.
But I still want goodies. 🤔🥺😢