PSMF Bread & Buns
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- Опубликовано: 23 апр 2021
- Hey guys this is just me playing around with more PSMF Bread and ideas. I’m still really enjoying this recipe even though I can’t get my bread to stay risen. If you guys have lots of experience make sure to drop your comments below.
Here are some other videos with me and making the PSMF bread
PSMF Bread
( Maria Emmerich Recipe ) • PSMF Bread
( Maria Em...
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PSMF Cinnamon Buns
Keto Carnivore Friendly • PSMF Cinnamon Buns
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Here is Maria Emmerich’s Original bread recipe
• Protein Sparing Modifi...
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#psmfbread #proteinbread #proteinsparingmodifiedfastbread
When Maria tells you to at the end of baking time turn off the oven and leave the bread in the oven to cool...that's what I do and it works every time. I have only had my bread shrink when I don't follow her specific instruction. ;) And I only use the fresh egg whites, not the carton ones. Because the carton ones seem to have water added or something.
I'm learning that stores are not supposed to freeze the egg whites but they do. By freezing them instead of refrigerating before stocking they ruin them! If you were not going to whip them you would never know. When they don't whip that's why... Then the stores lie about it LOL. They do the same with ricotta cheese. Ricotta should not be frozen but stores freeze it and then thawed out before stocking. When I make Carolyn ketchum's Italian ricotta cookies (totally recommend I like mine without the glaze) I see the difference when Sam's club has frozen the ricotta. I've gotten home and it's been frozen in the center still thawing. Package clearly states do not freeze.
When I used to make Angel food cake, I would cool it on its side so it wouldn't deflate.
Actually my grandma used to do the same thing and I remembered that. I even tried that. I’m sorry it took me so long to get back to your comment I’ve actually been going through a lot of comments this evening and I’m trying to get through as many as I can🤗
@keto Carnivoreish Crys, thank you for these great videos! I’ve been so intimidated to try this bread and bun base, but after watching your videos I’ve made the cinnamon buns with success so now will try the bread. I need to lose 20 more #’s and I’ve been stuck for years! Going to give PSMF a try. Thanks again!
I made this bread a few days ago, followed Maria's recipe, didn't have allulose but I powdered some erythritol in a coffee grinder and used that. Left it in the oven to rest for 30 minutes. Top didn't deflate but the bottom in the pan did. Used a 9.25x 5.25 pan lined with parchement paper. The crust turned out a bit chewy. Probably the erythritol.
So I’ve tried this multiple times so far and I didn’t know what in the world I was doing wrong every time my bread would look absolutely incredible in the oven and I would leave it to cool for 30mins in the oven it would still look incredible and then I would take it out of the oven and within mins it would be in the cool room and I would take it out of the pan and it would just begin deflating like one of those large ballon rides when the guy removes it from the basket and it just slowly goes down to pancake thickness. That’s what my bread kept doing over and over again! Then I made an incredible discovery! When using the 500ml carton of egg whites it is equivalent to 15egg whites not 12!!! Soooo it says on the pig that 3tbls are equal to 1 egg white I removed 9 tbls of egg whites and I dumped the rest in the bowl and then I poured the measured egg whites back into the carton and just wrote 9tbls of egg whites, just in case I forgot so that made a huge difference. The next problem was nothing to do with the batter the problem was because I was greasing my pan really well at first I used an avocado spray and I applied it liberally and then it still sort of stuck with it so the next time I used butter and I used a lot of butter so that I’d be assured it wouldn’t stick same problem then I used parchment paper without anything and for the first time my bread stayed enormous!! Not only that it was soooo terrific!! What I like to do is put a part down the center of the batter before I put it in the oven not a deep part just enough that it’s noticeable and I take it from one end of the top to the other with maybe a quarter of an inch on each end that I leave. Then when it bakes it looks like it’s baking like a traditional loaf of bread that you put a slit in it halfway through baking it’s so wild the way it bakes! One other thing I did differently during this was I beat my egg whites a lot longer then I normally would I beat them for about 5mins and then I added a tsp of cream of tartar and a half a tsp of pink Himalayan salt and then I let it go for at least ten more mins while I measured out my remaining ingredients I used one cup of white protein powder and I added quarter cup of allulose and then I added 1 tsp of cream of tartar and 1 tsp of pink Himalayan salt and I added 1 tsp of nutritional yeast and I mixed the dry ingredients together and then when I figured I couldn’t whip my whites anymore I open up the mixer and I removed the whisk and then with a spatula I made a significant hole in the center and I dumped all my dry ingredients in and I just swirled them in with my spatula and then I put the whisk back on and this is the important part when I turned my mixer back on it’s important to note that you are no longer whisking anything what you are doing is stirring the dry ingredients in so don’t go above a 2 on your mixer setting just let it mix in slowly. Now I know hubby told me with this last bread he noticed pieces of things in the bread and wondered what it was and I suspect although I thought I had stirred all the dry ingredients in I still had not gotten them or I was way too fast getting the bread into the oven so it didn’t give the dry ingredients a chance to get wet enough before them going in the oven? Next time I plan on cutting back on the allulose and using only 2tablespoons and maybe only 1/2 tsp of cream of tartar in the dry but keep it at a full tsp with the wet.
Happy baking! I know that was a huge change for me!!🥰🙏🏻🇨🇦
Are you in Canada? If so, where did you buy the allulose? Thanks in advance 😊
Hi Leanne! I’m so sorry it took me so long to get back to your comment these are a lot of great tips! Thank you so so much! I’ve actually never tried doing a slit down my bread I’m definitely gonna have to give that a try! In the past when I’ve watched Maria’s video she always says don’t over whip them or don’t whip them for too long do you find that it’s too long for the amount that you whip yours? I appreciate all the tips thank you so much!🙏🥰❤️❤️
I finally broke down and ordered some allulose from i.herb i’m still waiting for it to come in but it seemed reasonable and their shipping was not expensive and I am in Canada🤗
@@ketocarnivoreishcrys3446 I know I ordered from iHerb as well and hopefully you won’t be as surprised as I was at how SMALL the bag is! Definitely will be using this by the teaspoon or tablespoon but not by the cupful! I’m in Canada too, I’m in Toronto. 🥰🙏🏻🇨🇦
@@ketocarnivoreishcrys3446 I don’t find that I whip mine too long but with my brand new kitchenaid I whip for about 6mins and it seems to be perfect. But I first whip for a few minutes until they are turning into egg whites and then I add the 1 tsp of cream of tartar and 1/2 tsp salt and I add 2 tablespoons of Allulose because I swear the sweetener has a sticky effect on it and turns the egg whites nice and shiny and it just seems to make them really lovely after six minutes.
Some great info in these comments! Thanks for giving me the idea about cinnamon rolls.
Thanks so much! I love the cinnamon rolls let me know if you try them❤️
Definitely making the buns! Thank you
Great tutorial! Wow! It really looks like bread! Definitely gonna do these! New subbie here!
Thanks for this amazing video! I love it that you tried without the powder. Protein powder is definitely expensive.
Aww thanks so much! I did try a batch the other day and used less protein powder in my buns and they seem to work out but they weren’t as firm I am not sure when I’ll have time to put the video together but I am hoping to share it as well🤗
Looks so good! 😋😋😋
Thanks Beth ❤️🤗
I found that if I add 3 “real” egg whites to a 2 cup carton has made my loaves not collapse. It’s a game changer as my loaves always collapsed.
I’ve heard this before I’m definitely going to try adding real eggs to the egg carton next time. I made bagels and used real egg whites for the first time and it worked out awesome🤗
This is good to know I was thinking about doing this too but wasn't sure if it would work. Thank you for sharing
Thanks! Ive since started adding a couple of egg whites to my mixture and I really like it🤗
I have never noticed that before I’m going to check out my carton thanks🤗
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Looks like a Burger King Breakfast Croissant. I can TOTALLY get behind that!
Thanks so much❤️🤗
Maria's protein-sparing chewy slider buns... Those are the bomb!
This is all amazing! I have the kitchenaid stand mixer, but I think this mixture would be too much for even that. Thinking of halving the recipe and make 2 smaller batches to get it mixed thoroughly.
You are right there is no way I could do a double batch in my kitchenaid it would be going over the sides of it for sure! As it is now I can barely add any extras in with the protein powder without it going over the top.
Thank you for these amazing videos
Aww thank you 🙏❤️
@@ketocarnivoreishcrys3446 I have a huge jug of isolate protein powder do you think that will work that is unflavored or do u think I need to use the egg white protein powder?
I think it’s no harm in trying but it probably won’t taste exactly the same. If you were debating on whether or not to buy any maybe try what you have first and if you don’t like it then buy egg white protein powder🤗
Hi Crys. Thank you for these tutorials. I have made Maria's PSMF bread three times now and it deflated every time, but I am closing in on the technique. The taste and texture were good with all attempts. I bought the Jay Robb Vanilla Egg White Protein Powder when I made them. It gives just a hint of vanilla and I did not add any other type of sweetener. I tried it with the carton of whites, and with regular eggs, and both deflated, LOL. I love the hamburger, hotdog, and cinnamon buns. You are giving us great ideas. Thanks for trying just plain egg whites. Since it seemed to be tasteless, I will skip that one. You have a great channel. Keep up the great work.
Aww thanks so much for saying that, you’re too kind! I would like to get an egg protein powder that was flavoured so I could try an angel food cake. I do you have another idea for an angel food cake just haven’t had any time to whip one up. Thank you for letting me know that it deflated with the real eggs as well, I was thinking of trying it, but it seems like a lot more work to do egg whites versus just the carton so I think I’ll just stick to using the egg carton❤️🤗
@@ketocarnivoreishcrys3446 you could use keto chow to add flavouring instead of a vanilla protein powder?
Out of curiosity did you spray your pans that you put your loaves in?? I find that could be one reason they deflate! Egg whites don’t like the oil and it causes the moisture to be pulled from the sides and bottom. If you just use one large piece of parchment paper and form it to the inside of yoir loaf pan your bread won’t deflate at all it will be perfect!! Just be sure to leave it in the oven for the 30mins afterwards but as soon as you remove it from the oven take it out of the foil pan and remove the parchment paper it will peel off easily. Hope this is the change you need.
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Honestly I don’t like using keto chow it’s difficult to get in Canada and if I do manage to find it’s just too expensive. 🥰🙏🏻🇨🇦
I shared this video in my facebook group because I keep failing at this darn bread! Thanks for all the tips!
Nice I hope it helps I am fairly new to the Bread myself🤗
@@ketocarnivoreishcrys3446 I'm taking another stab at it over the weekend!
Let me know how it goes🤗
Thank you
Thanks 🙏
I'm going to try this bread 🍞recipe but I'll make the smaller 1 egg 🥚white carton portion. My mixing bowl 🥣 is smaller in size.
I think I’m gonna do the same thing next time I do it as well, unless I get a stand mixer which I don’t think it’s going to happen😆 Let me know how it goes🤗
I would put that mixture into a gallon size plastic bag, clip off a corner and squeeze the mixture in swirls onto the pan. Much easier, not so messy and a better presentation when they are done.
In Maria's video she said it was time sensitive after everything was combined, maybe that makes the difference with it standing better?
That’s true the last batch I did I got in a lot quicker and it stayed risen a lot better🤗
Thanks for your tutorial. Did the wonder bread and came out good but just couldn't eat it for the strong eggy smell and taste it has. Such a pity.
Ugh! I’ve made this multiple times already and cannot achieved the fluff you get nor the color.. so frustrating I’ve attempted with room temp egg whites and right out of the fridge ( no carton egg whites). Although I was able to make bread and mini bagels I didn’t get the same height. Any advice??
I tried the recipe one time so far, I did not use protein powder. Just the egg whites and cream of tartar. I toasted it up in the air fryer because after being in the frig it gets a little soft. I'm looking forward to making More. Mine didn't get that brown. Yours look so good.
Thank you! How did they hold up without the egg white protein powder when I’ve made buns they seem to deflate without it🤗
@@ketocarnivoreishcrys3446 I made them again today and your right they deflated ☹️ I'll keep trying.🙂
Oh no keep me posted🤗
People always underestimate the size bowl needed. I have a stand mixer but only 4.5 qt bowl
Sometimes the loaf will cut easier the next day after being refrigerated.
Do you spray your bread tin before adding the mixture like Maria does? I just made it for the first time and the top stayed high but it deflated from the bottom if that makes sense. I was thinking the spray had something to do with it. If you don’t use spray would parchment paper work instead?
So in this video the pan that I was using was a nonstick bread pan so I only line the bottom with parchment paper. The first time I used my silicone bread pan so I did nothing to that one and the bottom shrunk up in the silicone pan but the top stayed nice. I’ve since used my spring foam bread pan and it is non-stick as well but I did line the bottom with parchment paper and that seems to be what works the best for me so far. I’ve heard that on the non-stick pans it will shrink up like that because it’s not grasping the wall of the pan if that makes sense🤷♀️ I hope that helps a little bit🤗
@@ketocarnivoreishcrys3446 yes!! Thank you so much!!! 💕💕
I made my first two loaves tonight and this seemed to happen to me in my silicone bread pans... would you suggest using parchment paper to help give it something to stick to? 🤔
What kind of protein powder did you use please? Does it matter? Thank you for sharing.
I don’t think it matters I am in Canada and I use a different one than Maria Emmerich🤗
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@@ketocarnivoreishcrys3446 Thanks!
Thank you for doing the comparison between psmf buns with and without egg white powder. In my town (Mediterranean, Europe) no egg white protein powder to buy so I'm thinking if I should try the recipe without it if it will work. Thank you🙏🏻🌞
No problem I was curious myself that’s why I tried. I have heard of people using whey protein powder but I have not tried that. Apparently though egg white protein powder is grounded up dehydrated egg whites so I’m not sure if you have a food dehydrator. I do have to order my egg white protein powder though because I can’t find it in any stores where I’m at either🤗
@@ketocarnivoreishcrys3446 Thank you, lady 💗
No egg white powder in South Africa either.
Hi Crys, I *think* your whites were slightly underbeaten in this video. Using at least a few fresh whites in the mix might make it more forgiving and reduce your whipping time. (you can combine the leftover yolks with carton whites for scrambled eggs, baking or quiche.) I haven't yet tested to see if carton whites tend to fall more than fresh ones. I have lots of ideas for the buns...since they virtually never burn, I think you could egg wash and then top with sesame seeds or whatever *after* they have fully firmed up and then return to the oven for a few minutes to bake the toppings on.
I know I think it’s because I had so much in my bowl. I was thinking of doing that too maybe adding sesame seeds or everything but the bagel seasoning🤗
@@ketocarnivoreishcrys3446 Definitely going to try both of those toppings, but now I"m thinking they can just get sprinkled on before baking. Possibly today. Last night I made the cinnamon rolls by piping the cinnamon/powdered sweetener/butter mixture into the surface of the rolls just before baking. Worked well to prevent it from just running and spreading. Nice spirals. I also piped the egg whites into my muffin top tin after greasing with a little butter/cinnamon/sweetener. Worked well.
That sounds so good I wish I could see a picture🤗
What was the temperature for cooking the bread
So this batch was done at 315°F for 30 minutes, I have a convection oven and it tends to run hotter that’s why I did a lower temperature. I think in Maria’s original recipe she does 340°F. Since making this video I have done a batch where I had upped the temperature a bit I did 10 minutes at 340°F and then for the remainder 20 minutes I did 320°F and it worked out great. If you have a standard oven I would maybe try the 340°F. I hope that helps🤗
Thank you so much[o
❤️🤗
How did the all egg white bread taste compared to the ones with protein powder?
Do you mean how does it taste with the egg white protein powder versus whey protein powder? If so that egg white protein powder seems to hold up better shape wise but they both taste similar🤗
@@ketocarnivoreishcrys3446 yes that’s what I meant! I had whey protein powder so was thinking of using it.
@@joanstead don't use whey it wont work. Watch Maria Emmerich's last video on enchiladas
How many really egg whites would I use instead of the carton? I have my own chickens therefore I have TONS of eggs :)
That is awesome Donna! On my egg white carton it says 30ml (2tbsp) equals 1 egg white.
My carton is 500 g I hope that helps🤗
I measure my fresh whites assuming 2 T./white. (I have chickens, too and most of my eggs are huge) So to make one loaf that's 1-1/2 c. whites, about 350 ml. I notice that Maria Emmerich uses what looks like a pint of carton whites per loaf in her video, which is 2 cups. (She SAYS to use a dozen whites but really she is using more like 15 in the video!) Real egg whites are easier to use because the proteins haven't been weakened in the pasteurization process. I may increase my whites a little next time, but I was able to make a great loaf with fresh egg whites the other day. 2 days and refrigeration time later, the tallest slices are still 5" tall at the peak.
@@barbarachen1428 Do you still use the egg white protein with fresh eggs
@@nicholsmh Yes, absolutely. I really don't think this will work without it. You could try to reduce the amount, but I think Crys' experiment showed that the egg white protein really changes the texture and helps with structure so it stays risen. Maria did answer one poster about using whey protein isolate instead of egg protein isolate. I believe she said it would require more (like probably around 50% more) if using whey protein isolate. Last night I read an article that cited a scientific paper that found that *repeated* cycles of freeze-thaw actually improved foaming properties of (fresh) egg whites! So I'm actually going to experiment with this--some in the freezer right now. I have had really good success whipping 25-50% fresh whites mixed with carton whites, BTW. I'm also experimenting with freezing yolks...adding standard quantities of salt, and sugar, but also trying allulose and pentose (Bocha Sweet) to see if they will work as well as real sugar. Fingers crossed. Swimmin' in eggs right now, so hopefully I'll have plenty for winter.
Can you put them in the freezer? Thanks for sharing
I have not put them in the freezer yet, but from what I’ve heard yes they can be ❤️🤗
It freezes great and thaws pretty quickly. Next time I make a loaf I’m going to slice it so I can just take out what I need and leave the rest in the freezer so it will keep longer. I like toasting it lightly for sandwiches as well.
I recently did freeze a sliced loaf and I love that I can just take pieces out as I need it🤗
@@ketocarnivoreishcrys3446 Thanks, I just pulled a loaf and a couple of buns out of oven. I am glad to learn it freezes well.
My first loaf didn't rise at all but tasted great using it as garlic bread and soup 🍞 bread.
It takes more than one try to get the hang because there are a lot of things that influence the outcome.
Does it taste eggy?
I tried this for the first time today. The buns did not fall but the bread did. My issue is that it all tasted like styrofoam and the texture was the same. I really need some guidance!
Styrofoam 😂😂😂. Maybe with cheese and butter it will taste better. 💕
Me to 😂
I found that after cooling in the fridge overnight, the texture was better. I also made sandwich rounds instead of a loaf, and that works for me. I can make sandwiches, use as a personal size pizza, or just toast them with butter.
I'm curious....is the sweetener necessary for the bread to not fall?
no, the sweetener will not influence whether it falls or not.
Yes the sweetener shouldn’t affect it falling or not🤗
I missed what you were referring to as "Swerve" (?) Is that a brand name of protein powder? Or a sweetener?
Swerve is a powdered sweetener that I was using🤗
@@ketocarnivoreishcrys3446 Thank you.
No problem! I posted the video on Instagram yesterday in my air fryer. I’m just wondering if you’re watching this video because of that video. If so this is not the Hotdog video I was talking about
@@ketocarnivoreishcrys3446 No, I don't do the social media platforms like IG and FB. This is the first of your videos I have found in my YT wanderings. Good channel!
Thank you so much 🙏❤️
Just wondering does it taste like cloud bread.
I made this a couple days ago and it did not taste like cloud bread, but to me it is uneatable. Too dry, hard to swallow, I gave some to husband and son, both could not take a second bite. Tastes sort of like a very stale marshmallow with no sweetness or something. I don't know, to each his own, I haven't figured out what all the rave is about it. I did Maria's recipe just exactly as she does it. So now I have a bag full of this stuff and haven't figured out what I'm going to do with it.
This does not taste like cloud bread to me☺️
I’m just curious have you seen one of my newer videos where I add yolks into the mixture, I also made danishes? I find it has a little bit more flavour and a better texture🤗
Can you add spices or anything else to give the bread flavor?
Yes you totally can. In my newer videos I’ve added things like nutritional yeast or everything but the bagel seasoning but I’ve seen people ad Italian seasoning and I’m like no it’s all personal preference🤗
I cook my bread for 45 minutes and it doesn’t collapse. Pretty sure that’s the time I got off the video from ME. Maybe try increasing the time.
I live by myself and it is so hard to make too much batter so I only made it with three egg whites and some meringue protein powder from Walmart where you could make icing or whatever anyway I put like a little more sugar than I guess I should have because my bread tasted like angel food cake instead of bread can you or someone give me some advice so that it tastes more like bread.....
Where in Walmart did you find the meringue powder? I have looked at my local WM and couldn't find it. Angel food cake is good, thanks for the idea!
Have you tried making pancakes with them? 🤔
I can never slice them perfectly
I tried pancakes and I used my mini Dash waffle iron both did not turn out well for me. I’ve found that making baguette style buns seem to work the best for me🤗
Get a bigger bowl? 😄
I know right😆🤗