Tried both and found the fresh yolk one toasted better. Excellent recipes and video as always. Did the frozen butter thing instead of the melted butter.
Sooo...given the wetness factor, why not lessen the amount of water initially measured, to compensate for the moisture of the egg yolk and butter. Might be an option. Love your experiments.. Thank you! Made your butter buns yesterday! Came out wonderfully good!
Exactly. Any time I use powdered substitutes in a recipe, they always tell you to add water to make up the volume. The reverse would be the same in this instance.
There are about 1.5 grams of water in 4 tsp of butter and 4.5 grams in the half a yolk. So, 6 grams of water which is about 1.5 tsp of water. This isn't much, so my guess is the egg and butter aren't being properly integrated into the bread, kinda coating it. My thought is to move the allulose from the dry mix to the egg/butter since sugar is hygroscopic. This should help integrate the mix better.
I agree about reducing the water to say, 1 1/4 cups instead of 1 1/2c? If that works, it’ll be a definite game changer for those that want to eat better on a budget! Meeeee, lol
I've been experimenting with the fresh eggs and yolks and it's going great... also Anita at Ketogenic Woman also used her air fryer... I've done that as well and absolutely love it on hot days!! Blessings 🌞
Do you think if you cooked the yolk and butter one longer it would take wetness out? In my recipe I use 3 egg yolks and 1/2 Tbsp of butter powder. Also use the egg white liquid with 33 g of egg white powder. I’ve taken the Allulose down to 1 tsp and it does brown. My husband really likes it with this recipe. Thanks for experimenting for us. 😁
Your recipe is so much better than when I used to make a loaf with wet ingredients. The bread would stick to my teeth and deflate almost every time. Your recipe is awesome. Doesn't stick to my teeth at all and never deflates. I make a loaf and a half in my oversized bread pan. Once it cools completely I slice it all up and put it in a bread bag in the fridge. Keeps well. I even froze a few slices to see how they would do once thawed. They were great.
Would like to see both toasted and buttered. I haven't decided if I want to buy the ingredients and put in the effort to try these bread and bun recipes. But I appreciate the effort you've put into developing these recipes!
I wonder if you could use room temperature softened butter instead of melting it. In this way you make an Italian or French meringue. Drop it in a little at a time after you whip up the rest of the batter, then add the yolk last.
I use I egg yolk, I add added the egg white once my powder and water were getting stiff. I use butter powder. I also use a different ratio of powder to water . I use about a 1/4 cup more water
Made this bread sans the allulose and arrow root. It is ok and i will eat it but dry and chewy. The outside is like i forgot to remove the paper and there was some puddling in the pan. Don't have a stand mixer so all done with a hand mixer. I will try again but suggestions to improve appreciated. It also did not rise very much 🤷♂️.
Great video Nili. I stopped making bread without liquid egg whites because it always comes out way too dry. I've played with the water, the cooking time and the temp but no luck. This just might be the answer - thanks!
I don't use as much egg white powder and add in collagen powder instead. It stays moist but not wet. Mine aren't as pretty as these. If I use fresh egg whites it deflates badly every time. I think I'll experiment with this recipe and see what happens. Egg yolk powder is very expensive and hard to find now.
Wondering if maybe fresh yolk and butter powder would be the way to go. Fresh yolk for bigger bubbles and butter powder for smaller ones. It would also add less water to the mix that way
I've been making mine with one large beaten egg but still using the butter powder. I like the taste and texture better. It does have more moisture so I wrap a paper towel around it before I put it in a zip lock bag. I've always kept the bag unzipped, so have continued doing that, but now I store the bread in the fridge instead of on the counter to avoid it from getting mold too quickly. I think I'll try using less water next time. I'll measure my beaten egg then subtract that amount from the water.
This is really helpful because I cannot find egg yolk powder or butter powder in Australia. (and I'm sure if I could it would be an obscene price). Going to try this on the weekend!
I'd up the amount of egg white power to dry it out more. I use 120gm of egg white power less water and no gelatine 2 egg yokes and get solid buns. Gonna try a loaf see how it goes with adding the cooled butter. Thanks for your experiments 🙏😁
I always just use weight in grams when i only need a portion of an egg or yolk. Works every time. This answers questions I've had. Gonna try with the half egg yolk and the butter powder. Thanks for all your experiments!
I was wondering if doing how they used to would work? When they baked maybe 30 mins & then turn off oven but leave loaf in for 30 more mins without opening door. Maybe that might work? Use less allulose so top doesn't over brown from longer time in oven ?? & bonus cut back on sweeteners ;-) ??
I might give it a try but reduce the amount of water. I have been wanting to get olive oil powder for my pizza crusts, but didn't want to add another powdered product to my pantry. But I will try a small amount of olive oil next time
Could lower temperature and longer cook time make it less wet? Everyone is saying less water but I am wondering about just dehydrating it a bit during the cooking time...
Could you reduce the amount of water? Assuming the squishiness isn't greasy? I would definitely go for some eggs, over easy, on hot buttered toast!! Or some Welsh Rarebit with extra bacon!
The one with powder only definitely looks brighter white. I'm low on butter powder and may try real butter and yolk powder. I'm always interested when you try something new on the bread.
I have heard that alulose will cause the yeast to rise🤷🏻♀️, maybe experiment with water water and just start with those two ingredients. I use liquid eggs whiles and butter extract flavoring….
Maybe cook the fresh egg/butter bread longer on a slightly lower temp. But honestly, I don't make a lot of eggwhite bread because it does get moist over a couple days. It's really best to eat in the first day because I can't find a good way to store it for more than 2 days. The outside gets crumbly and flaky, creating a mess, and the inside is wet.
I make your Best Egg White Bread recipe all the time and really like the taste. However I have trouble swallowing it for some reason unless it has butter or mayonnaise on it. Which nullifies the PSMF aspect. Is this new version easier to swallow since it is wetter?
I have the same problem with it... need LOTS of mayo or butter & then it's fine. I wonder if I over beat or over cook? There have been times when it wasn't as hard to swallow. Still better than no bread at all I think :-)
Perhaps reducing the liquid water a bit in the beginning of mixing to accommodate the added liquid of the fresh ingredients. Maybe 2 Tbsp. would be enough to reduce it.
Idk if you're avoiding fiber, but do you suppose that substituting oat fiber for the arrowroot would take care of the squish factor from the liquid butter? It absorbs more liquid than most "flours." *This is rhetorical, you needn't feel obligated to try it out unless it strikes your fancy. It was just hypothetical musing.
I never tried to add butter to mine, but when I was still making it, I was able to use a ratio of 9 whipped whites with 5 of their yolks. I can't remember how much egg white powder I used with that, but I think it was 3/4 cup. I no longer have my written recipe as a reference, sorry. With 5 yolks, it fell at a fast but controlled rate. There was some pretty intense shrinkage involved after cooking. When I tried to make a batch that used 6 egg yolks, it collapsed very quickly with no chance of holding shape. I never used any of the starches, powders, or allulose when I made them. Mine were simply egg white, egg yolk, cream of tartar, and salt. So I would think if you use not more than half of the yolks from the eggs that you cracked for their whites, you'll probably be safe. Can't speak to adding butter, tho.
@@FocusingOnChrist Hmm, been a while, but I think I just continued mixing with the whisk except on a very low speed. Only long enough to incorporate them. Then into the oven before it started falling too much
I Wonder how using ghee would affect it. Ghee has no water, whereas butter does. that would reduce the amount of water by volume, and would add more fat instead. Thanks. This would be a nice alternative for someone trying to watch their budget and buying extra ingredients might not be on the menu. Or for someone wanting to try and not shell out for a lot of stuff before they know if they like the recipe.
I love your videos you are a really good teacher. I have had sibo for over 40 years after a food poisoning. I have studied up on the SIBO what all the doctors teach. I start my treatment tomorrow. As I get feeling better I will do the yogurt recipe as you have presented, and maybe even try that Manuka Honey if I can tolerate the yogurt. I will eventually get to your bread recipe. I am from Oregon and worked in Oregon City for many years actually on Molalla Ave, top of the hill and I know Beaver Creek Rd very well. God bless you you are appreciated. I live in Missoula Montana now as this state is more inline with my values. Portland is in trouble and may take years to get over all of the BS, I just got so tired of it.
Would psyllium husk powder or oat fibre give the same effect? How about using fresh egg whites instead of egg white powder, how would that change/would it work?
Have you added any extra's into the recipe? I love ONION bread rolls. Can you take CARAMELIZED ONIONS (cooled in refrigerator) and mix in last? Thanks.
This was so helpful I had spent this morning trying to write a recipe using egg whites and using egg yolks and melted butter with buttermilk powder as egg white powder is getting hard to come by, the price is ridiculous, so ty very much will let you know how I do !!!!!!!!!!!!!!!
while I was dealing with cleaning up my garlic harvest I actually did just go back and watch pretty much the whole bread playlist yikes! thanks so much for all the experiments that the rest of us benefit from! I have an abundance of fresh egg whites (leftovers from our ice cream addiction) so I went back to see how you started out without using the powdered whites ... my head is still spinning LOL and somehow I missed where gelatin and arrowroot were added, but I guess I'm going to suck it up and finally try this with fresh ingredients! no big loss at this point if it flops and I haven't invested in the pricey powders! Grateful for all your efforts!
I just realized that even with 12 fresh egg whites you still need 1 cup of egg white powder yet without the fresh egg whites the recipe only calls for 1 1/4 cups egg white powder - which feels kinda wrong because those 12 egg whites are only equal to 1/4 cup of powdered?? oh dear well still don't have the egg white powder anyway so I guess my experiment is back on pause - oh well!
Does the bread have a different taste if you use fresh egg whites instead of egg white powder? Egg white powder has a funny taste to me no matter what I add to the mix I just can’t get over the taste of the powder. I asked a similar question before but never received a response.
Hi Nili is it okay if I use hand mixer when I make this bread? Anyway thank you for everything you do I appreciate you and I am about to make this bread for my son hopefully I can make it work even without the stand mixer. ❤️❤️❤️
What if you use the butter powder and egg yolk or egg yolk powder and butter? I’m assuming it would be less wet. That would be a great experiment (if you did not already try this in another video).
Interesting. A big thing to consider is why not start up with everything from its natural state. Powdered egg white!! God knows what went into the making of such a thing! ... Powdered Butter!! I was like: huh?! No idea how it is made ( and what they use to make it!) So, a serious suggestion is why not use real egg white! real egg yolk! real butter! Just to get a feel of real quantities of commonly available stuff. Also, instead of cream of tartar, maybe some white vinegar as replacement! the common stuff instead of powdered stuff! ... Meanwhile.. Good work!
wow, your breads turn out so nice..mine have NEVER ever turned out and I mean never..at least 30 loaves..I wont try anymore stuff is too expensive. Great job
ghee is literally butter without any of the milk contents, so I don't think it would make much of a difference, since the milk contents are not exactly liquid...
Just tried this. I've been doing the artisan yeasted frozen butter recipe, but I decided to see if I liked this recipe as much (or almost as much) and could save myself the work. I don't. I mean, this bread is fine. If the yeasted/frozen butter recipe didn't exist, I'd probably think this was one of the better bread substitutes I've found....but it really isn't even close to as good as the Artisan loaf. It lacks depth of flavor and the texture is definitely more memory foamy.
Why can't someone figure out how to make this recipe without egg white protein powder? Why would anyone want to spend $40 on egg white powder for a few loaves of bread?
Tried both and found the fresh yolk one toasted better. Excellent recipes and video as always. Did the frozen butter thing instead of the melted butter.
I appreciate this option. Thank you. :)
Sooo...given the wetness factor, why not lessen the amount of water initially measured, to compensate for the moisture of the egg yolk and butter. Might be an option. Love your experiments.. Thank you!
Made your butter buns yesterday! Came out wonderfully good!
Exactly. Any time I use powdered substitutes in a recipe, they always tell you to add water to make up the volume. The reverse would be the same in this instance.
So in reducing the water, how much water would you guys use instead in order to reduce the wetness?
I reduced the beef gelatin and found it to be less moist, but we like some moisture. It dies toast well.
I use a tablespoon of melted butter & 2 yolks at the end, works great for me . I still use egg white powder
I wonder what would happen if you just put a bit less water in the recipe when you use fresh egg yolk and butter?
There are about 1.5 grams of water in 4 tsp of butter and 4.5 grams in the half a yolk. So, 6 grams of water which is about 1.5 tsp of water. This isn't much, so my guess is the egg and butter aren't being properly integrated into the bread, kinda coating it. My thought is to move the allulose from the dry mix to the egg/butter since sugar is hygroscopic. This should help integrate the mix better.
I agree about reducing the water to say, 1 1/4 cups instead of 1 1/2c? If that works, it’ll be a definite game changer for those that want to eat better on a budget! Meeeee, lol
Bake a little longer?
@@vickielster3928 I would think it would be too high a chance of over browning the outside.
I think cooking for longer at a lower temp.
Thank you so much for your efforts! I will try the fresh egg and butter as the dryness is more of a choker!
I've been experimenting with the fresh eggs and yolks and it's going great... also Anita at Ketogenic Woman also used her air fryer... I've done that as well and absolutely love it on hot days!!
Blessings 🌞
OMGGGGG I just did this recipe and it is AMAZING 🤩, you totally are a genius.
Thanks so much for all you do for our Keto community/family
Do you think if you cooked the yolk and butter one longer it would take wetness out? In my recipe I use 3 egg yolks and 1/2 Tbsp of butter powder. Also use the egg white liquid with 33 g of egg white powder. I’ve taken the Allulose down to 1 tsp and it does brown. My husband really likes it with this recipe. Thanks for experimenting for us. 😁
Thanks for all your recipe videos. Totally love them, help makes keto not boring!
Your recipe is so much better than when I used to make a loaf with wet ingredients. The bread would stick to my teeth and deflate almost every time. Your recipe is awesome. Doesn't stick to my teeth at all and never deflates. I make a loaf and a half in my oversized bread pan. Once it cools completely I slice it all up and put it in a bread bag in the fridge. Keeps well. I even froze a few slices to see how they would do once thawed. They were great.
How did the frozen slices fare once thawed?
@@JesMarie_W3 they were good. No problems at all
@@knothead35 Awesome. Thank you!
Would like to see both toasted and buttered. I haven't decided if I want to buy the ingredients and put in the effort to try these bread and bun recipes. But I appreciate the effort you've put into developing these recipes!
Nice! I actually don't care for dry bread, so the more-moist loaf sounds good to me! Especially if it tastes as good. Thanks for the experiment.
Thank you for all that you do!!
I love the experiments, so interesting to see the differences in texture and form.
I wonder if you could use room temperature softened butter instead of melting it. In this way you make an Italian or French meringue. Drop it in a little at a time after you whip up the rest of the batter, then add the yolk last.
Thanks for the experiment and demo!
The wet sound reminds me of angelfood cake and I'm betting this would be a delicious dessert bread or great for pb and js
I use I egg yolk, I add added the egg white once my powder and water were getting stiff. I use butter powder. I also use a different ratio of powder to water . I use about a 1/4 cup more water
Good to know, I can’t get egg yolk powder here in Canada, well I can but it’s extremely expensive and a very large quantity, thank you Nili🤗
I wonder what would happen if you used a bit less water in the beginning to compensate for the extra wetness resulting from the fresh products???
Thank you!
OOO thanks so much for trialing this. That is nice of you to share this. Love your channel GF!
Made this bread sans the allulose and arrow root. It is ok and i will eat it but dry and chewy. The outside is like i forgot to remove the paper and there was some puddling in the pan. Don't have a stand mixer so all done with a hand mixer. I will try again but suggestions to improve appreciated. It also did not rise very much 🤷♂️.
Great video Nili. I stopped making bread without liquid egg whites because it always comes out way too dry. I've played with the water, the cooking time and the temp but no luck. This just might be the answer - thanks!
I don't use as much egg white powder and add in collagen powder instead. It stays moist but not wet. Mine aren't as pretty as these. If I use fresh egg whites it deflates badly every time. I think I'll experiment with this recipe and see what happens. Egg yolk powder is very expensive and hard to find now.
I’d be interested in how the damp real yolk/butter bread behaved as toast compared to the original.
yes! this!
Wondering if maybe fresh yolk and butter powder would be the way to go. Fresh yolk for bigger bubbles and butter powder for smaller ones. It would also add less water to the mix that way
I've been making mine with one large beaten egg but still using the butter powder. I like the taste and texture better. It does have more moisture so I wrap a paper towel around it before I put it in a zip lock bag. I've always kept the bag unzipped, so have continued doing that, but now I store the bread in the fridge instead of on the counter to avoid it from getting mold too quickly. I think I'll try using less water next time. I'll measure my beaten egg then subtract that amount from the water.
I never get tired of watching these videos!
Thank you
Wonder if a little less water would make a difference? Looks great though.
Love your experiments! Those eggs yolks were such a wonderful orange color!
The fresh egg yolk and butter looks like actual grocery store bread, to me. I’d like a BLT on that one, please! 😋
Sure doesn't sound like it
@@ketokarbs3671 what?
@@KrisD007 It sounds squishy
Store bread doesn't make a wet squishy sound
This is really helpful because I cannot find egg yolk powder or butter powder in Australia. (and I'm sure if I could it would be an obscene price). Going to try this on the weekend!
I'd up the amount of egg white power to dry it out more. I use 120gm of egg white power less water and no gelatine 2 egg yokes and get solid buns. Gonna try a loaf see how it goes with adding the cooled butter. Thanks for your experiments 🙏😁
I always just use weight in grams when i only need a portion of an egg or yolk. Works every time. This answers questions I've had. Gonna try with the half egg yolk and the butter powder. Thanks for all your experiments!
Please report your results. :)
I wonder if you could use less water? Or maybe bake it a little longer? Thanks for doing this experiment. Really helpful.
I was wondering if doing how they used to would work?
When they baked maybe 30 mins & then turn off oven but leave loaf in for 30 more mins without opening door.
Maybe that might work?
Use less allulose so top doesn't over brown from longer time in oven ?? & bonus cut back on sweeteners ;-) ??
I might give it a try but reduce the amount of water.
I have been wanting to get olive oil powder for my pizza crusts, but didn't want to add another powdered product to my pantry. But I will try a small amount of olive oil next time
whenever i use the fresh ingredients i cut back a little on the amount of water and it comes out fine. thanks for the video
Egg white powder is very expensive about $40 a pound so U will just try egg whites or whole eggs, grated frozen butter and geletin.
I was wondering about decreasing amount of water to match amount of fresh egg and butter
Could lower temperature and longer cook time make it less wet? Everyone is saying less water but I am wondering about just dehydrating it a bit during the cooking time...
Could you reduce the amount of water? Assuming the squishiness isn't greasy? I would definitely go for some eggs, over easy, on hot buttered toast!! Or some Welsh Rarebit with extra bacon!
Thanks very much. Can this be used in bread maker?
The one with powder only definitely looks brighter white. I'm low on butter powder and may try real butter and yolk powder. I'm always interested when you try something new on the bread.
I have heard that alulose will cause the yeast to rise🤷🏻♀️, maybe experiment with water water and just start with those two ingredients. I use liquid eggs whiles and butter extract flavoring….
This has proven helpful as have the comments after you shared this video!!!
Reduce water in the recipe by 1-2 tbsp if going to use fresh yolk & butter.
Maybe cook the fresh egg/butter bread longer on a slightly lower temp. But honestly, I don't make a lot of eggwhite bread because it does get moist over a couple days. It's really best to eat in the first day because I can't find a good way to store it for more than 2 days. The outside gets crumbly and flaky, creating a mess, and the inside is wet.
I make your Best Egg White Bread recipe all the time and really like the taste. However I have trouble swallowing it for some reason unless it has butter or mayonnaise on it. Which nullifies the PSMF aspect. Is this new version easier to swallow since it is wetter?
I have the same problem with it... need LOTS of mayo or butter & then it's fine.
I wonder if I over beat or over cook?
There have been times when it wasn't as hard to swallow.
Still better than no bread at all I think :-)
I wonder if toasting would take the wetness feel away?
Perhaps reducing the liquid water a bit in the beginning of mixing to accommodate the added liquid of the fresh ingredients. Maybe 2 Tbsp. would be enough to reduce it.
Idk if you're avoiding fiber, but do you suppose that substituting oat fiber for the arrowroot would take care of the squish factor from the liquid butter? It absorbs more liquid than most "flours."
*This is rhetorical, you needn't feel obligated to try it out unless it strikes your fancy. It was just hypothetical musing.
Really neat experiment
I never tried to add butter to mine, but when I was still making it, I was able to use a ratio of 9 whipped whites with 5 of their yolks. I can't remember how much egg white powder I used with that, but I think it was 3/4 cup. I no longer have my written recipe as a reference, sorry. With 5 yolks, it fell at a fast but controlled rate. There was some pretty intense shrinkage involved after cooking. When I tried to make a batch that used 6 egg yolks, it collapsed very quickly with no chance of holding shape. I never used any of the starches, powders, or allulose when I made them. Mine were simply egg white, egg yolk, cream of tartar, and salt. So I would think if you use not more than half of the yolks from the eggs that you cracked for their whites, you'll probably be safe. Can't speak to adding butter, tho.
So, you just whipped up the whites with cream of tartar and salt then folded in half of the yolks and baked?
@@FocusingOnChrist Hmm, been a while, but I think I just continued mixing with the whisk except on a very low speed. Only long enough to incorporate them. Then into the oven before it started falling too much
I would cut down on the water and add the whole yolk. Maybe one day I'll try as I'm the only one eating it.
Reduce water and allulose. I’m gonna try that
This is super nice but what about even replacing the egg white powder ? is it possible you think ?
I Wonder how using ghee would affect it. Ghee has no water, whereas butter does. that would reduce the amount of water by volume, and would add more fat instead.
Thanks. This would be a nice alternative for someone trying to watch their budget and buying extra ingredients might not be on the menu.
Or for someone wanting to try and not shell out for a lot of stuff before they know if they like the recipe.
Was that warm water you added or cold
Room temp
@@IndigoNili after 40 min's do you take it out right away or let it sit in the over till cooled off
You are amazing 💕and your experiments are incredible 👌👍
Hi @ Nili i know I am asking a lot from you, but you think you can make a 1 to 2 serving 90 second bread , with your bread ingredients? 🙃😌
I love your videos you are a really good teacher. I have had sibo for over 40 years after a food poisoning. I have studied up on the SIBO what all the doctors teach. I start my treatment tomorrow. As I get feeling better I will do the yogurt recipe as you have presented, and maybe even try that Manuka Honey if I can tolerate the yogurt. I will eventually get to your bread recipe. I am from Oregon and worked in Oregon City for many years actually on Molalla Ave, top of the hill and I know Beaver Creek Rd very well. God bless you you are appreciated. I live in Missoula Montana now as this state is more inline with my values. Portland is in trouble and may take years to get over all of the BS, I just got so tired of it.
Both breads turned out beautifully. 🥰
What about using a little less water?
looks good, maybe drop the temp a little and cook longer to dry it out a bit more
What if you were to cut back slightly on the amount of water added at the start? just a little.
Thank you so much for the option. I wonder if you refrigerate it, would it dry up. Hope you did and let us know. I so appreciate you and your testing
Would psyllium husk powder or oat fibre give the same effect? How about using fresh egg whites instead of egg white powder, how would that change/would it work?
Have you added any extra's into the recipe? I love ONION bread rolls. Can you take CARAMELIZED ONIONS (cooled in refrigerator) and mix in last? Thanks.
This was so helpful I had spent this morning trying to write a recipe using egg whites and using egg yolks and melted butter with buttermilk powder as egg white powder is getting hard to come by, the price is ridiculous, so ty very much will let you know how I do !!!!!!!!!!!!!!!
I'm so sad that I can't handle the texture and flavor of this. I can't afford anymore ingredients to continue trying. You make it look so good.
I'm just seeing this video for the first time. Can you tell me more about the texture and flavor? What does it taste like?
while I was dealing with cleaning up my garlic harvest I actually did just go back and watch pretty much the whole bread playlist yikes! thanks so much for all the experiments that the rest of us benefit from! I have an abundance of fresh egg whites (leftovers from our ice cream addiction) so I went back to see how you started out without using the powdered whites ... my head is still spinning LOL and somehow I missed where gelatin and arrowroot were added, but I guess I'm going to suck it up and finally try this with fresh ingredients! no big loss at this point if it flops and I haven't invested in the pricey powders! Grateful for all your efforts!
I just realized that even with 12 fresh egg whites you still need 1 cup of egg white powder yet without the fresh egg whites the recipe only calls for 1 1/4 cups egg white powder - which feels kinda wrong because those 12 egg whites are only equal to 1/4 cup of powdered?? oh dear well still don't have the egg white powder anyway so I guess my experiment is back on pause - oh well!
Does the bread have a different taste if you use fresh egg whites instead of egg white powder? Egg white powder has a funny taste to me no matter what I add to the mix I just can’t get over the taste of the powder. I asked a similar question before but never received a response.
I have the same issue!! Don't like EWP
I would like to see how it does toasted or if it dries out some if slices are left uncovered for a few hours.
Hi Nili is it okay if I use hand mixer when I make this bread? Anyway thank you for everything you do I appreciate you and I am about to make this bread for my son hopefully I can make it work even without the stand mixer. ❤️❤️❤️
Yes, a hand mixer works it just might take a little longer ☺️
@@IndigoNili thank you ! I did it but I noticed it didn't rise as much as yours.
Nice!!😀👍👍
Have you tried toasting it or is it too wet for the toaster?
Where is the recipe/video for Only fresh yolk and fresh butter???? I can't access to any powders. THANK YOU
Aonde eu acho a receita
1:11
2:52
I wonder if you use brown butter which would discard the water from the butter more.
or ghee
Seemed good enough to me and would probably toast it. Yum
What if you use the butter powder and egg yolk or egg yolk powder and butter? I’m assuming it would be less wet. That would be a great experiment (if you did not already try this in another video).
Interesting. A big thing to consider is why not start up with everything from its natural state. Powdered egg white!! God knows what went into the making of such a thing! ... Powdered Butter!! I was like: huh?! No idea how it is made ( and what they use to make it!) So, a serious suggestion is why not use real egg white! real egg yolk! real butter! Just to get a feel of real quantities of commonly available stuff. Also, instead of cream of tartar, maybe some white vinegar as replacement! the common stuff instead of powdered stuff! ... Meanwhile.. Good work!
wow, your breads turn out so nice..mine have NEVER ever turned out and I mean never..at least 30 loaves..I wont try anymore stuff is too expensive. Great job
I’m wondering it may not be as wet made with ghee in place of the butter
ghee is literally butter without any of the milk contents, so I don't think it would make much of a difference, since the milk contents are not exactly liquid...
I'd love to try this but the price of Bulk Supplements egg white powder had doubled since I bought it a few months ago! $60 for 2 pounds is too much.
Very interesting. 💙🦋💙💙🦋💙
Thanks for the experiment!
i'd like her to toast it so we can see what that's like. also what's it like as sandwich bread?
Just tried this. I've been doing the artisan yeasted frozen butter recipe, but I decided to see if I liked this recipe as much (or almost as much) and could save myself the work. I don't. I mean, this bread is fine. If the yeasted/frozen butter recipe didn't exist, I'd probably think this was one of the better bread substitutes I've found....but it really isn't even close to as good as the Artisan loaf. It lacks depth of flavor and the texture is definitely more memory foamy.
Does it dry out over time or does it keep the wet feeling?
What is the amount of egg white powder in cups? I dont have a scale…
Why can't someone figure out how to make this recipe without egg white protein powder? Why would anyone want to spend $40 on egg white powder for a few loaves of bread?
I’m still trying to make a loaf that’s as nice looking yours. I may be keeping it in the pan too long? My ends are auto discard.
Maybe have to cook a little longer on the fresh product breads?
The bread you recommend 9 months ago , doesn't feel like bread and it taste like sugar in it: I used the now egg white powder: hope this one works
Is there any way to make this bread without using egg white powder & only using fresh egg whites? Im just curious.
What is the conversion of egg white powder to separate liquid egg whites?