I love this bread. I don't add allulose, and it browns fine. I use molasses instead of honey. I also made a super low carb sourdough version. At the end, I mixed 1/2c sordough starter and enough liquid whey(left from making Greek) yogurt) to make a thin batter. I folded that into the bread batter, then let it rise and baked as usual. It is soooo yummy.
You can easily shred butter straight out of the fridge using a hand grater in less than a minute, and then pop it into the freezer while prepping the batter. It works perfectly fine and is much easier.
No it is not. That butter kept melting on me and I had to keep running back to the freezer. I decided to buy the salad chopper too and now it takes me seconds.
Me too. Unless it is a very hot day, I only end up with a minimal bit of butter schmeer on the butter wrapper which I use to hold the butter while I grate it. I have heard that some people cut their butter sticks in half and only grate half at a time leaving the other half in the fridge.
I grate my frozen stick of butter right into the bowl of batter just before I put it into my loaf pan... works great every time. Since it's frozen, I just hand grate it on a flat grater & it falls right into the batter... I use my mixer for a second or two, then stir it with a spatula as I get ready to put it in the loaf pan.
I just made 2 loafs of these last night, and it's my go-to recipe for bread! It's so amazing in flavor and texture. I will take a few slices and cover with butter, garlic, and mozzarella. Then toast them in the toaster oven for cheesy garlic bread to eat with keto spaghetti or lasagna. It's a perfect addition to my meal!
Finally made this! And gosh it tastes just like buttered 'pav' (Indian bread rolls), a flavour I am familiar with and love! I could cry honestly. I love bread and I begrudgingly accepted that I have to forego it completely cause no paleo/keto version is going to come close. But here we are! Thank you to everyone who contributed to this recipe development!
My mom who is keto begrudgingly 😂 loved your Yeasted Next level Butter Bread. I will take a good look at this!! Thank you. I have to be carnivore for health reasons so if you one day have the time (and patience) to develop a better strictly carnivore bread, I’ll be so thankful. The addition of frozen butter really made it much better although it is still a bit chokey. You have done enough but I still pray one day you’ll use your super powers for the carnivore egg protein bread. Love you so much for all that you’ve done for me and my family. Thank you! Much warmth from Rio, Brazil 🥰
Anita @KetogenicWoman and Chris @ChrisCookingNashville both have done carnivore variants of Nili's bread/buns while you wait for Nili's next version! 😁
Hey, I made your next level butter bread today and it's the first one that didn't sink. It's not dry. It's delicious. I've already eaten half of it 🙄 but God it was good...
Greetings from a finally dry So Cal kitchen. So much rain here. I wanted you to know I’ve been following you for a while and love your videos and recipes. We’re very serious about our food over here and both my hubby and I are excellent cooks. Taking on keto way of eating has forced us to learn so much to adjust how we cook. Today I made your frozen shredded butter bread recipe and we loved it! Thank you! We had BLTs tonight on it toasted up. I went to your web page this evening and I’m thrilled to easily find your recipes there neatly organized. I noticed you don’t include macros. Is that something I could learn to do? My husband is more carnivore but I count my carbs. Any tips would be greatly appreciated. Thanks again, Rene.
Oh my! made this bread, absolutely delicious, this will be my go to bread, I don’t need any other egg white recipe. Thank you so much for all your hard work on egg white breads. yummy
Woman!!!! I printed the recipe off when you made this video, and FINALLY got around to trying it out. THANK YOU!!!! This is the first egg white bread that I’ve made that I am actually going to be able to finish! It’s so good! And I bet I can even get my husband to eat this too! That is HUGE! He’s such a carb addict, so if I can replace his bread and buns with this, it will make a big difference! Thank you so much!!!! ❤❤❤
I also consider this my favorite of the bread recipes. For some reason it rarely if ever fails to make beautiful and delicious loaves. I am making more tomorrow.
Not sure if anyone published the macros for this recipe but I think they're as follows per slice (8 thick slices in total) - cal: 161.6, net carbs: 2.7, proteins: 11.2, fats: 12.1, fiber: 0.4
Favorite as in even the psmf bread that you add the egg yolk powder in near the end? Just made it tonight! So easy and good! Thank you for teaching us.
Thank you for all of your hard work on behalf of all of us! I made it for the first time today….but once I had it in the pan I realized I forgot the butter! LOL. It is still in the oven proofing. Can hardly wait to try it. Made some extra work for myself for sure. I have been making earlier versions of your breads for a number of years. You are amazing with all the work you do testing these changes.
So….this is the most fantastic keto bread. So worth the extra time. Even the crust is delicious. Thank you thank you thank you! When I was measuring out the ingredients into the mister bowl I measured same into another bowl to have a mix for my next batch. Fits in a pint jar. That will save a lot of time. I will likely measure out two extras next time I have to measure out!!! At all times there will be butter in my freezer!!! Maybe I will do the updated frozen butter rolls for Christmas Eve!
This is so funny bc i looked for this recipe yesterday and made the baguettes! I didnt have a baguette pan so shape wasnt good but the taste was! Ill make a loaf today!! Thank you so much, nili ❤❤❤
Thanks for putting the recipe out in printable format, I wish more TH-camrs were so kind. Artisan version is proofing now. We Love what you are doing. I hope you are enjoying it as much as we are, you’re the best!😅
I haven’t had time to try the yeast-risen until next week on vacation. I just froze 3 sticks of butter chopped up finely. I have the yeast and all the other ingredients. I cannot wait to finally try it. My new NInja Woodfire Oven has a dehydrator setting and a large enough space to hold a loaf pan. I can’t wait to be able to try this finally. I may never go back to the Next Level Butter Bread!
I made this bread with instant east directly in my batter. It was delicious. I also used egg white and egg white powder, it fall a little bit but the bread came out AMAZING. Thank you for sharing this recipe.❤❤❤
THANK YOU! I haven't eaten bread in 5 years and this is the first thing that's REALLY nailed it! I've been making it every couple of days. Yesterday I added 2 tsp of caraway seeds during the butter folding step- then added some more on top after proofing- and BAM, I had RYE BREAD!!! One trick I've discovered is that if (after proofing, before going in the oven) you place a skinny (matchstick thickness) strip of butter right down the middle where you want the scoring to be, the bread will break beautifully.
I love this version! A few caraway seeds further enhance the sourdough-ness. Thank you for the new separate video. Artisan Bread name suits it perfectly.
Hello, and Thank You! You have opened up a whole new world of potential good eats for a several years carnivore who really missed bread 😋 Have you ever tried to make dressing with the egg bread? I wish i'd thought of asking you a couple months ago - that video would be the hottest holiday keto/carnivore video of the season!
my Mrs made the recipe this morning and it came out great. I tried to figure out the macros for the whole loaf and came up with this. 13 g of carb 82 g protein 92 g fat and 1,215 total calories. not sure if this is perfectly accurate but looks like only a gram or so carb per slice which is perfect!
I just made this, and it is so, so good! The best texture of any egg white bread I have tried.....and I can actually taste the yeast too, which I love! Thank you for this recipe!!
Made this today and I am so happy with it. It came out darker than it should have but my old oven is not precise. I also done have a proving drawer or dehydrator so I was worried about that phase. But i set it in a warm sunny window and it formed a crust, just barely. Enough to let me splice it. And when it baked it held its shape. I’m excited to make this a regular thing for keto. Thank you for your great instruction!
Hi Nili, Sure enjoy your videos & all you share with us. The kiddos are precious & love seeing your little homestead too. This loaf is interesting to me... I'm making it now for the first time & right off I notice that there's no Yolk Powder and that the batter is much more dense, more shave cream like. I don't have a proofer or a dehydrator, so I turned my oven to warm as low as possible & put the loaf in with the door open, crossing my fingers that it works... It looks wonderful on your video. I've been quite satisfied with my loaves with the egg yolk powder, shredded butter & no yeast... I just mix up everything (except the yolks & butter) then right at the end, I stir in those other two things. My only issue is that the sides deflate a fair bit & perhaps this new Artisan loaf will do better in that regard.
Hi, I'm your new subscriber, I'm from Switzerland, I have a question, which other product can I replace with allulose? and how many grams is your stick of butter?? Thank you very much if I respond❤❤❤❤
I’m going to make this today. I’m really hoping it’s actually good. Will update after it’s finished and i taste it. 🫣 Update…made this late in the afternoon so had to let it cool overnight. It cut beautifully. Looks so much like bread. It’s still a little dry to me. Toasted very nice. Made hubby and I an egg and ham sandwich and it held great. Overall it’s ok but FAR better than the OG egg white bread. Thank you for experimenting and giving such fine details on what to expect.
I replaced gelatine with agar agar and the arrow root with maizena. It came out great. I would decrease the sugar tho, it's way too sweet for me. And probably add more butter too.
Thanks for this recipe idea. As a hobbyist baker and recovering carb addict fresh on a keto diet, these types of recipes gives me hope that I can still enjoy baking my scratch breads, and rolls and eat them too. 🤩
I added 20g of bamboo fiber and 10g of psyllium and reduced the egg white powder to 80g. it tastes good and less chocky. I also added 1tsp of vinegar to get rid of the egg white smell. I beat up the egg white powder w/ liquid first with a hand mixer and that can be done in less than 5 mins because I don't have a stand mixer. I only used 10g of allulose and I added it as I was beating the egg white to give it stability. Then I added/folded in all the dry ingridients then the shredded butter. If I lump all the dry ingridients and beat them with the egg white, it will take like 25 to 30 mins, which is toooooo long. For those who don't have a stand mixer, you may want to try this instead.
It's not really about the dehydrator, just having somewhere warm in the 90-100 degree range, could be outside if you are in a hot climate (or even just in a patch of sunlight covered with a towel), oven on the warm setting, or heat oven on lowest setting it has then let it cool to the 100 degrees and put the bread in. Some air fryers have a dehydrate/ferment setting. The yeast just needs a warm climate, it can rise in the cold it just is not as effective since the yeast is more sluggish.
I got a hold of a used/clean single upper kitchen cupboard, they are like boxes, laid it down on it's back so the door is then a lid. I bought BN-Link temperature regulator. I bore a 1.75" hole in the small left side of the box, got a cork light attached in the box, attached the wired end of it, to the regulator box, set the reg. box to 98 lowest temp and 103 highest. So the light bulb warms the box that was a cupboard, in intervals keeping it warm throughout. It works... when I saw the price of a commercial "Proofer" box, I knew I had to improvise. th-cam.com/video/9shJUtIgAac/w-d-xo.html
This bread is amazing! Is there anywhere I can find the carb count? Thank you Indigo for all the hard work you put in to bring us this amazing healthy bread❤
I've been making this since her experiment recipes, and I typically keep mine in the fridge for a week or more. I have also made several batches ahead and kept in the in the freezer for several months. I freeze them in a loaf sized lock-n-lock type of container and put a small piece of the used parchment paper between each slice. This helps to separate more easily when pulling out.
Hi Indigo, so I’ve only made homemade bread once and it was yours, under I can’t believe this worked, and I only made it once about a year ago. It was good, I’m just not much of a bread eater). So question- I don’t have a dehydrator so I guess I don’t know how to make it to make my bread rise Dash any suggestions?
I don't have a dehydrator. Instead, I'll turn my oven on the minimum temp for about 5-8 minutes with the inside light on, then turn the oven off. The inside light will help maintain the heat, then place the prepared loafs in in the warm oven for an hour and watch them rise. I'm not certain of the temp inside, but it seems to be good enough to let the yeast work its magic!
As always - THANK YOU! For all your work. I have a question for you as (IMO) the "expert" in egg white bread. You made an offhand (I think?) statement about egg white powder in this video "way too much and end up with a really dry end result". I wonder if this is the key to my ongoing issue with egg white bread (I've made... 8? 12? attempts at various recipes) that it always ends up too dry and choke-y to really enjoy or make on a regular basis. Yesterday I attempted to make Anita @Ketogenic Woman's "Egg Fast Bread" (we're doing BBB&E this week) and I don't know what went wrong (either I waited too long to start whipping OR more probably, I used xanthan gum instead of guar gum) but whipping resulted in a thick paste-y goo with no loft or shaving creamy-ness. I don't know why but it just looked like it needed water, so I started dribbling in water and the batter got better and better with each water addition, I wish I had measured how much, but I'm guessing about 1 cup of additional water went in. LOOOnngg story shortened(?), the "BBBE Buns 3.0 using Indigo Nili's Frozen Butter Trick" turned out fabulous and not chokey at all! I wonder if I could just reduce the amount of egg white powder? Her recipe used 6 fresh egg whites and 42g egg white powder, I haven't done the math to figure how that relates to using only egg white powder, I know you used to use fresh egg whites, but switched to only egg white powder and water before I found these videos of yours. But regardless I added a LOT of extra water in trying to save the recipe and got a significantly less choke-y product. I REALLLY want to try THIS "Artisan Bread" recipe in THIs video as soon as I relax my current BBB&E plan, I love having the taste of yeast in bread-like creations! So. @Nili. Expert Extraordinaire. 🥰🤣 Is more water the "key" to making egg white bread less choke-y for those of us that struggle with that issue?🤔😍
@@redhatpat9387 I could do that!! I've done Atkins couple of times, loved it, finally caved for garlic bread and spaghetti dinner, then later that week just have up. Ready to try again, don't need to lose weight, just need to get healthy and feel better. Thanks for the info.
@@terebrown2892 As Redhatpat said, it's a "challenge" version of a "carnivore" diet where you eat only beef (any ruminant), bacon, butter and eggs (and salt) - the target being to eat about 50% fat 50% protein and nearly zero carbs. Some people do 30 days, some a week, I am planning for 10 days. Some of the goals of the challenge are to refocus your eating plan/routine, re-invigorate your metabolism, re-attune to your body's Satiety signals (the "I'm full" message in your brain), and possibly break a stall in weight loss if that's desired.
Hey Nili I love your recipes. I hve done some. They are so yummy and tastefull! I really enjoy your approach on Keto. A great mum and a kitchen researcher for the best techniques. I never done this bread before but I m willing to give a try. I ve tried all keto bread recipes, all have almond or coconut flour, and I m so tired of the taste of it. I guess I didnt made this bread sonner bc I didnt have all ingredients. There s one ingredient I can t buy in Europe bc its not allowed and its allulose. I guess I can skip that out of the recipe, right? Now that I ve all ingredients I m going to make it. Although I m a bit scared of failing... I ve seen your video about Chris Cooking Nashville keto mashed potatoes. Didnt tried it yet. I was asking myself if doing it with Daikon isnt better? I grow daikon. I ll try it tomorow . 🤗
I'm new to keto recipes. Your egg white recipe looks interesting, but I can't find pure egg white powder at a reasonable price. Basically it less expensive to use raw egg whites. I'm curious why you use egg whites then add additional egg white powder?
I tried this bread and first time it came out so nice and buttery.. such a phenomenal bread and a dream come true for keto dieters. But next time my second and third loaf just sank and didn’t rise well and the loaf became rubbery like the sole of a flip flop! What am I doing wrong. The temperature in India where I am is pretty hot and humid and I switched off the AC to allow it to proof but it seems the frozen butter in it just melted before it could proof. What am I doing wrong? I think I left the AC ON the first time. My guess is it’s hot here and the butter melted right away.. so could that be a problem?
How can I send pics of my bread? It turned out perfectly. I didn't add salt. I put in only half the allulose and I didn't add the whole powdered egg. I forgot to preheat the oven, and I forgot to proof, and it still rose high and turned out to be the best yet.
I’m enjoying your videos so much! I haven’t made this bread but I’ve tried making the other egg white bread (3 different versions) from Maria Emmerich. The eggs never foam up. I’ve tried egg whites, Carton egg whites and all egg white protein powder. Followed directions to a T. No luck. Any thoughts?
Same happened to me it’s the brand of egg white powder. For example bulk supplements brand customer service told me their product is not for baking and they must have changed suppliers because it used to whip but it doesn’t anymore
I just made this (Nov.30,2024) and it didn't rise like yours plus is was over cooked, I think next time I will lower the temp and use a different pan. Everything was fresh and I had the right ingredients including the egg white protein powder, no lectican.
i love your stuff and hope someone will start cooking this recipe in my house. It won't be me! But I really hope someone--kitchen fairy?--will make it happen. I realized just how much this was not for me when you said grate the frozen butter. I'm out. I'll stick to the egg plus gelatin I can do as a part of a snack. That's my level of dedication. Bravo to you for figuring this out! I've saved you to my "When I hire a personal cook" list. it could happen ....
I'm exhausted! I had read that you can make this without a stand mixer, so I tried it with my hand electric mixer. I mixed that %*$%^$ mixture on high for an HOUR AND FIFTEEN minutes and it never got to stiff peaks! My shoulders are aching from holding that mixer for more than an hour! I doubt this can be made without a stand mixer. And this was after I paid $43 for 17 oz. of egg white mixture. What an ordeal!
❤💖💕Hey Nilli! I'm a newbie sub here. Thanks a ton for being a rockstar in the keto fam. I want to give this a shot today but I'm missing arrowroot powder. Is this a necessary ingredient or can I use something else? What does it do? Otherwise, I have to order that on amazon and that means waiting another day. Also, how can I support your channel? I looked if you have patreon but I don't see any..
My package of inulin has as may grams fiber as it does carbs, so zero carbs. If the yeast eats some of the carbs, that would make it a negative carb product...amazing.
This looks so good. Probably not a Carnivore recommended recipe but I'm veering slightly more to a Keto/Carni diet. Too bad there were not folks out there making this kind of stuff and selling it.
I love this bread.
I don't add allulose, and it browns fine. I use molasses instead of honey.
I also made a super low carb sourdough version. At the end, I mixed 1/2c sordough starter and enough liquid whey(left from making Greek) yogurt) to make a thin batter. I folded that into the bread batter, then let it rise and baked as usual. It is soooo yummy.
You can easily shred butter straight out of the fridge using a hand grater in less than a minute, and then pop it into the freezer while prepping the batter. It works perfectly fine and is much easier.
Good to know....Thx
No it is not. That butter kept melting on me and I had to keep running back to the freezer. I decided to buy the salad chopper too and now it takes me seconds.
Correct, this is exactly what I do. I just assumed most people do
Me too. Unless it is a very hot day, I only end up with a minimal bit of butter schmeer on the butter wrapper which I use to hold the butter while I grate it.
I have heard that some people cut their butter sticks in half and only grate half at a time leaving the other half in the fridge.
I grate my frozen stick of butter right into the bowl of batter just before I put it into my loaf pan... works great every time. Since it's frozen, I just hand grate it on a flat grater & it falls right into the batter... I use my mixer for a second or two, then stir it with a spatula as I get ready to put it in the loaf pan.
U probably get this a lot but I really appreciate all the detail you add to ur process. It’s so very helpful 🙏🏻
I just made 2 loafs of these last night, and it's my go-to recipe for bread! It's so amazing in flavor and texture. I will take a few slices and cover with butter, garlic, and mozzarella. Then toast them in the toaster oven for cheesy garlic bread to eat with keto spaghetti or lasagna. It's a perfect addition to my meal!
sounds great
Finally made this! And gosh it tastes just like buttered 'pav' (Indian bread rolls), a flavour I am familiar with and love! I could cry honestly. I love bread and I begrudgingly accepted that I have to forego it completely cause no paleo/keto version is going to come close. But here we are! Thank you to everyone who contributed to this recipe development!
My mom who is keto begrudgingly 😂 loved your Yeasted Next level Butter Bread. I will take a good look at this!! Thank you.
I have to be carnivore for health reasons so if you one day have the time (and patience) to develop a better strictly carnivore bread, I’ll be so thankful.
The addition of frozen butter really made it much better although it is still a bit chokey.
You have done enough but I still pray one day you’ll use your super powers for the carnivore egg protein bread.
Love you so much for all that you’ve done for me and my family. Thank you! Much warmth from Rio, Brazil 🥰
Anita @KetogenicWoman and Chris @ChrisCookingNashville both have done carnivore variants of Nili's bread/buns while you wait for Nili's next version! 😁
@@jev2857 Thank you for your help! How kind. God bless.
Hey, I made your next level butter bread today and it's the first one that didn't sink. It's not dry. It's delicious. I've already eaten half of it 🙄 but God it was good...
It makes a great grilled cheese!!!!
Does anyone know why they sink?
Greetings from a finally dry So Cal kitchen. So much rain here. I wanted you to know I’ve been following you for a while and love your videos and recipes. We’re very serious about our food over here and both my hubby and I are excellent cooks. Taking on keto way of eating has forced us to learn so much to adjust how we cook. Today I made your frozen shredded butter bread recipe and we loved it! Thank you! We had BLTs tonight on it toasted up. I went to your web page this evening and I’m thrilled to easily find your recipes there neatly organized. I noticed you don’t include macros. Is that something I could learn to do? My husband is more carnivore but I count my carbs. Any tips would be greatly appreciated. Thanks again, Rene.
Oh my! made this bread, absolutely delicious, this will be my go to bread, I don’t need any other egg white recipe. Thank you so much for all your hard work on egg white breads. yummy
Do you have the macros for this recipe? Would greatly appreciate it.
Woman!!!! I printed the recipe off when you made this video, and FINALLY got around to trying it out. THANK YOU!!!! This is the first egg white bread that I’ve made that I am actually going to be able to finish! It’s so good! And I bet I can even get my husband to eat this too! That is HUGE! He’s such a carb addict, so if I can replace his bread and buns with this, it will make a big difference! Thank you so much!!!! ❤❤❤
I also consider this my favorite of the bread recipes. For some reason it rarely if ever fails to make beautiful and delicious loaves. I am making more tomorrow.
that's beautiful! I personally prefer to use butter powder (always in the pantry, super easy), but I will try the grated butter 🙂
Not sure if anyone published the macros for this recipe but I think they're as follows per slice (8 thick slices in total) - cal: 161.6, net carbs: 2.7, proteins: 11.2, fats: 12.1, fiber: 0.4
Does anyone know how many carbs per slice or per bun? Thanks
Favorite as in even the psmf bread that you add the egg yolk powder in near the end?
Just made it tonight! So easy and good!
Thank you for teaching us.
Thank you for all of your hard work on behalf of all of us! I made it for the first time today….but once I had it in the pan I realized I forgot the butter! LOL. It is still in the oven proofing. Can hardly wait to try it. Made some extra work for myself for sure. I have been making earlier versions of your breads for a number of years. You are amazing with all the work you do testing these changes.
So….this is the most fantastic keto bread. So worth the extra time. Even the crust is delicious. Thank you thank you thank you! When I was measuring out the ingredients into the mister bowl I measured same into another bowl to have a mix for my next batch. Fits in a pint jar. That will save a lot of time. I will likely measure out two extras next time I have to measure out!!! At all times there will be butter in my freezer!!! Maybe I will do the updated frozen butter rolls for Christmas Eve!
This is so funny bc i looked for this recipe yesterday and made the baguettes! I didnt have a baguette pan so shape wasnt good but the taste was! Ill make a loaf today!! Thank you so much, nili ❤❤❤
Can I freeze the egg white bread after it’s baked and cooled? I love your videos they’re amazing.
Thanks for putting the recipe out in printable format, I wish more TH-camrs were so kind. Artisan version is proofing now. We Love what you are doing. I hope you are enjoying it as much as we are, you’re the best!😅
Have you tried this with fresh egg white versus powdered? Which one do you like
Best
I haven’t had time to try the yeast-risen until next week on vacation. I just froze 3 sticks of butter chopped up finely. I have the yeast and all the other ingredients. I cannot wait to finally try it. My new NInja Woodfire Oven has a dehydrator setting and a large enough space to hold a loaf pan. I can’t wait to be able to try this finally. I may never go back to the Next Level Butter Bread!
I made this bread with instant east directly in my batter. It was delicious. I also used egg white and egg white powder, it fall a little bit but the bread came out AMAZING. Thank you for sharing this recipe.❤❤❤
THANK YOU! I haven't eaten bread in 5 years and this is the first thing that's REALLY nailed it! I've been making it every couple of days. Yesterday I added 2 tsp of caraway seeds during the butter folding step- then added some more on top after proofing- and BAM, I had RYE BREAD!!!
One trick I've discovered is that if (after proofing, before going in the oven) you place a skinny (matchstick thickness) strip of butter right down the middle where you want the scoring to be, the bread will break beautifully.
I love this version! A few caraway seeds further enhance the sourdough-ness. Thank you for the new separate video. Artisan Bread name suits it perfectly.
I recently used 1 Tablespoon of arrowroot and 1 Tablespoon of acacia pwdr and it is so good
Hello, and Thank You! You have opened up a whole new world of potential good eats for a several years carnivore who really missed bread 😋 Have you ever tried to make dressing with the egg bread? I wish i'd thought of asking you a couple months ago - that video would be the hottest holiday keto/carnivore video of the season!
my Mrs made the recipe this morning and it came out great. I tried to figure out the macros for the whole loaf and came up with this. 13 g of carb 82 g protein 92 g fat and 1,215 total calories. not sure if this is perfectly accurate but looks like only a gram or so carb per slice which is perfect!
Thanks for the macros & great review!
That looks amazing, thanks for sharing, much appreciated.
beautiful as always!! one thing I noticed, no whole egg or yolk powder in this one.
Nope! The yeast and proofing make the yolk powder unnecessary
I just made this, and it is so, so good! The best texture of any egg white bread I have tried.....and I can actually taste the yeast too, which I love! Thank you for this recipe!!
If you don’t have a dehydrator what can you do to substitute ato warm the yeast
Yes I have been wondering the same thing this is what prevents me from making it
I wonder if you can do one of your focaccia or a pizza crust with this bread?
I loved your interview with 2krazyketos!!!!❤
Made this today and I am so happy with it. It came out darker than it should have but my old oven is not precise. I also done have a proving drawer or dehydrator so I was worried about that phase. But i set it in a warm sunny window and it formed a crust, just barely. Enough to let me splice it. And when it baked it held its shape. I’m excited to make this a regular thing for keto. Thank you for your great instruction!
Hi Nili, Sure enjoy your videos & all you share with us. The kiddos are precious & love seeing your little homestead too.
This loaf is interesting to me... I'm making it now for the first time & right off I notice that there's no Yolk Powder and that the batter is much more dense, more shave cream like. I don't have a proofer or a dehydrator, so I turned my oven to warm as low as possible & put the loaf in with the door open, crossing my fingers that it works... It looks wonderful on your video. I've been quite satisfied with my loaves with the egg yolk powder, shredded butter & no yeast... I just mix up everything (except the yolks & butter) then right at the end, I stir in those other two things. My only issue is that the sides deflate a fair bit & perhaps this new Artisan loaf will do better in that regard.
Great Video. Liked that you added it does toast. Also liked that it sort of followed a standard bread recipe with yeast.
That looks really good!
Will it work if I use my convection oven to proof it?
Hi, I'm your new subscriber, I'm from Switzerland, I have a question, which other product can I replace with allulose? and how many grams is your stick of butter?? Thank you very much if I respond❤❤❤❤
Amazing high quality bread!! All I heard from my adult sons was “wow…wow…wow.” Definitely on the regular rotation 🌟🌟🌟
I’m going to make this today. I’m really hoping it’s actually good. Will update after it’s finished and i taste it. 🫣
Update…made this late in the afternoon so had to let it cool overnight. It cut beautifully. Looks so much like bread. It’s still a little dry to me. Toasted very nice. Made hubby and I an egg and ham sandwich and it held great. Overall it’s ok but FAR better than the OG egg white bread. Thank you for experimenting and giving such fine details on what to expect.
I replaced gelatine with agar agar and the arrow root with maizena. It came out great. I would decrease the sugar tho, it's way too sweet for me. And probably add more butter too.
Thanks for this recipe idea. As a hobbyist baker and recovering carb addict fresh on a keto diet, these types of recipes gives me hope that I can still enjoy baking my scratch breads, and rolls and eat them too. 🤩
I am fixing this for the first time, it’s proofing for the hour right now. I do love experimenting.
I think I want a salad shooter
I added 20g of bamboo fiber and 10g of psyllium and reduced the egg white powder to 80g. it tastes good and less chocky. I also added 1tsp of vinegar to get rid of the egg white smell. I beat up the egg white powder w/ liquid first with a hand mixer and that can be done in less than 5 mins because I don't have a stand mixer. I only used 10g of allulose and I added it as I was beating the egg white to give it stability. Then I added/folded in all the dry ingridients then the shredded butter. If I lump all the dry ingridients and beat them with the egg white, it will take like 25 to 30 mins, which is toooooo long. For those who don't have a stand mixer, you may want to try this instead.
How do you proof the bread if you have no dehydrator....thanks for the recipe❤
Wondering the same.
It's not really about the dehydrator, just having somewhere warm in the 90-100 degree range, could be outside if you are in a hot climate (or even just in a patch of sunlight covered with a towel), oven on the warm setting, or heat oven on lowest setting it has then let it cool to the 100 degrees and put the bread in. Some air fryers have a dehydrate/ferment setting. The yeast just needs a warm climate, it can rise in the cold it just is not as effective since the yeast is more sluggish.
Hi Sassycorvid....thank you so much...this information is very helpful❤
I got a hold of a used/clean single upper kitchen cupboard, they are like boxes, laid it down on it's back so the door is then a lid. I bought BN-Link temperature regulator. I bore a 1.75" hole in the small left side of the box, got a cork light attached in the box, attached the wired end of it, to the regulator box, set the reg. box to 98 lowest temp and 103 highest. So the light bulb warms the box that was a cupboard, in intervals keeping it warm throughout. It works... when I saw the price of a commercial "Proofer" box, I knew I had to improvise. th-cam.com/video/9shJUtIgAac/w-d-xo.html
If you have an Insta pot you can use the yogurt option to proof
Do you have to add the arrowroot powder or can it be left out? Could I add cornstarch for a substitute?
How can i do this without the dehydrator ? Can i do this?
Can you make bread stuffing with this bread? Have you tried that?
This bread is amazing! Is there anywhere I can find the carb count? Thank you Indigo for all the hard work you put in to bring us this amazing healthy bread❤
It is about 13g carb for a whole load
Thanks for my this single recipe video or make it much easier to find. I have also saved it to a list of my favorite videos.
Thank you for this recipe! Please tell us how you store it for the best freshness. How long does it last? Thanks again!
I've been making this since her experiment recipes, and I typically keep mine in the fridge for a week or more. I have also made several batches ahead and kept in the in the freezer for several months. I freeze them in a loaf sized lock-n-lock type of container and put a small piece of the used parchment paper between each slice. This helps to separate more easily when pulling out.
Hi Indigo, so I’ve only made homemade bread once and it was yours, under I can’t believe this worked, and I only made it once about a year ago. It was good, I’m just not much of a bread eater). So question- I don’t have a dehydrator so I guess I don’t know how to make it to make my bread rise Dash any suggestions?
What to do if I don’t have a dehydrator?
I don't have a dehydrator. Instead, I'll turn my oven on the minimum temp for about 5-8 minutes with the inside light on, then turn the oven off. The inside light will help maintain the heat, then place the prepared loafs in in the warm oven for an hour and watch them rise. I'm not certain of the temp inside, but it seems to be good enough to let the yeast work its magic!
I'd like to see it made in a Pullman loaf pan to have full square slices.
I want to make this today and I’ll use my Pullman 😊
@@staciebrown9058 How did this go?!
Can I use this bread to make bread stuffing for Thanksgiving?
Yay!! Dairy free noodles!! Thank you!!!
If I need to use butter powder, how much would I substitute for the 1 stick of butter?
I wonder if you could use powdered whole milk in place of the inulin
As always - THANK YOU! For all your work. I have a question for you as (IMO) the "expert" in egg white bread.
You made an offhand (I think?) statement about egg white powder in this video "way too much and end up with a really dry end result". I wonder if this is the key to my ongoing issue with egg white bread (I've made... 8? 12? attempts at various recipes) that it always ends up too dry and choke-y to really enjoy or make on a regular basis.
Yesterday I attempted to make Anita @Ketogenic Woman's "Egg Fast Bread" (we're doing BBB&E this week) and I don't know what went wrong (either I waited too long to start whipping OR more probably, I used xanthan gum instead of guar gum) but whipping resulted in a thick paste-y goo with no loft or shaving creamy-ness. I don't know why but it just looked like it needed water, so I started dribbling in water and the batter got better and better with each water addition, I wish I had measured how much, but I'm guessing about 1 cup of additional water went in.
LOOOnngg story shortened(?), the "BBBE Buns 3.0 using Indigo Nili's Frozen Butter Trick" turned out fabulous and not chokey at all! I wonder if I could just reduce the amount of egg white powder? Her recipe used 6 fresh egg whites and 42g egg white powder, I haven't done the math to figure how that relates to using only egg white powder, I know you used to use fresh egg whites, but switched to only egg white powder and water before I found these videos of yours. But regardless I added a LOT of extra water in trying to save the recipe and got a significantly less choke-y product.
I REALLLY want to try THIS "Artisan Bread" recipe in THIs video as soon as I relax my current BBB&E plan, I love having the taste of yeast in bread-like creations!
So. @Nili. Expert Extraordinaire. 🥰🤣
Is more water the "key" to making egg white bread less choke-y for those of us that struggle with that issue?🤔😍
Pardon my ignorance, what is BBB&E?
@@terebrown2892 Beef, Butter, Bacon, Egg
@@redhatpat9387 I could do that!! I've done Atkins couple of times, loved it, finally caved for garlic bread and spaghetti dinner, then later that week just have up.
Ready to try again, don't need to lose weight, just need to get healthy and feel better.
Thanks for the info.
@@terebrown2892 As Redhatpat said, it's a "challenge" version of a "carnivore" diet where you eat only beef (any ruminant), bacon, butter and eggs (and salt) - the target being to eat about 50% fat 50% protein and nearly zero carbs. Some people do 30 days, some a week, I am planning for 10 days.
Some of the goals of the challenge are to refocus your eating plan/routine, re-invigorate your metabolism, re-attune to your body's Satiety signals (the "I'm full" message in your brain), and possibly break a stall in weight loss if that's desired.
Hey Nili I love your recipes. I hve done some. They are so yummy and tastefull! I really enjoy your approach on Keto. A great mum and a kitchen researcher for the best techniques. I never done this bread before but I m willing to give a try. I ve tried all keto bread recipes, all have almond or coconut flour, and I m so tired of the taste of it. I guess I didnt made this bread sonner bc I didnt have all ingredients. There s one ingredient I can t buy in Europe bc its not allowed and its allulose. I guess I can skip that out of the recipe, right? Now that I ve all ingredients I m going to make it. Although I m a bit scared of failing... I ve seen your video about Chris Cooking Nashville keto mashed potatoes. Didnt tried it yet. I was asking myself if doing it with Daikon isnt better? I grow daikon. I ll try it tomorow . 🤗
Can i use my oven with the light bulb on as a proofer? Standard bulb, not an led.
I'm new to keto recipes. Your egg white recipe looks interesting, but I can't find pure egg white powder at a reasonable price. Basically it less expensive to use raw egg whites.
I'm curious why you use egg whites then add additional egg white powder?
I tried this bread and first time it came out so nice and buttery.. such a phenomenal bread and a dream come true for keto dieters. But next time my second and third loaf just sank and didn’t rise well and the loaf became rubbery like the sole of a flip flop! What am I doing wrong. The temperature in India where I am is pretty hot and humid and I switched off the AC to allow it to proof but it seems the frozen butter in it just melted before it could proof. What am I doing wrong? I think I left the AC ON the first time. My guess is it’s hot here and the butter melted right away.. so could that be a problem?
Nili looking for your video dedicated to egg white protein powder pizza crust?😊for freezer!
I love this bread!!! Thank you so much!
Can I make good bread stuffing with this bread?
What if you don't have a dehydrator can it be left out to rise on its own?
So what do I do without a dehydrator.?
So can this recipe be used for the Hot Pockets?
Hi can you use tapioca flour in stead ......? GOD BLESS
Can you cut the loaf while it’s hot?
How can I send pics of my bread? It turned out perfectly. I didn't add salt. I put in only half the allulose and I didn't add the whole powdered egg. I forgot to preheat the oven, and I forgot to proof, and it still rose high and turned out to be the best yet.
Can you measure how many inches the bread is (tall)? I want to make in my countertop oven but think it will rise too high… bread looks perfect
I’m enjoying your videos so much! I haven’t made this bread but I’ve tried making the other egg white bread (3 different versions) from Maria Emmerich.
The eggs never foam up. I’ve tried egg whites, Carton egg whites and all egg white protein powder.
Followed directions to a T.
No luck. Any thoughts?
Same happened to me it’s the brand of egg white powder. For example bulk supplements brand customer service told me their product is not for baking and they must have changed suppliers because it used to whip but it doesn’t anymore
I’ve since been able to get it to work. Took many try’s 🤣
Give these recipes a try…so much better than the originals by Maria. But kudos to Maria for getting the ball rolling on this.
It does look good.
Do you need to refrigerate the finished loaf?
What if you step the dehydration step?
After adding up the carbs in this recipe I believe it would be about 5 carb per slice. Is that correct?
It is about 13g carb for a whole loaf
Have you tried this adding whole egg powder at the end with the butter?
I still have butter powder to use up. Will that work?
I wonder if we could add shaved frozen cheddar in place of the butter, then have a cheese bread
I just made this (Nov.30,2024) and it didn't rise like yours plus is was over cooked, I think next time I will lower the temp and use a different pan. Everything was fresh and I had the right ingredients including the egg white protein powder, no lectican.
Please help How do I dehydrate it if I don't have a dehydrating machine?
I only use instant yeast. Will this work?
I would like to know this as well.
I expect so but I haven't tried it
i love your stuff and hope someone will start cooking this recipe in my house. It won't be me! But I really hope someone--kitchen fairy?--will make it happen. I realized just how much this was not for me when you said grate the frozen butter. I'm out. I'll stick to the egg plus gelatin I can do as a part of a snack. That's my level of dedication. Bravo to you for figuring this out! I've saved you to my "When I hire a personal cook" list. it could happen ....
Indigo where is best priced egg white powder now??
Me too
Amazon. The brand is...NOW Egg protein
@@jeanniemarie3473 Thank you!
Please make an updated hot pockets recipe video.
What is the calorie count for each slice of bread?
Do you have the macros?
I'm exhausted! I had read that you can make this without a stand mixer, so I tried it with my hand electric mixer. I mixed that %*$%^$ mixture on high for an HOUR AND FIFTEEN minutes and it never got to stiff peaks! My shoulders are aching from holding that mixer for more than an hour! I doubt this can be made without a stand mixer. And this was after I paid $43 for 17 oz. of egg white mixture. What an ordeal!
Thanks, Nili. ❤
I don’t have a dehydrator, can I use the oven for rising and proofing?
Yes, a few comments above yours someone shared how she uses an oven for proofing
❤💖💕Hey Nilli! I'm a newbie sub here. Thanks a ton for being a rockstar in the keto fam. I want to give this a shot today but I'm missing arrowroot powder. Is this a necessary ingredient or can I use something else? What does it do? Otherwise, I have to order that on amazon and that means waiting another day. Also, how can I support your channel? I looked if you have patreon but I don't see any..
0:08 0:12 I made the bread. A small loaf and 6 burger size buns . 👍
The printed recipe says to score before proofing, but in the video you scored it after proofing. Please clarify
She does both I believe
My package of inulin has as may grams fiber as it does carbs, so zero carbs. If the yeast eats some of the carbs, that would make it a negative carb product...amazing.
I don’t have a dehydrator. Will it work.
You can heat up your oven at lowest temp, turn off oven, leave light on, and put it in there for an hour.
This looks so good. Probably not a Carnivore recommended recipe but I'm veering slightly more to a Keto/Carni diet. Too bad there were not folks out there making this kind of stuff and selling it.