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 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.
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...
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 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 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!
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! 😁
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.
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. 🤩
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
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.
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!!!! ❤❤❤
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 ❤❤❤
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!
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.
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.❤❤❤
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'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?
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
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 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!!
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 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!😅
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!
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!
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?
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 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?
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.
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'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 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.
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 ....
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.
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'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!
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❤
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 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 wish someone would just make a keto flour with all the ingredients all in, so we can all make this easily, there is probably a business in this to make some good doe, pun intended !
I was shown on you tube to proof using microwave place 2 cups of water into a vessel into microwave heat to boil in microwave to boiling. push to the corner side inside microwave then place bread doe in a glass of and gladwrap over the top for an hour I hope that helps
Soooo I stumbled upon this channel after seeing high falutin low carb feature one of her recipes. I was stoked to give it a go based on his reaction and it visually looked like real bread! I spent a good chunk of change getting everything recommended in the egg white bread recipes. I got the butter powder, the whole egg powder, etc. After 3 attempts at different recipes I was utterly disappointed. I couldn't wrap my head around how anyone could think these loafs even remotely taste like bread. They looked good, but the taste and texture was just god awful... This recipe was my last attempt before I just called it quits altogether. High falutin just featured some biscuits with another form of "keto flour" so I figured I would just head that direction as the channel that he linked to had some amazing looking keto baked goods. All I can say, is that if you're going to make any of the recipes on this channel. MAKE THIS ONE. Sure, it takes a little more time, but it actually produces something very close to a loaf of bread. As soon as the loaf hit the oven I could smell the difference. I added 2 tbsp of psyllum husk because I still was worried it would have a weird texture, I'm not sure if that made things better or worse than the recommended recipe here, but it sure is tasty and I'll take the extra fiber. I'm not on here to be a troll or talk any trash, just an honest review as someone who was about to give up on egg bread after trying the other recipes. I do highly recommend this one. Thanks for putting in the time with all of your experimentation, as it definitely paid off in the end.
I use 1 1/2 cups of egg whites and 50 grams of egg white powder...but confused when to use 1 1/2 cups of water to the yeast... if anyone can tell me what I should do...thanks
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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.
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.
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!!!!
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 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 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!
U probably get this a lot but I really appreciate all the detail you add to ur process. It’s so very helpful 🙏🏻
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.
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.
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. 🤩
Does anyone know how many carbs per slice or per bun? Thanks
Do you have the macros for this recipe? Would greatly appreciate it.
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
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.
Can I freeze the egg white bread after it’s baked and cooled? I love your videos they’re amazing.
I wonder if you can do one of your focaccia or a pizza crust with this bread?
that's beautiful! I personally prefer to use butter powder (always in the pantry, super easy), but I will try the grated butter 🙂
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!!!! ❤❤❤
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'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?!
Indigo where is best priced egg white powder now??
Me too
Amazon. The brand is...NOW Egg protein
@@jeanniemarie3473 Thank you!
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 ❤❤❤
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!
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.
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 recently used 1 Tablespoon of arrowroot and 1 Tablespoon of acacia pwdr and it is so good
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.❤❤❤
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'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?
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
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 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!!
I loved your interview with 2krazyketos!!!!❤
Have you tried this with fresh egg white versus powdered? Which one do you like
Best
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 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!😅
Will it work if I use my convection oven to proof it?
0:08 0:12 I made the bread. A small loaf and 6 burger size buns . 👍
That looks amazing, thanks for sharing, much appreciated.
Amazing high quality bread!! All I heard from my adult sons was “wow…wow…wow.” Definitely on the regular rotation 🌟🌟🌟
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!
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
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!
Do you have to add the arrowroot powder or can it be left out? Could I add cornstarch for a substitute?
That looks really good!
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?
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 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?
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
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.
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
Can i use my oven with the light bulb on as a proofer? Standard bulb, not an led.
What if you don't have a dehydrator can it be left out to rise on its own?
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❤❤❤❤
How can i do this without the dehydrator ? Can i do this?
Great Video. Liked that you added it does toast. Also liked that it sort of followed a standard bread recipe with yeast.
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.
I wonder if we could add shaved frozen cheddar in place of the butter, then have a cheese bread
Yay!! Dairy free noodles!! Thank you!!!
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.
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.
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 ....
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.
How is this different than your other egg white bread videos?
So what do I do without a dehydrator.?
Can you cut the loaf while it’s hot?
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.
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
What if you step the dehydration step?
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!
Please help How do I dehydrate it if I don't have a dehydrating machine?
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
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 love this bread!!! Thank you so much!
Have you tried this adding whole egg powder at the end with the butter?
You can use salt for the yeast
Nili looking for your video dedicated to egg white protein powder pizza crust?😊for freezer!
If I need to use butter powder, how much would I substitute for the 1 stick of butter?
Thanks, Nili. ❤
Hi can you use tapioca flour in stead ......? GOD BLESS
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 🤣
Please more dedicated recipe videos
The end result looks great. But it also seems to be a bit greasy from all the butter.
What type of Allulose do you use granulated or powdered?
It does look good.
Do you need to refrigerate the finished loaf?
I wish someone would just make a keto flour with all the ingredients all in, so we can all make this easily, there is probably a business in this to make some good doe, pun intended !
What happens with a little whole egg powder?
I think she did a video where she made 3 different loaves. If I remember correctly, the egg powder didn't have as good result.
FYI...I have a Cosori air fryer oven and it has a 'ferment' setting that should work for proofing.
It goes down to 80⁰f
can you not use a oven to proof on 80
@@julieanne89 I would if I had a full sized range
I was shown on you tube to proof using microwave place 2 cups of water into a vessel into microwave heat to boil in microwave to boiling. push to the corner side inside microwave then place bread doe in a glass of and gladwrap over the top for an hour
I hope that helps
Has anyone tried making a “garlic bread” or “garlic cheese bread” out of this? 😋
Soooo I stumbled upon this channel after seeing high falutin low carb feature one of her recipes. I was stoked to give it a go based on his reaction and it visually looked like real bread! I spent a good chunk of change getting everything recommended in the egg white bread recipes. I got the butter powder, the whole egg powder, etc. After 3 attempts at different recipes I was utterly disappointed. I couldn't wrap my head around how anyone could think these loafs even remotely taste like bread. They looked good, but the taste and texture was just god awful... This recipe was my last attempt before I just called it quits altogether. High falutin just featured some biscuits with another form of "keto flour" so I figured I would just head that direction as the channel that he linked to had some amazing looking keto baked goods.
All I can say, is that if you're going to make any of the recipes on this channel. MAKE THIS ONE. Sure, it takes a little more time, but it actually produces something very close to a loaf of bread. As soon as the loaf hit the oven I could smell the difference. I added 2 tbsp of psyllum husk because I still was worried it would have a weird texture, I'm not sure if that made things better or worse than the recommended recipe here, but it sure is tasty and I'll take the extra fiber. I'm not on here to be a troll or talk any trash, just an honest review as someone who was about to give up on egg bread after trying the other recipes. I do highly recommend this one. Thanks for putting in the time with all of your experimentation, as it definitely paid off in the end.
I still have butter powder to use up. Will that work?
Do you think you could give a ballpark estimate on cost per loaf?
I don’t have a dehydrator. Will it work.
Please make an updated hot pockets recipe video.
I use 1 1/2 cups of egg whites and 50 grams of egg white powder...but confused when to use 1 1/2 cups of water to the yeast... if anyone can tell me what I should do...thanks
I can't believe this worked! 😱
Have you ever tried making English muffins?