okay.i we have been hearing lots of
stories all over the internet about soul
bread and so I thought that we would try
making some soul bread cristy style now
you guys know a huge fan of oat fiber
and I've made the sole bread exactly as
the recipe is and it's okay
the texture is a bit odd to me we can
talk about that as we go but I decided
that I would modify the soul bread
recipe without fiber now we're going to
see how this goes I may be making a huge
mistake
but a fiber just gives such a wonderful
texture in that flowery mouthfeel so I
couldn't help but want to experiment
with it let's get started I'll tell you
about my changes as we go
I have 12 ounces just like the regular
the original recipe of 12 ounces of
cream cheese I did soften it in the
microwave to those 12 ounces of cream
cheese I'm going to add four eggs
whoops these are just for plain old eggs
and I don't know they're pastured eggs I
don't throw shell in there or not I had
one of my helpers helping and there may
be some crunch and our so bread so she
get you can't get good help especially
when you pay them nothing yeah there's a
little bit of shell in there okay we got
it out said 12 ounces of softened cream
cheese and four eggs you just never know
what's gonna happen around here
to that I'm going to add two ounces of
melted butter and that's part of the
original recipe but we're going to
deviate once more from the original and
I'm going to add instead of olive oil
called for a quarter cup of olive oil
I'm going to use a quarter cup of bacon
fat and so it's just melted bacon fat I
keep a big glass door actually to buy
the stove so that I can use them and I
decided that instead of olive oil I
wanted to use bacon fat and I'm going to
also add the heavy cream it's a quarter
cup of heavy cream so the only thing
I've changed from the original recipe so
far is adding using bacon fat instead of
the olive oil
if you've made it so Brad it really is a
great option for low-carb when I made it
my daughter I'd used it sliced up very
nicely and my daughter used it to make
grilled sandwiches and in fact I made a
great grilled sandwich with pepperoni
cheese and some jalapeno and it's really
tasty one afternoon I'm also going to
add and this is a change from the recipe
I'm going to add two tablespoons of
apple cider vinegar I just think it
makes it rise a little bit better when
you add the dry ingredients I'm going to
blend that in and set this aside that's
all you do let that go all right now
let's work with our dry ingredients and
this is where the recipe can get a
little bit intimidating for some fix let
me set this stuff aside because I really
don't think I need it anymore I'm gonna
say that in case I do okay and sometimes
you the recipe does call for four drops
of liquid sweetener and so I will add
that at the very end and I don't know
that I'd four okay so let's mix our dry
ingredients this is this is where I'm
making some of the changes instead of
one and 2/3 cup of whey protein isolate
I'm using 1 and 1/4 cup so that's 1 and
1/4 cup of whey protein isolate now the
whey protein isolate put it away I'm
using the ice appear apparently it does
matter what brand you use and different
brands behave differently okay so used
to 1 and 1/4 cups of that I'm also using
1/2 cup of oat fiber 1/2 cup and let me
just tell you guys if I'm ever saying
something you're questioning it go with
what's in the written recipe which is
what I say because sometimes I say
tablespoon when I mean teaspoon I just
say crazy stuff so I always check the
written recipe because so that I have a
chance to correct it ok so I'm just
mixing that together and
diverge quite powdery salt this is a
quarter teaspoon of salt I'm also going
to use I'm going to throw this and this
is not in the original this is a packet
of yeast now nothing's warm enough to
really activate it I'm doing it more for
taste than for rise again
that's the deviation from the original
I'm also going to go back to the
original and use this is baking soda
it's a quarter teaspoon of baking soda
I'm mixing it right in there
now one part of the recipe says to
sprinkle the xanthan gum over the wet
ingredients I'm not doing that either so
to a rebel I'm taking the xanthan gum
and I believe it's a teaspoon of xanthan
gum I'll have to again check the
ingredients list and I'm just going to
sprinkle that into my dry ingredients as
long as you mix it well and your dry
ingredients you don't have to worry
about it clumping up and then this is
baking powder and it is two and a half
teaspoons of baking powder same thing
I'm just going to mix that up now there
are all kinds of versions of soul bread
out there sweet and savory and I really
since I was using the bacon file really
would love to add cheddar cheese and
bacon or jalapenos to this but for the
purposes of today we're going to keep it
playing when you come back and get fancy
if this works out okay now here's the
part that can be intimidated
intimidating don't let it be me scrape
this off basically what you want to do
is sift the ingredients over you don't
want to over stir when you over mix you
run the risk of overworking the day and
then it's going to be super it's going
to deflate it won't rise as much so the
original recipe is to sift in your
flowers well I'm just using I'm not
using a sifter I have one but I'm just
using a colander or a sieve whichever
one you want to call this and look I'm
just doing this and basically that
ensures there are no clumps I'm just
shaking over this is
easy my daughter actually the first time
we made this she did this part so you
know if my twelve-year-old can do this
you guys can do this I wish she was here
to help me she's gone out of town for
the weekend and just you know I miss her
like mama likes having all the birds in
the nest right I am wearing my new apron
that was given to me for Christmas I
couldn't help but tell you guys about it
my mother gave me the apron and my
sister-in-law had a monogrammed or my
future sister-in-law cooking ketta with
Christie so I was excited to wear I
figured soul bride was I was good a time
as any to to sport it
now I've just you saw me sift that in
and I'm going to stir it with a pretty
light hand knots it I don't want to
overmix and you can see I'm just going
around the edges cutting through the
center and that's all I'm doing the
baking soda and vinegar should be
reacting remember vinegars not part of
the original recipe that is something
that I do that seems to work well when I
make so bread you don't have to do that
alright that's mixing in pretty well so
let me explain what I'm going to do I
have two pans and the recipe calls for
putting nearly all of it in a pan this
size I'm going to put most of it in this
size and then I have this we are going
to modify we have a little cinnamon a
little brown sugar a little vanilla and
do we are going to do a small sweet one
because I couldn't stand just to make it
plain and I'm also going to add a few
drops of the liquid sucralose now this
is not wended perfectly don't worry
about that again you over mix it you're
not going to have that nice fluffy rise
that you want from the bread people will
say I made it but mine wasn't fluffy
that may be why you may have over
stirred okay let's put this in here I
also will tell you my oven is preheating
it's already at 325
which is again part of the original
recipe and this is not something it is a
very wet jab this is not something that
you could make biscuits or rolls with I
don't think you could put the dough in a
muffin top pan I'm going to stop there
with it I think you could put it at a
muffin top pan and and probably make
rolls with it I have not tried that I'm
sure somebody has since this is such a
popular recipe okay I didn't try it it
tastes like about like it did I will
tell you the bacon fat adds a really
nice flavor to it
I'm going to hand that off to my husband
who can put that in the oven mmm I'll
finish look at my finger
okay now even with the bacon fat we're
going to take a risk here I'm going to
add cinnamon and brown sugar and a
little bit of vanilla because you know I
love vanilla I don't have any measuring
spoons with me I didn't think about that
so you're gonna have to trust me when I
tell you that that is a half of a
teaspoon of vanilla you're also gonna
have to trust me when I tell you that
I'm using about a quarter cup of brown
sugar and I didn't open that very well
and I'm going to use my spatula to do
that and that is about a quarter of pop
right there actually going to add a
little more say that's probably more
like 1/3 of a cup and then I'm going to
add the cinnamon and I don't want to do
too much maybe a half teaspoon of
cinnamon let's see yeah that's about a
teaspoon 1/2 teaspoon of cinnamon
let's see what we have there and I'll
adjust after we give it a taste I love
cinnamon bread and had I tried this
before I probably would add pecans and
may sprinkle some pecans
cinnamon over the top same kind of thing
even though I'm adding this I don't want
to overmix it because if I do I'll just
have a flatness okay let's give it a
taste
oh you're going to like this I'll have
to change it up a little bit for a full
loaf but we know it's possible I'm going
to put a few drops of liquid and here -
YUM
and this is these pans both pans have
been heavily grazed with coconut oil
remember I use the refined coconut oil
so that my family doesn't complain about
the taste
the original loaf is supposed to go for
about 45 minutes since I've used less
I'm going to keep an eye on it that if
you're doing at home and making the loaf
the way it's supposed to be follow the
original recipe and I'm using the
original recipe from low carb YUM
for souls bread okay I'm going to put
this like that and I'm going to spread
it out just a little bit this bread
tends to stay the way it is when you put
it in the oven so let me do this and
then we're going to do something special
hold on like my fingering in okay let's
sprinkle a little extra cinnamon over
the top can't wait for my family to try
this my daughter will come in and I've
cooked all kinds of things this weekend
and she's going to come in and she's
gonna be happy she came home and then
I'm going to do a little and I know
there's cinnamon on that I'm going to
sprinkle brown sugar over the top how
can you go wrong with spring can
sprinkle in brown sugar and this is the
Sukhram Brown that you've seen me use so
many times I love the stuff and I'll put
the link for where to order that and
give you a discount code if you want to
order it okay that's going off into the
oven I'll see you in just a bit and
we'll see how our soul bread turned out
so bread is ready and had some problems
getting it out of the pan now I don't
know why the
I've made it before I've bought the pen
really well and it's just slid out I did
use different pans so maybe that was it
but anyway we'll slice it up but I did
have a hard time getting it out of the
oven the sole bread tends to be a little
dry in consistency that's why I think we
like it so much grilled it usually rises
a lot more but remember I just did a
partial loaf but since I made - and you
can see it did rise and if you can see
kind of the nooks and crannies and there
the texture does seem a little different
since I used the oat fiber and so I'm
really anxious to see what that's like
I'm going to put some butter on this a
little bit of butter I'm good
and like I said this stores well in the
fridge you can see I've sliced it just
with a bread knife but it's really easy
to to slice up and to put in the fridge
that gosh this looks really good and I'm
not eating the heel I'm eating dinner
slice it's much better flavor with the
egg fiber holy cow this could pass I
think for real bread when I made it
without fiber I actually said my comment
was it was a little bit like styrofoam
I missed a tough texture this really has
a red like taste Mahinda saw so that my
husband can try it I really like that
and I think you could easily get yeah
I'm getting a heads-up from him I can't
wait for my daughter to try this when
she's home I think it can easily get
even if it was even with it being
smaller it's really super easy to get 16
to 20 slices out of this and again this
is you can see the nooks and crannies
it's hard you can see the nooks and
crannies that rose really well for me it
has a nice crust on it
really very good I like it much better
than the original recipe but I like that
fiber let's try this this is so pretty
it really sliced up gorgeous I had a
little bit of problem with one part of
it sticking to the pan that you can see
the texture still is really good be
careful and bake this as long as it says
in the original recipe this was close to
an hour's but 45 minutes this one was
actually close to 30 minutes or so
great texture I'm gonna put a little
butter on this I've got somebody really
anxious to try this sweet rag so let me
pull get the get the butter gosh
this butter hasn't been out of the
fridge long enough having a hard time
with things coming out of containers
today ah I'm sorry the butter does not
want to stay on there I'm surprised the
dogs are not at my feet jumping on me by
nail - all right and I hand this slice
off tips to be tried and then there's
this slice and gosh it smells really
good it smells like a cold breka
gold day grandma's where she's making
you cinnamon toast so good I'm getting a
thumbs up that's really tasty I've got a
little butter on it and probably more
than I normally would put but the
cinnamon and it is just perfect I think
that I will try I'm out to another video
a full loaf or I will sprinkle cinnamon
pecans in the middle of the batter and
then on top but this is fantastic
definitely definitely a treat for a
school morning I can see like putting
this on a pan and put it in the oven
sprinkling cinnamon sugar and it would
taste a lot like what my grandmother
used to make when we were growing up mmm
so this is the adapted soul bread recipe
it's adapted to have oat fiber in it a
little less protein
little more fiber and this one was
adapted to have cinnamon and sugar so
the recipes as always will be in the
written video description a head that
you enjoy them with your family
Here's my twist on the popular Low Carb Soul Bread Recipe Recipe for Modified Soul Bread with Oat Fiber 12 ounces of cream cheese, softened in the microwave 4 eggs ¼ cup heavy cream ¼ cup melted butter ¼ cup bacon fat melted 2 tablespoons apple cider vinegar Mix all ingredients well and set aside. Mix dry ingredients 1 ¼ cup whey protein isolate (Isopure or Hoosier is recommended) ½ cup oat fiber ¼ tsp salt 1 package yeast (for taste) ¼ tsp baking soda 1 tsp xanthan gum 2 ½ tsp baking powder ¼ tsp cream of tartar Mix all dry ingredients. Use a sieve or sifter to sift dry ingredients into the wet ingredients. Stir in in lightly. Do not overmix. Add 4 drops of liquid sweetener if you’d like. Preheat oven to 325 degrees. Pour dough into a 9” by 5” bread pan greased liberaly. Back for 45 minutes until golden brown. A toothpick can help test for doneness in the middle. Don’t under bake or it will sink as it cools. The original recipe for Soul Bread was developed by Gloria Koch (Soul's Song) and has been featured on two blogs: Low Carb Diem http://lowcarbediem.com/low-carb-soul-bread-recipes/ and Low Carb Yum http://lowcarbyum.com/low-carb-soul-bread-review/ To order the Sukrin Gold brown sugar substitute go to www.sukrinusa.com and use code “friends” for a 10% discount.