Ingredients
1/2 cup bottled spring water
1/2 cup warm CC milk
2 large eggs
2 Tbsp. butter
1/2 Tsp. salt
1/8 cup wheat protein isolate 8000
1 3/8 cup Carbquik
1 1/8 cup + 3/4 cup wheat protein isolate 5000
1/8 cup Resistant Wheat Starch 70
1 Tbls. not/Sugar
1/8 Tsp. splenda quick pack
2 Tsp. baking powder
1 Tsp. sugar
1 packet rapid rise yeast
Preparation
Combine all the dry ingredient in a glass mixing bowl except 3/4 cup wheat protein isolate 5000. Then put the wet ingredients in an electric mixing bowl. With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined. Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the 3/4 cup wheat protein isolate 5000 as needed to make a rollable dough.
let it rise for 45 min
preheated 425 oven I baked it for 15 to 20 min…..closer to 15.
