I was contacted by Emerald Forest Xylitol to sample Erythritol and create a baking recipe for their Website. For those who doesn't know, Erythritol is a natural sugarless sweetener that comes from corn. It is 70% as sweet as sugar, but has 0 calories. Erythritol is well known within the diabetic community as the Glycemic index is a 0, whereas sugar is 100 and anything below 55 is considered "low glycemic" and is therefore safe for diabetics. I think this natural sweetener is ideal for the borderline diabetics as well. Please avoid all the artificial sweeteners and consider this natural sugar free sweetener instead. Please go to their Website as I believe there is a special going on right now (if you are interested).
I used Erythritol to replace sugar in this recipe and the outcome was identical to the original recipe I created. I didn't bother to increase the sugar amount and we didn't miss it. Couldn't tell the difference actually and the bread turned out soft and yummy as well.
I am also submitting this post to Aspiring Bakers # 8 and this month theme is "Bread Seduction" hosted by Sweetylicious.
Before baking but after the 2nd proved
After baking, just out of the oven
- 200ml milk
- 1 Tbsp. butter
- 2 tsp. Erythritol
- 1 1/4 cups whole wheat flour
- 1/2 cup bread flour
- 1/2 tsp. salt
- 1 tsp. instant yeast
1. In your bread maker, put ingredients as listed except instant yeast.
2. Lastly, make an indentation at one corner and add in the instant yeast.
3. Turn your bread maker to Dough function and turn it on. When your bread machine is spinning, check to see if there is any wet dough at the bottom, if yes, add a little whole wheat flour.
4. After it's done, take the dough out and give it a few kneads. Separate into 9 sections and roll into balls. Spray a 9-inch pie pan with cooking spray with butter and place the dough balls in and let it proves until double in size, about an hour. I proved mine in my oven with light on and two bowls of hot water underneath for one hour.