Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, keto bread 39% vwg test 6. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Answer a few simple questions to receive your personalized keto diet plan. A keto bread made with yeast that you can tear without it crumbling. It is soft, and stays soft for several days.
Keto Bread 39% VWG Test 6 is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Keto Bread 39% VWG Test 6 is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have keto bread 39% vwg test 6 using 20 ingredients and 24 steps. Here is how you can achieve that.
The ingredients needed to make Keto Bread 39% VWG Test 6:
- Take > 50.3 % Sponge (2-hr fermentation):
- Prepare 99 g water, 100F/37C
- Get 0.5 g (1/8 tsp) instant yeast
- Prepare 48 g keto flour (see link)
- Make ready 52 g vital wheat gluten
- Prepare > 15.1% Water Roux
- Prepare 50 g water
- Take 10 g keto flour (see link)
- Make ready > Final Dough
- Get 45 g water, 100F/37C
- Get 4 g (1 tsp) instant yeast
- Make ready 33 g (1 large, lightly beaten) egg, room temp; reserve for wash
- Prepare all of sponge (above)
- Prepare all of water roux (above)
- Get 101 g keto flour (see link)
- Make ready 121 g vital wheat gluten
- Take 11 g heavy cream powder
- Prepare 40 g sweetener
- Take 4 g (1 tsp) salt
- Make ready 40 g butter, room temp
Remove from oven, cover with a dry kitchen towel, and cool on a wire rack. It is soft, and stays soft for several days. Leave on the counter in a plastic bag, no need to refrigerate. Reheat in microwave to bring back fluffiness.
Instructions to make Keto Bread 39% VWG Test 6:
- Sponge: Dissolve yeast in water, and let sit 5-10 min.
- Sponge: Stir in remaining ingredients.
- Sponge: Cover and let ferment for 2 hr in a turned OFF oven with the oven light switched on.
- Water Roux: Heat ingredients on med-low until pudding texture.
- Water Roux: Set aside to cool slightly.
- Final Dough: In a bread machine or stand mixer or bowl, dissolve yeast in water, and let sit for 5-10 min.
- Add the remaining ingredients EXECPT the butter, and knead until a smooth ball forms.
- Knead in the butter until you can stretch the dough without it tearing (window pane test).
- Cover and let rise for 2 hrs or until double in size.
- Divide into portions, shape into balls, cover and let rest for 10-15 min.
- Roll into a rectangle the width of your pan, then roll into cinnamon roll from the short side.
- Flatten and repeat.
- Place in baking pan, cover, and do a final rise for 2-3 hrs or until double in size.
- Brush tops with leftover egg.
- Place in fridge to chill for at least 15 min.
- Preheat oven to 300 F / 150 C.
- Place bread in, and immediately turn oven down to 265 F / 130 C.
- Bake for 60 min, or until internal temp is at least 190 F / 88 C.
- Crack open oven, and leave it in for 5-10 min.
- Remove from oven.
- Immediately brush melted butter or heavy cream on the crusts.
- Let absorb for 5-10 min, then transfer bread to wire rack.
- Cool at least 20 min before tearing apart, or cool completely before slicing.
- Store in ziploc bag.
Next time I might play with decreasing vital wheat gluten content, but f. It is soft, and stays soft for several days. Leave on the counter in a plastic bag, no need to refrigerate. Reheat in microwave to bring back fluffiness. Next time I might play with decreasing vital wheat gluten content, but f.
So that’s going to wrap this up for this exceptional food keto bread 39% vwg test 6 recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
