Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, keto bread 39% vwg test 6. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Keto Bread 39% VWG Test 6 is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Keto Bread 39% VWG Test 6 is something that I have loved my entire life. They are fine and they look wonderful.
Read Customer Reviews & Find Best Sellers. Here is how you achieve that. A keto bread made with yeast that you can tear without it crumbling.
To begin with this particular recipe, we have to prepare a few components. You can cook keto bread 39% vwg test 6 using 20 ingredients and 24 steps. Here is how you cook it.
The ingredients needed to make Keto Bread 39% VWG Test 6:
- Take > 50.3 % Sponge (2-hr fermentation):
- Get 99 g water, 100F/37C
- Take 0.5 g (1/8 tsp) instant yeast
- Get 48 g keto flour (see link)
- Take 52 g vital wheat gluten
- Get > 15.1% Water Roux
- Prepare 50 g water
- Take 10 g keto flour (see link)
- Make ready > Final Dough
- Take 45 g water, 100F/37C
- Get 4 g (1 tsp) instant yeast
- Prepare 33 g (1 large, lightly beaten) egg, room temp; reserve for wash
- Make ready all of sponge (above)
- Make ready all of water roux (above)
- Prepare 101 g keto flour (see link)
- Prepare 121 g vital wheat gluten
- Prepare 11 g heavy cream powder
- Make ready 40 g sweetener
- Make ready 4 g (1 tsp) salt
- Prepare 40 g butter, room temp
The bread after incorporating the butter after the near windowpane test. 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.
Steps 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. Here is how you achieve it. Recipe: Tasty Keto fiber flour crust Pizza. Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by Rachel Benight MS, RD, CPT. Remove from oven, cover with a dry kitchen towel, and cool on a wire rack.
So that is going to wrap this up for this exceptional food keto bread 39% vwg test 6 recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
