How to Make Yummy Keto Bread 39% VWG Test 6

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Keto Bread 39% VWG Test 6.

Keto Bread 39% VWG Test 6

Literally this is an easy recipe just taking into consideration the extra ones. I think the hardest share is to locate the best ingredients consequently you can enjoy the delectable Keto Bread 39% VWG Test 6 for your breakfast with your connections or family. You can have Keto Bread 39% VWG Test 6 using 20 ingredients and 24 steps. Here is how you achieve it.

Ingredients of Keto Bread 39% VWG Test 6

  1. Prepare of > 50.3 % Sponge (2-hr fermentation):.
  2. You need of water, 100F/37C.
  3. Prepare of instant yeast.
  4. You need of keto flour (see link).
  5. You need of vital wheat gluten.
  6. It's of > 15.1% Water Roux.
  7. It's of water.
  8. Prepare of keto flour (see link).
  9. It's of > Final Dough.
  10. You need of water, 100F/37C.
  11. You need of instant yeast.
  12. It's of (1 large, lightly beaten) egg, room temp; reserve for wash.
  13. It's of all of sponge (above).
  14. Prepare of all of water roux (above).
  15. It's of keto flour (see link).
  16. Prepare of vital wheat gluten.
  17. It's of heavy cream powder.
  18. You need of sweetener.
  19. Prepare of salt.
  20. Prepare of butter, room temp.

Keto Bread 39% VWG Test 6 step by step

  1. Sponge: Dissolve yeast in water, and let sit 5-10 min..
  2. Sponge: Stir in remaining ingredients..
  3. Sponge: Cover and let ferment for 2 hr in a turned OFF oven with the oven light switched on..
  4. Water Roux: Heat ingredients on med-low until pudding texture..
  5. Water Roux: Set aside to cool slightly..
  6. Final Dough: In a bread machine or stand mixer or bowl, dissolve yeast in water, and let sit for 5-10 min..
  7. Add the remaining ingredients EXECPT the butter, and knead until a smooth ball forms..
  8. Knead in the butter until you can stretch the dough without it tearing (window pane test)..
  9. Cover and let rise for 2 hrs or until double in size..
  10. Divide into portions, shape into balls, cover and let rest for 10-15 min..
  11. Roll into a rectangle the width of your pan, then roll into cinnamon roll from the short side..
  12. Flatten and repeat..
  13. Place in baking pan, cover, and do a final rise for 2-3 hrs or until double in size..
  14. Brush tops with leftover egg..
  15. Place in fridge to chill for at least 15 min..
  16. Preheat oven to 300 F / 150 C..
  17. Place bread in, and immediately turn oven down to 265 F / 130 C..
  18. Bake for 60 min, or until internal temp is at least 190 F / 88 C..
  19. Crack open oven, and leave it in for 5-10 min..
  20. Remove from oven..
  21. Immediately brush melted butter or heavy cream on the crusts..
  22. Let absorb for 5-10 min, then transfer bread to wire rack..
  23. Cool at least 20 min before tearing apart, or cool completely before slicing..
  24. Store in ziploc bag..

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