Keto Bread 39% VWG Test 6
Keto Bread 39% VWG Test 6

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, keto bread 39% vwg test 6. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Keto Bread 39% VWG Test 6 is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Keto Bread 39% VWG Test 6 is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook keto bread 39% vwg test 6 using 20 ingredients and 24 steps. Here is how you can achieve it.

The ingredients needed to make Keto Bread 39% VWG Test 6:
  1. Take > 50.3 % Sponge (2-hr fermentation):
  2. Make ready 99 g water, 100F/37C
  3. Take 0.5 g (1/8 tsp) instant yeast
  4. Get 48 g keto flour (see link)
  5. Make ready 52 g vital wheat gluten
  6. Make ready > 15.1% Water Roux
  7. Take 50 g water
  8. Get 10 g keto flour (see link)
  9. Prepare > Final Dough
  10. Prepare 45 g water, 100F/37C
  11. Get 4 g (1 tsp) instant yeast
  12. Prepare 33 g (1 large, lightly beaten) egg, room temp; reserve for wash
  13. Make ready all of sponge (above)
  14. Prepare all of water roux (above)
  15. Prepare 101 g keto flour (see link)
  16. Get 121 g vital wheat gluten
  17. Prepare 11 g heavy cream powder
  18. Prepare 40 g sweetener
  19. Take 4 g (1 tsp) salt
  20. Take 40 g butter, room temp
Instructions to make Keto Bread 39% VWG Test 6:
  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.

So that is going to wrap it up for this exceptional food keto bread 39% vwg test 6 recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!