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

Before you jump to Keto Bread 39% VWG Test 6 recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods Will Help You Stay Fit And Also Healthy.

On the subject of the foods that you eat, you will find that your overall health can be effected either positively or even negatively. One of the foods you ought to be avoiding is any foods you get at a fast food location. You will notice that the nutrition in these kinds of is non existent and the negative effects can be very bad. In this article we are going to be going over foods that you need to be eating that can help you stay healthy and balanced.

Nuts as well as various seeds will certainly be a much better option when you are searching for a quick snack to enjoy. One of the health benefits of these nuts and seeds is the Omega-3 and Omega-6 that can be obtained in them. These kinds of fatty acids are necessary to helping your body create the proper quantities of hormones your body needs for a healthy lifestyle. If you don’t get the fatty acids you’ll need your body will actually not be able to create a few of the hormones that it requires.

By simply following some of the suggestions above you will notice that you’ll be living a healthier life. The pre packaged highly refined foods that you can get in any store is additionally not good for you and alternatively you should be cooking fresh healthy foods.

We hope you got benefit from reading it, now let’s go back to keto bread 39% vwg test 6 recipe. To make keto bread 39% vwg test 6 you need 20 ingredients and 24 steps. Here is how you achieve that.

The ingredients needed to cook Keto Bread 39% VWG Test 6:
  1. Use > 50.3 % Sponge (2-hr fermentation):
  2. Use water, 100F/37C
  3. Get instant yeast
  4. Prepare keto flour (see link)
  5. Get vital wheat gluten
  6. Take > 15.1% Water Roux
  7. You need water
  8. Use keto flour (see link)
  9. Use > Final Dough
  10. You need water, 100F/37C
  11. Prepare instant yeast
  12. Get (1 large, lightly beaten) egg, room temp; reserve for wash
  13. Use all of sponge (above)
  14. Prepare all of water roux (above)
  15. Provide keto flour (see link)
  16. Use vital wheat gluten
  17. Prepare heavy cream powder
  18. Take sweetener
  19. Prepare salt
  20. Provide 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.

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