Hello, I’m Marie. Today, I’m gonna show you how to prepare keto bread 39% vwg test 6 recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Keto Bread 39% VWG Test 6 Recipe

Keto Bread 39% VWG Test 6 is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Keto Bread 39% VWG Test 6 is something which I have loved my whole life. They’re fine and they look fantastic.

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

The ingredients needed to make Keto Bread 39% VWG Test 6:

1. Make ready > 50.3 % Sponge (2-hr fermentation):
2. Get 99 g water, 100F/37C
3. Get 0.5 g (1/8 tsp) instant yeast
4. Take 48 g keto flour (see link)
5. Get 52 g vital wheat gluten
6. Take > 15.1% Water Roux
7. Get 50 g water
8. Make ready 10 g keto flour (see link)
9. Prepare > Final Dough
10. Take 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. Prepare all of sponge (above)
14. Get all of water roux (above)
15. Take 101 g keto flour (see link)
16. Take 121 g vital wheat gluten
17. Take 11 g heavy cream powder
18. Take 40 g sweetener
19. Take 4 g (1 tsp) salt
20. Get 40 g butter, room temp

Steps 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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