Simple Way to Make Homemade Keto Bread 39% VWG Test 6

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, keto bread 39% vwg test 6. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Keto Bread 39% VWG Test 6 is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Keto Bread 39% VWG Test 6 is something that I have loved my entire life.

To get started 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 it.

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

1. Make ready > 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. Take > 15.1% Water Roux
7. Take 50 g water
8. Take 10 g keto flour (see link)
9. Prepare > Final Dough
10. Make ready 45 g water, 100F/37C
11. Make ready 4 g (1 tsp) instant yeast
12. Prepare 33 g (1 large, lightly beaten) egg, room temp; reserve for wash
13. Get all of sponge (above)
14. Make ready all of water roux (above)
15. Make ready 101 g keto flour (see link)
16. Make ready 121 g vital wheat gluten
17. Take 11 g heavy cream powder
18. Make ready 40 g sweetener
19. Take 4 g (1 tsp) salt
20. Make ready 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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