Simple Way to Prepare Keto Bread 39% VWG Test 6 Any-night-of-the-week

Simple Way to Prepare Keto Bread 39% VWG Test 6 Any-night-of-the-week

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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 Green Living In The Cooking area Could save you Cash.

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You may well prefer cooking with your oven, but using a microwave instead will cost you much less money. The energy used by cooking in an oven is greater by 75%, and maybe this small amount of knowledge will spur you on to use the microwave more frequently. Countertop appliances will certainly boil water as well as steam vegetables more quickly than your stove, and use a lot less electricity. You might believe that you save energy by washing your dishes by hand, however that is certainly not true. You get the maximum energy savings by fully loading the dishwasher just before commencing a wash cycle. Don't dry the dishes by using heat, utilize the cool dry or air dry functions to increase the money you save.

The kitchen alone offers you many small ways by which energy and money can be saved. Eco-friendly living is not really that hard. Mostly, all it will take is a little common sense.

We hope you got benefit from reading it, now let's go back to keto bread 39% vwg test 6 recipe. You can have 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. Prepare of > 50.3 % Sponge (2-hr fermentation):.
  2. Take 99 g of water, 100F/37C.
  3. Provide 0.5 g (1/8 tsp) of instant yeast.
  4. Provide 48 g of keto flour (see link).
  5. Provide 52 g of vital wheat gluten.
  6. You need of > 15.1% Water Roux.
  7. Get 50 g of water.
  8. Get 10 g of keto flour (see link).
  9. Prepare of > Final Dough.
  10. You need 45 g of water, 100F/37C.
  11. Use 4 g (1 tsp) of instant yeast.
  12. Prepare 33 g of (1 large, lightly beaten) egg, room temp; reserve for wash.
  13. Take of all of sponge (above).
  14. Prepare of all of water roux (above).
  15. Prepare 101 g of keto flour (see link).
  16. Use 121 g of vital wheat gluten.
  17. Use 11 g of heavy cream powder.
  18. Prepare 40 g of sweetener.
  19. Take 4 g (1 tsp) of salt.
  20. Use 40 g of 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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