Avoid Keto Bread 39% VWG Test 6 for cheap. Keto Bread- How I make my Keto Bread! I was on a quest to find another low carb bread recipe that didn't taste like eggs but would be super low in carbs. The recipes I did see find were all flat breads so I made it that way as well.

Plus, this bread is so easy to make that it is perfect for testing out new flavor combinations. Just make sure you have someone to share your creations with because. This keto mug bread will satisfy your cravings for bread and keep you on track with its low carb macros! You take care of business toasting decoct Keto Bread 39% VWG Test 6 adopting 20 program also 24 along with. Here you are win.

receipt of Keto Bread 39% VWG Test 6

add of > 50.3 % Sponge (2-hr fermentation):.
add 99 g of water, 100F/37C.
You need 0.5 g (1/8 tsp) of instant yeast.
then 48 g of keto flour (see link).
use 52 g of vital wheat gluten.
This of > 15.1% Water Roux.
You need 50 g of water.
a little 10 g of keto flour (see link).
a little of > Final Dough.
add 45 g of water, 100F/37C.
add 4 g (1 tsp) of instant yeast.
This 33 g of (1 large, lightly beaten) egg, room temp; reserve for wash.
a little of all of sponge (above).
a little of all of water roux (above).
You need 101 g of keto flour (see link).
give 121 g of vital wheat gluten.
use 11 g of heavy cream powder.
a little 40 g of sweetener.
add 4 g (1 tsp) of salt.
use 40 g of butter, room temp.

With meal prep being such a big part of our success, we now find making most things in bulk, including this Keto Mug Bread, makes our lives a whole lot easier! The windowpane test is one of the best ways to tell if you've sufficiently kneaded your bread dough, though it can sound like a pretty bizarre instruction when you come across it in a recipe! Knead the dough for another two minutes and try the windowpane test again. Keto bread recipes are everywhere these days.

Keto Bread 39% VWG Test 6 separately

Sponge: Dissolve yeast in water, and let sit 5-10 min..
Sponge: Stir in remaining ingredients..
Sponge: Cover and let ferment for 2 hr in a turned OFF oven with the oven light switched on..
Water Roux: Heat ingredients on med-low until pudding texture..
Water Roux: Set aside to cool slightly..
Final Dough: In a bread machine or stand mixer or bowl, dissolve yeast in water, and let sit for 5-10 min..
Add the remaining ingredients EXECPT the butter, and knead until a smooth ball forms..
Knead in the butter until you can stretch the dough without it tearing (window pane test)..
Cover and let rise for 2 hrs or until double in size..
Divide into portions, shape into balls, cover and let rest for 10-15 min..
Roll into a rectangle the width of your pan, then roll into cinnamon roll from the short side..
Flatten and repeat..
Place in baking pan, cover, and do a final rise for 2-3 hrs or until double in size..
Brush tops with leftover egg..
Place in fridge to chill for at least 15 min..
Preheat oven to 300 F / 150 C..
Place bread in, and immediately turn oven down to 265 F / 130 C..
Bake for 60 min, or until internal temp is at least 190 F / 88 C..
Crack open oven, and leave it in for 5-10 min..
Remove from oven..
Immediately brush melted butter or heavy cream on the crusts..
Let absorb for 5-10 min, then transfer bread to wire rack..
Cool at least 20 min before tearing apart, or cool completely before slicing..
Store in ziploc bag..

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