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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 Make Healthy Eating A Part of Your Life.

The benefits of healthy eating are these days being given more attention than ever before and there are good reasons for doing this. The overall economy is impacted by the number of individuals who suffer from health conditions such as high blood pressure, which is directly linked to poor eating habits. While we’re always being advised to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. A lot of people typically think that healthy diets demand much work and will significantly alter how they live and eat. Contrary to that information, people can alter their eating habits for the better by implementing a couple of modest changes.

Initially, you should be extremely careful when food shopping that you don’t automatically put things in your shopping cart that you no longer want to eat. For example, if you have cereal for breakfast, do you ever check to see what the sugar and salt content is before getting it? Having a bowl of oatmeal will provide you with the energy to face the day while protecting your heart at the same time. By putting in fresh fruit, you can improve the flavor and, before you know it, you will have made a healthy change to your diet.

Hence, it should be quite obvious that it’s not at all hard to add healthy eating to your life.

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 do it.

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