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Before you jump to Keto Bread 39% VWG Test 6 recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.

Mostly, people have been trained to believe that “comfort” foods are terrible for the body and should be avoided. At times, if your comfort food is a sugary food or some other junk food, this is true. Other times, however, comfort foods can be totally healthy and it’s good for you to consume them. Some foods honestly do boost your mood when you eat them. If you are feeling a little bit down and you’re in need of a happiness pick me up, try a couple of these.

Cold water fish are excellent for eating if you are wanting to battle depression. Salmon, herring, tuna, mackerel, trout, and so on, they’re all high in omega-3s and DHA. These are two things that improve the quality and the function of your brain’s gray matter. It’s true: eating a tuna fish sandwich can earnestly boost your mood.

So you see, you don’t need to consume all that junk food when you want to feel better! Try some of these hints instead.

We hope you got benefit from reading it, now let’s go back to keto bread 39% vwg test 6 recipe. To make keto bread 39% vwg test 6 you only need 20 ingredients and 24 steps. Here is how you achieve it.

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

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