HOW TO MAKE THE BEST KETO COCONUT YEAST BREAD - GRAIN FREE, WHEAT FREE, GLUTEN FREE & SUGAR FREE !
168 هزار بار بازدید -
5 سال پیش
-
Links to purchase booksClick this
Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@https://payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
**********
Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz)
Links to purchase other products via Amazon
Coconut flour (https://amzn.to/3OQhiiJ)
Whole psyllium husks (https://amzn.to/3YvIzu8)
**********
1. Yeast is a living organism and almost all recipes call for some sugar to feed the yeast. But this is actually not necessary as the yeast can feed on any bit of sugar from the ingredients of the bread. I have experimented with and without sugar and the rise in both versions are the same. A pinch of sugar will make the yeast bubble up, but this is just proving that the yeast is still active and good for usage. Sugar does not help to activate the yeast. But if you feel more comfortable to add sugar, feel free to do it.
2. Salt does not kill the yeast. If you put salt directly over the yeast and leave them there for few minutes, then it will really kill the yeast. But if you mix them immediately, there's no damage. After many experiments, I found that dissolving the salt and yeast in the warm water is more effective. Due to the proportional concentration, there's no damage to the yeast. I learnt this method while doing lots of research from the internet hence, I did not invent it. But if you feel more comfortable to add the salt and yeast to the dry ingredients, feel free to do it.
3. The temperature of water at 122 to 132 F or 50 to 56 C DOES NOT kill the yeast. Yeast thrives on a very warm and moist environment. This very warm water will wake the yeast up from their dormant state and get them started.
This recipe can be viewed and printed at this link;
https://www.lowcarbrecipeideasofficia...
[Total servings = 20]
NUTRITION INFO PER SERVING
Net carb = 1.2 g
Calories = 56
Total fat = 4 g
Protein = 2.4 g
DRY INGREDIENTS
Coconut flour = 180 g / 1 1/2 cups
Whole Psyllium Husk = 33 g / 3.75 tbsp. (Note: The psyllium husks must be ground until half its original volume then weigh it. Please see this video about psyllium husk and powder for better understanding - PSYLLIUM HUSKS VS POWDER - WHICH IS M...)
Baking powder = 18 g / 4 tsp
WET INGREDIENTS
Apple cider vinegar = 45 ml / 3 tbsp.
Coconut / olive oil (Optional) = 45 ml / 3 tbsp.
Whole eggs = 7 large (room temp)
YEAST MIXTURE
Instant Yeast = 12 g / 4 tsp
Salt = 1 tsp
Warm water = 360 g / 1 1/2 cups
(Temperature = 120 to 132 F or 50 to 56 C)
DIRECTIONS
1. Boil a pot of water.
2. Turn on oven at 212 F or 100 C and leave the oven heat on during the entire 1-hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
3. In a large bowl, whisk the coconut flour, psyllium husk powder and baking powder until well combined.
4. In a small bowl, combine salt, yeast, warm water and stir until the salt is dissolved.
5. Add the apple cider vinegar, coconut oil, whole eggs and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.
6. Shape the dough into a loaf and place into a loaf pan measuring 7x3.5x3" or any suitable pan lined with parchment paper. The dough is quite soft so if you are unable to shape it, just put it into the pan.
7. Cover the dough with a dry towel loosely. Sprinkle the top of dough with some coconut flour to prevent it from sticking to the dough.
8. Pour sufficient boiling water into a baking dish that fits the oven.
9. Place the baking dish with boiling water at the bottom of the oven and the pan with dough directly above it. Close the oven door and let it proof for 1 hour. Do not open the oven door during the proofing time.
10. After 1 hour, remove the towel and the baking dish with water. Turn on the oven heat at 350F or 180C to start the baking. It's not necessary to pre heat the oven.
11. After baking for 1 hour, test with a wooden skewer. If the wooden skewer comes out clean, it's good. Turn off the oven, remove the bread from the pan and let it sit on a sheet pan with the parchment paper inside the oven for about 40 to 60 mins. The residual heat will continue to cook the bread and dry out the crumbs.
Click this link to purchase in e-book format only. Bundles are available too;
@https://payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
**********
Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz)
Links to purchase other products via Amazon
Coconut flour (https://amzn.to/3OQhiiJ)
Whole psyllium husks (https://amzn.to/3YvIzu8)
**********
1. Yeast is a living organism and almost all recipes call for some sugar to feed the yeast. But this is actually not necessary as the yeast can feed on any bit of sugar from the ingredients of the bread. I have experimented with and without sugar and the rise in both versions are the same. A pinch of sugar will make the yeast bubble up, but this is just proving that the yeast is still active and good for usage. Sugar does not help to activate the yeast. But if you feel more comfortable to add sugar, feel free to do it.
2. Salt does not kill the yeast. If you put salt directly over the yeast and leave them there for few minutes, then it will really kill the yeast. But if you mix them immediately, there's no damage. After many experiments, I found that dissolving the salt and yeast in the warm water is more effective. Due to the proportional concentration, there's no damage to the yeast. I learnt this method while doing lots of research from the internet hence, I did not invent it. But if you feel more comfortable to add the salt and yeast to the dry ingredients, feel free to do it.
3. The temperature of water at 122 to 132 F or 50 to 56 C DOES NOT kill the yeast. Yeast thrives on a very warm and moist environment. This very warm water will wake the yeast up from their dormant state and get them started.
This recipe can be viewed and printed at this link;
https://www.lowcarbrecipeideasofficia...
[Total servings = 20]
NUTRITION INFO PER SERVING
Net carb = 1.2 g
Calories = 56
Total fat = 4 g
Protein = 2.4 g
DRY INGREDIENTS
Coconut flour = 180 g / 1 1/2 cups
Whole Psyllium Husk = 33 g / 3.75 tbsp. (Note: The psyllium husks must be ground until half its original volume then weigh it. Please see this video about psyllium husk and powder for better understanding - PSYLLIUM HUSKS VS POWDER - WHICH IS M...)
Baking powder = 18 g / 4 tsp
WET INGREDIENTS
Apple cider vinegar = 45 ml / 3 tbsp.
Coconut / olive oil (Optional) = 45 ml / 3 tbsp.
Whole eggs = 7 large (room temp)
YEAST MIXTURE
Instant Yeast = 12 g / 4 tsp
Salt = 1 tsp
Warm water = 360 g / 1 1/2 cups
(Temperature = 120 to 132 F or 50 to 56 C)
DIRECTIONS
1. Boil a pot of water.
2. Turn on oven at 212 F or 100 C and leave the oven heat on during the entire 1-hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
3. In a large bowl, whisk the coconut flour, psyllium husk powder and baking powder until well combined.
4. In a small bowl, combine salt, yeast, warm water and stir until the salt is dissolved.
5. Add the apple cider vinegar, coconut oil, whole eggs and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.
6. Shape the dough into a loaf and place into a loaf pan measuring 7x3.5x3" or any suitable pan lined with parchment paper. The dough is quite soft so if you are unable to shape it, just put it into the pan.
7. Cover the dough with a dry towel loosely. Sprinkle the top of dough with some coconut flour to prevent it from sticking to the dough.
8. Pour sufficient boiling water into a baking dish that fits the oven.
9. Place the baking dish with boiling water at the bottom of the oven and the pan with dough directly above it. Close the oven door and let it proof for 1 hour. Do not open the oven door during the proofing time.
10. After 1 hour, remove the towel and the baking dish with water. Turn on the oven heat at 350F or 180C to start the baking. It's not necessary to pre heat the oven.
11. After baking for 1 hour, test with a wooden skewer. If the wooden skewer comes out clean, it's good. Turn off the oven, remove the bread from the pan and let it sit on a sheet pan with the parchment paper inside the oven for about 40 to 60 mins. The residual heat will continue to cook the bread and dry out the crumbs.
5 سال پیش
در تاریخ 1398/12/04 منتشر شده
است.
168,040
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