In my opinion, this is the best keto sandwich bread with a proper size to hold. It’s so soft and does not need to be toasted. Of course, you can still toast it but it’s not as great as the almond version. The crust will be crispy when toasted but the crumbs will be chewy. Coconut flour is very absorbent hence, they need more eggs and liquids. But don’t worry about the amount of eggs used as the bread does not taste eggy. It is actually masked by the coconut flavor. If you do not like the coconut flavor, just mask it with some spices, herbs or seasonings. Coconut flour is the cheapest, healthiest and lowest carb flour so it’s a really good alternative for low carb baking. This bread is only 1 g net carb per serving.
Here are my answers to some of the comments raised from the Keto Almond Yeast Bread video;
1. Salt does not kill the yeast unless you put them together and leave them for a period of time. But if you mix them immediately, there’s no damage. You can add the salt and yeast to the dry ingredients but I found that this method of dissolving the salt and yeast in very warm water is more effective.
2. The temperature of water between 120 to 130F or 50 to 55C does not kill the yeast. Instant yeast thrives on a very warm and moist environment. The very warm water will wake the yeast up to get a good start.
3. Sugar is needed to feed the yeast. I have shown you a comparison in the video and there’s no difference in the bread with or without sugar. When I added 1 tsp of sugar into the salt and yeast solution, there’s a slight bubbling which just goes to show that the yeast are alive and good. Yeast can feed on any little sugar from the ingredients of the bread. So sugar is not necessary as proven.
4. Use instant yeast that are fresh. I buy those little packets so I do not need to store leftovers in the freezer. If you use frozen ones, you need to let them come to room temperature before using.
5. Using the oven for proofing is the most effective way. I live in a tropical weather and leaving the dough to proof on a warm counter top wasn’t effective and took a long time. But when I experimented with the oven for proofing, I was amazed with the results. Heating the oven to 212F or 100C to create a very warm environment and the steam from boiling water makes a very conducive environment for the yeast to thrive.
6. Please use pans that are smaller than 8×4″ so the dough will rise upwards and have nice curved edges. The 3 pans shown in the video measures 7×3.5×2″, 7×3.5×3″ and 8x3x2″ and they produced different looks.
NUTRITION FACTS
Total servings = 20
Per serving ;
Net carb = 1.2 g
Calories = 56
Total fat = 4 g
Protein = 2.4 g
INGREDIENTS
Coconut flour = 180 g / 1 1/2 cups
Psyllium Husk Powder (Finely Grounded) – 33 g / 3.75 tbsp.
Baking powder = 18 g / 4 tsp
Apple cider vinegar = 43 g / 3 tbsp.
Coconut / olive oil (Optional) = 45 g / 3 tbsp.
Whole eggs = 7 large
Instant Yeast = 12 g / 4 tsp
Salt = 1 tsp
Warm water = 360 g / 1 1/2 cups
(Temperature = 120 to 130 F or 50 to 55 C)
DIRECTIONS
1. Boil a pot of water.
2. Turn on oven at 212 F or 100 C.
3. In a large bowl, use a hand held mixer to whisk the coconut flour, psyllium husk powder and baking powder until well combined. Set aside.
4. Prepare the yeast mixture. 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 7×3.5×3″ or any smaller pan lined with parchment paper. The dough is quite soft so if you are unable to shape it, you can just scoop them into the pan and smoothen it with your hands.
7. Cover the dough with a dry towel loosely (do not tuck in the towel).
8. Pour the boiling water into a baking dish that fits the oven. If your pot can fit the oven then you don’t need to use a separate baking dish.
9. Turn off the oven.
10. Place the baking dish with boiling water at the bottom of the oven and the pan with dough (covered with towel) directly above it. Close the oven door and let it proof for 1 hour. Do not open the oven door during the proofing time.
11. 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..
12. After baking for 1 hour, test with a wooden skewer. If the wooden skewer comes out clean, it’s good but if it’s still slightly sticky at the bottom, it’s ok too. 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. This is a good practice for all keto bread as they tend to be dense and moist due to the ingredients.
13. Remove bread and let it cool completely before slicing.
Original of the video here
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Video Transcription
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