KETO BRIOCHE YEAST BREAD

I am so happy when someone successfully makes a keto yeast bread. This Keto Brioche Yeast Bread looks amazing.

I see no reason why I can't adopt it as a staple into my kitchen as simply a gluten-free bread. A lot of people put in hard work to come up with these Keto Brioche recipes after trials, fail, and wasting expensive ingredients.

NUTRITION INFO

[ Total servings = 22 ]

Per serving ;

Total carbs = 3.7 g

Dietary Fiber = 2.6 g

Net carb = 1.1 g

Calories = 85

Total Fat = 6.9 g

Protein = 2.3 g

LET'S MAKE OUR KETO BRIOCHE YEAST BREAD

INGREDIENTS

DRY INGREDIENTS

90 g / 3/4 cup Coconut Flour
90 g / 3/4 cup Golden Flaxseed (finely grounded otherwise the bread will be denser)
26 g / 3 tablespoon Psyllium Husk (Finely Grounded)
12 g / 3 teaspoon Baking Powder
100 g / 1/2 cup Erythritol (or any keto sweetener to taste) (Note: This is moderately sweet so you can reduce to 80 g for mildly sweet. Removal of sweetener is possible except that the bread will be denser and less moist)
4 g / 1 teaspoon salt
12 g / 3 teaspoon Instant or rapid rise yeast

WET INGREDIENTS

240 ml / 1 cup Pea Milk or Almond Milk (Unsweetened)
8 large egg whites (285 g) or 4 whole large eggs (Note: The protein from egg whites will help to boost the rise substantially whereas the fat from egg yolks will hinder the rise.
56 g or 1/4 cup Butter (softened)

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DIRECTIONS

Watch Full Instructions On Video Bellow

1. Preheat the oven to 210F or 100C and leave the heat on throughout the 1-hour proofing process.

2. Warm the milk in the microwave at high heat for about 1 1/2 min. The temperature of the milk should be between 122 to 132F or 50 to 56 C. The warmer the better as it will wake the yeast up from its dormant state.

3. To test whether your yeast is alive, you can mix it into the warm milk with a pinch of sugar but this is optional. I did not put in any sugar and I can still see the yeast bubbling. If you are confident that your yeast is good, you can mix it into the dry ingredients. Set aside the milk and yeast mixture.

4. In a bowl, mix all the dry ingredients until well combined.

5. Add the wet ingredients (except the butter) and mix until a dough is formed.

6. Add the softened butter and mix to combine.

7. Divide the dough into 3 equal portions and shape them into balls. Place the balls into an 8x3.5x3" or 8.5x4.5x2" loaf pans lined with parchment paper.

8. This recipe makes only 1 loaf. The additional loaf is just for illustration. Using a narrower and taller pan is preferable as the bread will be taller, lighter, and fluffier.

9. Sprinkle the top of the dough with coconut flour to prevent the dough from sticking to the towel.

10. Cover the dough with a towel to prevent the top from drying during the proofing process.

11. Place a baking dish with boiling water below the tray with the dough in the oven. Close the oven door and try not to open it during the 1-hour proofing process with the heat on. The humidity and warmth create a very conducive environment for the yeast to thrive.

12. After 1 hour, remove the tray with dough and the water.

13. Remove the towel and brush with 3 egg yolks mixed with 1 tbsp of water.

14. Top with white sesame seeds.

15. Return to the oven and increase the heat to 350F or 180C. Bake for 1 hour. It is normal for the middle of the top to deflate slightly after baking.

16. Cool completely on a wire rack before slicing.

17. It is best to reheat by steaming the bread for the soft texture. The bread can also be toasted but it will not be as crispy due to the moisture.

18. The bread can be kept for a few days at room temperature if you have a cool and dry climate. Otherwise, it's best to refrigerate them earlier. They can be refrigerated up to 1 week and frozen for months.

Recipe by: @lowcarbrecipeideas

KETO BRIOCHE YEAST BREAD