HOW TO MAKE KETO BRIOCHE YEAST BREAD (COCONUT FLAXSEED) - SOFT, MOIST & FLAVORFUL !

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As I mentioned in the video, the most important thing is the size of the pan. I used a cheap cake tin that is narrow and tall with size 8x3.5x3". But I live in Malaysia, and I could easily get it as baking ingredients shop. If you can't find the exact size, you could consider some suitable ones in Amazon for e.g., 7.5x4x4.5", 7.6x4.2x4.2", 8.5x4.5x2.75" or 9x4x4". If they're slightly bigger, just increase the recipe so the dough can fit the pan.

The recipe can be viewed and printed at this link ;

https://www.lowcarbrecipeideasofficia...

[Total servings = 22]
NUTRITION INFO 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

DRY INGREDIENTS
Coconut Flour = 90 g / 3/4 cup
Golden Flaxseed = 90 g / 3/4 cup (Must be finely ground otherwise the bread will be denser)
Whole Psyllium Husk = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume before using. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 2 to 3 tsp is required. Please see this video about psyllium husk and powder for better understanding and success -    • PSYLLIUM HUSKS VS POWDER - WHICH IS MORE E...  )
Baking Powder = 12 g / 3 tsp
Erythritol = 100 g / 1/2 cup (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)
Salt = 4 g / 1 tsp
Instant or rapid rise yeast = 12 g / 3 tsp

WET INGREDIENTS
Pea Milk or Almond Milk (Unsweetened) = 240 ml / 1 cup
Eggs = 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.
Butter (softened) = 56 g or 1/4 cup

DIRECTIONS
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 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 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 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 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.