ไม่สามารถเล่นวิดีโอนี้
ขออภัยในความไม่สะดวก
HOW TO MAKE KETO BRIOCHE YEAST BREAD (COCONUT FLAXSEED) - SOFT, MOIST & FLAVORFUL !
ฝัง
- เผยแพร่เมื่อ 17 ก.ย. 2020
- Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@payhip.com/Low...
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 (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
**********
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 ;
docs.google.co...
[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 POWD... )
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.
![[Full Episode] MasterChef Junior Thailand มาสเตอร์เชฟ จูเนียร์ ประเทศไทย Season 3 Episode 9](http://i.ytimg.com/vi/Jsjwpd_ER8g/mqdefault.jpg)
Please see the description box below video (click down arrow on the right hand side and scroll down) for full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !
Is it possible to make sour dough bread out of these ingredients? Please reply, thank you
Thank you so much for talking about this and explaining everything! I appreciate all your hard work you do and are doing!❤
thank you so much!!!
Stephanie Pettiford to make a sour dough starter you need gluten. Coconut flour does not have gluten.. 😢
How much yeast do i need to use?
I am so thrilled to see today- no 👎! .. So many people look for a recipe, but don’t continue on when they realize that there’s so much “talking” before the actual recipe is delivered. To anybody reading my comment, please take the time and listen to her details.. everything from the height and the width of the loaf pan you are using (science!), to the ratio of fat, to the properties of psyllium husk, to what makes yeast work - this is absolutely educating information if a keto or low-cab lifestyle has become your path. Thankyou for this!! 😬👍❤️🍞
Awww.... thank you so much 💓
Your comments are really so true - Elsie is a exceptional engineer - attention to detail.
Robert Sterler AGREED! 👍❤️
@@robertsterler7091 Awww... thank you 😊
Tutorial starts at 16:54. But I recommend watching from the beginning to understand the process. It is very informative and helped me to understand the reasoning regarding the recipe. Awesome video! Thank you so much!
Thank you !
This is really so advanced recipe, thank you our dearest KETO QUEEN, we appreciate your efforts towards a new healthy life style 👏🏼👸👍🏼
Thank you my friend !
This is my third time doing keto. When I started this time, I was on 3 medications to decrease my blood pressure. I no longer need to take any of the medications. Because of your teaching I am not missing anything. I can literally make so much now. I thank you so much. I love your channel so much.
Awww... thank you ❤ So glad you found my recipes useful and thanks for your support 🥰
That's great. I was diagnosed of high blood pressure about 3 weeks ago and I've been working on changing my diet. I'm here to do that. Please could you share with me your recipes?
You're amazing, because of the attention to details. It's clear you really care for the results we'll get and try to help us, answering questions before they're even asked. I hope you get a lot more success with your channel! Thank you for being so thorough!🌻
Awww... thank you ❤
I just did it today... I have no words. This is EXACTLY like the gâche vendéenne I used to eat a lot with hazelnut spread, so I did the spread too, and ate it with the brioche. I almost cried hahaha this was and is my favourite treat
You don't know how much you have changed the way I cooked and how much I appreciate what you do
Oh wow... I am so happy that it turned out well and you love it. Thanks so much for your feedback ❤
Agreed!
Thank you for the wonderful tutorial. This helps me a lot and explains why some of my keto bread attempts failed. 🌸
My idol keto baker has posted another recipe!i will never ran out of something to bake.My family will have variety to eat.Thanks a mil!
I tried this but i used 60% double cream and 40% water it did not rise but it was really a good bread.The texture is so good and the taste is like a banana bread.I could eat on its own.But i also eat it with meat so yummy.I will try again doing the same wven though it doesn't rise.Thank you my idol keto baker.
Hello elsie...may i know if the butter you mentioned here is salted?thanks.
It feels like I was sitting in add maths tuition class, listening intently to every word you said. Thanks for sharing! ❤️
You're hilarious haha... glad you found it useful 😊
I have been baking bread with flour for some time, watched a lot of videos and of experienced bakers but you know your oats. You are a master baker. Gerrie,,South Africa, 2023, 06h30, 11/10/23.
U are very patience to tell us the details of the cause n effect.U are amazing! I love all your videos!
The explanation is clear, detail, and quite scientific. Thank you.
Thank you from a French women , merci de la part d’une française parisienne !
Kisses from paris 😘😊👍
Awww... thank you ❤
I haven’t tried the recipes, yet, but this video is AWESOME. Bread making seems to be part wisdom and artistry. That’s what I tell myself, about my MANY failed attempts. This video has made me feel like I understand more about the whole process. Thank you for all,that experimenting and sharing… and explaining. I’m so excited to try your recipes. 👏💝
So glad you found the video useful and thanks for your feedback ❤️
Of course, why didn’t I think of that. Thank you for replying and I am very happy I found your channel. It is very easy to understand your vlogs. And I am learning so much. Keep up the good work.
Thank you for the explanation. I can’t believe I’m just now finding you after watching keto/low carb/carnivore TH-cam videos for almost 2 years. I just subscribed and I hope you are still coming up with Keto/low carb recipes but I’m about to binge watch your channel!
Thanks so much for your support 🙏
Hi, you are a huge help. I am thrilled to have you do my 'trial and error' for me. I have learned so much. The biggest thing is 'WEIGHING INGREDiENTS' . This is critical for KETO success. Thank you so much.
I've been following you for awhile now, you are the Keto Bread Master and Keto desserts. Thank you for your hard work and for sharing your knowledge. Everyone will be looking forward for your future videos as always.
Thank you !
Really appreciate that you took the time and effort to explain some important details and pitfalls of this new kind of baking for us. The bread looks amazing !
Thank you so much for this detailed description for getting bread to work! I have never been able to figure out why my bread doesn't rise, now I know I need a smaller pan. 😄
You're welcome!
Boy, did I need this talk about your recipes! All of your breads look amazing! Thanks for the tips! I need to get a narrow pan!!
Omg , I been looking for keto bread that wouldnt taste dry, crumble or had that egg smell and This bread IS DELICIOUS, its PERFECT !
My husband who is not on keto was skeptical when i offered him to try it and his eyes lit up with amazement He Loved it .
I'm glad I didn't have to go buy Wheat gluten or any other kind of flour to make this bread, everything on this recipe i had in my pantry. Now I can enjoy this bread with no worrys ...Thank you for Sharing this recipe ! ❤😊
So happy to hear that! Thanks so much for your feedback ❤
Your descriptions and explannations are extremely helpful, thankyou.
So glad to hear that! Thanks so much for your feedback 🙏
Thank you, thank you very much. This is the first recipe that has the taste of real bread. This is the first and last recipe. I will never try anything else 🥰🥰🥰🥰🥰😘😘😘😘😘
Wow.. I am so happy to hear that! Thanks so much for your feedback ❤️
You don't know how much I love this channel and everything you do
Thank you❤
I strongly believe that your explanation is pure gold! thanks a lot for giving us this spectacular class of all your learnt lessons
So happy to hear that! Thanks so much for your feedback ❤
You deserve every like Elsie 👍👍👍 you give me hope in keto really, I love all your recipes, God bless you 💝💝💝🌹🌹🌹
Thank you😊
Thank you for your attention to detail and hours and ingredients that went into this post 😊
Thank you for going through all the trial and error so that we can get it right the first time. You're the best!
Thank you❤
Great job!! I tried this I couldn’t believe how amazing it would turn , I already tried different recipes from internet nothing even comparable 👌🙏🙏🙏thank you so much 👏👏👏🎉🎉🎉🌹
I am so happy to hear that! Thanks so much for your feedback ❤
Wow! I've just made your paleo yeast bread and now there's this one to try! Thank you 💖
I love you! I'm loving having low carb bread om my WW plan I've been doing. I love the science but after baking a few loaves of Keto Flaxseed bread it becomes easy so worth having fresh low carb delicious bread. I love bread 🍞 lost 57 lbs. and have more to go so I wanted a new bread to bake.... I can't wait to try it. Thank you so much!🩷
Thank you, and thanks for sharing ❤️
Your vlogs are always so informative and so many different recipes to bake. Please move the camera back farther so we can see more. This is amazing bread!
Thank you so much! This is the best Keto recipe ever! In the USA I cannot find Pea milk with as high a protein as yours so I use Macadamia nut milk + 1/2 scoop of Tera's whey protein powder. I added 1T. of Bragg's nutritional yeast oer recipe just for flavor. This bread is delicious! Found Big Daddio's loaf pan 9x5x21/2 perfect for 1 1/2 recipes which last 2 of us a week. Using half of the egg whites from carton works fine too. SAF premium instant yeast proofed with sugar gives me great rise! We appreciate all your work & help!
Wow... you did a great job job ! Thanks so much for sharing the info and feedback ❤
Thank you for sharing your knowledge. Greetings from the Netherlands 👋🏻👋🏻👋🏻
My pleasure!
Hi again! I made this bread today and it was a big success! As you suggested, I cut down the Psyllium Husk (bought it pre-ground) to 2.5 teaspoons. The texture turned out great but I think I could probably try 2 teaspoons next time. Also, I used 75 grams of Swerve which resulted in the right level of sweetness for me. For a more savoury version, I think I’m going to dare to cut it down to 50 grams of Swerve, hopefully it wont affect the fluffiness. Thank you for all the tips and your wonderful recipes!
That's great news! Thanks so much for your feedback ❤
Hi how did you go using less sweetener? I am going to make this today but don’t like sweet bread. Thank you for any help.
Thanks for taking the time to explain what you've learned. Your explanations and detailed notes give us confidence we'll get good results. And yes, I finally bought a scale. 👍
Thank you so much for explaining how things work. I will try to make a loaf tomorrow morning. 🙏❤️
You are a keto bread master!
I tried your brioche bun, with the same dough few buns & made the loaf bread 🍞 like what you did now. Thank you ever so much. And I did uploaded my pictures in my Instagram page low carb keto weightloss.
I linked your TH-cam video there. 👏👏
That's great! Unfortunately I have not seen the tag at it my Instagram account. May I know the exact name of your ig account. I searched for low carb keto weightloss but it seems to be a category with many names
Hello, I had 4 egg whites left over from making ice cream, so I used those, + two whole eggs + 1 more egg white (yolk with water used for brushing the top, all my eggs were small). Result? Delicious and gently sweet.
PS: I finally figured out that my electric coffee grinder can handle flax seeds (unlike my stand and stick mixer's chopper attachments, which could spin and spin, make the seeds fly inside and minutes later still end with whole seeds). No more troubles with flax flour (which is sold SUPERFINE, where I buy), that always absorbed more liquid than I expected even after using less then the recipe called for. Thanks to this and your recipes the golden flax seeds in my freezer can finally be utilized.
That's great! Thanks so much for your feedback 🙏
Thanks for this , ive done lots of different recipes but this if the best thanks you
Wow thank you for the master class!!!
You're most welcome ☺
Another way to provide a warm spot for your yeast bread is to heat a mug of water in your microwave to boiling. Remove the mug, and let your loaf rise in the microwave. .
Thanks for sharing 👍
"Thank-you", for all of your diligent work & experimentation so the rest of us can experience delicious bread!!! Love your calm energy also. Insightful...
Thank you ❤️
This is just amazing. Thank you so much. I just found your channel and this is the best keto bread without gluten that I have seen ❤️
Awesome, thank you for taking the time to explain so we don't fail
I really like to way you take your time to explain everything in detail. Thank you so much for your knowledge and hard work. I appreciate it.
Awww...thank you so much and I really appreciate your feedback ❤️
Really you are the best ever.
Your recipe is super.
Thanks for all the information
3rd time the charm! I have been using dried coconut flakes to make the flour and the recipe didn't work until I grinded 1 1/2 C of coconut meal with 3/4 C ground flaxseed and 2 Tbsp super grounded psyllium husk with 1 C warmed cream, 3 tsp yeast, 3 tsp baking powder, 1 tsp salt and 8 egg yolks & 1/2 C erythithol sugar. After dough is formed add 1/4 C soften butter and knead 2 minutes.
That's great! Thanks for your sharing the info and feedback 😊
Thank you for doing all this work for us, your efforts are appreciated.
You're most welcome and thanks for your support ❤️
Hi, just made the bread, I can tell you, you don't need any sugar in the almond milk to get the yeast to activate!!!!! I put some in then left it for 10 minutes and when I went back to get it it had bubbled up over the top of the container. Anyway still went ahead and used as much as I could scoop up. The bread did rise but my tins are not what you have. Tastes great.
Yes you don't need sugar to check whether the yeasts are alive. If you can see a few bubbles, you'll know that it's good. Glad you like the bread and thanks for your feedback ❤
Hi! I just found your channel this week, and I have subscribed bc of your wealth of information! I also want to try many of your recipes bc they look delicious, and I want my family to eat healthy! I LOVE when you give a mini lecture on the effects that the various ingredients have on the finished product. It's good to have recipes that help us eat healthier, but it's even better to understand why certain ingredients are used. You are very learned and have enticing recipes to try (not too difficult at all!), so I thank you for sharing your knowledge and recipes with all of us. Please continue to do so! And I read a comment by someone who suggested you publish a cookbook~please consider doing that! I am just a novice baker, and it's thrilling to be able to give my family keto breads that taste like the supermarket ones.
Awww... you have just made my day ! Such wonderful feedbacks are what keeps me going and makes my efforts worth it. I hope you try out some of recipes here and do let me know how they turned out. Thank you again ❤
l tried few of your recipes last year but couldn't get good results.
but now l got a bread maker and tried this bread and it came out very nicely.
l used only 50 grams of erythritol and used full cream cow milk, l believe yeast would feed on lactose in it🤓
That's great! Thanks so much for your feedback ❤️
Quisiera entender la amplia explicación que proporciona 😔 pero no por ello dejo de agradecer todo el esfuerzo y cariño con que elabora sus recetas y nos comparte, muchas gracias y bendiciones 🙏🇲🇽🙂💐
Glad you found it useful thank you !
THANK YOU! For a detailed explanation. I just subscribed because you are worth it! I am making this recipe now! It is rising!
Thank you ...I am trying again and trying to listen to all your tips! I did buy some psyllium husk at walmart and it was super fine .....and the bread was too wet and didn't rise well. I am hoping this time it will turn out better.
Thank you for the wonderful recipe and the valuable information... I have tried your Brioche buns and they are awesome ..one of the best keto bun recipe by far... I highly recommend everyone to try it... thank you so much🙏
That's awesome! Thanks so much for your feedback ❤
Thanks a ton for your explanation in the beginning, super duper helpful :)
I have always been using pre-grounded psyllium husk powder, no wonder my dough gets overly moist if I strictly follow your recipe (thus I often have to reduce the amount of water/milk to adjust the consistency)
Now I know I should reduce the amount of psyllium husk powder instead!
Glad you found it helpful ❤
Excellent thank you so much for a great recipe and very good video. From Western Canada.
So glad to hear that! Thank you 😊
Resultado magnífico!!! Lo voy a preparar hoy sin falta 🥰 Muchas gracias 😊
I appreciate your fabulous instructions. I am going to try this bread. Would you please consider coming up with a keto version sourdough?
Well done! You are remarkable!
Thank you !
Awesome winner recipe! Thank you so much for sharing your incredible knowledge and experience, and in such a sweet and gracious manner. It is a real pleasure learning from you.
Awww... thank you ❤
love all your recipe
Thank you 😊
Thank you for the lesson.....you are an excellent teacher !
You're most welcome and thanks for your compliments ❤
Great tips! Looking forward to giving the recipe a go. Thank you for your expertise.
Wonderful Dear, thank you. Appreciate if an eggless version recipe is available. Wish more moms would be lie you.😊
Lady you are great. Thank you ❤️🇱🇰
I'm sure if I didn't live at 7,000 ft it would have risen more..... but I liked it better than any others I've tried. Toasted twice ~ buttered to let it sink in..... it was good ~ thank you ! Phoebe
That's good to hear! Thanks so much for your feedback ❤
Thank you my dear for this recipe
I am following you from Iraq💐
Excellent Tutorial!
Thank you for sharing!
Greetings from Singapore!🌹🇸🇬
Edith, a happy Subscriber!
So glad you found the tutorial useful ! Thanks for your feedback Edith and thanks for your support 🥰
I made the brioche loaf. Loved it and making it again today.
That's awesome! Thanks so much for your feedback ❤️
Excellent tips - thank you! I'm sub'd. :-)
I'm curious as to what you use your 8 egg yolks for? That's always my aversion for using only egg whites.
My proof was not goof but wondering if its because i used the whole egg. You said it wouldn't rise as much but wondering how much less it would rise? Thanks!
Thanks so much for your detail explanation!!!! Your are great! I’ll try to turn this recipe on a Christmas bread (Italian Panettone) I hope it works!!!
I am actually experimenting on that too due to some requests. If successful I will publish video here
I’m now a big fan of your channel after binge watching some of your recipes. Out of all the bread recipes by the other popular channels this is by far the indisputable superior bread recipe and with the flaxseed it’s healthy. It looks absolutely authentic like any other bread in the shop just wouldn’t be able to tell the difference except for your health and yours has no inflammatory gluten. Just a quick question - because I have some egg white powder (from making up a bread flour recipe) could that be substituted instead of the proper egg whites. If not I’m still more than happy to follow your ingredients.😊❤
Awww...thank you so much for your compliments 🙏. Yes, you can use egg white powder to replace the fresh egg whites. The ratio is 6.25 g per egg white (so 6.25 x 8 = 50 g). You can add this to the dry ingredients. Then add 35 ml of room temperature water per egg white (so 35 x 8 = 280 ml). This is to hydrate the egg white powder. You can add this to the wet ingredients and give it a mix then lastly add the hot water per the recipe.
Thanks for the tricks & secrets
You're most welcome 😊
Thank you very much for this recipe! This is one of the best recipe that did! 🍞🍞🍞🍞
That's awesome ! Thanks so much for your feedback.
Looking forward to making this bread
Thank you. Very comprehensive explanation
You are very smart 👍 thank you
Thank you very much you explain beautiful number one you are one of number one I enjoyed it and I can’t wait to make it thank you again and God bless you and your family and all the other people whoever read this wherever you are God bless you all bye for now
Awww... thank you so much ❤️
Maravilloso! 😍 mil likes 👍👍
Muchas gracias 😊❤⚘🇲🇽
Looks great! Will definitely try this. Thanks
As always, big respect .thank you.from you I run to open .😊
Hola
He hecho la receta tal cual y no me ha subido y me ha quedado poco hecho por dentro a pesar de poner la mitad de PSILIUM como me dijiste
Que ha podido fallar? Gracias
Wow now thats bread 🍞
You are a baker chemist. Experimenting is expensive and time consuming. Thank you very much.
Wow... amazing results... thank you for your thorough explanation 👍
You're most welcome ❤️
Thank you so much to share all of this with us!! you are the KETO BAKER QUEEN!!
Awww... thank you ❤
Thank you for sharing your knowledge! 🐈🥰
Thanks for sharing, very useful tips👍👍👍👍👍👍
Thank you thank you thank you! I just made your chocolate cream cheese cake last night and it's a hit in my teenage household! I'll try this over the weekend! Again thanks for all your recipes! Stay safe
Thanks so much for your feedback ❤
Thank you for sharing 😀
thanks for the idea. Inspired to try the recipe :). Cheers
In depth and awesome. Thank you for putting in the time. You’re greatly appreciated
Thank you ! Glad you found it useful 😊
Thank you for sharing your knowledge! 👌
Thank u so much my sweet lady ❤️ I always follow your low carb 🙏🏻
Excellent 👌🍞
Thank you for taking the time to explain the baking process and for the easy to follow tutorial 🙏🍞...new subscriber ✔
So glad you found the tutorial useful. Thanks for your feedback ❤