Put your water into the mixer, and add the yeast and eggs. Next put your honey and oil in the same measuing cup and add to the water mixture. Add in the salt and wheat gluten. Add in your flour a little amount at a time, make sure the flour is completely mixed in before you add more. You'll know the dough is ready when it has a sticky consistency that doesn't stay on your fingers. Let the dough proof in a bowl, that has enough room for the rise. After proofing for about 30-45 minutes, divide your dough into smooth 2lbs. sections. Turn your oven on to Convection bake at 350 degrees. Place your dough into bread pans, and let it proof for another 30 minutes. Put your dough into the oven and cook for 35-45 minutes. Take them out out of the pans and butter the tops with shortening. Yeilds 5-6 2lb loaves.
Croissants
1 1/4 tsp. active dry yeast
3 Tbsp. warm water
1 tsp. white sugar
1 3/4 cups all-purpose flour
2 tsp. white sugar
1 1/2 tsp. salt
2/3 cup warm milk
2 Tbsp. vegetable oil
2/3 cup unsalted butter, chilled
1 egg
1 Tbsp. water
Directions:
Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume, about 3 hours. Deflate gently, and let rise again until doubled, about another 3 hours. Deflate and chill 20 minutes.
Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle. Smear butter over top two thirds, leaving 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.
Keto Bread
1/2 cup butter melted
2 tbsp coconut oil
7 eggs, room temp
1 tsp baking powder
2 cups almond flour
1/2 teaspoon xanthan gum
1/2 tsp salt
Instructions:
Preheat your oven to 180C (355F)
Please please make sure your eggs are at room temperature before you attempt this recipe. This will reduce the likelihood that your bread will taste "eggy". If you keep your eggs in the fridge, no worries, just pop them into a bowl of hot tap water for 3 mins. This will cool them down. Don't worry, it won't cook them!
Crack the eggs into a bowl, and mix them together well just by themselves.
Cut up the butter and place the pieces into a small saucepan. As soon as you see the butter begin to melt, take it off the heat and just let it sit. You don't want the butter to be hot because this will affect your eggs once you add it to the mixture.
Add the coconut oil once the butter has melted. (Use refined coconut oil because it doesn't have any coconut taste).
Then once you have your butter and coconut oil melted, slowly stream the oils in while mixing on low until all incorporated. You'll have a nice, smooth blend and texture.
Combine the almond flour, xanthan gum, baking powder and salt together into a small bowl. Mix all of these ingredients together with a fork until well combined. Then, little by little, add it to the eggs. I've used the same fork that I used to mix the bread with to spoon the almond flour mixture into the eggs, beating in between scoops. It should get quite thick.
Set your fan forced oven to 180C (355F) and wait till its fully heated. If you have a convection oven, drop the temperature by 5C (20 degrees Fahrenheit). If you are using a glass loaf pan, do the same. Glass retains heat longer. I always set my timer for 10 minutes less than the time in the recipe because all ovens are different. Check the brand.
Make sure when you make this recipe if you are not using a silicone tray, that you place baking paper on the tray whilst baking. The first time I did this, was without baking paper. Trust me, this is not what you want to be scraping out of the tin.
Smooth out the top surface of the bread with a spatula or bowl scraper. This helps keep the bread together whilst in the oven. Once small cracks appear on the top and it goes a golden brown color, test with a toothpick or bamboo skewer right into the center of the bread. If it comes out clean, the bread is done. If not, you can add that extra 10 minutes and check it again.
Let the bread cool on a cooling rack so that all sides cool equally. Cooling it on a bread rack will significantly reduce the eggy taste also. Sometimes if you let it sit on a normal bench top or chopping board, you'll find that the bottom section of the bread will go a different color.
