High Protein Bread
Since Im on a diet quite often, and store-bought high protein
bread tastes like cardboard to me, I fooled around for a couple of months and came up with
this. I slice the loaves and freeze them, using a slice at a time in the toaster.
Makes two medium loaves.
Two medium nonstick loaf pans (4x8
inches), electric mixer with dough hook, measuring cup, instant thermometer, spray can of
2 pks. yeast
2 C. warm water (105° -115°)
2 large eggs (room temp.)
1/4 C. vegetable oil
3.5 C. flour
3 to 4 T. onion powder
1 C wheat germ
1 C. soy flour
2 T. dark molasses
1 T. salt
1/2 C. skim milk powder
2 to 3 T. dill weed
Proof yeast, warm water, and molasses for five minutes. Add eggs and
oil and flour, mixing at low speed. Combine remaining ingredients and add to bowl. Raise
speed to medium and beat until dough leaves sides of bowl. Empty bowl onto lightly floured
surface and knead until smooth and elastic, about 5 to 7 minutes. Cover dough and allow to
rest for 20 minutes.
Preheat oven to 375° and place pan of hot water on lowest shelf.
Shape dough into two loaves and fit into pans which have been sprayed
with non stick coating. Cover and let rise in a warm place until doubled in bulk, an hour
or more. Place in oven and bake for 40 to 45 minutes, or until loaves are done. Remove
from pans and place on cooling rack.
Note: If loaves brown too quickly place aluminum foil over them and continue baking
for prescribed time.
NEXT: Scones recipe