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High Protein Bread

Diabetic.Foodie's picture
  Dry yeast 1 Tablespoon (1 Package)
  Warm water 1⁄4 Cup (4 tbs)
  All-purpose flour 5 Cup (80 tbs) (Stone-Buhr Brand)
  Dry milk 1⁄2 Cup (8 tbs)
  Soy flour 1⁄3 Cup (5.33 tbs) (Stone-Buhr Brand)
  Wheat germ 1⁄4 Cup (4 tbs)
  Granulated sugar replacement 3 Teaspoon
  Salt 1 Teaspoon
  Vegetable oil 1 Teaspoon
  Water 3⁄4 Cup (12 tbs)

Dissolve yeast in warm water.
Combine dry ingredients in mixing bowl.
Add dissolved yeast, oil and water, mixing well to blend.
Knead dough until smooth and satiny.
Place in well-greased bowl.
Cover and allow to rise in a warm place for about 1 1/2 hours.
Punch down by plunging fist into the dough.
Fold over edges of dough and turn it upside down.
Cover and allow to rise again for 15 to 20 minutes.
Shape into 2 loaves; place in greased 9 x 5 in. (33 x 13 cm) loaf pans.
Cover and allow to stand about 1 hour in a warm place, or until dough rises and fills pans.
Bake at 400°F (200°C) for 45 minutes or until done.
Remove from pans and cool on wire rack.

Recipe Summary

Difficulty Level: 
Main Dish

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High Protein Bread Recipe