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High Protein Bread

 
High Protein Bread
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photo credit: Ev Thomas
Recipe uses soy and white bread flour, dried milk, sugar and yeast.
Recipe By: Stone-Buhr Flour
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 2 loaves
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Ingredients

    • 1 pkg active dry yeast
    • 1/4 cup Stone-Buhr wheat germ
    • 1/4 cup warm water
    • 5 cups Stone-Buhr unbleached whitebread flour
    • 1 Tbsp salt
    • 1/3 cup Stone-Buhr soy flour
    • 1 Tbsp melted butter
    • 1/2 cup nonfat dry milk or whey powder
    • 1 3/4 cups water
    • 1/4 cup sugar

Instructions

In small bowl, dissolve yeast in 1/4 cup warm water. In large bowl, combine dry ingredients, reserving 1 cup of our for kneading. Add dissolved yeast, melted butter, and 1 3/4 cups water; mix to blend well. Knead dough, gradually adding reserved 1 cup of flour 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, fold over edges of dough and turn the whole mass upside down. Cover and allow to rise again for 15 to 20 minutes. Shape into 2 loaves; place in 2 greased 9 x 5-inch 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 for 40 minutes or until done. Remove from pans and cool on wire rack.

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