High Protein Bread Recipe
Ingredients
| Dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| 5 cup Stone-Buhr all-purpose flour | ||
| Dry milk | 1/2 Cup (16 tbs) | |
| 1/3 cup Stone-Buhr soy flour | ||
| 1/4 cup Stone-Buhr wheat germ | ||
| Granulated Sugar | 3 Teaspoon | |
| Salt | 1 Teaspoon | |
| Vegetable oil | 1 Teaspoon | |
| L 3/4 cup water | ||
Directions
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.
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.
Chef
