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- Mar 16, 2009
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This is the first time I've made this and I just kind of created my own recipe so it might need some tweaking, I'll update if needed.
2-3 cups AP flour
3/4 cup water (~110*f)
2 1/4 tsp active dry yeast
1.5 tbsp sugar
1 tbsp + 1tsp lard
1/2 cup raw milk
4 scoops unflavored protein powder
Mix the warm water and yeast in large bowl, stir until dissolved.
Add salt, sugar, lard and milk to bowl and stir.
Mix in 2 cups flour. After that is when I mixed in the 4 scoops protein powder, which is about the same as 1 heaping cup. This makes a very sticky, loose dough. Almost like a batter. I kept adding flour 1 tbsp at a time until I had a dough that would hold its shape enough to rise. You want it strong enough that when the yeast starts creating co2 the gluten contains the gas in the dough, if not the dough will split and the gas escapes and the bread will not rise. I probably added around 1 cup of flour after it was all said and done for a total close to 3, plus or minus a little bit. The amount will also depend on altitude and weather/humidity.
Turn the dough out onto a well-floured surface and knead for a few minutes.
Use a small bit of oil and grease a large bowl. Put the dough in the bowl, cover with a dish cloth and let rise for about an hour in a warm, draft free place.
Punch down the dough and remove from bowl. Put into a bread pan and cover with dish cloth. Let rise again for another 30-60 minutes, until almost the size you want the finished bread.
Preheat oven to 450*f.
Cook for ~20 minutes. Because of added protein, the top may become a little browner than typical bread, that's ok. Remove and let cool on a wire rack. Depending on how thick you slice it, each piece of bread should have 10-11g protein.
Crappy iPhone pic attached.
2-3 cups AP flour
3/4 cup water (~110*f)
2 1/4 tsp active dry yeast
1.5 tbsp sugar
1 tbsp + 1tsp lard
1/2 cup raw milk
4 scoops unflavored protein powder
Mix the warm water and yeast in large bowl, stir until dissolved.
Add salt, sugar, lard and milk to bowl and stir.
Mix in 2 cups flour. After that is when I mixed in the 4 scoops protein powder, which is about the same as 1 heaping cup. This makes a very sticky, loose dough. Almost like a batter. I kept adding flour 1 tbsp at a time until I had a dough that would hold its shape enough to rise. You want it strong enough that when the yeast starts creating co2 the gluten contains the gas in the dough, if not the dough will split and the gas escapes and the bread will not rise. I probably added around 1 cup of flour after it was all said and done for a total close to 3, plus or minus a little bit. The amount will also depend on altitude and weather/humidity.
Turn the dough out onto a well-floured surface and knead for a few minutes.
Use a small bit of oil and grease a large bowl. Put the dough in the bowl, cover with a dish cloth and let rise for about an hour in a warm, draft free place.
Punch down the dough and remove from bowl. Put into a bread pan and cover with dish cloth. Let rise again for another 30-60 minutes, until almost the size you want the finished bread.
Preheat oven to 450*f.
Cook for ~20 minutes. Because of added protein, the top may become a little browner than typical bread, that's ok. Remove and let cool on a wire rack. Depending on how thick you slice it, each piece of bread should have 10-11g protein.
Crappy iPhone pic attached.
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