High Protein Bread
I promised my online friends that I'd post my recipe for High Protein Bread. Here it is!
Makes two 8-inch loaves.
Ingredients:
- 2 teaspoons (10 g) active dry yeast
- 1/3 cup (75 g) lukewarm water
- 1 cup (250 g) egg whites (7 to 8 egg whites, depending on size)
- 1 cup (255 g) cottage cheese
- 4 2/3 cups (582 g) bread flour, plus more for dusting
- 1 tablespoon (10 g) kosher salt
- 1/2 teaspoon ground ginger
Directions:
- Dissolve yeast in warm water. Set aside for 15 min to bloom yeast.
- Put egg whites and cottage cheese in a blender and blend until smooth.
- Add bread flour, salt, and ginger to a large bowl and stir with a whisk to combine. Make a well in the center.
- Add the yeast/water mixture and the egg white/cottage cheese mixture to the well in the flour. Stir to combine.
- Toss a bit of flour on the counter, dump the dough onto the counter, and knead the dough for 5 to 6 minutes or until smooth. A stand mixer with a hook attachment can be used to knead the dough.
- Shape dough into a ball and place it back into the bowl. Cover and proof in a warm place for 1 1/2 hours or until the dough has nearly doubled in volume.
- Line two 8 x 4 loaf pans with parchment paper. Punch down the dough and cut it in half. Press each half into a rectangle, roll into a log shape, pinch the seam to seal. Place the logs of dough into the pans, seam side down. Set pans aside to proof for 45 min.
- Pre-heat oven to 400° F.
- Use a lamé or very sharp knife to make a slit in each loaf. Bake for 40 to 45 min. The tops of the bread will brown quickly; check often. Once the tops are golden brown, place a piece of aluminum foil loosely over the top to prevent burning and continue baking. Bread is done when it sounds hollow with a gentle tap on the top.
- Remove from the oven and allow to cool completely before slicing.
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