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HIGH PROTEIN BREAD 2 c. warm water 1/2 c. molasses or brown sugar 2 pkg. yeast (dry) 2 eggs 2 1/2 tsp. salt 1/3 c. vegetable oil 1 c. nonfat instant dry milk 1 c. rolled oats 1 c. flour 1/2 c. wheat germ 2 c. unbleached flour 3 c. whole wheat flour Dissolve yeast in warm water with sugar or molasses. Set aside for 10 minutes. When bubbly, mix in remaining ingredients, except for whole wheat flour. Add 1 to 2 cups of the whole wheat flour to make a smooth dough. You can use your mixer up to a point. Use the rest of the whole wheat flour on table or bread board to knead into the dough and keep it from sticking to board or table. Knead for about 10 minutes. Place in a greased bowl and let rise until double, about 1 hour. Punch down again and let rise for 1/2 to 1 hour. Turn out on floured board and knead until air bubbles are gone. Shape into loaves and let rise in greased pans until double, about 2-inches above pan. Makes 2 loaves. Bake at 350 degrees for 35 to 45 minutes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |