High Protein Pain de Mie
Elevate your baking game with this High Protein Pain de Mie, a versatile, soft French loaf packed with a protein boost thanks to whey protein powder. Perfect for sandwiches, toast, or snacking, this enriched bread combines the classic tenderness of traditional pain de mie with the nutritional benefits of added protein. With simple pantry staples like bread flour, milk, and butter, this loaf achieves a beautifully golden crust and a velvety crumb, ideal for both sweet and savory pairings. Whether you're fueling up for the day or looking for a high-protein baking recipe, this is a must-try for home bakers!
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Recipe Information
Ingredients
- 350 grams Bread flour
- 50 grams Whey protein powder
- 7 grams Instant yeast
- 25 grams Sugar
- 10 grams Salt
- 240 milliliters Milk
- 60 milliliters Water
- 40 grams Butter, unsalted and softened
- 1 large Egg
- 1 tablespoon Optional: Olive oil (for greasing)
Instructions
In a large mixing bowl, combine the bread flour, whey protein powder, instant yeast, sugar, and salt.
In a small saucepan, gently warm the milk until lukewarm (about 110°F or 43°C). Do not overheat.
Pour the warm milk into the dry ingredients, followed by the water.
Add the softened butter and crack the egg into the bowl. Mix everything together with a wooden spoon until a rough dough forms.
Transfer the dough onto a lightly floured surface. Knead the dough for about 10 minutes until it becomes smooth and elastic.
Grease a large bowl with olive oil, if desired, and place the dough inside. Cover with a damp cloth and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
Preheat the oven to 375°F (190°C).
Once risen, punch down the dough to release the air and shape it into a loaf by flattening it into a rectangle, then rolling it up tightly.
Place the rolled dough into a lightly greased 9x5 inch (23x13 cm) loaf pan.
Cover the loaf pan and let the dough rise again for about 30 to 45 minutes, or until it rises to about 1 inch above the rim of the pan.
Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
2231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 4239 mg | 184% | |
| Total Carbohydrate | 311.4 g | 113% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 39.9 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 570 mg | 44% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1161 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
