High Protein Soft and Fluffy Milk Bread
Elevate your baking game with this High Protein Soft and Fluffy Milk Bread, a delightful fusion of classic milk bread and added nutritional benefits. This tender, pillowy loaf is enriched with unflavored whey protein powder, making it a perfect option for those seeking a high-protein snack or breakfast staple. Its comforting sweetness, buttery aroma, and golden crust create an irresistible combination, while the use of whole milk and a touch of sugar lends richness and warmth to each bite. Ideal for sandwiches, toasts, or simply enjoying on its own, this recipe balances indulgence and nourishment seamlessly. Whether you’re an experienced baker or a beginner, crafting this light and airy bread is made easy with step-by-step guidance, delivering impressive results every time. Indulge in homemade bread with a boost of protein and a soft melt-in-your-mouth texture that’s sure to please!
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Recipe Information
Ingredients
- 300 grams Bread flour
- 40 grams Whey protein powder (unflavored)
- 30 grams Granulated sugar
- 7 grams Active dry yeast
- 5 grams Salt
- 200 milliliters Whole milk (warm, about 40°C/105°F)
- 1 large Egg
- 40 grams Unsalted butter (softened)
- 1 large Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, combine the bread flour, whey protein powder, granulated sugar, active dry yeast, and salt. Mix well to distribute the ingredients evenly.
Create a well in the center of the dry mixture. Add the warm milk and the large egg to the well. Using a wooden spoon or the dough hook attachment on a stand mixer, mix until the dough starts to come together.
Add the softened butter to the dough. Knead the dough until it becomes smooth and elastic, about 8-10 minutes by hand or 6-8 minutes with a stand mixer on medium speed.
Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm place for 1 hour or until it has doubled in size.
Once the dough has risen, punch it down to release excess air. Transfer it to a clean work surface and divide it into 8 equal portions (or more if desired). Shape each portion into a smooth ball or your preferred shape.
Arrange the shaped dough pieces in a greased or parchment-lined loaf tin or on a baking tray with enough space for the dough to expand. Cover loosely with plastic wrap or a damp towel and let them rise again for 30-40 minutes, or until doubled in size.
Preheat your oven to 175°C (350°F).
In a small bowl, whisk together 1 egg and 1 tablespoon of water to create an egg wash. Lightly brush the tops of the risen dough with the egg wash for a shiny finish.
Bake the bread in the preheated oven for 20-25 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and allow it to cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 526 mg | 176% | |
| Sodium | 2303 mg | 100% | |
| Total Carbohydrate | 276.0 g | 100% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 43.1 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 542 mg | 42% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1074 mg | 23% | |
*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.
