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Bread - Wheat Protein Isolate




Source of Recipe


Melissa Cathey aka Loginasme/ Recipe By :Taniab46 [tania@hardan.com.au]


Recipe Introduction


"This is, I believe, Tania's first bread recipe - there are other "improved" versions out there."S(Posted to): "InTheKitchen_LowCarbCooking@yahoogroups.com Nov 2003"
Yield: "20 slices"

Per Serving (excluding unknown items): 61 Calories; 3g Fat (34.6% calories from fat); 8g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 65mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

NOTES : Melissa/Loginasme's Notes: For me, it did not rise much. It has a bread like texture, but more like a baguette with a tough chewy crust. Perhaps next time I will try to make into baguette shapes or 2 smaller loaves? It is possible my yeast could not have been as potent as it needed to be. The taste was good though! And it's also possible it might be my attempt at making the recipe by hand instead of with a bread machine. Original recipe called for linseed, but I only had flax on hand.






List of Ingredients




1 teaspoon sugar
1 1/8 cup warm water
3 tablespoons olive oil
1 1/2 teaspoon baking powder
2 teaspoons yeast -- or 1 package
1 tablespoon Splenda granular
1 cup Vital Wheat Gluten - Hodgson Mill
1 cup wheat protein isolate -- aka WPI
1/4 cup flaxmeal -- or linseed meal
1/4 cup unprocessed wheat bran


Recipe



Pour yeast into bottom of bread machine pan Add sugar and water. Stir and let sit. (This is proofing your yeast to see if your yeast is alive. If it's not bubbling after a few minutes it's dead and you can replace it without wasting all of the other ingredients) In the meantime, sift all other dry ingredients together in a dry bowl. Add oil to bread machine pan. Add sifted mixed dry ingredients. Set your machine to the basic cycle (2-3 hours) and bake. Cool on rack.

To make by hand: Proof yeast with water and sugar, as above. Prepare dry ingredients as above. Stir oil into yeast, and then dry ingredients. Form dough into ball and let rise in warm draft-free place, covered until doubles in size (hopefully!). Shape into loaf or baguettes and placed on/in greased pan. Cover and let rise until doubled (hopefully). Bake at 350°F until dark golden brown and sounds hollow.