When bread machines burst onto the scene, fellow writer Alison Holst’s book of recipes using the bread maker made this machine a ‘must have’ item in every kitchen. The price of good bread has steadily risen and making your own has never been easier with ready-to-use bread mixes. This recipe can be made with a bread machine or by hand. Adding whey powder when making your own will easily help increase your daily protein intake. This recipe is truly delicious and even better when toasted.
Preparation Time: 10 minutes ㆐Cooking Time: 90 minutes ㆐Makes: 1 loaf
Ingredients
400 grams soft white bread mix
2 teaspoons dried yeast
½ cup McLeod Nutrition® Whey Protein Concentrate
1 cup water
2 tablespoons oil of butter (room temperature)
½ cup seeds (sesame, pumpkin, sunflower, linseed)
Method (bread machine)
- Into the bowl of a bread maker put the bread mix, yeast, McLeod Nutrition Whey Protein Concentrate, water and oil. Set the machine to Basic or Dough adding the seeds when the machine beeps – about 10 minutes into processing (check your manual).
- If using Dough setting, once the machine beeps that it is finished, turn the proven dough out onto a lightly flour-dusted bench and divide into two portions. Gently deflate each portion and knead both pieces into a ball.
- Place the two pieces of dough into a well-greased 11-cm x 21-cm (7-8-cup capacity) loaf tin. Cover with a clean tea-towel and set aside in a warm place away from a draft for 30-40 minutes until double in size.
While proving preheat the oven to 220°C. Set the oven rack in the centre of just below.
- Brush the loaf with milk and dust with flour. Place into the oven and immediately turn the heat down to 200°C. Cover with baking paper. Bake for 20-25 minutes or until the loaf is well browned and sounds hollow when tapped. Turn out immediately onto a cooling rack.
If preparing totally in the bread machine, once cooked, turn the dough out onto a cake rack to cool. If freshly cooked bread remains in the bread machine, it will collapse and become soggy.
Method (by hand)
- Place the dry ingredients into a large bowl (flour, yeast, McLeod Nutrition Whey Protein Concentrate and seeds) and make a well in the centre. Pour in the water and oil and mix with a knife or the handle of a wooden spoon to bring all together.
- Turn out onto a floured board and knead well until you have a smooth dough. This will take about 10 minutes. Alternatively, you can make this dough in a mix master using a dough hook.
- Turn the well-kneaded dough over in a greased bowl, cover with plastic wrap and then a towel and set aside in a warm, draught free area to rise. When double in bulk, turn out on a clean, lightly flour-dusted board and continue from point 2. above.
Notes to recipe
- The soft white flour mix used was the Edmonds brand and it works exceptionally well with the addition of McLeod Whey Protein Concentrate.
- The bread mix comes in a 1.25-kilogram bag. One bag will make three loaves.
- Depending on age of the product and whether you make by hand or machine, you may need a little more water; add in tablespoonful increments only.
- A crustier finish will be achieved if a shallow dish of water is placed underneath the baking bread. The steam will achieve a French-style crustiness to the loaf.
- The recipe can be made into rolls, buns, or French-style sticks.
- I suggest adding another ½ - 1 teaspoonful of salt; it will achieve a better taste, but it is not essential.
An Allyson Gofton Recipe, created especially for McLeod Nutrition
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NUTRITIONAL INFORMATION (1 loaf = 12 slices, nutrients per slice) Serving size: 68 g |
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Average quantity per serve |
Average quantity per 100g |
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Energy |
741 kJ |
1094 kJ |
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Protein |
9.5 g |
14.0 g |
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Fat, total |
7.3 g |
10.8 g |
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- Saturated |
2.1 g |
3.2 g |
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Carbohydrate |
17.2 g |
25.3 g |
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- Sugar |
1.5 g |
2.2 g |
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Dietary Fibre |
2.2 g |
3.2 g |
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Sodium |
206 mg |
304 mg |
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© Allyson Gofton (recipe and text)
© Lottie Hedley (photography)