A very good high protein bread. I use it for sandwiches and toast.

LDJP
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select basic medium or regular setting; press Start.

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Nutrition Facts

137.3 calories; 6.5 g protein; 24.1 g carbohydrates; 0 mg cholesterol; 235 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/13/2010
I made a few changes to the recipe to use things I already had in the pantry. Didn't have powdered soy milk so just used a bit of regular milk. Also didn't mix this in the bread machine; did it by hand. Dissolved the yeast in warm (110) water and let stand until foamy...then proceeded. Allowed to rise approx. an hour punched down put in loaf pan rise again for about 35 min and then baked at 350 until golden. My boys absolutely devoured it and I actually only got one small taste of it. The texture was perfect for toasting or a sandwich and had great flavor. Having another batch in rising so the rest of the family can enjoy some. Will be a keeper and probably a staple bread recipe for a long time in my house! Read More
(66)

Most helpful critical review

Rating: 3 stars
05/13/2007
I increased the serving size to 20 and followed the recipe exactly and yet my bread didn't turn out that well. I did bake by hand but that shouldn't make any difference. The main problem was that the bread mainly tasted of yeast. I'm used to baking with fresh yeast but did use active dry yeast and the required quantity and yet the bread turned out too yeasty. Any ideas? Read More
(17)
16 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/13/2010
I made a few changes to the recipe to use things I already had in the pantry. Didn't have powdered soy milk so just used a bit of regular milk. Also didn't mix this in the bread machine; did it by hand. Dissolved the yeast in warm (110) water and let stand until foamy...then proceeded. Allowed to rise approx. an hour punched down put in loaf pan rise again for about 35 min and then baked at 350 until golden. My boys absolutely devoured it and I actually only got one small taste of it. The texture was perfect for toasting or a sandwich and had great flavor. Having another batch in rising so the rest of the family can enjoy some. Will be a keeper and probably a staple bread recipe for a long time in my house! Read More
(66)
Rating: 5 stars
07/13/2010
I made a few changes to the recipe to use things I already had in the pantry. Didn't have powdered soy milk so just used a bit of regular milk. Also didn't mix this in the bread machine; did it by hand. Dissolved the yeast in warm (110) water and let stand until foamy...then proceeded. Allowed to rise approx. an hour punched down put in loaf pan rise again for about 35 min and then baked at 350 until golden. My boys absolutely devoured it and I actually only got one small taste of it. The texture was perfect for toasting or a sandwich and had great flavor. Having another batch in rising so the rest of the family can enjoy some. Will be a keeper and probably a staple bread recipe for a long time in my house! Read More
(66)
Rating: 5 stars
08/15/2008
This bread is fantastic! We don't have a bread machine so my husband makes it the old fashioned way. Also we didn't have powdered soy milk so he used regular powdered milk and added about 1/8 cup flax seeds. This recipe is worth 10 stars. Read More
(43)
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Rating: 5 stars
03/10/2003
This is an excellent bread. I made it in my bread machine on the pasta/dough cycle, and baked it in my convection oven at 350 degrees for 35 minutes. I didn't have soy milk powder so I substituted skim milk powder. Read More
(42)
Rating: 3 stars
05/12/2007
I increased the serving size to 20 and followed the recipe exactly and yet my bread didn't turn out that well. I did bake by hand but that shouldn't make any difference. The main problem was that the bread mainly tasted of yeast. I'm used to baking with fresh yeast but did use active dry yeast and the required quantity and yet the bread turned out too yeasty. Any ideas? Read More
(17)
Rating: 5 stars
01/20/2007
A keeper! It was healthy without being too heavy. I used nonfat milk instead of soy and next time I would double the recipe because it makes a small loaf. Read More
(15)
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Rating: 5 stars
05/07/2009
Excellent flavor. Very filling bread. I doubled recipe and made it by hand. Great with soup for dinner. Looking forward to toast tomorrow morning! Thanks for the recipe. Read More
(14)
Rating: 5 stars
11/16/2009
Delish! I didn't have wheat flour so I substitute it for half millet and half of soy flour.Cook it on regular cycle and dark top.It came out so good I am making it again. Read More
(10)
Rating: 5 stars
04/01/2007
I was looking for a hearty dairy-free bread for breakfast and this was perfect. I made the recipe exactly and was very happy with the results. The only change I would make is scaling it to make a larger loaf. Read More
(8)
Rating: 2 stars
07/28/2009
Did not rise. Very dry. But it did have a good hearty flavor. Read More
(6)