IMPROVED! Daonuts Protein Bread
Adapted from a Baking Beauties Recipe & Free Range Cookies Recipe
This is the latest incarnation of Daonuts Protein Bread. I made some changes in order to increase the ‘gluten-effect’. Yields a nice
rise, with a very soft, open texture much like Heaven Bread (vegan) but with more protein.
Two eggs, instant gelatin and egg white powder really amp up the protein per slice.
You can make this bread without the tapioca starch,
but the bread will be a bit less gluten-like.
Just replace tapioca starch with 1/3 cup Daonuts BBP.
"Rye" Bread and Cinnamon Raisin Bread options are below.
IMPORTANT: read the entire recipe thoroughly before starting.
First: Make the roux. Instructions at end of recipe.
3 cups Daonuts Biscuit, Bread, Pie Blend
⅓ cup tapioca starch
1 Tb unflavored instant gelatin (NOW Brand is great! on Amazon or at Vitamin Trader/Natural Grocers)
2 Tb egg white powder (Trader Joe's now sells egg white protein)
1 ½ tsp salt
1 Tb sugar
1/8 tsp Expandex
1 cup warm water (110°-115°)
¼ cup organic apple juice, I use Knudsen’s for the ascorbic acid
2 ¼ tsp organic round yeast or one packet active dry yeast
1 Tb sugar
2 eggs, room temperature, beaten (Place eggs in hot tap water to warm quickly)
¼ cup very soft butter or melted coconut oil
1 tsp apple cider vinegar
¼ cup roux
1 egg yolk whisked with 1 Tb water
Sesame seeds, if desired.
Use a large 9x5” loaf pan (I really like Norpro pans; narrower at bottom than top which makes a really pretty loaf). Coat pan with spray oil. I use Trader Joe's spray coconut oil.
In bowl of stand mixer, whisk together thoroughly the Daonuts flour blend, tapioca starch, gelatin, egg white powder, 1 Tb sugar, salt, Expandex.
In large measuring cup whisk yeast and sugar into 1 ¼ cups warm water and apple juice. I check temp with a thermometer. Whisk together and allow to proof in warm spot for 6-7 minutes. I sit this on stove top near warm vent.
To dry ingredients add eggs, butter, apple cider vinegar, roux, and proofed yeast mixture. Mix until just combined, scraping down sides of bowl. Then mix on medium high for 3 minutes. Do not skip this step.
This bread does not make a dough, but rather a smooth, elastic, sticky batter.
Fill prepared 9x5” loaf pan. With a spatula dipped in warm water gently smooth top of loaf.
Cover loosely with oil sprayed plastic wrap and rise in the refrigerator for about 35 minutes.
After 25 minutes, Preheat oven to 375°
Gently brush with egg wash and sprinkle with sesame seeds if using.
Bake for 30 minutes then cover with aluminum foil to prevent over browning and bake for 30 minutes more. Toothpick inserted with very few crumbs means it's done. Internal temperature is 210-220°. Rest pan on cooling rack for ten minutes and then remove to cool completely. If sliced too early, bread will be slightly gummy.
Tangzhong Roux ( ½ cup)
Whisk 1/6 cup BBP flour (2 ½ Tb) with 1/2 cup tepid water in a small saucepan. Whisk thoroughly to combine.
Cook, whisking constantly, over medium-high heat for about 2-3 minutes, or until the mixture has thickened to where the whisk leaves a trail visible behind it.
Cool quickly by spreading in a shallow dish, while preparing the rest of the recipe.
Whisk into dry ingredients:
2 ½ Tb unsweetened cocoa powder
2 ½ tsp minced dried onion
2 ½ tsp caraway seeds, plus extra for sprinkling on top
¾ tsp dried dill
Whisk into egg/oil mixture:
1 Tb molasses
2 ½ tsp finely grated orange zest or 1 ½ tsp coffee extract (I prefer the orange zest)
Proceed with above recipe and sprinkle with caraway seeds prior to rise.
Cinnamon, Raisin, Pecan Bread
1 cup fresh, plump organic raisins
If raisins are dried, soak 1 cup dried raisins with boiling water for about 10 minutes then drain well.
1 cup chopped, organic pecans or nuts of choice
¼ – ⅓ cup organic turbinado sugar to sprinkle on top before baking. This makes a crunchy, sweet crust.
Whisk into dry ingredients:
Increase sugar to 1/3 cup
2 ½ tsp cinnamon
pinch of cloves
After beating bread batter for 2 min, add raisins and nuts just until mixed.
Proceed with above recipe and sprinkle with turbinado sugar prior to rise.