High-Protein Bread

The extra protein in this bread comes from the soymilk powder. Be sure to use soymilk powder and not soy protein isolate.

Serves: 16Hands-on: 25 minutesTotal: 5 hours 45 minutesDifficulty: Medium

Serves: 16


  • 2¼ tsp. active dry yeast (1 packet)
  • ¼ cup water, warm (110F°–115°F)
  • 2 cups hot tap water
  • 3 cups dry soymilk powder
  • 2 Tbsp. vegetable shortening
  • 2 Tbsp. sugar
  • 2 tsp. salt
  • 6½ cups all-purpose flour


  • Dissolve yeast in warm water in a small bowl. Combine hot water, dry soymilk, shortening, sugar, and salt in a large bowl. Mix in yeast mixture and begin adding flour, 2 cups at a time, mixing well. Turn onto a floured surface and knead 8–10 minutes until smooth and elastic.
  • Place in an oiled bowl, turning once to coat, cover, and allow to rise for 1½ hours until doubled. Punch dough down a few times, cover, and allow to rise until doubled in size. Divide in half and shape into loaves. Cut a ¼" deep slice down the length of each loaf. Place loaves on a large baking sheet and allow to rise until doubled.
  • Preheat oven to 400°F. Bake for 45 minutes. Transfer to wire racks to cool.