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High Protein Tofu White Bread Recipe

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4.4 from 15 reviews

This high protein white bread recipe uses firm silken tofu to enhance protein content while keeping the bread soft and tender. Made with simple ingredients like bread flour, yeast, sugar, and olive oil, this bread offers a healthy alternative to traditional white bread without compromising texture or flavor. It requires a two-stage rising process and baking at 350°F, resulting in a delicious, nutritious loaf perfect for sandwiches or toast.

Ingredients

Dry Ingredients

  • 4 cups bread flour (480 g), sifted and leveled
  • 2 tsp instant yeast
  • 3 Tbsp sugar
  • 1 tsp salt

Wet Ingredients

  • 12.3 oz firm silken tofu (about 1 1/2 cups mashed tofu)
  • 1/3 cup plus 1 Tbsp water, room temperature or warm
  • 2 Tbsp light olive oil (or melted coconut oil or avocado oil)

Instructions

  1. Combine dry ingredients: In the bowl of a stand mixer, mix together the bread flour, instant yeast, sugar, and salt ensuring even distribution.
  2. Add tofu and water: Add the mashed firm silken tofu and initially 1/3 cup water to the dry ingredients in the mixer bowl.
  3. Start kneading: Begin kneading on low speed (speed 2) for about 30 seconds to start combining the ingredients.
  4. Adjust hydration: Gradually add the remaining 1 tablespoon of water, one tablespoon at a time, until the dough just comes together with no dry flour remaining. The total water amount may vary slightly depending on factors like flour protein content and kitchen conditions.
  5. Add oil: Pour in the light olive oil and continue mixing.
  6. Knead dough: Knead the dough on the stand mixer for 8 to 10 minutes until it pulls away from the bowl and forms a smooth, supple ball. You may add 1-2 tablespoons more flour or water if needed to achieve the right consistency.
  7. First rise: Remove the dough, place it into a lightly greased bowl, cover, and let it rise for 60 to 90 minutes until doubled in size.
  8. Punch down and shape: Punch down the risen dough and turn it out onto a generously floured surface. Divide into 4 equal pieces.
  9. Roll and fold: Flatten each piece into a 6 x 9 inch rectangle using a rolling pin. Fold each rectangle into thirds, then roll tightly from the long side into a cylinder shape, sealing the ends by pinching. Repeat with all pieces and place them in a well-oiled bread pan.
  10. Second rise: Let the dough rise again in the pan for 40 to 60 minutes, until puffy. Preheat oven to 350°F (180°C) during the final part of this rise.
  11. Optional glaze: For a glossy, colored crust, brush the tops of the risen dough with a mixture of 1 tablespoon non-dairy milk and 1 tablespoon maple syrup before baking. Alternative options include regular milk or an egg wash.
  12. Bake: Bake the bread for 15 minutes, then tent with aluminum foil to prevent over-browning and continue baking for another 10 to 15 minutes, until the internal temperature reaches 190°F (88°C).
  13. Cool: Remove the bread from the oven, turn it out onto a wire rack, and allow it to cool slightly before slicing.
  14. Storage: Store the bread wrapped tightly at room temperature for 3-4 days. For longer storage, freeze it in an airtight container or plastic bag for up to 3 months. Defrost at room temperature or microwave before serving.

Notes

  • The water amount may need slight adjustment depending on flour protein content, tofu moisture, and kitchen humidity.
  • Additional flour or water might be required during kneading to achieve the perfect dough consistency.
  • Using light olive oil, melted coconut oil, or avocado oil adds healthy fats and subtle flavor.
  • To achieve a shiny crust, brushing with non-dairy milk and maple syrup is optional but recommended.
  • Ensure the bread reaches an internal temperature of 190°F to confirm it is fully baked.
  • This bread can be sliced and used for sandwiches, toast, or as a protein-rich side.
  • Freezing and reheating the bread maintains freshness and texture when stored properly.

Find it online: https://recipeplenty.com/high-protein-tofu-white-bread-recipe/