What’s the next best thing to sliced bread?
Sliced protein bread!
No joke.
“My” recipe was inspired by a recipe posted on Babble.com which was inspired by a recipe posted on the New York Times website. And now this bread recipe is just a few degrees from your oven and Kevin Bacon.
Here’s my version of this crazy-easy recipe for…
- 2 cups whole wheat flour
- 1 1/2 cups vanilla protein powder (I use whey)
- 1/4 t salt
- 1/4 t yeast
- 1 1/2 cup water
Combine all of the dry ingredients and stir in the water until well blended. Cover the bowl with plastic wrap or a towel and let the dough sit for 12-14 hours. While you’re waiting you should probably go to the gym.
Remove the dough from the bowl and on a floured surface fold the dough over on itself twice. Return the dough to the bowl and cover letting the dough rest for 1-2 hours.
Preheat the oven to 450° and place a 6-8 quart heavy covered pot inside the oven as it heats. I used a Pampered Chef stone bowl but surely cast iron, Pyrex or ceramic will work, too. When the dough is ready, carefully remove the pot from oven and spray the pan with Pam baking spray for good measure. Gently place the dough in your chosen pan, cover, and bake for 20 minutes. Remove the lid and bake another 10-15 minutes, until it’s golden brown like mine.
It’s even better than it looks. And it’s even better with butter and/or (Kevin) Bacon.
Now I really must go to the gym and then get back to work…this girl kneads to raise some dough!


