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High Protein Bread Recipe 🍞 (No Yeast & Only 6 Ingredients!)

Byamazingfoodstv


Try my Magic Bread: High Protein Bread recipe – 6g protein, no yeast, ready in 15 minutes!

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🥣INGREDIENTS🥄
* 3 cups (15 oz/426 g) all-purpose flour
* 1 tablespoon baking powder
* 1 ¼ teaspoons salt
* ½ teaspoon baking soda
* 1 ½ cups (12 fl oz/360 ml) whole milk
* ¾ cup (6 oz/170 g) Greek yogurt

📌 ABOUT GEMMA & BIGGER BOLDER BAKING 📌I’m Gemma Stafford, a professional chef originally from Ireland, two-time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30 am Pacific Time every Thursday!

📣 FOLLOW ME HERE, BOLD BAKERS! 📣🍪 WEBSITE (All written recipes can be found here): FACEBOOK: INSTAGRAM: & TIKTOK: PINTEREST: X:

ALL RECIPES:

A decade of baking bigger and bolder with home bakers like you!

I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, “Baker’s Dozen” on Hulu, and segments produced for “The Today Show”.

This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers”!

Visit my website at for all written recipes and inspirations.

For brand partner or media opportunities, please contact me at: gemma@biggerbolderbaking.com

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35 Comments

  4. Hello Gemma, I always enjoy and appreciate your videos. One thing I'm a little confused about is the weight of flour. Different bakers on youtube have different weights for flour. Stephanie from Joy of Baking says 130 grams in a cup. John from Preppy Kitchen and King Arthur both say 120 grams in a cup and you say 142. I prefer weighing since it is sooo much easier. When a recipe shows both the number of cups and the weight, I go with the weight given, but when it just has the number of cups, I'm not sure what to do. Thanks.

  13. I used bread flour + standard whole milk yogurt , and my bread turned out great. Perhaps its fluffier with all-purpose, but mine seemed soft and fluffy to. Greek yogurt does have higher protein, but the process to make it yields a lot of waste, which is toxic, and difficult to dispose of. The extra protein in bread flour seems to offset the lower protein in standard yogurt.

  18. Could this be baked in a cloche (stoneware) or cast iron w/ lid? I ask because I bake in one of the larger table top convection "toaster" ovens and the heating elements are therefore closer to what you're cooking. It's not always a great idea to use aluminum foil in them, either (any loose edges or too close to the element can catch fire, you really have to treat these like a broiler to some degree.) I prefer to cook with the lid on at first then remove for browning, as my oven seems to cook more evenly this way. So therefore, curious if the steam action of a cloche arrangement might be good or bad for this bread.

  30. Perfect for those days when you realize you don't have a crust in the house! I never have whole milk, but I know that adding melted butter will boost the fat content. How much would you suggest I substitute in my 2%? Many thanks, as always! It was -28 @ 4:49am this morning. Fresh bread, for a grilled cheese sammie, to go with the homemade tomato veg soup my neighbor brought over the other day, just might be what's on the menu!

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