Citrus Loaf

I don't usually share the recipes for my high-protein bread baking attempts. Mainly because they don't usually turn out as well. This is meant to be a lemon loaf, but I use mixed dried peel. For the purposes of the calorie count I used 3oz of raw peel. What I do is peel oranges, lemons, and/or grapefruit - bring to a boil in water, then dehydrate them. The original recipe called simply for peel.

Layer the following into breadmaker (in order, roughly):

1-3/4 cups water
2-1/4 tsp oil
2-1/4 tsp salt
15 oz white flour
4 oz soy flour
2.5 oz unflavoured protein powder (283 cals, 54g protein, 5g carbs, 6g fat)
1 oz vital wheat gluten
1 oz skim milk powder
1.5 oz sugar
1 oz dried citrus peel
1/2 tsp lemon extract
1/2 tsp cardamom
3 tsp yeast (I think it was quick rise)

I used the dough cycle only, lifting it out before the first rise (mainly because it rises too high in the machine). Put into greased bowl (I use canola oil spray), cover and let rise until doubled in bulk. I usually turn the oven on briefly as our kitchen is never warm enough to give a good rise. This was about an hour.

Turn out onto floured surface and sprinkle with a little flour (weighed out another ounce, but only used a little over half). Punch down, knead briefly, divide into two loaves and place into baking pans. Cover and let rise another 30-40 mins. Bake at 350F until ready (took about 22 mins today). Loaves should be brown on top and sound hollow when tapped on the bottom.

This made 2 x 20oz loaves (so 1.25 pounds).

Total calories: 2737 cals, 29% protein, 9% fat, 62% carbs

per ounce: 68 cals, 5g protein, .67g fat, 10.5g carbs