Protein Packed Garlic Parmesan Bread

Garlic Parmesan Loaf

Or Garlic Bread bread for short

It's like if cinnamon raisin bread had a sexier Italian cousin. It's soft, bouncy, has a great chew, and an even better taste. 

Each slice has 113 calories, and 8g of protein. Eat it on its own, or might I suggest...  make a chicken parm sandwich with it. You will NOT be disappointed. 

 

Ingredients

Dough

• 200g 0% Greek yogurt
• 1 large egg
• 30g liquid egg whites
• 180g all-purpose flour
• 40g oat flour
• 15g whey protein powder
• 20g casein protein powder
• 4g instant yeast
• 4g baking powder
• 2g baking soda
• 4g salt

Garlic Parmesan Filling

• 15g olive oil
• 30g garlic, finely minced (about 6 cloves)
• 10g fresh parsley, finely chopped
• 25g grated Parmesan
• ½ tsp black pepper

Directions

1. Make the Dough

In the stand mixer bowl, or large mixing bowl:

• AP flour
• Oat flour
• Whey
• Casein
• Yeast
• Baking powder
• Baking soda
• Salt

On top of the dry ingredients, add:

• Greek yogurt
• Egg
• Egg whites

Mix until a dough forms. I use a stand mixer to knead the dough, but you can do so manually. It'll take a fair amount of elbow 

Knead for 8-10 minutes, the dough will be slightly sticky.

2. First Rise

Cover and let rise for 60–90 minutes, until nearly doubled.

3. Prepare Filling

In a small bowl, mix:

• Olive oil
• Garlic
• Parsley
• Parmesan
• Black pepper

4. Shape

Lightly flour your work surface. Using your hands, form a square. With a rolling pin, roll the dough into approximately a 9 × 14 inch rectangle. You may need to use a bench scraper to keep the dough from sticking to your work surface.

Spread the filling evenly across the dough, leaving about ½ inch along one long edge.

Roll the first inch, then fold each of the ends to the middle, and continue to roll tightly into a log. Pinch the seam of the dough closed so that the garlic mixture doesn't seep out when baked.

Place seam side down into a greased 8½ × 4½-inch loaf pan.

5. Second Rise

Proof 30–45 minutes until puffy.

6. Bake

Bake at 350°F (175°C) for 35–40 minutes.

Place a sheet of tin foil over the loaf tin once your bread has reached your desired level of brown (I cover mine at 20 minutes in)

The loaf should reach about 190–195°F internally. Let cool and enjoy!

 

Nutrition Per slice (12 slices)

• Calories: 113
• Protein: 8g
• Carbs: 15g
• Fat: 3g