"soy vey!" challah

Categories
Bread
Yield
12 Servings
MeasureIngredient
¾ cup Soy milk; room temperature
3 tablespoons Honey
2¼ teaspoon Yeast
3 cups Bread flour
½ cup Soy flour
¼ cup Soybean oil
Eggs
Egg yolk (you can use egg substitute if you prefer)
2 tablespoons Poppy seeds (for topping)
Egg white (for glaze)

From: mackey.1@... (Lynda Mackey) Date: 29 Sep 1994 21:46:42 GMT

This recipe won first place in a special competition at the Ohio State Fair this year: Cooking with Ohio's Soy Foods, sponsored by the Ohio Soybean Council. It also received an "award of Excellence" rosette.

You can also use this recipe in a bread machine, either by going through the whole cycle, or by using the dough setting and shaping the dough into a large braid, which is what I usually do.. If you're not wild about soy, you can change the soy milk to water, and the soy oil to another kind of oil.

Instructions:

1. Mix the soy milk, honey, and yeast and set it aside for 10 minutes.

2. Combine the bread flour and soy flour in a large bowl.

3. Add the oil, eggs, and egg yolk to the milk, honey, and yeast mixture.

Stir with a wooden spoon until blended.

4. Add the flours to the liquid mixture, stir until a dough is formed, and turn the dough out onto a floured board.

5. Knead until dough is smooth and elastic, about 10 minutes.

6. Form into a ball, coat with a bit of soybean oil, and place in a covered bowl.

7. Let rise until doubled in bulk, about an hour.

8. Punch the dough down, knead about 3 minutes, and braid or shape into any desired form.

9. Transfer to a greased baking sheet. Cover and let rise until doubled, about

45 minutes.

10. Preheat oven to 375 degrees.

11. Beat the egg white with a folk. Use a brush to coat the top of the loaf. Sprinkle poppy seeds on top of loaf.

12. Bake at 375 degrees for 20 minutes.

13. Cool on a rack.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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