"soy vey!" challah (bread)

Categories
Vegetable
Fatfree
Bread
Yield
1 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)

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.

Baking temperature: 375 degrees Baking time: 20 minutes Yield: One large loaf 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.

From: mackey.1@... (Lynda Mackey). rfvc Digest V94 Issue #212, Oct. 1, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@...

using MMCONV.

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