Soy Loaf Bread

Directions

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

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

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

Stir with a wooden spoon until blended.

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

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

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

Let rise until doubled in bulk, about an hour.

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

Transfer to a greased baking sheet.

Cover and let rise until doubled, about 45 minutes.

Preheat oven to 375℉ (190℃).

Beat the egg white with a folk.

Use a brush to coat the top of the loaf.

Sprinkle poppy seeds on top of loaf.

Bake at 375℉ (190℃) for 20 minutes.

Cool on a rack.

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.