Soy Vey Challag
Yield
1 loafPrep
20 minCook
45 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
soy milk
room temperature |
|
| 3 | tablespoons |
artifical sweetener
|
* |
| 2 ¼ | teaspoons |
yeast, active dry
|
|
| 3 | cups |
bread flour
|
|
| ½ | cup |
soy flour
|
*
|
| ¼ | cup |
soy oil
|
* |
| 3 | ounces |
tofu
|
|
| 2 | tablespoons |
poppy seed
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
soy milk
room temperature |
|
| 45 | ml |
artifical sweetener
|
* |
| 11 | ml |
yeast, active dry
|
|
| 7.1E+2 | ml |
bread flour
|
|
| 118 | ml |
soy flour
|
*
|
| 59 | ml |
soy oil
|
* |
| 86.7 | ml/g |
tofu
|
|
| 3E+1 | ml |
poppy seed
|
|
Directions
Mix the soy milk, sweetener and yeast and set it aside for 10 minutes.
Combine the bread flour and soy flour in a large bowl.
Add the oil and tofu 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℃).
Wet the top of the loaf and sprinkle over poppy seeds.
Bake at 375℉ (190℃) F for 20 minutes.
Cool on a rack.
