Soy Vey Challag

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.