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This International bread features Soy milk, room temperature, Honey, Yeast, Bread flour. It delivers sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Soy Vey!” Challah (Bread
Description
This International bread features Soy milk, room temperature, Honey, Yeast, Bread flour. It delivers sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Mix the soy milk, honey, and yeast and set it aside for 10 minutes.
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Combine the bread flour and soy flour in a large bowl.
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Add the oil, eggs, and egg yolk to the milk, honey, and yeast mixture.
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Stir with a wooden spoon until blended.
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Add the flours to the liquid mixture,
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stir until a dough is formed, and turn the dough out onto a floured board.
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Knead until dough is smooth and elastic, about 10 minutes.
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Form into a ball, coat with a bit of soybean oil, and place in a covered bowl.
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Let rise until doubled in bulk, about an hour.
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Punch the dough down, knead about 3 minutes, and braid or shape into any desired form.
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Transfer to a greased baking sheet.
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Cover and let rise until doubled, about 45 minutes.
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Preheat oven to 375 degrees.
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Beat the egg white with a folk.
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Use a brush to coat the top of the loaf.
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Sprinkle poppy seeds on top of loaf.
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Bake at 375 degrees for 20 minutes.
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Cool on a rack.
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Baking temperature: 375 degrees Baking time: 20 minutes Yield: One large loaf This recipe won first
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place in a special competition at the Ohio State Fair this year: Cooking with Ohio's Soy Foods, sponsored by the Ohio Soybean Council.
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It also received an "award of Excellence" rosette.
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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..
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If you're not wild about soy, you can change the soy milk to water, and the soy oil to another kind of oil.
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(Lynda Mackey).
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rfvc Digest V94 Issue #212, Oct.
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, 1994
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1103.1kcal
- % Daily Value *
- Total Fat 28.9g45%
- Saturated Fat 5.4g27%
- Cholesterol 275.8mg92%
- Sodium 76.7mg4%
- Total Carbohydrate 176.9g59%
- Dietary Fiber 5.8g24%
- Sugars 13.0g
- Protein 36.7g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, blending, bread, challah, egg, eggs, flour, glaze, honey, international, milk, oil, poppy, prefer, room, seeds, soy, soybean, substitute, temperature
