“soy Vey!” Challah (bread)

  • on August 9, 2010
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Ingrients & Directions

3/4 c Soy milk, room temperature 3 Eggs
3 T Honey 1 Egg yolk (you can use egg
2 1/4 t Yeast Substitute if you prefer)
3 c Bread flour 2 T Poppy seeds (for topping)
1/2 c Soy flour 1 Egg white (for glaze)
1/4 c Soybean oil

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.

1 servings

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