"Soy Vey!" Challah

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Title: "Soy Vey!" Challah
Yield: 12 Servings
Categories: Bread


3/4 c Soy milk; room temperature
3 tb Honey
2 1/4 ts Yeast
3 c Bread flour
1/2 c Soy flour
1/4 c Soybean oil
3 Eggs
1 Egg yolk (you can use egg
-substitute if you prefer)
2 tb Poppy seeds (for topping)
1 Egg white (for glaze)

From: mackey.1@osu.edu (Lynda Mackey)

Date: 29 Sep 1994 21:46:42 GMT
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. 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

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,
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.


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