"Soy Vey!" Challah

Title:
"Soy Vey!" Challah

Yield:
12 Servings

Categories:
Bread




Ingredients:





   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.


 Instructions:


 


 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.


 


 REC.FOOD.RECIPES


 


 From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.