"Soy Vey!" Challah

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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,
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