| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads, Hand made, Wheat-free |
16 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Soy flour |
| 2 1/2 |
c |
Unbleached white flour |
| 3 |
tb |
Gluten; wheat |
| 1 |
pk |
Active dry yeast |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
c |
Soy milk; warmed |
|
|
Cooking spray or oil |
INSTRUCTIONS
An overnight method allows a slower rise, so the texture develops with less
kneading. If time allows, this dough can be made in a more traditional
manner...or speed up the entire process by mixing and baking in a bread
machine. Up to 50% soy flour can be used (2 cups soy flour, 2 cups white
flour), but expect a much richer, denser loaf:
1. In a mixing bowl, stir together flours, gluten, yeast, sugar, and salt
to distribute evenly.
2. Make a well in the center of dry ingredients, pour in soy milk, and stir
together quickly to mix Knead slightly with back of spoon, just to combine
ingredients well and moisten all of the flour. Transfer to a plastic
container with ample space and a tight-fitting lid and refrigerate
overnight. 3. Next morning, lightly spray or oil a baking sheet. On a
lightly floured surface, shape half of the dough into a long, slender
baguette. Repeat with second half of dough and place both on prepared
sheet. Brush tops with a pastry brush dipped in warm water and slash tops,
if desired. Cover with a towel and set in a warm place to rise for an hour,
or until almost double. 4. Preheat oven to 400=EA degrees. Bake for 20
minutes or more, just watch for burning! Remove to a rack to cool before
cutting.
Makes 16 servings.
PER SERVING: 139 CAL (18% from fat), 8g PROT, 2.8g FAT, 20g CARB, 80mg SOD,
Omg, CHOL, 1.8g FIBER
>From: Terry & Kathleen Schuller <schuller@ix.netcom.com>
Recipe by: Veggie Life, May 1997
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Sep 13,
1999, converted by MM_Buster v2.0l.
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