| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Indian |
Breads |
1 |
Loaf |
INGREDIENTS
| 1 1/2 |
T |
Soy oil |
| 1 1/2 |
T |
Honey |
| 2 |
c |
Warm water, 105 F to 115 F |
| 1 |
|
1/4 ounce dry yeast |
| 1 |
c |
Water |
| 2 |
c |
Bread flour |
| 1 |
c |
Whole wheat flour |
| 1/2 |
c |
Soy flour |
| 1 1/2 |
T |
Nonfat powdered milk |
| 2 |
t |
Salt |
| 1 1/2 |
t |
Cornmeal |
| 1/2 |
c |
Bran flakes |
| 1 |
t |
Flax seeds |
| 1 |
t |
Whole millet |
INSTRUCTIONS
Combine warm water, soybean oil, honey, and dry yeast into measuring
cup. Allow to stand 5 minutes. Measure flours and other ingredients
into mixing bowl. Blend warm liquids into flour mixture. Beat with an
electric mixer at medium speed for two minutes, occasionally scraping
the sides of the bowl. The dough will be stiff. Turn out onto a
lightly floured board and knead mixture until it becomes smooth and
elastic, and dough does not stick to the board. Place dough in bowl
that has been rubbed down with soy oil, and allow to double in volume.
Punch down. Knead lightly and shape into loaf. Place in greased 9" x 4
1/2" loaf pan and let rise to double volume, approximately 30 minutes.
Bake in 350 F oven for 35 to 40 minutes. Allow to cool on rack. Yield:
one loaf of delicious and nutritious bread. Reprinted with permission
from the Indiana Soybean Development Council. Meal-Master format by
Karen Mintzias File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soyfoods.zip
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