"soy Vey!" Challah (bread)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Bread, Fatfree, Oct., Ovo, Veg-cook | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Soy milk, room temperature |
| 3 | T | Honey |
| 2 1/4 | t | 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), Substitute if you prefer | ||
| 2 | T | Poppy seeds, for topping |
| 1 | Egg white, for glaze |
INSTRUCTIONS
Mix the soy milk, honey, and yeast and set it aside for 10 minutes. 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. Baking temperature: 375 degrees Baking time: 20 minutes Yield: One large loaf 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. From: mackey.1@osu.edu (Lynda Mackey). rfvc Digest V94 Issue #212, Oct. 1, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 2662
Calories From Fat: 672
Total Fat: 83.5g
Cholesterol: 558mg
Sodium: 331.5mg
Potassium: 1670.4mg
Carbohydrates: 403.2g
Fiber: 18.7g
Sugar: 63.3g
Protein: 88.8g