Soy Milk Bread Ingredients:
2-1/2 cups soy milk,
2 Tbs honey,
1/4 cup soy oil,
1 Tbs active dry yeast,
1/2 cup warm water,
1/3 cup soy flour,
2 cups white bread flour,
5 or more cups whole wheat flour,
2-1/2 tsp salt.
Bring soy milk and honey almost to a boil. Remove from heat, stir in
oil, and let cool to lukewarm.
Dissolve yeast in warm water and let sit about 5 minutes, until
bubbles begin to form.
Combine soy flour, white flour, 4 cups of the whole wheat flour and
salt in a large mixing bowl. Add the yeast and soy milk mixtures and
stir well. Add the remaining whole wheat flour as needed to make a
soft dough. Turn out onto a lightly floured board and knead until
smooth and elastic, about 10 to 15 minutes.
Put dough into a lightly oiled bowl, cover and let rise until double
in bulk, about 2 hours. Punch down, shape into two loaves and let
rise again in lightly oiled bread pans until dough reaches the top of
the pan, about 45 minutes. Bake for 35 to 40 minutes at 350, until
golden and bottom sounds hollow when tapped. Remove from pans to cool.
Yield: 2 loaves (16 slices each) Serving size: 1 slice.
source jewishcuisine
