Soy Flour Bread Recipe
Ingredients
| 1/2 cake compressed yeast or 1 1/2 teaspoons active dry yeast | ||
| Skimmed milk | 1 1/4 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| All purpose flour | 3 Cup (16 tbs) | |
| Soy flour | 1 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| 1 standard egg, beaten | ||
Directions
Prepare the yeast liquid: mix the compressed yeast with the warm milk in a large bowl or sprinkle the dry yeast and 1 teaspoon sugar into the warm milk and leave in a warm place until dissolved and frothy, about 10 minutes.
Mix the all-purpose flour, soy flour and salt together in a bowl and rub in the butter or margarine until the mixture resembles breadcrumbs, then add the sugar.
Add the flour mixture to the yeast liquid with the beaten egg and mix to form a soft dough, adding extra flour if it is too sticky to handle.
Turn out onto a lightly floured surface, and knead for about 10 minutes.
Place the dough in a large oiled plastic bag and leave to rise in a warm place for 30 minutes.
Remove from the plastic bag and knead again for 1 minute.
Repeat the rising and kneading process twice more.
Shape to fit a well-greased large 9x5x3-inch loaf pan, or divide the dough into 2 pieces and shape to fit two well greased small 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans.
Cover and let rise for about 1 hour in a warm place, when the dough should have risen above the tops of the pans.
Bake in the center of a moderately hot oven (375°F), allowing 40-45 minutes for a large loaf and 30-35 minutes for small loaves.
Variation Replace 1 1/2 cups all-purpose flour with wholewheat flour.
Mix the all-purpose flour, soy flour and salt together in a bowl and rub in the butter or margarine until the mixture resembles breadcrumbs, then add the sugar.
Add the flour mixture to the yeast liquid with the beaten egg and mix to form a soft dough, adding extra flour if it is too sticky to handle.
Turn out onto a lightly floured surface, and knead for about 10 minutes.
Place the dough in a large oiled plastic bag and leave to rise in a warm place for 30 minutes.
Remove from the plastic bag and knead again for 1 minute.
Repeat the rising and kneading process twice more.
Shape to fit a well-greased large 9x5x3-inch loaf pan, or divide the dough into 2 pieces and shape to fit two well greased small 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans.
Cover and let rise for about 1 hour in a warm place, when the dough should have risen above the tops of the pans.
Bake in the center of a moderately hot oven (375°F), allowing 40-45 minutes for a large loaf and 30-35 minutes for small loaves.
Variation Replace 1 1/2 cups all-purpose flour with wholewheat flour.
Comments
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Anonymous says :
I modified this and am really happy. I used 2.5 C white flour, and the remaining 1.5 C's I split between soy, quinoa and whole wheat. During mixing, the dough was wet so I added 7 T of white flour. Also, I augmented with 3/4 extra t dry yeast, 1/8 C plain Greek Yogurt, and 1.5 t liquid gluten. The bread is wonderfully moist and even light.
Posted on: 29 March 2012 - 11:12pm
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