Soy Vey! Challah
Soy Bread Jewish
Last updated 6/12/2012 1:03:09 AM. Recipe ID 26918. Report a problem with this recipe.
Title: "soy vey!" challah
Yield: 12 Servings
3/4 c Soy milk; room temperature
3 tb Honey
2 1/4 ts Yeast
3 c Bread flour
1/2 c Soy flour
1/4 c Soybean oil
1 Egg yolk (you can use egg
-substitute if you prefer)
2 tb Poppy seeds (for topping)
1 Egg white (for glaze)
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. Instructions:
1. Mix the soy milk, honey, and yeast and set it aside for 10 minutes.
2. 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
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
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.
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