Soy Vey! Challah
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Soy Vey! Challah
  Soy    Bread    Jewish  
Last updated 6/12/2012 1:03:09 AM. Recipe ID 26918. Report a problem with this recipe.
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      Title: "soy vey!" challah
 Categories: Bread
      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
      3    Eggs
      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
  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.

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Recipe ID 26918 (Apr 03, 2005)

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