Soy Vey! Challah (Bread)
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Soy Vey! Challah (Bread)
  Soy    Bread    Jewish  
Last updated 6/12/2012 1:03:09 AM. Recipe ID 26919. Report a problem with this recipe.
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      Title: "soy vey!" challah (bread)
 Categories: Veg-cook, Oct., Ovo, Bread, Fatfree
      Yield: 1 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)
 
  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.
  
  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.




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Recipe ID 26919 (Apr 03, 2005)

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