Ingredients
- 450ml (16 fl oz, 2 cups) soya milk
- 2 tsp dried yeast (not the easy-blend type)
- 400g (14 oz) strong white bread flour
- 85g (3 oz) soya flour
- 1/2 tsp salt
Directions
Warm half of the soya milk (I do it in the measuring jug in the microwave) and stir in the dried yeast. Invert a mixing bowl over the top of the jug and leave for about 15 minutes, until the yeast froths up. Yeast seems to love soya milk, so it'll froth lots - if it doesn't froth, then it's dead, so throw it away and buy more.
Once the yeast has frothed, whisk the froth back into the liquid with a fork, then pour into the mixing bowl. Add the remaining soya milk (measure it in the same jug, to help you get all the yeast mixture out) and mix well, then sift in the bread flour, soya flour and salt (sifting's not strictly necessary, but it's a good way to mix the flours together, and soya flour does tend to be clumpy). Stir the ingredients together, just enough to mix together and moisten all of the flour, then cover tightly and refrigerate overnight, or for at least 10 hours.
The next day, remove the dough from the fridge, and allow to come to room temperature (about an hour). Knead briefly if necessary to smooth out the texture, then shape into two loaves. The dough should be slightly sticky, so do this on a floured surface. Place loaves on a large baking sheet or tray, cover with a clean towel, and leave to rise for an hour, or until roughly doubled in size. Don't let them over-prove, as this will affect the flavour and texture adversely.
Bake for 20 minutes (long thin loaves) or longer (thicker loaves) at Gas 6 (200oC, 400oF). Leave to cool before eating, to allow the crumb to set properly.
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Submitted 6/13/05.
Source: Kate's Cookery
Submitted By: Marlen
matchlessm@aol.com
No-Hassle Soy Bread