Soy Vey Challah (Bread) Recipe
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.
From Lynda Mackey. rfvc Digest V94 Issue #212, Oct. 1, 1994. Formatted by Sue Smith