Low Fat Bread Recipes

Ingredients:

3/4 cup soy milk, room temperature
3 tbsp honey
2 1/4 tsp yeast
3 cup bread flour
1/2 cup soy flour
1/4 cup soybean oil
3 eggs
1 egg yolk (you can use egg
1 substitute if you prefer)
2 tbsp poppy seeds (for topping)
1 egg white (for glaze)

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.

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.

From: mackey.1@osu.edu (Lynda Mackey). rfvc Digest V94 Issue #212, Oct. 1,
1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

Servings: 1