"Soy Vey!" Challah (Bread)

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 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.