Recipe Archives->Vegetarian->Challah

Soy Challah

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

Mix the soy milk, honey, and yeast and set it aside for 10 minutes.
Combine the bread flour and soy flour in a large bowl.  Add the
oil, eggs, and egg yolk to the milk, honey, and yeast mixture. Stir
with a wooden spoon until blended. Add the flours to the liquid
mixture, stir until a dough is formed, and turn the dough out onto
a floured board.  Knead until dough is smooth and elastic, about
10 minutes.  Form into a ball, coat with a bit of soybean oil, and
place in a covered bowl.  Let rise until doubled in bulk, about an
hour. Punch the dough down, knead about 3 minutes, and braid or
shape into any desired form.  Transfer to a greased baking sheet.
Cover and let rise until doubled, about 45 minutes.  Preheat oven
to 375 degrees.  Beat the egg white with a folk. Use a brush to
coat the top of the loaf. Sprinkle poppy seeds on top of loaf.
Bake at 375 degrees for 20 minutes.  Cool on a rack.

NOTES: 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.  If you're not wild about
soy, you can change the soy milk to water, and the soy oil to
another kind of oil.

Printable version: challah.txt.