Soy Milk Bread
This could easily become your daily bread. For a change of pace, try kneading herbs, nuts or dried fruit into the dough, or shaping it into small loaves, rolls or free-form rounds.
2-1/2 cups soy milk
2 Tbs honey
1/4 cup soy oil
1 Tbs active dry yeast
1/2 cup warm water
1/3 cup soy flour
2 cups white bread flour
5 or more cups whole wheat flour
2-1/2 tsp salt
Bring soy milk and honey almost to a boil. Remove from heat, stir in oil, and let cool to lukewarm.
Dissolve yeast in warm water and let sit about 5 minutes, until bubbles
begin to form.
Combine soy flour, white flour, 4 cups of the whole wheat flour and salt in a large mixing bowl. Add the yeast and soy milk mixtures and stir well. Add the remaining whole wheat flour as needed to make a soft dough. Turn out onto a lightly floured board and knead until smooth and elastic, about 10 to 15 minutes.
Put dough into a lightly oiled bowl, cover and let rise until double in bulk, about 2 hours. Punch down, shape into two loaves and let rise again in lightly oiled bread pans until dough reaches the top of the pan, about 45 minutes. Bake for 35 to 40 minutes at 350°, until golden and bottom sounds hollow when tapped. Remove from pans to cool.
Yield: 2 loaves (16 slices each) Serving size: 1 slice
Per serving: 129 calories, 3 g total fat (0.4 g sat fat), 5 g pro, 23 g carb, 2.7 g fiber, 176 mg sodium, 0 mg cholesterol
Exchanges: 1-1/2 starch