Recipe: Soy Vey! Callah (using soy flour and tofu)

SOY VEY! CHALLAH

3/4 cup soy milk, room temperature
3 tbsp sweetener
2 1/4 tsp yeast
3 cups bread flour
1/2 cup soy flour
1/4 cup soybean oil
3 oz tofu
2 tbsp poppy seeds (for topping)

Mix the soy milk, sweetener and yeast and set it aside for 10 minutes.

Combine the bread flour and soy flour in a large bowl; set aside.

Add the oil and tofu to the yeast mixture. Stir with a wooden spoon until blended.

Add the flours and stir until a dough is formed. 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 F.

Wet the top of the loaf and sprinkle over poppy seeds.

Bake at 375 degrees F for 20 minutes. Cool on a rack.

Adapted from unknown source