Victorian (Soy)Milk Bread

Adapted from Ultimate Bread. Great for toast!

2-1/2 teaspoons dry yeast
1 teaspoon sugar
1-1/4 cups soy milk, luke warm
3-1/2 cups flour
1-1/2 teaspoons salt
touch of EarthBalance butter

Sprinkle the yeast and sugar into 1/2 cup of the soymilk in a bowl. Leave for 5 minutes, then stir to dissolve. Stir in half of the remaining soymilk. Mix the flour and sale in a large bowl. Make a well in the center and pour in the dissolved yeast. Mix in the flour. Stir in the reserved milk to form a sticky dough. Turn the dough out onto a lightly floured work surface. Knead the dough until smooth and elastic, about 10 minutes. Put the dough in a clean bowl and cover. Let rise for 45 minutes. Punch down, cover and let the dough rise again until doubled in size, about 45 minutes. Grease a loaf pan. Shape the dough into an S-shape. Cover with a dish towel and proof for about an hour. Bake in a preheated oven at 400 degrees for about 45 minutes, or until golden and hollow sounding when tapped underneath. Lightly brush the top of the loaf with EarthBalance butter. Turn onto wire rack to cool.

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