Soya Bean Milk Loaf Bread [Straight Dough Method]

 

Never tried using soy bean milk to bake bread loaf.  So here is my attempt and the bread turns out soft and moist too.  My hubby says I should bake more of this kind of bread but I can't tell the difference with other breads that I have  baked which are also soft, moist and fluffy.  Anyway, again I take this as an option for times when I need to clear some ingredients in my pantry...

Ingredients

[makes 2 loaves x 450 gm]

450 gm bread flour
100 gm plain flour
50 gm wholemeal  flour
1 tsp salt

3 tbsp sugar [about 50 gm]

350 ml soy bean milk

3.5 tsp yeast

1.5 tbsp butter

1. Knead all dough ingredients [except butter] on slow speed to combine.   Then  continue kneading on medium speed until dough is soft and smooth [about 7-10 minutes].
2. Add in butter and continue kneading on low speed from the start then turn to medium speed when butter and dough has combined.  Knead for about 5-7 minutes to get to window pane stage or smooth, elastic and dough is not sticky.
3. Form dough into a ball.  Place in a bowl covered to rest for 30 minutes or double in size [usually is less than 1 hour].
4. Punch down rested dough.  Divide into 2 equal portions.  Round up into a ball.  Fold into thirds then roll each portion into a rectangle.   Roll up like swiss roll and seal the edges well [you can shape the loaves according to own preference]. Place the  loaves in greased Pullman's tins.
5. Leave in oven to proof until double in size [about 1 hour/rise to 80% of the baking tin].  
6. Bake in preheated oven at 170 degrees C for 30 minutes.  Remove and cool on wire rack.  

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