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...
[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
- 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].
- 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.
- 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].
- 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.
- Leave in oven to proof until double in size [about 1 hour/rise to 80% of the baking tin].
- Bake in preheated oven at 170 degrees C for 30 minutes. Remove and cool on wire rack.
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