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 flour100 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.
7 comments:
Very interesting that you use soya bean milk for the bread. Wah, your family get fresh bread at home every day :)
Hi Phong Hong, before I settled down, my breakfast used to be noodles [Pg no problemlah] but I married a 'Roti King' and my breakfast also changes to bread, bread, bread otherwise I'll have to eat alone every morning...and you know, I don't like to eat the same thing day in day out, so I must 'invent' different breads. I really appreciate those who share their wonderful bread recipes in their blogs.
Well, it definitely looks light and fluffy...like one my kids would love. It's actually a really good to know that Soy Milk can work as a replacement, I'd never tried before. Thanks Kimmy! =)
Hi Heather, it was just a gamble I did trying to clear off my stock of soy bean milk. My hubby suggested to try with homemade soy milk [oh, too much work, lol.]
nice recipe and great photography. thankyou for shearing this information with us!chowringhee satyaniketan
Hi Kimmy, how many gram is 1.5 tbsp butter?
Hi Nic, it is about 20-21 grams.
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