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"Soy Vey!" Challah

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  • 3/4 c Soy milk; room temperature
  • 3 tb Honey
  • 2 1/4 ts Yeast
  • 3 c Bread flour
  • 1/2 c Soy flour
  • 1/4 c Soybean oil
  • 3 Eggs
  • 1 Egg yolk (you can use egg substitute if you prefer)
  • 2 tb Poppy seeds (for topping)
  • 1 Egg white (for glaze)


From: (Lynda Mackey)
Date: 29 Sep 1994 21:46:42 GMT This recipe won first place in a special competition at the Ohio State Fair this year: Cooking with Ohio's Soy Foods, sponsored by the Ohio Soybean Council. It also received an "award of Excellence" rosette.
You can also use this recipe in a bread machine, either by going through the whole cycle, or by using the dough setting and shaping the dough into a large braid, which is what I usually do.. If you're not wild about soy, you can change the soy milk to water, and the soy oil to another kind of oil. Instructions:
1. Mix the soy milk, honey, and yeast and set it aside for 10 minutes.
2. Combine the bread flour and soy flour in a large bowl.
3. Add the oil, eggs, and egg yolk to the milk, honey, and yeast mixture. Stir with a wooden spoon until blended.
4. Add the flours to the liquid mixture, stir until a dough is formed, and turn the dough out onto a floured board.
5. Knead until dough is smooth and elastic, about 10 minutes.
6. Form into a ball, coat with a bit of soybean oil, and place in a covered bowl.
7. Let rise until doubled in bulk, about an hour.
8. Punch the dough down, knead about 3 minutes, and braid or shape into any desired form.
9. Transfer to a greased baking sheet. Cover and let rise until doubled, about 45 minutes.
10. Preheat oven to 375 degrees.
11. Beat the egg white with a folk. Use a brush to coat the top of the loaf. Sprinkle poppy seeds on top of loaf.
12. Bake at 375 degrees for 20 minutes.
13. Cool on a rack.
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