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Soy Challah

3/4 cup soy milk, room temperature
3 tablespoons honey
2 1/4 teaspoons yeast
3 cups bread flour
1/2 cup soy flour
1/4 cup soybean oil
3 eggs
1 egg yolk (you can use egg substitute if you prefer)
2 tablespoons poppy seeds (for topping)
1 egg white (for glaze)

Mix the soy milk, honey, and yeast and set it aside for 10 minutes.
Combine the bread flour and soy flour in a large bowl. Add the
oil, eggs, and egg yolk to the milk, honey, and yeast mixture. Stir
with a wooden spoon until blended. Add the flours to the liquid
mixture, stir until a dough is formed, and turn the dough out onto
a floured board. Knead until dough is smooth and elastic, about
10 minutes. Form into a ball, coat with a bit of soybean oil, and
place in a covered bowl. Let rise until doubled in bulk, about an
hour. Punch the dough down, knead about 3 minutes, and braid or
shape into any desired form. Transfer to a greased baking sheet.
Cover and let rise until doubled, about 45 minutes. Preheat oven
to 375 degrees. Beat the egg white with a folk. Use a brush to
coat the top of the loaf. Sprinkle poppy seeds on top of loaf.
Bake at 375 degrees for 20 minutes. Cool on a rack.

NOTES: 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. If you're not wild about
soy, you can change the soy milk to water, and the soy oil to
another kind of oil.


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