Friday, August 27, 2010

Wheat and okara bread

3 cups wheat flour
1 tablespoon salt
1 cup apple sauce
1 teaspoon calcium carbonate (optional)
1 and 1/2 teaspoon egg replacer  like Ener-G or one egg, beaten
4 tablespoons warm water
2 teaspoons instant yeast
1 cup of Okara, (must have been cooked/steamed, if it is from your soymilk maker then it is perfect)

  1. Mix all ingredients in a bread maker or with a mixer for about 8 minutes. Add more water a half of teaspoon at a time until you reach a desired thickness.
  2. Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place  until doubled in volume, about 45 minutes.
  3. Grease a loaf pan. Punch a hole in the middle of  the dough. Form the dough into la loaf and place into the prepared pan. Cover with a cloth and let rise until doubled in volume, about 40 minutes.
  4. Preheat an oven to 325 degrees F.
  5. Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped,  30 to 45 minutes. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

1 comment:

  1. What a great way to use your okara! Looking forward to trying your recipe.