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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Bread

Soy Protein Bread

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Soy, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 30 g (1 oz) fresh yeast
  • 2 eggs
  • 1 cup vegetable oil
  • 3 cups warm milk
  • 1 tbsp white granulated sugar
  • 1 tbsp salt
  • 1 cup texturized soy protein
  • 8 cups all-purpose flour

Method

  1. Heat the milk until it is about to boil, then add the salt and the soy protein. Mix it for the salt to be well dissolved. Let it rest until is warm again.
  2. Put the milk and the rest of the ingredients, including the yeast, in blender. Mix it for a few seconds until it is homogeneous.
  3. Pour the mixture into a bowl and start mixing in the flour to keep the bread homogeneous all the time.
  4. Work the bread with your hands all the time, always keeping it smooth. You may have to add some extra flour while you work with it. Keep doing this until the bread stops being sticky.
  5. Let it rest for about 25 minutes at a warm place.
  6. Separate out several small balls of bread of about 1 inches (2.5 cm) in diameter and half that in height.
  7. Put the breads on a baking tray with some distance between them and leave them for another 15 minutes.
  8. Preheat the oven to about 200°C and put the tray in the middle of the oven.
  9. Let them bake for about 20 minutes.