Bake with soybean residue -- Bread

Besides using soybean residue in my recipe of "Bake with soybean residue -- Muffin", I like to add it in bread or steamed bread to enhance the fibre content and give my family more healthy breakfast.

For soybean residue, please read my "Soy milk", you will find where soybean residue comes from.

In my recipe, I use dry soybean residue. You can dry wet residue with microwave oven (high, 10-15 minutes) or oven (400F, 30 minutes, followed by 350F, 30 minutes). The dry residue can be stored in a container and frozen in the fridge for quite a long time and above all, it is easy to use.

Okay, let's make our wonderful bread:

1. Make a water roux starter:

Add some water in the lower pot of double boiler, heat in medium power; in the upper pot, add 4 tbsp and 1/2 tsp water, together with 2 tbsp all purpose flour. Keep on whisking, until the temperature of water roux reaches 65 C (See Picture 1) and becomes thick, stir well and cover the starter. Let it cool to room temperature.

2. Add 1 tsp active dry yeast into 6 tbsp warm milk and let it stand until foamy.

3. Combine 2 1/3 cup all purpose flour (I use unbleached flour, a in Picture 2), 1/3 cup sugar (b in Picture 2), 1/2 cup soybean residue (c in Picture 2) and a pinch of salt. Add water roux starter, yeast solution and 1/2 cup milk, knead the mixture into a elastic dough. Knead into 3 tbsp trans-fat free margarine (or butter). Stretch the dough, if you can see a thin membrane or the broken hole of the membrane shows zigzag edge, the dough is well developed (See Picture 3 and 4).

4. Wrap the dough in plastic wrap and store it in the fridge, fermenting the dough in low temperature until double in bulk (See Picture 5, about 6 hours). Pink into the dough with floured pointer and take the finger out, the hole does not rebound (See Picture 6).

5. Gently knead the dough to press out carbon dioxide, divide it into four portions. Round each portion and cover them with plastic wrap. Let them stand for 20 minutes.

6. Press each portion, roll into a rectangle. Fold rectangle into third, overlap to the centre. Roll firmly into a long strip, start from the short end, roll up the dough lightly, and pinch together along the crease. Roll the dough back and forth to make it cylindrical, and pinch the ends together.

7. Place the four rolls into a greased loaf pan (See Picture 7), cover with plastic wrap. Ferment the dough until the loaf pan is 90% full.

8. Preheat oven to 375F. Bake for 30 minutes, or until the bread is golden brown and hollow sound can be heard when you tap the bread with a wooden spoon.

9. Unmold immediately and brush the bread with milk (See Picture 8).

See, how fantastic the bread is!