Soy Protein Bread
Soy Protein Bread is a batch of small, soft buns made with texturized soy protein stirred into hot milk. The protein is added to the milk along with the salt, so it softens before it meets the flour. A blender mixes the wet ingredients in seconds, which makes the dough easy to start. The contributor suggests extra oil for a moister crumb, or minced provolone for a mild cheese note.
Instructions
Heat the milk until it is just about to boil, then stir in the salt and the soy protein until the salt has fully dissolved. Set it aside until it has cooled to warm.
Pour the warm milk mixture into a blender with the yeast, eggs, oil and sugar. Blend for a few seconds, until the liquid looks smooth and even.
Tip the mixture into a large bowl and start working in the flour a little at a time, mixing as you go so the dough stays uniform.
Knead the dough by hand, keeping it smooth, and add a little extra flour if it needs it. It is ready when it no longer sticks to your hands or the bowl.
Leave the dough in a warm place to rest for about 25 minutes.
Pinch off small pieces and shape them into balls about 1 inch (2.5 cm) across and half that high. Set them on a baking tray with space between each one and let them rest for another 15 minutes.
Preheat the oven to about 200°C and place the tray in the middle. Bake for about 20 minutes.
Make it personal.
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