The extra protein in this bread comes from the soy milk powder. Be sure to use soy milk powder and not soy protein isolate.
Serves: 16Hands-on: 25 minutesTotal: 5 hours 45 minutesDifficulty: Medium
- 2 1⁄4 tsp. active dry yeast (1 packet)
- 1⁄4 cup water, warm (110F°–115°F)
- 2 cups hot tap water
- 3 cups dry soy milk powder
- 2 Tbsp. vegetable shortening
- 2 Tbsp. sugar
- 2 tsp. salt
- 6 1⁄2 cups all-purpose flour
- Dissolve yeast in warm water in a small bowl. Combine hot water, dry soy milk, shortening, sugar, and salt in a large bowl. Mix in yeast mixture and begin adding flour, 2 cups at a time, mixing well. Turn onto a floured surface and knead 8 to 10 minutes until smooth and elastic.
- Place in an oiled bowl, turning once to coat, cover, and allow to rise for 1 1⁄2 hours until doubled. Punch dough down a few times, cover, and allow to rise until doubled in size. Divide in half and shape into loaves. Cut a 1⁄4-inch-deep slice down the length of each loaf. Place loaves on a large baking sheet and allow to rise until doubled.
- Preheat oven to 400°F. Bake for 45 minutes. Transfer to wire racks to cool.