November 20, 2011

No-knead Soy Milk Bread

It seems like my easy bread dough recipe is almost completed. I made soy milk bread again! Yes I've tried to eat healthier lately (though, on the other hand I've eaten junk food too haha). Though I may have mentioned earlier, soy milk (or milk) gives a fluffy and light texture to bread. So when I want to make soft bread I add them to the recipe. Instead, when I want bread to be a bit chewier like french bread or bagels I use water. This time (as always) I played around with one dough. Interestingly, one dough turns into several kinds of bread depending on how you shape it and bake. There may be some improvements on the recipe, but I'm happy with the result at the moment. Hopefully I can take pictures and write instructions next time. Wow that's what I say each time lol! You know, writing instructions is terribly time-consuming.

no knead #3-5
A mini loaf.

no knead #3
Heidi's white buns.

no knead #3-1
Bacon epis (wheat stalk-shaped french bread), a huge blueberry jam pan (jam-stuffed bun) and something.

no knead #3-6

no knead #3-4a
Jam pan gobbler!!

no knead #3-2
A jam pan abandoned... sad.

For those curious about the how-to, here is the outline. Mix together all the ingredients, then keep it in the fridge for like half a day. Then shape it and rise. Then bake and munch. That's all you need to do!

No-knead soy milk bread ingredients (200ml/cup)

4 and 1/2 cups baking flour
2 cups soy milk
1 teaspoon salt
1 teaspoon instant dry yeast
1 tablespoon tepid water
2 tablespoons sugar
2 tablespoons Vegetable oil