Multi-Grain Soybean Bread (Conventional Recip Recipe

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Multi-Grain Soybean Bread (Conventional Recip Ingredients

1 1/2 tbsp soy oil
1 1/2 tbsp honey
2 cup warm water (105 f to 115 f)
1 package (1/4 ounce) dry yeast
1 cup water
2 cup bread flour
1 cup whole wheat flour
1/2 cup soy flour
1 1/2 tbsp nonfat powdered milk
2 tsp salt
1 1/2 tsp cornmeal
1/2 cup bran flakes
1 tsp flax seeds
1 tsp whole millet

A Recipe for
Multi-Grain Soybean Bread (Conventional Recip

Proust had his madeleines; I am devastated by the scent of yeast bread rising.
Bert Greene

Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.
Ambrose Bierce

This Multi-Grain Soybean Bread (Conventional Recip recipe is one of many in our Bread Category.

Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

This Recipe for Multi-Grain Soybean Bread (Conventional Recip is one of thousands in the Recipes-to-go Bread Cookbook.

As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again.
Leslie Newman

Multi-Grain Soybean Bread (Conventional Recip Recipe
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A dessert without cheese is like a beautiful woman with only one eye.
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This is a recipe for Multi-Grain Soybean Bread (Conventional Recip from the recipe cookbook of Recipes-to-go (Bread)

Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

Multi-Grain Soybean Bread (Conventional Recip recipe - a tasty recipe for you to add to your collection!
Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone.
Jim Fiebig

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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The poets have been mysteriously silent on the subject of cheese.
G.K. Chesterton

Multi-Grain Soybean Bread (Conventional Recip

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

Multi-Grain Soybean Bread (Conventional Recip Directions

Combine warm water, soybean oil, honey, and dry yeast into measuring
cup. Allow to stand 5 minutes.

Measure flours and other ingredients into mixing bowl. Blend warm
liquids into flour mixture. Beat with an electric mixer at medium
speed for two minutes, occasionally scraping the sides of the bowl.
The dough will be stiff.

Turn out onto a lightly floured board and knead mixture until it
becomes smooth and elastic, and dough does not stick to the board.
Place dough in bowl that has been rubbed down with soy oil, and allow
to double in volume. Punch down. Knead lightly and shape into loaf.
Place in greased 9" x 4 1/2" loaf pan and let rise to double volume,
approximately 30 minutes.

Bake in 350 F oven for 35 to 40 minutes. Allow to cool on rack.

Yield: one loaf of delicious and nutritious bread.

Reprinted with permission from the Indiana Soybean Development
Council. Meal-Master format by Karen Mintzias

Serves: 1

Multi-Grain Soybean Bread (Conventional Recip Recipe brought to you by Recipes To-Go

Multi-Grain Soybean Bread (Conventional Recip Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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