- Yield: 40 servings
- 2envelopes dry yeast
- 1cup soy flour
- 1cup whole wheat flour
- 1/2cup all-purpose flour
- 1/4cup wheat germ
- 3cups warm (105- to 115-degree) water
- 3/4cup nonfat dry milk
- 3 1/2cups (or more) all-purpose flour
- 2tablespoons sugar
- 1tablespoon brown sugar
- 1tablespoon salt
- 2tablespoons shortening, dissolved in hot water
- Combine yeast, soy flour, whole wheat flour, 1/2 cup all-purpose flour and wheat germ in a mixer bowl. Add the warm water and nonfat dry milk. Beat at medium speed for 2 minutes, scraping the side of the bowl occasionally. Mix in 3 1/2 cups flour, sugar, brown sugar, salt and shortening, changing from mixer to hand mixing when dough becomes stiff and adding additional flour to make the dough pliable is necessary. Knead on a floured cloth for 8 to 10 minutes. Place in a greased bowl, turning to coat surface. Let rise, covered, until doubled in bulk. Bake at 375F for 1 hour or until loaves test done. Cool on a wire rack.
Note: May shape the dough into rolls after it has rested, let rise for 30 to 40 minutes and bake at 400F for 12 to 15 minutes or until golden brown.
Recipe reprinted with permission from the Louisiana Farm Bureau Women’s Louisiana Temptations (Louisiana Farm Bureau Federations, Inc., Baton Rouge, Louisiana, 1996).