This bread is so simple that I didn’t take any other pictures. It’s a super easy bread to make.
Okara is the leftover pulp from making soy milk. Basically, it’s soy grits. They are barely cooked and quit hard. This bread doesn’t exactly make them soft but they are not like eating gravel in your bread. It creates an interesting and tasty texture to the bread.
I did find this recipe online and took notes but forgot to write where I found it. The recipe was designed for a bread maker which really helped make this recipe simple. It took a couple of loaves to figure out how to bake this bread but my family did not mind the experiments.
The original recipe also called for whole wheat flour. Since we don’t have any whole wheat flour at this time, I went with basic all purpose. Because of this, the bread is a little softer. The dough is sticky. I throw all the ingredients into my mixer and then scrape out the dough with a rubber spatula. After that, the dough seems to lose it’s extreme stickiness and comes together in a nice ball.
If you make soy milk and want a good way to use up the remaining pulp, this recipe is it. I would estimate you will get three loaves of bread for each batch of soy milk.
3 cups flour
1 tablespoon sugar
3/4 cup powdered milk
2 teaspoons yeast
1 cup warm water
1/2 stick (1/4 cup) butter, chopped
1 cup okara
Add ingredients to your bowl in order. Mix until the ingredients are completely incorporated. If using a mixer, let mix for several minutes. If not, knead the dough in the bowl or use a heavy wooden spoon to continue mixing.
Oil a large bowl. Remove the dough from the original bowl, may have to use a rubber spatula to scrape all the dough out. Shape into a ball and set in the oiled bowl. Cover with a damp towel and let rise for up to 2 hours in a warm location. The dough should double in size.
Meanwhile, oil a bread pan. Once the dough has risen, punch down, shape into a bread load and place in bread pan. Let rise again until doubled, about an hour. Halfway into the second rise, preheat the oven to 350 degrees.
Bake for 30 minutes. Turn off heat and open the door. Let the bread sit until the oven is cold. Let the bread cool completely before slicing.
*I know that bread hot from the oven is awesome. We found that letting the bread sit resulted in softer okara and a bread that was a bit firmer and easier to slice. We have eaten it fresh out of the oven and still loved it so it’s up to you. However, waiting results in a much better bread. We toast and butter. It hasn’t lasted long enough to try making sandwiches but I bet that would be good too.