whole wheat tofu bread

I'm not sure where I found this recipe, but I rediscovered it hiding in one of my folders the other day, when I was having a bit of a clear out. And I'm glad I did. I'm always up for new and exciting bread and this is no exception. The resulting bread is almost fluffy, with a delicate texture and soft, moist crumb .

ingredients:

1 tbsp. active dry yeast
1/4 c. warm water
1/2 c. soft tofu
1 c. warm milk
2 tbsp. brown sugar
1 tsp. salt
2 tbsp. vegetable oil
1 c. whole wheat flour
2 c. plain flour

method:

In a large bowl, mix together the yeast and water and leave for about 10 minutes to get all foamy. In the meantime, mash up the tofu. When the yeast is ready, stir in the tofu, milk, brown sugar, salt, oil, whole wheat flour, and one cup of the plain flour. Work this through until it's completely incorporated for a couple of minutes, then add in the rest of the plain flour, about 1/2 cup at a time. Once the dough begins to pull away from the side of the dowl, turn it out onto a floured surface and knead for 10--15 minutes. Add more flour as necessary -- I found that this dough doesn't become 'smooth' as such, so up to a cup of extra flour might be needed.

Return to the bowl and leave to rise until a silicon sheet or damp towel. When it has doubled in size, turn it back out onto your floured surface. Knock it back slightly, shape and then place in a large greased loaf tin. Let proof for 45 minutes, covered once again with the towel/silicon sheet.

Preheat oven to 375F, for at least 15 minutes before you put the bread in, and then bake for 30 minutes.

             

This bread makes great toast and a lovely sandwich and the aroma when baking was amazing! However, it's not very filling and long before my mid-morning coffee I was already feeling peckish. I think if I make this again I'll probably use strong bread flour rather than ordinary flour. Though this will make it heavier, I think that extra bit of density will make for a more filling bread that won't lose any of the flavour or texture.

Comments

[A Von Blumenthal]

I tried this recipe with silken tofu and without whole wheat flour, the dough ended up being really dense - not airy and light at all. Could this be because of what I did?

[idreamtoftofubreadsrsly]

I had a dream about tofu bread. Mind you, not like this one but a funny huge wedge of tofu between two loaves kind of tofu bread. It's a tofu sandwich. And it talks too! Yeah. So I was actually mildly surprised that real tofu bread exists, haha. Sorry for the spammy comment. :p