This is a white bread with some of the wheat flour replaced by soya flour to produce a bread with a rich creamy colour, a soft texture and a high protein value. Soya flour does not contain gluten and breads made with it have a closer texture than breads made only with wheat flour; however, the texture is improved if additional rising and kneading periods are incorporated into the method (see below).
Ingredients: 15 g fresh yeast or 1 1/2 teaspoons dried yeast
250 mL warm skimmed milk
2 tablespoons castor sugar
350 g white flour
100 g soya flour
2 teaspoons salt
25 g butter or margarine
1 large egg, beaten
Directions: 1. Prepare the yeast liquid: dissolve the fresh yeast in warm milk in a large bowl or sprinkle the dried yeast and 1 teaspoon of sugar into the warm milk and leave to stand in a warm place until dissolved and frothy, about 10 minutes. Mix the white flour, soya flour and salt together in a bowl and rub in the butter or margarine until the mixture resembles breadcrumbs, then add the sugar. Add the flour mixture to the yeast liquid with the beaten egg and mix to form a soft dough, adding extra flour if it is too sticky to handle.
2. Turn out onto a lightly floured surface, and knead for about 10 minutes. Place the dough into a large oiled polythene bag and leave to rise in a warm place for 30 minutes. Remove from the bag and knead again for 1 minute. Repeat the rising and kneading process twice more.
3. Shape the dough to fit a well greased large (1 kg) loaf tin, or divide the dough into 2 pieces and shape to fit 2 well greased small (450 g) loaf tins. Cover and let stand for about 1 hour in a warm place, when the dough should have risen above the top of the tins.
4. Bake in the centre of a moderately hot oven (190 degrees C) , allowing 40-45 minutes for a large loaf and 30-35 minutes for small loaves.
Variation: Replace 175 g white flour with whole-wheat flour.