-
Cool scalded milk until lukewarm.
-
Add crumbled yeast, sea salt, and raw
sugar and mix.
-
Add 1 1/2 cups flour and beat 70
strokes.
-
Mix in soybean oil and beat 20 strokes.
-
Add soybean powder and balance of flour
after sifting together 3 times.
-
Add in 3 parts, beating 20 strokes
after each addition, to form a dough that does not stick to the bowl.
-
(Do not use all of the flour if dough
is proper consistency.)
-
Place in an oiled bowl and brush the
top with soybean oil.
-
Cover the dough and let it rise in a
warm place (about 80 degree F) until about double the volume or
nearly 2 hours.
-
Put dough again on floured board and
knead 10 times.
-
Let stand 5 minutes.
-
Shape, place in an oiled bread pan and
brush with melted margarine or butter.
-
Let rise until double in bulk, about 1
hour, and bake in moderate oven, 350 degree F about 50 minutes.
