Soy Milk Bread with Olive Oil
Soft, tender bread made with soy milk and extra virgin olive oil, mixed in a food processor. Fresh yeast creates a light crumb with subtle richness. Shape free-form or in a loaf pan, brush with soy milk, and bake until golden. The olive oil adds moisture and a gentle fruity note beneath the neutral soy flavor.
Ingredients
Instructions
- 1
Combine soy milk, olive oil, and sugar in the food processor bowl. Process at speed 2 for 2 minutes at 99°F.
- 2
Add fresh yeast and mix at speed 4 for 5 seconds.
- 3
Add flour and salt, mix at speed 6 for 15 seconds.
- 4
Close the processor bowl and run at dough setting (speed spike) for 3 minutes.
- 5
Shape dough as desired or place in a loaf pan. Score the surface and brush with soy milk.
- 6
Let dough rise until doubled in volume.
- 7
Preheat oven to 400°F.
- 8
Bake in preheated oven until golden, 10 to 30 minutes depending on shape and size.
Tips
Soy milk temperature and processor speed are critical to yeast activation.
Baking time varies by shape; monitor color for doneness rather than time alone.
Good to Know
Room temperature in paper or cloth bag up to 2 days. Freeze wrapped up to 3 months.
Shape and refrigerate unbaked dough up to 18 hours; rise at room temperature before baking.
Warm or room temperature, sliced and optionally toasted.
Common Mistakes
Do not use cold soy milk to avoid improper yeast activation.
Do not skip the 37°C stage to avoid weak dough structure.
Do not open the processor during dough setting to avoid collapsed gluten development.