Soy Vey Challag

• 3/4 cup soy milk room temperature
• 3 tablespoons artifical sweetener
• 2 1/4 teaspoons yeast, active dry
• 3 cups bread flour
• 1/2 cup soy flour
• 1/4 cup soy oil
• 3 ounces tofu
• 2 tablespoons poppy seed

1. Mix the soy milk, sweetener and yeast and set it aside for 10 minutes.
2. Combine the bread flour and soy flour in a large bowl.
3. Add the oil and tofu to the milk, honey, and yeast mixture.
4. Stir with a wooden spoon until blended.
5. Add the flours to the liquid mixture, stir until a dough is formed, and turn the dough out onto a floured board.
6. Knead until dough is smooth and elastic, about 10 minutes.
7. Form into a ball, coat with a bit of soybean oil, and place in a covered bowl.
8. Let rise until doubled in bulk, about an hour.
9. Punch the dough down, knead about 3 minutes, and braid or shape into any desired form.
10. Transfer to a greased baking sheet.
11. Cover and let rise until doubled, about 45 minutes.
12. Preheat oven to 375F (190C).
13. Wet the top of the loaf and sprinkle over poppy seeds.
14. Bake at 375F (190C) F for 20 minutes.
15. Cool on a rack.

soy milk, artifical sweetener, yeast, bread flour, soy flour, soy oil, tofu, poppy seed

Taken from recipeland.com/recipe/v/soy-vey-challag-34530 (may not work)