Italian Bread-Style Okara Bread
By chance I baked bread using some okara I had in the freezer. This bread had the same moist, tender and fluffy texture and lightly salty taste of bread I had in a New York Italian restaurant.
On January 13th, 2009 I revised this recipe to include butter. The first time I baked this bread I used leftover okara I had in my freezer, however now I buy okara and freeze it in 50 g amounts to use for this bread. For one loaf. Recipe by MeguBroaden
Italian Bread-Style Okara Bread
By chance I baked bread using some okara I had in the freezer. This bread had the same moist, tender and fluffy texture and lightly salty taste of bread I had in a New York Italian restaurant.
On January 13th, 2009 I revised this recipe to include butter. The first time I baked this bread I used leftover okara I had in my freezer, however now I buy okara and freeze it in 50 g amounts to use for this bread. For one loaf. Recipe by MeguBroaden
Cooking Instructions
- 1
Lightly mix the ingredients marked with ♥ in your bread maker's pan. Add the dry yeast to your bread maker's yeast dispenser and add the remaining ingredients to the pan. Let the bread maker do the first rise for you.
- 2
After the first rise, lightly punch down the dough and divide the dough into three balls. Wrap in plastic wrap, cover with a damp towel and let rest for 20 minutes.
- 3
After the dough rests, form into a loaf and place in a cube-shaped bread pan. Let the bread rise a second time for about 50 minutes.
- 4
This picture shows the bread after it's second rise. If you look at the bread from above or across, the dough should have risen to the top of the pan's sides. These pictures are from the same angles as the pictures of the bread before the second rising.
- 5
Bake in an oven preheated to 180℃ for 23-25 minutes and you're done!
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