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This bread produces a reasonable facsimile of a soft yeasted white bread without a need for yeast. The addition of a little soy flour and vitamin C will help develop that classic bread texture.
4 cups bread flour
1/4 cup soy flour
1 Tbsp baking powder
1 tsp salt
1 tsp baking soda
½ tsp ascorbic acid powder (optional)
2 Tbsp honey
1 Tbsp unsalted butter, melted and cooled
1½ cups milk, room temperature
Preheat the oven to 375 degrees.
Combine the bread flour, soy flour, baking powder, soda, salt (and ascorbic acid powder if using) in a large bowl and whisk thoroughly to evenly distribute ingredients. Whisk honey and butter into milk. Add the wet ingredients to the dry ingredients until it forms a ragged dough. Cover tightly with plastic wrap and set aside for 20 minutes. This gives the enzymes in the soy flour time to condition the dough – to the work normally done by the yeast. The addition of a little ascorbic acid (or vitamin C) will also help with gluten formation.
Turn the dough out onto a lightly floured surface and knead until smooth, shiny and elastic (about 10 minutes). Divide the dough into 2 equal pieces and shape into batards or boules. Wrap in plastic wrap and set aside for 20 minutes to relax. Remove the doughs from the plastic and place on a baking sheet (unless baking directly on a bread stone). Score decoratively and place in oven. Bake 25 - 30 minutes, until loaves are golden brown and sound hollow when tapped.
Remove to a rack and cool. Serve immediately
or wrap and store until later.
