Instructions: Mix the soy milk, sweetener and yeast and set it aside for 10 minutes.

Combine the bread flour and soy flour in a large bowl.

Add the oil and tofu to the milk, honey, and yeast mixture. Stir with a wooden spoon until blended.

Add the flours to the liquid mixture, stir until a dough is formed, and turn the dough out onto a floured board. Knead until dough is smooth and elastic, about 10 minutes. Form into a ball, coat with a bit of soybean oil, and place in a covered bowl. Let rise until doubled in bulk, about an hour. Punch the dough down, knead about 3 minutes, and braid or shape into any desired form. Transfer to a greased baking sheet. Cover and let rise until doubled, about 45 minutes.

Preheat oven to 375F.

Wet the top of the loaf & sprinkle over poppy seeds. Bake at 375F for 20 minutes. Cool on a rack.

"This recipe won first place in a special competition at the Ohio

State Fair this year: Cooking with Ohios Soy Foods, sponsored by the rosette.

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