Instructions: In a large bowl, mix yeast with 2 cups of all-purpose flour, sugar, salt, wheat germ, nonfat dry milk and soy flour.

In a small saucepan, heat milk and margarine over low heat until it reaches 120 to 130 degrees (use a cooking thermometer to check temperature), then add to dry ingredients. Beat for 2 minutes with an electric mixer, scraping the sides of the bowl occasionally.

Stir in 1/2 cup of the flour, or enough to make a thick batter, then keep working in the rest of the flour until the dough is stiff enough to handle.

Turn out onto a floured board, cover and let rest for 10 minutes. Knead the dough until it is blistered and pliable.

Shape dough into a ball. Place in oiled bowl turning to coat all sides of dough with oil. Cover with clean cloth and let rise in a warm place (about 85 degrees) until doubled in bulk, about 1 1/2 hours.

Turn onto lightly floured board. Cover and let rest for 10 minutes. Shape into 3 round loaves or place in three 8- by 4 inch loaf pans. Cover and let rise again until double in bulk. Bake at 375 degrees for 40 to 50 minutes. Brush the tops of the hot loaves with margarine. Remove bread from pans and place on wire racks to cool.

Makes 3 loaves, 16 slices each.

Vita-Mix Corporation, maker of the Vita Mix appliance, has some tips for using soy flour. A mixture of 2 tablespoons of soy flour with every cup of wheat flour can be used in almost any recipe. More soy can be used if desired, especially in muffins, pancakes and quick breads.

Soy flour products require a little more salt or flavoring than other flour products. Add extra water or liquid if a high percentage of soy flour is used.

Soy flour browns easily and requires careful baking. Lower the oven temperature at least 25 degrees for baking when adding soy flour to an ordinary recipe.

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