White Okara Bread Recipe
Discover the joy of baking bread with our simple recipe for homemade white okara bread! Whether you are craving a traditional loaf or fluffy dinner rolls, this versatile dough is sure to satisfy. Join us as we guide you through the process, from preparing the dough to baking golden-brown goodness.
ESTIMATED COST : $2.70 a loaf or about $0.23 a slice
Equipment
- Kitchen scales
- Measuring cups
- Measuring spoons
- Stand mixer
- Bread tin 25cm (L) x 11.5cm (W) x 10cm (h) (10 x 4.5 x 4 inches)
Ingredients
- 80 grams (2.8ounces, 1 cup) fresh okara
- 37 grams (1.3 ounces) butter, softened to room temperature but not melted
- 1 teaspoon salt level
- 2 tablespoons white granulated sugar
- 300 grams (10.58 ounces) bread flour
- 1 teaspoon dry instant yeast level
- 160 grams (mls) (5.64 ounces) + 1 tablespoon milk warm
Instructions
Advanced prep
- Cook the fresh okara over low to medium heat in a dry skillet, for about 5 minutes, while stirring to avoid burning. Or, spread the okara onto a microwave oven-safe plate and cook on high for 3 minutes. Put aside and allow to cool completely before using.
Prepare the dough
- Into the bowl of a stand mixer place the butter, salt, sugar, bread flour, okara, instant yeast, and a little over half of the milk.Note: The amount of milk you use will vary on how wet your okara is, so always add less than you think you need and check the dough after a few minutes of kneading.
- Attach the dough hook, and start the machine at low speed to combine all the ingredients.Increase the speed to medium and knead for about 2 minutes, in that time if the dough looks a little dry and is not coming together into a ball, add in a little extra milk. Continue to knead the dough on medium speed for another 5 minutes or until the dough has come away from the sides of the bowl and looks smooth.
- 1st rise - Remove the bowl from the stand mixer, and cover the bowl with plastic wrap or a dry clean towel. Place the bowl in a warm area and allow the dough to rise and double in size, this can take anywhere from 1 - 3 hours depending on your room temperature.
- Grease and flour the inside of a 25cm (L) x 11.5cm (W) x 10cm (h) (10 x 4.5 x 4 inches) bread tin.
- Shape the bread - When the dough is ready, turn it out onto a lightly floured surface, use your hands or a rolling pin, to roll the dough into a large rectangle about 8 x 15 inches (20 x 40cm). Roll the dough into an 8-inch (20cm) log and place it into the prepared tin seam side down.
- 2nd rise - Cover the tin with a clean cloth and allow the bread dough to rise to about 1 inch above the top of the bread tin.
Bake
- Place the oven rack low down in the oven and preheat the oven to 180°C (350°F).
- Bake the bread for about 30- 35 minutes or until the top is golden brown on top. If the bread looks like it is browning too quickly loosely cover the top with a piece of aluminum foil.You can tell when the bread is cooked by tapping onto of the loaf, if it sounds hollow it is ready.
- Remove from the oven, and allow the bread to cool in the tin for a few minutes, then transfer to a wire rack and cool completely before slicing.
Nutrition Facts
White Okara Bread Recipe
Serving Size
1 slice of bread
Amount per Serving
Calories
179
% Daily Value*
Fat
3
g
5
%
Saturated Fat
2
g
13
%
Monounsaturated Fat
1
g
Polyunsaturated Fat
0
g
Trans Fat
0
g
Cholesterol
7
mg
2
%
Sodium
21
mg
1
%
Potassium
160
mg
5
%
Carbohydrates
33
g
11
%
Fiber
2
g
8
%
Sugar
13
g
14
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.