Bread is an essential staple in our lives that I am pretty sure I can’t live without. Having heard from my lactose-intolerant friends on the lack of availability of lactose-friendly breads, I put it on myself to develop this Soy Milk Loaf. Lactose-free while remaining fluffy and retaining its flavour, a worthy bread recipe to try out!
While developing this Soy Milk Loaf, I was very impressed at how soft it is. Through my experiments, the fluffiness was retained as compared to the typical bread recipe.
Substituting the dairy (milk and melted butter) with soy milk and oil is definitely doable. It is definitely a touch less rich, but its flavours is simple and delicious in its own way.
I coated the crust with sesame seeds and melon seeds for that extra hearty flavour. You can go a step further by coating it with honey to create that extra dimension of sweetness, especially if you are planning to eat the bread plain!
Both my lactose-intolerant and tolerant friends love this Soy Milk Loaf a lot. They praised how fluffy and simple the loaf is, and its especially perfect to go with a cup of coffee!
Along with this recipe, you can click this sentence which will bring you to the original recipe this Soy Milk Loaf originate from (My Hokkaido Milk Loaf), along with a video if you need some extra guidance.
Soy Milk Loaf Recipe
by Javier Tan October-20-2019
Soft and fluffy, this lactose-friendly Soy Milk Loaf comes with an amazingly crispy crust. Top it off with seeds for a toasty finish!
For Water Roux / Tangzhong:
- 3 Tablespoon + 1 Teaspoon or 50ml Water
- 3 Tablespoons or 45ml Soy Milk
- 2 Tablespoons or 18g Bread Flour, Sifted
- 2 and 3/4 Cups or 330g Bread Flour
- 1/4 Cup + 1 Tablespoons or 60g Raw Sugar (Granulated White Sugar can also be used)
- 1 Large Egg, Room Temperature, 55g each
- 3/4 Teaspoon or 4g Table Salt
- 1 Tablespoon or 7g Instant Dry Yeast
- 1/4 Cup or 60g Canola Oil (or any other unflavoured oil)
- 1/2 Cup + 3 Tablespoon or 165g Soy Milk
- All that was made Water Roux / Tangzhong
- 1 Egg, lightly beaten
- Prepare the Water Roux / Tangzhong. Mix all 3 ingredients and heat using a saucepan at medium low heat until the flour has all dissolved and you form a sticky, slightly thickened gel.
- Cover the water roux and leave to cool. Meanwhile, mix Bread Flour, Sugar, Salt, and Yeast together in a large bowl. Make sure to put the salt and yeast at separate places before mixing.
- Mix together the water roux/tangzhong, egg, flavourless vegetable oil and soy milk and mix well until it forms a single wet mixture.
- Add in half of the wet mixture into the large bowl containing the dry ingredients and knead using a dough hook attachment at high speed for 1 min 30 seconds or until clumps can be observed.
- Mix in the second half and knead well for another 6-7 minutes at medium high speed. Once done, the dough will stick only slightly to the bowl and it will pass the windowpane test.
- Transfer the dough to a large bowl and sprinkle some water on top of the dough. Cover it with a damp cloth or plastic wrap and proof for an hour.
- Once an hour is up, poke a hole at the center of the dough to release the excess air.
- Then, transfer to a floured surface and shape it as you would like. Finally, transfer the shaped bread to a baking tray and proof for a final 20-25 minutes in a warm place.
- Apply egg wash and top with sesame/melon seeds if desired. Then bake for about 19-23 minutes at 180 degrees C. At the 12th minute mark, I placed an aluminium foil to slow down the browning of the top of the buns.
- Set it aside for 30 minutes before cooling and serving!
- Prep time:
- Cook time:
- Total time:
- Yield: 1 Amazing Loaf!
- If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
- Store at room temperature for up to 4 days. Optimally, eat it within 4 days!
– Bakeomaniac, Javier Tan