Tuesday, April 13, 2010

Whole wheat Tofu Challah

This is a very different bread recipe. It is a variation on challah, but I've been using silken tofu instead of butter. As for the flour, almost any kind or any combination of different flours will work. I've been experimenting with this for a long time. The bread is on the cakey side - but great toasted. It turned out great in Judy's BreadPot - so cute!

Tofu Challah – makes 4 loaves
4 pkgs yeast
4 cups warm water
Mix and let bubble (add a little sugar )
1 cup sugar
1 package of silken tofu (put between paper towels to soak up moisture for about ½ hour before using)
4 eggs
4 tsp salt
12 cups of flour (I have been experimenting with all kinds of flour – including whole wheat, buckwheat, spelt, quinoa, oat, etc.)
I also add a little bit of protein powder

I also do this in 2 batches (using 2 big bowls) – which makes it much easier to work with.

Cover the bowls with a damp cloth – put in refrigerator overnight or even up to a few days (doesn’t seem to matter).

Braid the dough into 4 challah loaves. The one for Judy’s BreadPot can just be formed into a circle.

Brush with butter – sprinkle with sesame and/or poppy seeds

Bake at 350 degrees for 40-45 minutes or until golden brown on top

Check out the bread baking day #29 Bread in Pots theme at www.breadexperience.com


  1. Nice one susan. How many loaves did you make from this?

  2. How interesting that you used tofu for bread baking! I'm using okara (the bean pulp that remains when you make soy milk) in bread baking a lot because it makes the bread become really fluffy. I wonder if tofu has a similar effect...

  3. Tofu in bread? Okara? See, I always learn something new. The bread looks great!