I was curious about how tofu (soya bean curd) would change the texture of the bread. So, I googled and found this recipe which produced a very soft and moist bread. As tofu has a plain taste, so I added a blade of panda leaf at the base of the bread pan to give the loaf a sweet scent :)
Yield: 3 mini loaves in one 20x10x10 cm mould
Raw dough weight: 596g
Bread weight: 555g
80g cold milk
20g beaten eggs
150g silken tofu*
40g raw sugar
1/2 tsp salt
30g cold unsalted butter
250g bread flour
20g wholemeal/cake flour
3/4 tsp instant dry yeast
1 blade pandan leaf, optional
* weight after compressed and drained away extra water
1. Cut the tube of tofu into a few thick rings and place on a steamer stand.
Place a plate filled with water above the tofu to slowly compress and drain out the excess liquid from the tofu. Let this set up stands for about 30 minutes.
Mash the tofu and set aside.
2. Pour cold milk and mashed tofu into the bread pan.
3. Add in beaten egg.
4. Add in sugar, salt and cold butter.
5. Pour in bread flour and wholemeal/cake flour.
6. Dig a hole and pour in the instant dry yeast.
7. Place the bread pan into the bread machine.
8. Select "8" Dough Kneading function; and press "Start".
9. The dough is ready.
10. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.
As the dough would be sticky, it is recommended to wear a pair of disposable gloves to handle it.
11. Divide the dough into 3 portions, about 198g each.
Roll up the doughs, and shape them into 3 balls. Cover with a lid and let them rest for about 15 minutes.
12. Flatten the dough with a rolling pin,
fold in the two wings,
Roll it out again
flip over the dough, so the smoother face with be facing out when roll up.
13. Place the roll-up dough into a greased 20x10x10 cm Pullman tin.
You may want to add a blade of pandan leaf to the bottom of the pullman tin for added frangrant. Grease the pandan leaf with butter and sprinkle some flour over it. This step is optional.
Spray some water over the dough, and place in a warm oven to undergo 2nd proofing for about 50 to 60 minutes, or till the dough almost reaching 4/5 of the Pullman tin height.
14. Slide the lid over, and bake in an preheated oven at 200 degree Celsius for about 50 minutes. Place the Pullman tin at the lowest rack.
15. The bread is ready when the crust turns light golden. Remove the bread from the tin and cool down over a wire rack.
15. Slice the bread after cooling down :)
Recipe adapted from
For the remaining tofu, you may want to make it into a
1) miso soup
Just add low salt miso paste, seasoning powder, hot water and spring onion, to make a simple cup of soup :)
2) Tofu sesame salad dressing
Click the link to go to the recipe: