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Soy flour for protein, plus golden color, crispness.

To boost the protein of breads, pastries, and similar baked products, soy flour can be an effective and flavorful-ingredient. Because soy flour behaves quite differently from wheat flour, one cannot be substituted for the other in recipes. But together, they're a starting point for good-tasting baked foods. We offer a trio of suggested uses.

Found for years in health-food stores, soy flour is increasingly available in supermarkets, generally in 1- to 2-pound bags. At a glance, the flour, made from toasted soy beans, resembles fine cornmeal, but it has a damper feel.

When moistened, soy flour has a strong vegetable smell, and the dough can be somewhat sticky to work with. As it bakes, however, the flour develops a sweet, nut-like fragrance and taste. Breads and pastries made with soy flour brown more rapidly, so watch closely as food cooks. The yeast bread is noticeably springier. Soy flour also adds a distinctive crispness, evident in thin shortbread, flat-bread, and pizza crust.

While soy flour has four times the protein of all-purpose flour, it lacks the gluten necessary to support leavened breads.

To slow any changes in flavor, refrigerate any unused portions of soy flour in an airtight container. Note, too, that it declines in quality after 4 months anyway.

Soy Bread
 1 package active dry yeast
 1 1/2 cups warm water (110[deg])
 1/2 teaspoon salt
 1/2 cup soy flour
 About 3 1/2 cups all-purpose flour

In a large bowl, combine yeast and water; let stand to soften, about 5 minutes. Add salt and soy flour; mix well. Add 3 cups all-purpose flour; stir to moisten well.

To knead by hand, scrape dough onto a board generously coated with all-purpose flour. Knead until smooth and elastic, 8 to 10 minutes; add flour as required to prevent sticking. Rinse, dry, and oil bowl. Turn dough over in bowl to oil top.

To knead with a dough hook, mix until dough no longer feels sticky to touch and pulls from side of bowl; if necessary, add all-purpose flour, I tablespoon at a time. Cover dough, kneaded by either method, with plastic wrap; let stand in a warm place until doubled in size, 1 to 1 1/2 hours.

Punch dough down, then scrape onto a board lightly coated with all-purpose flour. Kneading gently, shape dough into a smooth ball. Place on an oiled 12- by 15-inch baking sheet. Pat ball to flatten into a 6-inch round. Cover lightly with plastic wrap and let stand until puffy-looking, about 40 minutes.

Bake, uncovered, in a 350[deg] oven until crust is richly brown, about 40 minutes. Transfer to a rack to cool slightly. Serve warm or cool.

If made ahead, wrap airtight when cool and hold at room temperature up to 1 day; freeze to store longer. Makes 1 loaf, about 1 3/4 pounds.

Per ounce: 60 cal.; 2.6 g protein; 0.1 g fat; 12 g carbo.; 46 mg godium; 0 mg chol.

Soft Soy Shortbread Cookies
 1 cup (1/2 lb.) butter or margarine
 1/2 cup sugar
 1 1/2 cups all-purpose flour
 1/2 cup soy flour

In a food processor, whirl butter, sugar, all-purpose flour, and soy flour until dough forms a ball. (To prepare by hand, rub mixture with your fingers until mixture forms fine crumbs, then press dough firmly to form a ball.)

Pat the dough evenly into an ungreased 9-inch-square pan. Pierce dough all over with a fork at 1/2-inch intervals. Bake in a 325' oven until golden, about 35 minutes. While warm, cut the pastry into 1 1/2-inch squares and, with a spatula, transfer cookies to a rack to cool. Serve, or package airtight and chill up to 3 days; freeze to store longer. Makes 36.

Per cooky.- 79 cal.; 1.2 g protein; 5 g fat; 7.2 g carbo.; 52 mg sodium; 14 mg chol. Crisp soy shortbread cookies. To make thinner, crisper cookies, prepare dough as directed, preceding. Instead of using a 9-inch-square pan, pat dough out on a 12- by 15-inch baking sheet to make a neat 9- by 13-inch rectangle.

Pierce dough all over with a fork at 1 2-inch intervals. Bake in a 275[deg] oven until a rich, golden brown, about 45 minutes. While warm, cut into 1 1/2-inch squares and transfer with a wide spatula to racks to cool. Makes 48.

Per cooky.- 60 cal.; 0.9 g protein; 3.9 g fat; 5.4 g carbo.; 39 mg sodium; 10 mg chol.

Soy Flatbread
 1 package active dry yeast
cup warm water (110[deg])
 2 tablespoons olive or salad oil
 About 1/2 teaspoon salt
 About 1 1/2 cups all-purpose flour
cup soy flour

In a bowl, combine yeast and water; let stand until softened, about 5 minutes. Add 1 tablespoon oil, 1/2 teaspoon salt, 1 cup all-purpose flour, and soy flour; beat to mix well. Scrape dough onto a board coated lightly with all-purpose flour. Knead until dough is smooth and elastic, about 5 minutes; add all-purpose flour as required to prevent sticking.

Rinse, dry, and oil bowl. Turn dough over in bowl to oil top. Cover with plastic wrap and let rise in a warm place until almost doubled in volume, about 45 minutes. Punch dough down and knead on a lightly floured board to expel air. Divide dough into 16 equal pieces. Shape each piece into a ball, flatten slightly, then cover with plastic wrap.

Roll out 1 piece of dough to make a 6- to 7-inch round; add flour and turn frequently to prevent sticking. Gently lift round onto an oiled 12- by 15-inch baking sheet. Roll out 1 more round and put on pan; don't overlap. Brush rounds lightly with oil and, if desired, sprinkle with salt.

Bake in a 325[deg] oven until golden brown on edges (watch closely; they darken quickly), about 15 minutes. Repeat to shape and bake remaining dough (if using 2 baking sheets in 1 oven, alternate positions halfway through baking). Transfer rounds to racks; they crisp as they cool. Serve, or, when cool, package airtight at once to preserve crispness, then freeze. Thaw unwrapped. Makes 16.

Per piece; 52 cal.; 2.9 g protein; 1.8 g fat; 6.3 g carbo.; 69 mg sodium; 0 mg chol.

Herbed soy flatbread. Make soy flatbread, preceding, adding 1 1/2 teaspoons dry basil leaves and/or dry oregano leaves along with all-purpose and soy flours. Brush unbaked rounds with water and sprinkle each with about 1/2 teaspoon grated parmesan cheese (3 tablespoons total).

Perpiece: 56 cal.; 3.3 g protein; 2.1 g fat; 6.4 g carbo.; 18 mg sodium; 0. 7 mg chol.

Pizza with Crisp Soy Crust

You can use any favorite pizza toppings.

Make soy flatbread dough, preceding. Divide dough in half. On a board lightly coated with all-purpose flour, roll each half into an 8-inch round. Place rounds on an oiled 12- by 15-inch baking sheet and pierce all over with a fork. Bake in a 400[deg] oven for 5 minutes.

Divide 3/4 cup homemade or purchased pizza sauce between the rounds; spread evenly. Sprinkle equally with 2 cups 8 oz.) shredded mozzarella cheese, and 1 teaspoon each crumbled dry oregano leaves and dry thyme leaves. Optional toppings include 1 cup crumbled browned Italian sausage, 1 cup thinly sliced mushrooms, 1/2 cup black ripe olives.

Bake pizzas on lowest rack of a 400[deg] oven until crust is brown on bottom (lift with a spatula to check), about 25 minutes. Cut into wedges. Makes 4 to 6 servings.

Perserving: 338 cal.; 20 g protein; 19 g fat; 23 g carbo.; 678 mg sodium; 44 mg chol.
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Title Annotation:recipes
Date:Oct 1, 1990
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