Okara Bread 黄豆渣面包

这是那天做豆浆时用蒸熟黄豆挤出来的渣，应该说是黄豆沙吧，因为这“渣”是熟的。

我觉得丢了很浪费就收了起来，用一部分做了这个面包。冰箱里剩下一些葡萄干，我也加了进去。

面团非常的粘手，本来想要杆开卷起做成土司，但是即使用了手粉还是很粘手，我只好随便把面团一分为八，然后放入烤模里。

这面包带有淡淡的黄豆香味，口感很好，松软有弹性而且还有nutty的感觉，朋友试吃了问我是不是全麦面包。

面包到了隔天还是一样松软。

后记：其实这个面包在最后发酵时出来点小状况。我的习惯是用保鲜膜盖上面团后再外罩一个塑胶袋。 D跑进厨房和我说话，一只手很顺手的往面团压下去，我要阻止时已来不及了，因为塑胶袋是不透明的他还很好奇的问我袋子里是什么来的怎么软软的。我马上查看面团，除了表明被有点皱皱的痕迹外，幸好没事。

Ingredients:
250g bread flour
80g okara (soy pulp) from cooked soya bean
4 tbsp sugar
½ tsp salt
1 ½ tbsp olive oil
1 tsp instant yeast
1 egg (reserve a little bit for egg wash) + cold water = 200g (lightly beaten)

Method:
1) Rub in okara to mix with bread flour. Add the rest of ingredients, mix into a dough.
2) Knead until the dough becomes smooth and elastic (will be very sticky, won't be able to knead till very smooth).
3) Cover with cling wrap, let it ferment for 60 mins.
4) Take out the dough and punch out the gas. Divide the dough into 8 equal portions and roll into ball. Place the dough in a greased 9"x5" loaf pan, let it proof in a warm place for another 50-60 mins.
5) Brush the top with whole egg mixture. Bake in a preheated oven at 180C for about 20 mins. Remove bread from pan immediately and cool on wire rack.