This is a very tasty and reliable recipe which I have adapted for the bread maker. The original recipe is in Baking Bread by Audrey Ellison.
INGREDIENTS:
- 1 large organic egg, beaten
- 150ml water
- 1 1/2 tsp salt
- 2 tbsp sugar
- 3 tbsp organic sunflower oil
- 150g Tofu
- 3 tbsp mixed seeds, for example sesame and sunflower
- 400g organic wholewheat flour (you may need slightly less depending on how moist the tofu is)
- 1 1/2 tsp organic dried yeast
METHOD (BREADMAKER)
- put the yeast in first, followed by the dry ingredients then the wet ingredients. Select the wholemeal bread dough program.
- Once the dough is made, shape by hand and set to rise in a bread tin
- Bake at 200C for 45 minutes
METHOD (BY HAND)
- Warm the water, and mix in the yeast with a little sugar and keep in a warm place until frothing.
- Sift together the flour and salt, mix in the rest of the sugar, and then mix in the water/yeast mixture and the rest of the ingredients.
- Kneed together by hand, adding flour if required. Keep kneeding until the tofu is well incorporated.
- Leave in an oiled bowl until double in volume. Knock back and kneed again for at least five minutes.
- Put the dough into a well-greased loafe tin, and leave to prove until double in volume.
- Bake in a hot oven, 200C for around 40 to 45 minutes.