Okara Green Tea Bread

I finally got a chance to use the okara left over from my soyabean milk the other day. I added it into the tangzhong bread recipe I have been using and made a swirly loaf. The result was a soft, light and fluffy loaf that looked great. I couldn't see or taste the okara at all, but it helps add some fibre. I also ran out of bread flour, so I had to substitute part of the flour with plain flour.

Green Tea Okara Bread

INGREDIENTS

100g bread flour
170g plain flour
45g castor sugar
pinch of salt
5g non-dairy creamer powder or milk powder
5g dried yeast
45g egg (1 small egg)
30g heavy cream
25g milk
90g tangzhong
15g okara, lightly toasted in oven
green tea powder (adjust amount to desired colour and taste)
25g salted butter

METHOD

1. Measure all ingredients except the butter into the TM bowl (flour and yeast should be last). Milk, cream and egg can be cold as the kneading will warm the ingredients.
2. Mix on speed 4 for a few seconds to combine then set to knead for 8 minutes.
3. Add in the butter (cold) and knead a further 2 minutes until butter is incorporated and dough is smooth and elastic.
4. Divide the dough into 2 equal portions. Mix in a small amount of green tea powder into one of the portions and knead until the green tea powder is evenly incorporated. Shape the 2 portions of dough into balls and place into seperate greased bowls. Cover with a tea towel and leave for 30-40 minutes till doubled in size.
5. Turn out the plain dough onto a baking mat, punch down the dough, then roll out into a rectangle about 1/2 inch thick. Do the same for the green dough, ensuring th size is about the same.
6. Place the green dough onto the plain dough, and roll up the shorter end like a swiss roll. Tuck in the two ends and place into a greased loaf tin.
7. Allow the dough to rise for another 30 minutes.
8. Brush with milk or beaten egg before baking at 180°C 20-25 minutes or until golden brown.