Lee Hye-jung's Soy Milk Soda Bread
A plain, scone-style bread for meals, made by mixing flour, soy milk, and baking soda in just 5 minutes without eggs or butter, then baking in the oven.
Ingredients needed 2 servings
Recipe
Cooking tips
- Over-kneading the dough develops gluten and makes the bread tough, so mix only until the flour is no longer visible to keep it moist and tender.
- Dusting the dough with potato starch before baking prevents the surface from burning and creates a pretty white finish with a crispy texture, like a dusting of powdered sugar.
- Use unsweetened soy milk for a mild, nutty flavor; you can also use whole wheat flour or add nuts according to your preference.
Recommended for
- Those with butter or egg allergies, or anyone looking for a mild vegan baking option.
- Those who want quick home baking with a dough that comes together in 5 minutes without any fermentation.
- Those who want a nutty, gentle-on-the-stomach bread as a breakfast substitute.
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