Ann, you asked about a recipe using soy flour. This one, from _Bread
Winners_ by Mel London (Rodale Press, 1979) uses soy milk as well. If you
have a food co-op nearby you'll probably be able to find both products there.
High-Protein Soy Bread
(2 loaves)
3 cups soy milk, scalded
2 packages dry yeast
1/4 cup oil
1 tablespoon salt
2 tablespoons honey
7 cups unbleached white flour
2 cups soy flour
oil
Scald the soy milk and then cool to warm. Sprinkle over the lukewarm soy
milk the yeast, oil, salt, and honey and let sit for 10 minutes until the
yeast foams.
Beat in 4 cups of the white flour and then the soy flour. Knead in the
remaining 3 cups of white flour, turn out onto a lightly floured surface
and knead for 10 minutes or until the dough is smooth and elastic.
Place in a greased bowl and let rise, covered, until the dough doubles in
size. Punch down and shape into 2 loaves. Place in 2 well-greased, 9 x
5-inch loaf pans, brush tops with oil, cover and place in a warm spot to
rise to double.
Bake at 350 F. for about 45 minutes or until golden brown.
Cool on wire racks.