1. Place ingredients in bread machine in the order recommended by manufacturer (typically liquids, salt, oil.sweeterer, then flour and other

ingredients). All ingredients should be at room temperature.

2. Set for dough cycle (see Note) and start the machine. Check the dough after 20-30 minutes. The dough ball should be smooth firm and slightly

tacky. If too dry or lumpy, add water a teaspoon at a tine to get right. If too moist, add flour a teaspoon at a time. (let kneading continue for a

minute or so between additions).

3. At end of dough cycle remove the dough ball to a floured countertop. Roll/form into a loaf shape. Place in pan or allow to rise as free form loaf. Let rise for 40 minutes in warm place.

4. Make a 1/8" vent slash alont the top of the loaf. Bake until well browned (25-27 minutes) in a preheated oven. See note below for oven temperature suggestions. Spray loaf, and inside of oven

with water 3 or 4 times during eary stages of baking,( about 1-2 minutes apart) for a crustier loaf.

5. Turn out onto rack and let cool. Store in a plasic bag.

Note: If you prefer to let the machine do the full kneading and baking, set the machine for full cycle with light crust (the soy flour browns faster

than other flours). I find I get 100% consistent results using the dough cycle and oven baking - just my preference.