If you like to bake, this is a great recipe to work on those kneading skills. You can make several loaves at a time and freeze a few of them if you like – I have found that this bread is still great after its been thawed out. Tastes great fresh from the oven, too! I have converted the measurements and put them in the recipe in ounces or grams – depending on where you are and what measuring system you use. Enjoy!
First, in a large mixing bowl, mix your flour and salt together and make a well in the center. Crumble in the yeast, add malt extract and warm soy milk - stir this together. Shave the butter over the top and mix with your hands until you have a ball of dough. Knead dough for 8 minutes. (Or you can put it in your mixer with a dough hook for 8 minutes on a low setting if you have the means!)
Leave dough covered in a medium oiled mixing bowl in a warm, dry area for 2 1/2 hours to rise. Once the time is up, knock it back (knead for 1 or 2 minutes, allowing the air to release from the dough) and cover and let rise again for 1 hour. Preheat oven to 220 C or 425 F.
Grease or oil a bread pan (10x33x9 cm. or 4x13x3 1/2 in.) and bake for 20 minutes with the cover on, then remove the cover and bake for another 10 - 15 minutes.