Okara Recipe: Basic No-Knead Okara Dough (For Pizza or Bread)
- Amy Yu
- Jan 12, 2015
- 2 min read
This is my final post (for now) about cooking with okara. No-Knead Dough. Not exactly a revolutionary idea, but I did figure out that you can hide an entire batch of high-fiber, high-protein soybean paste in bread dough, with delicious results. This dough was meant for pizza, but my fridge was devoid of melting cheese, so I decided to try making braided bread instead.
I made two flavors; one with caramelized onions, pignolis, and parmesan, and another more Asian inspired flavor with toasted sesame oil, scallions, and sesame seeds. The breads were both pretty tasty but I’m not going to post those recipes because they need tweaking. I had a little problem with burnt cheese and a dry crust. Nonetheless, the dough itself had a great flavor and chew that would make excellent pizza. It’s great for lazy people; the yeast does all the work. It just takes a little planning ahead because it takes about a day to rise.
More pictures of the bread. Just for funzies.
Happy Munching!
Basic No-Knead Okara Dough
Makes enough for 4 pizzas or 2 loaves of bread
Adapted from Serious Eats
Ingredients:
1 batch wet okara (about 1 cup)
1 cup water, room temperature
2 tsps. sea salt
¼ tsp. dry active yeast
500 grams all-purpose flour (3 ¾ cups) plus more for shaping dough
Preparation
1) In a medium bowl, whisk together the okara, water, sea salt, and yeast. Add the flour, and mix thoroughly to form a dough. Transfer to a greased large bowl, cover with plastic wrap, and allow to rise at room temperature for 18-24 hours, or until doubled in size.
2) Dough is ready to use for your favorite pizza recipe or can shaped into bread. If not planning on using right away, wrap in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. Return to room temperature before using.
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