modified from Parsnip Parsimony
makes one 6-inch round
1 t active dry yeast
5 oz warm water (110ºF), divided
5oz sugar, divided
1 t kosher salt
8 oz firm silken tofu
3/8 t soy lecithin granules
1.5 oz vegetable oil
1/8 t turmeric
1/8 t ground white pepper
1/8 t poulty seasoning blend
zest 1/2 lemon
zest 1/2 lime
zest 1/2 orange
17.8 oz AP flour, divided
.2 oz vital wheat gluten
4 oz dried fruit (cranberries, currants, raisins, golden raisins, figs)
enough warm water and/or orange juice to just cover the fruit
pinch xanthan gum
pinch kosher salt
2 t sugar
1 oz soy milk
See pan prep procedure here.
In a large bowl, combine yeast with 4 ounces warm water and set aside in a warm place until foamy, about 10 minutes. Add .5 t sugar and 2 oz flour to the yeast mixture and stir to combine; cover loosely with a moist tea towel or plastic wrap. Set aside to ferment at room temperature 30 minutes to one hour, or refrigerated overnight.
Whisk together remaining flour with the vital wheat gluten; set aside.
Process remaining sugar, salt, tofu, lecithin, oil, pepper, turmeric and citrus zests in a food processor until very smooth, scraping down sides of bowl at least once. Stir the tofu mixture into the yeast mixture until smooth. Stir in three quarters of the flour mixture, adding the remaining 1 ounce water if needed to maintain proper moisture; the full volume will likely be unecessary. Turn dough out onto lightly floured board and knead to incorporate remaining flour mixture. Continue kneading until a smooth dough forms, about 10 minutes. Dough should spring back when gently pressed.
Round and place in a lightly oiled pan or bowl and cover with a moistened tea towel. Place pan in a warm place to rise until doubled in bulk, about 50 minutes.
Punch down and re-round dough; return to pan, cover and raise in a warm place until doubled in bulk, an additional 50 minutes.
Meanwhile, place dried fruit in a medium bowl, cover with warm water and/or orange juice and set aside to plump, at least 30 minutes. Drain fruit well before incorporating.
Turn dough out onto a very lightly floured surface. Punch down and press gently out into a rough rectangle. Sprinkle dough with half of the drained fruit, pressing lightly to embed them. Fold dough as if a tri-fold letter: top third down over the center third, lower third folded over both. Again, pat out dough into a small rough rectangle and repeat process with remaining fruit. Knead lightly to evenly distribute fruit. Round the dough and drop, seam side down, into prepared pan. Cover with oiled plastic wrap or damp tea towel and proof in a warm place 30-40 minutes, until doubled in bulk.
Meanwhile, preheat oven to 350ºF.
Whisk together xanthan gum, soy milk and sugar. Brush top of loaf with xanthan mixture. Using a very sharp blade in as few strokes as possible, cut a .25-inch deep X into the top of the loaf. Bake 40 minutes to an hour, until browned and internal temperature reaches 190ºF. Cover top with parchment or foil if it begins to brown too quickly.
Remove from oven and cool in pan 15 minutes. Unmold and cool completely on wire rack before slicing or storing.