Preparation / Directions:
Makes one 8-inch loaf
Bring tofu to room temperature if it is cold, and mash it either with a fork or by spinning it in a food processor.
In a medium-size bowl dissolve the yeast in the warm water. Stir in the salt, brown sugar, oil, mashed tofu, whole wheat flour, and as much of the white flour as can easily be incorporated.
Turn the dough out onto a floured work surface and let rest while you clean the bowl and oil it. Knead the dough, adding more flour as necessary, for 8-10 minutes until it is smooth and elastic. Return it to the bowl, cover with plastic wrap, and let rise until double in volume (this dough rises more slowly than usual and may take 2 hours).
Turn the dough out, punch it down, and form into an 8-inch loaf. Oil an 8-inch bread pan, tuck the loaf in, cover loosely with a kitchen towel, and let rise until double again in size.
Bake in a preheated 350 F oven for 45 minutes. Turn out of the pan and cool on a rack.
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