I remember the recipe saying something about how the tofu was supposed to resemble buttermilk. I then researched buttermilk substitutions and one substitution is to use 1/2 cup of blended Greek yogurt and 1/2 cup of water for every 1 cup of buttermilk you wanted to substitute.
When I was at the supermarket, I kind of chickened out on using no buttermilk whatsoever so I bought enough yogurt to make 2 cups of the buttermilk substitution and some buttermilk. I couldn't have used silken tofu anyway, as the supermarket ran out of it, so i was going to have to use a silken tofu substitution.
When I tasted the bread, I got a huge kick of spiciness from the dried chili pepper flakes and kimchi I used. Yet when I had the bread again a few days later, the bread was much less spicy. The spiciness goes down as the bread gets older and less fresh though. But this is the first time in my life I have had any spicy bread. Let's face it people, bread is usually sweet or savory, but never spicy.
I find if you use this bread to make a peanut butter and jelly sandwich, you barely even taste the kimchi and the chili pepper taste is less pronounced. Nevertheless, you should have a glass of milk with your kimchi yogurt bread.
You will need:
For the cooking equipment:
A large bowl
A small plate
A one-pound can or weight
A hand mixer or stand mixer(or a large spoon)
2 small bowls
A medium bowl
A loaf pan
Nonstick cooking spray
For the bread:
1/3 cup of kimchi, cut up into pieces
4 cups of all-purpose flour
1/4 cup of granulated sugar
2 tsp. of salt
1 tsp. of baking soda
4 tbsp. of butter
2 tbsp. of dried chili pepper flakes
1 egg yolk
2 tbsp. of kimchi juice
1 cup of buttermilk
1/2 cup of water
1/2 cup of blended Greek yogurt(I used apple cinnamon yogurt)
1 beaten and whisked egg
1. Put the cut up kimchi in a large bowl and cover it with the small plate. Top the small plate with the one-pound weight and let it sit at room temperature for 3-4 hours to drain the liquid from the kimchi.
2. Drain any excess liquid after the 3-4 hour period using a colander. Put the kimchi in a small bowl. Make sure the large bowl is clean and dry before putting the dry ingredients in it.
3. Put the flour, sugar, salt, and baking soda into the large bowl. Mix those dry ingredients together.
4. Incorporate the butter into the dry ingredients using a large spoon, hand mixer, or stand mixer.
5. Add the kimchi and chili pepper flakes to the batter in the large bowl. Mix those 2 ingredients in the batter.
6. Put the egg yolk, kimchi juice, and buttermilk into a medium bowl.
7. In a second small bowl, mix the water and yogurt together to get a liquid resembling buttermilk. Pour the water-yogurt mixture into the medium bowl.
8. Mix all the wet ingredients together in the medium bowl.
9. Combine the wet ingredients with the batter in the large bowl until you get a somewhat solid, cohesive dough.
10. Flour your hands and knead the dough 2-3 times.
11. Spray a loaf pan with nonstick cooking spray.
12. Put the dough into the loaf pan.
13. Brush the top of the dough with the beaten and whisked egg, using a pastry brush. This will give the bread a nice brown finish on top.
14. Bake the loaf in a 375 degree Fahrenheit oven for 40-50 minutes, or until the dough is fully cooked.
15. Let the bread rest at room temperature for 5-10 minutes and serve with a glass of milk.
16. Bon appetit!