Okara Bread

This is a healthy and incredibly delicious thing to do if you make your own soymilk with a soymilk maker. Okara is the fibrous solid leftover from making soymilk, and is as high in protein and other nutrients as tofu. If you make your own soymilk using a soymilk maker, the okara is cooked and therefore not "raw", as it is if you filter it out before boiling the milk.
I recently bought a soymilk maker (a soybella, which I love) and this is my first attempt to use the leftover okara and it worked great! Here's what you do:
Mix flour, baking powder, and salt in a large bowl and everything else in a second, smaller bowl. Let the yeast sit at room temp for 5-10 minutes, then add the liquid to the flour mixture. Gently stir/fold the mixture until a sticky dough forms. Using your hands works well for this. Let the dough sit in the bowl, covered with a towel, for 20-30 minutes. Come back and check that the dough has risen, if not, let it sit a bit more.
After the dough is about 2x it's original size, take it from the bowl and put it on a floured surface. Kneed the dough for a few minutes, folding in a few more tablespoons of flour to turn the sticky dough into a firm, elastic dough. Mold the dough into a elongated ball shape and place into an oiled, suitably-sized pan. I used a small glass casserole dish because my bread plan has bit the dust, and it worked just fine, but if you have a bread pan, I'd use that. Or, you could probably shape the dough into balls and make rolls using a cookie sheet. Either way, make several slices in the top of the dough to allow some steam to escape. If making rolls, make an X on the top of each roll.
Pre-heat your oven to 325' F and pop in your bread. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Remove the bread and let it cool for as long as you can stand before the smell overpowers you! Enjoy!