Mix the soy milk, honey, and yeast and set it aside for 10 minutes.
Combine the bread flour and soy flour in a large bowl.
Add the oil, eggs, and egg yolk to the milk, honey, and yeast mixture. Stir with a wooden spoon until blended.
Add the flours to the liquid mixture, stir until a dough is formed, and turn the dough out onto a floured board.
Knead until dough is smooth and elastic, about 10 minutes.
Form into a ball, coat with a bit of soybean oil, and place in a covered bowl.
Let rise until doubled in bulk, about an hour.
Punch the dough down, knead about 3 minutes, and braid or shape into any desired form.
Transfer to a greased baking sheet. Cover and let rise until doubled, about 45 minutes.
Preheat oven to 375 degrees.
Beat the egg white with a folk. Use a brush to coat the top of the loaf. Sprinkle poppy seeds on top of loaf.
Bake at 375 degrees for 20 minutes.
Cool on a rack.
Makes: One large loaf This recipe won first place in a special competition at the Ohio State Fair this year: Cooking with Ohio's Soy Foods, sponsored by the Ohio Soybean Council. It also received an "award of Excellence" rosette.
You can also use this recipe in a bread machine, either by going through the whole cycle, or by using the dough setting and shaping the dough into a large braid, which is what I usually do.. If you're not wild about soy, you can change the soy milk to water, and the soy oil to another kind of oil.