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1
Preheat oven to 350u00b0.
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2
Mix all the dry ingredients (wheat gluten, yeast flakes, granulated onion, garlic powder, and white pepper) in work bowl of Kitchen Aid (or other mixer) or mixing bowl. Give it a quick whisk to incorporate.
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3
Combine tofu, 1 1/2 cups of broth, 1/2 cup garbanzo beans, 1 tablespoon of olive oil, and 1 tablespoon of poultry seasoning in blender. Blend for 30 seconds or until completely smooth. You want the tofu to be fully broken down. It should look like a smoothie.
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4
Pour the wet ingredients into the dry and mix together. Dough will be wet. Turn out onto a cutting board and knead for about 5 minutes. Shape into loaf, put in oiled bread pan and let stand for another 5 minutes.
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5
Mix 1 cup vegetable broth, 1 tablespoon olive oil, 1/2 tablespoon poultry seasoning, and 2 garlic cloves, minced, to make the basting broth over medium heat.
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6
When dough is finished resting, baste with one or two baster squeezes of broth. Put in oven.
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7
Baste again at :30 minutes. (You'll have broth left over.).
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8
Bake 1 hour. Dough will feel firm to the touch and nicely browned. Broth should be completely absorbed. Let cool for :15 minutes before serving.
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9
Freezes great!
