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- Activate and test the yeast; use correct water temperature so mixture becomes foamy before adding other ingredients.
- Knead until dough is smooth, elastic, slightly tacky; avoid overworking and adding too much flour to prevent dense loaves.
- Perform first and second rises, shape into logs for loaf pans, bake until golden, brush with vegan butter, cool; recipe by Jessica in the Kitchen.
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- 1 ½ cups warm water, about 100-110°F, 350ml
- ¼ cup + 1 tablespoon granulated sugar, 60g
- 1 ½ tablespoons active dry yeast, 14g
- ¾ cup unsweetened plant-based milk, 180ml
- 7 tablespoons vegan butter, softened, 100g
- 6 3/4 cups bread flour, 840g
- 2 ½ teaspoons fine sea salt, 15g
- 1-2 teaspoons oil, for the bowl and pans, roughly 10ml
- 1 tablespoon melted vegan butter, for brushing, 14g
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Activate the yeast. In a large mixing bowl, combine the warm water and sugar. Stir until the sugar is mostly dissolved. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until the surface looks foamy and puffed. If the mixture does not foam, the yeast may be inactive or the water may have been too hot or too cool, so it is best to start again before adding the other ingredients.
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Add the milk and butter. Pour in the plant-based milk and add the softened vegan butter. Stir to combine. The butter does not need to fully dissolve at this stage, but it should be soft enough to mix into the dough easily.
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Add the flour and salt. Add about half of the flour and mix until you have a thick batter-like mixture. Add the salt, then gradually add the remaining flour, mixing after each addition, until a soft dough forms. Once the dough becomes too hard to stir, use your hands or transfer it to a lightly floured surface.
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Knead the dough. Knead the dough for 8-10 minutes, until it becomes smooth, elastic, and soft. It should feel slightly tacky but should not stick heavily to your hands or the counter. If the dough feels very dry, add 1 tablespoon (15ml) of water at a time. If it feels too sticky, sprinkle in a little extra flour, just 1 tablespoon (8g) at a time.
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First rise. Lightly oil a clean bowl. Place the dough in the bowl, turning it once so the top is lightly coated. Cover with a clean towel or plastic wrap and let it rise in a warm place for 60-90 minutes, or until doubled in size.
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Shape the loaves. Grease two 8×4 inch loaf pans lightly with oil or vegan butter. Punch down the risen dough gently to release excess air. Divide it into 2 equal pieces. Working with one piece at a time, flatten the dough into a rectangle about the width of your loaf pan. Roll it up tightly from the short end into a log, like a jelly roll. Pinch the seam closed and tuck the ends slightly underneath if needed. Place it seam-side down into the prepared pan. Repeat with the second piece.
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Second rise. Cover the pans loosely and let the dough rise again for 30-45 minutes, until the tops of the dough rise about 1 inch (2.5cm) above the rim of the pans. While the bread is rising, preheat the oven to 375°F (190°C).
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Bake. Bake for 30-35 minutes, until the loaves are golden brown on top. The bread should sound hollow when tapped on top, and the sides should look set and lightly browned. If the tops are browning too quickly, loosely tent them with foil for the last 10 minutes of baking.
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Finish and cool. Remove the loaves from the oven. If you want a softer crust, brush the tops with a little melted vegan butter while the bread is still hot. Let the loaves cool in the pans for 10 minutes, then carefully remove them and place them on a wire rack. Cool completely before slicing so the crumb can set properly.
- Make sure the yeast is alive. For the bread to rise properly, it’s very important your yeast is alive and active! See my post on How to Test Yeast.
- Water temp. If the water is too warm, it will kill the yeast. Too cold and the yeast won’t activate properly. Make sure it’s 100-110°F.
- Don’t overwork the dough. This will cause the glutens in the flour to overdevelop, resulting in tough, over-dense loaves.
- Easy on the flour. As you knead the dough, be careful not to add too much flour. This can make the bread dense.
- Storage. Once fully cool, seal the bread in an airtight container (or wrap it in a double layer of plastic wrap). It’ll keep at room-temperature for 5 days or in the freezer for up to 3 months.
Serving: 1slice, Calories: 204kcal, Carbohydrates: 34g, Protein: 5g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Sodium: 333mg, Potassium: 59mg, Fiber: 1g, Sugar: 3g, Vitamin A: 223IU, Vitamin C: 1mg, Calcium: 20mg, Iron: 0.4mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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