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Soy Milk Bread

Get ready to enjoy a delightful loaf of vegan bread with a soft, fluffy texture. Made with a homemade vegan egg and a few simple ingredients, this bread recipe is perfect for any time of day. Here’s how to make it:

Ingredients:

• Vegan egg:
  • 2 tablespoons bread flour
  • 1/4 cup soy milk
  • 2 tablespoons water
• Bread:
  • 3 cups bread flour (reserve 2 tablespoons for kneading)
  • 1/4 cup brown sugar
  • 2 1/4 teaspoons instant yeast (about 1 packet)
  • 1/2 teaspoon sea salt
  • 3/4 cup warm soy milk (not hot)
  • 1/3 cup melted vegan butter or margarine

Method:

1. Vegan egg: In a small pan, whisk together the bread flour, soy milk, and water until well mixed. Heat the pan over medium-high heat and stir the mixture until it thickens, about 1 or 2 minutes. Remove from heat and transfer to a small bowl. Allow it to cool in the fridge for about 10 minutes.
2. For the bread: In the bowl of a stand mixer, combine the bread flour (reserving 2 tablespoons), brown sugar, instant yeast, and sea salt. Whisk the dry ingredients together.
3. Create a well in the center of the flour mixture. Slowly pour in the warm milk, melted vegan butter, and the vegan “egg” mixture prepared earlier. Mix everything together with a spatula until just incorporated. The dough should have a shaggy appearance.
4. Cover the bowl with a kitchen towel and let it rest for about 10 minutes to allow the ingredients to absorb.
5. Using a dough hook or kneading by hand, knead the dough for a full 15 minutes on medium speed (speed 4 for a KitchenAid mixer). You can pause halfway to scrape down the sides of the bowl.
6. The dough may be sticky initially, but you can add up to 2 tablespoons of reserved flour while kneading after about 5 minutes to make it more manageable. The final dough ball should be smooth with slight dimples and have some tension. Stretch the dough up and onto itself, rolling it into a smooth ball.
7. Lightly grease the bowl with some additional oil and return the dough ball to the bowl. Cover it with a kitchen towel and let it rise for at least 1 to 1.5 hours in a warm area. If your kitchen is cold, you can place it in your oven (turned off) with the pilot light on for enough residual heat to help it rise. The dough should double in size.
8. Punch down the dough, pulling the sides inward and folding it over a few times.
9. Weigh the dough and divide it into 3 equal balls. Roll each ball tightly, cover with a damp towel or paper towel, and let them rest for about 15 minutes.
10. Take one dough ball and place it on a floured surface. Use a rolling pin to gently roll it into a log, pressing out any air bubbles. Roll it into a smooth, flat rectangle, approximately 10-12 inches long. Fold the two ends over each other, turn the dough 90 degrees, and roll it out again. Repeat this process until you have a log that is 4 cm wide and 4 cm long.
11. Butter a bread loaf pan and place the first log, seam side down, into the pan.
12. Repeat the previous step for the remaining 3 dough balls, placing them side by side in the loaf pan.
13. Cover the pan with a damp towel and allow the dough to rise for about 45 minutes until it crowns the top of the pan.
14. Meanwhile, preheat your oven to 180°C (350°F) during the last 15 minutes of rising.
15. Brush the top of the risen dough generously with soy milk.
16. Bake the bread for 30-35 minutes in the middle of the oven. If it begins to brown too quickly, cover it with foil for the last 5-10 minutes.
17. Remove the bread from the oven and immediately brush the top with melted butter or margarine, or a simple syrup if desired. After 10 minutes, remove the bread from the pan and let it cool completely on a wire rack before separating the 3 pieces. Alternatively, slice the bread into slices. Enjoy!