Easy Vegan Muffin Bread
Adapted from James Beard's Beard on Bread
Equipment
- Loaf Tin
- Large Mixing Bowl
Ingredients
- 2½ tsp Yeast
- 1 tbsp Sugar
- ½ cup Water - (at 110c)
- 2½ cups Plain Flour
- 1 tsp Salt
- ⅞ cup Soy Milk - warm (or use your favourite plant-based milk)
- ¼ tsp Bicarbonate of Soda - dissolved in 1 tbsp warm water
Instructions
- In a large bowl, prove the yeast, warm water and sugar.
- Once it is a bubbly and frothy, beat in the flour, salt and warm milk.
- Beat (or use the dough hook on your standalone mixer) using a wooden spoon for a minute or so, until it starts to pull away from the mixing bowl. This shouldn't take long.
- Cover with clingfilm and place in a warm area. Leave to rise for about an hour and half (or until doubled).
- Knock down your dough, and add the warm bicarbonate of soda water to the mixure. Beat in again thoroughly.
- Now place your dough in your buttered loaf tin and leave to rise for another hour and a half.
- Preheat oven to 170c and bake bread for about 25-30 minutes or until golden on top. This loaf cooks really quickly!
- Leave to cool in the pan for 5 minutes, then remove to a cooling rack and leave to cool completely before cutting into slices and toasting.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Easy Vegan Muffin Bread
Amount per Serving
Calories
1374
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
2
g
Sodium
2730
mg
119
%
Potassium
913
mg
26
%
Carbohydrates
270
g
90
%
Fiber
17
g
71
%
Sugar
18
g
20
%
Protein
50
g
100
%
Vitamin A
812
IU
16
%
Vitamin C
15
mg
18
%
Calcium
350
mg
35
%
Iron
16
mg
89
%
* Percent Daily Values are based on a 2000 calorie diet.