Easy Vegan Muffin Bread
Adapted from James Beard's Beard on Bread
1
Loaf
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.