The original recipe is by Freya, a contestant on The Great British Bake Off. This recipe makes two loaves, so if you only want one, halve it. I like to make one loaf a regular loaf and one a cinnamon sugar loaf. You do need a food scale for this and remember that bread takes a long time.
- For the tangzhong:
- 40g white bread flour
- 200ml water
- For the dough:
- 580g white bread flour
- 2 tbsp dry coconut milk powder
- 10g fast-action dried yeast
- 60g caster sugar
- 12g salt
- 260ml soy milk, at room temperature, plus extra for brushing
- 50g vegan butter, melted
- Optional: maple syrup
- Optional cinnamon sugar mix:
- 1 ½ TB sugar
- ½ TB cinnamon
- For the tangzhong, whisk the flour and water together in a saucepan set over a medium heat until the mixture has thickened to a curd-like consistency (about 10 minutes in high elevation). Remove from the heat and leave to cool. If you’re in low elevation, consider lowering the temperature.
- Make the dough. Pour the flour, coconut milk powder, yeast, sugar, and salt into a bowl and whisk together. Add the soy milk, vegan butter and tangzhong, and stir with a spoon to combine.
- Pour dough onto a surface (no flour necessary) and knead for 10 minutes, until you have a smooth and elastic dough.
- Shape into a ball and place in a lightly oiled bowl, cover and leave it to rise for about 1 hour, until doubled in size. Note: You can warm the oven to 70-80 degrees and put the bowl in there. Lightly mist the cloth over the bowl to keep the dough moist. Put a wooden spoon in the oven to keep the door slightly ajar and put a glass of water in the oven for moisture.
- Once risen, turn the dough onto a work surface and divide it up into 8 equal pieces (use your scale for this). Shape each piece into a ball, letting the dough sit under a slightly moist towel for a couple of minutes.
- Form each ball into a rectangle, then fold in thirds and roll out. After rolling it out, roll it back together into a log shape and place in a lightly greased bread pan. Note: you can put parchment paper in the pan for easier lifting and checking. If you are going to make a cinnamon sugar loaf, sprinkle and press the cinnamon sugar mixture on the dough when you fold it into thirds AND when you roll it into a log.
- Let the dough sit in a warm area for another 45 minutes. For the last 15 minutes, preheat the oven to 400 degrees F (make sure the dough is not in the oven!).
- Baste the dough with some soy milk. Note: for a slightly sweeter taste, add a splash of maple syrup to your soy milk and baste with that.
- Bake the dough for 30 minutes, the bread is ready when it’s reached an internal temperature of 190 degrees.
- When the bread is done, take it out of the oven and let it sit on the counter to cool a bit. After about 10-15 minutes, turn the bread out on a cooling rack and let it finish cooling there before serving.
Makes: 2 loaves.
Leftovers: Delicious! Eat within a week of making it or plan on freezing it.