Special equipment:
- Scale
- Rolling pin
Ingredients:
- 30 grams bread flour (~1/4 cup) [for bread paste]
- 150 grams soy milk (~2/3 cup) [for bread paste]
- 1 teaspoon salt
- 2 teaspoons yeast
- 150 grams soy milk
- 400 grams bread flour
- 55 gams sugar
- 3 tablespoons aquafaba
- 30 grams melted vegan butter
- Maple syrup for glaze
Directions:
- Put a pot on the stove over medium heat
- Add the bread flour
- Add 2/3 cup soy milk
- Whisk until there are no more lumps
- After 7 minutes of stirring the bread mixture should begin to thicken
- After 10 minutes a thick bread paste should form
- Turn off the heat and transfer the paste into a small bowl
- Cover with parchment paper so the paste does not dry
- Add 2/3 cup of soy milk to a bowl
- Add salt and yeast
- Mix well and allow the mixture to sit for 10 minutes until it gets foamy
- Add bread flour and sugar to a mixing bowl
- Add the yeast mixture
- Add aquafaba
- Add the bread paste
- Mix for 10 minutes
- Add vegan butter
- Mix for 5 more minutes
- Put the dough in a bowl and cover
- Refrigerate overnight
- Punch the dough down
- Knead for 30 seconds
- Divide the dough into four pieces
- Roll each piece into a ball
- Knead flat with a rolling pin
- Fold the sides of the dough inward
- Roll the dough from the bottom up
- Repeat for the other three pieces of dough
- Put all the dough pieces into a bread pan lined with parchment paper
- Cover with a damp paper towel
- Allow the dough to proof for two more hours
- Glaze the top of the dough with maple syrup
- Bake at 350 degrees for 35 minutes
- Take the bread out of the oven and allow to cool for at least 10 minutes
Video: