You will most certainly be making these on a weekly basis!
Best bread I’ve ever made! From start to finish in less than 2.5 hours.
Nothing like fresh bread!!!! Try out these Brioche style buns or loaf!
320g Bread Flour
6g Active Yeast
125ml Plant-Based Milk
40g Vegan Butter or Margarine
MAKING THE TONGZHONG
Tongzong is a water Roux. Flour and water cooked into a paste.
This tongzhong will help the bread maintain more moisture that will result in a softer and fluffier bread.
In a pot, mix 20 grams of flour with 100 ml of water.
Bring up to medium heat while constantly stirring.
The mixture will thicken up a lot and fairly quickly.
Once nice and thick remove from the heat and set aside to cool down.
ACTIVATE THE YEAST
In a container, add 125ml of plant based milk and 40 grams of sugar.
Heat it up in a microwave for about 45 seconds until roughly 35ºC or body temperature. Add 6 grams of active yeast and stir.
Let stand for 5 minutes or until it becomes foamy.
MAKING THE DOUGH
In a mixing bowl, add 300 grams of bread flour and 8 grams of salt. Mix well.
Add the tangzhong and yeast mixture.
Mix until a shaggy dough forms.
(If you have a stand mixer or food processor, you can use it from this point on)
Turn the shaggy dough out on your work surface and start kneading for 5-8 minutes or until the dough becomes smooth.
(try not to add too much extra flour)
Now start adding the butter gradually while kneading.
The dough will become sticky and might look like it’s falling apart.
But once the butter is incorporated the dough will become smooth again.
Shape the dough into a ball, cover and let proof in a warm area for 60 minutes.
SHAPING THE BREAD
Once the dough has finished proofing, place onto a lightly floured surface and knock out all the air.
If you are making rolls, divide the dough into 6 equal pieces and form them into smooth balls.
Place them onto a lightly oiled baking tray or bread pan with enough space in between them to proof again (about 3-4cm).
Cover and let proof for 30 minutes. If you are making a loaf, roll out the dough to about the length of your bread pan.
Roll the dough into a log and place into the lightly oiled bread pan. Cover and let proof for 30 minutes.
BAKING THE BREAD
Preheat your oven to 180ºC.
Brush or spray your bread with a bit of plant-based milk.
Place the bread into the oven for 20 minutes.
As soon as the bread is done baking, remove it and immediately brush with some vegan butter.
This will give the bread a rich glaze and keep the crust nice and soft.
Let the bread cool down before serving.
(If you can resist not digging in right away).
This bread makes amazing grilled cheese sandwiches!!
And the rolls go really well with soups and curries, or anything you want to put on them for that matter. Enjoy!