I wanted to test and develop this recipe one day when we had no more bread in the house and not enough time to make our traditional bread recipe. Success! A quick bread (in less than 2h30), delicious, in a simple mold and that the whole family loves.
The vegetable milk and the oil give the bread a nice soft taste and the baking makes the crust thinner, which means that my boy even eats the crust!
The traditional homemade bread recipe is made with milk and butter. But as we try to reduce our consumption of dairy products, I made a version with vegetable milk.
Unlike our traditional recipe, this one is made in a loaf pan.
Ingrédients:
- 4 cups all-purpose flour
- 2 tsp instant yeast (I really like Instaferm)
- 1 tbsp sugar
- 1 tsp salt
- ¾ cup lukewarm water (or more)
- ¾ cup of lukewarm vegetable milk (your choice, Almond, Oat, Soy, etc.)
- 2 tbsp olive oil (or other oil of choice)
- In a large bowl, combine the dry ingredients then add the liquid ingredients in the center
- With your hands or a wooden spoon, mix everything together and add water as needed
- Knead by hand (or with a mixer) for about 5 minutes until a smooth ball of dough is formed.
- Place the dough in a bowl with the bottom lightly oiled, cover with a cloth and leave to rest for about 1 hour, or until the dough has doubled in volume*
- Shape the dough into a roll and place in a pre-oiled pan (8" x 4")
- Cover with a towel and let rest again for about 1 hour.
- Preheat the oven to 180°C (350°F) and bake for 25 to 30 minutes.
The bread will keep for a few days on the counter. You can store it in a traditional cotton bread bag or in our PUL lined bag model to keep the crust fluffier.
This bread makes excellent sandwiches and it freezes very well. Have fun adding grains or raisins and varying the types of flour. And if you fall in love with the art of bread, we invite you to discover our other long fermentation recipes
Bon appetit!
*if the winter in your house is colder, you can place the dough in the oven turned off with the light on
