Dairy Free Brioche Bread
User Reviews
5
Dairy Free Brioche Bread
Description
Dairy Free Brioche Bread incorporates bread flour, water, soy milk, egg yolks, sugar, instant yeast, and vegan butter, with vanilla bean paste for flavor. An initial mix of some flour, water, sugar, and yeast is made to activate the yeast until frothy, ensuring good rise. The milk and yolk mixture is added along with the remaining ingredients, then the dough is kneaded extensively using a mixer with a dough hook. Vegan butter is added in stages to fully incorporate the fat while keeping the dough soft and slightly sticky. This kneading develops gluten and creates a rich, tender dough without dairy.
The bread dough's soft and sticky texture will yield a brioche with a tender crumb and a slight sweetness from the sugar and vanilla. The careful butter incorporation ensures richness characteristic of brioche but using a nondairy alternative. This recipe can be used to serve as a base for rolls or loaf bread, providing a dairy-free option for those avoiding milk.
The dough benefits from resting covered to retain moisture and allow the yeast to work. Following the kneading and resting stages fully will support good texture and rise.
Ingredients
- 18 oz bread flour 510 g
- ½ cup water warm to the touch, warm
- ½ cup soy milk or Lactose Free Milk will work too
- 3.5 white sugar 100 g
- 3 egg yolk
- 3 oz vegan butter softened (I used Earth Balance baking sticks, 85 g
- 2 ½ tsp instant dry yeast
- 1 tbsp vanilla bean paste or vanilla extract
Instructions
- In your mixing bowl, combine ½ cup of the bread flour, water, 2 tbsp of the sugar. Mix until the sugar has dissolved. Then mix in the yeast and let it stand for 30 minutes until it becomes frothy.
- In a separate small bowl, whisk the milk and egg yolks together. Add this milk+yolk mix into the yeast along with the rest of the flour and sugar. Using a spoon, mix the ingredients together, till the flour absorbs all of the liquid.
- Attach the dough hook to your mixer and knead the dough for 15-20 minutes, pausing from time to time to scrape the sides and the bottom to ensure even mixing.
- Add the butter in 3-5 additions, mixing well in between, to make sure each portion of butter is well incorporated before adding the next. Scrape down the sides and the bottom (dough is very soft and sticky), and knead for a further 10 minutes. You may need to increase the speed a little to make sure the butter incorporates full into the dough.
- Cover the bowl with a moist cloth or plastic wrap and let it rise in a warm place until it has doubled in size - about 1 hour (in colder weather, it can take a bit longer).
- While the dough is rising, preheat the oven to 350°F/180°C and grease a loaf pan - I used one that is 9inch long 5 x 5 inches.
- Knock down the dough and carefully transfer it into the bread pan. Let this rise again for about 40 minutes until it has risen to the top of the loaf pan.
- Lower the heat to 300° and bake in the oven for 45-50 minutes, until the bread turns a golden brown. (keep checking the oven every 15 minutes to make sure the bread doesn't get burnt. Cover with foil, if the crust is starting to burn. The bread should sound hollow when tapped on top). The BEST sure-fire way to tell if the bread is done is by using a probe thermometer - insert the thermometer from the side of the bread to the middle (so that noone can tell you've pierced the bread) to check the internal temperature. When it registers at least at 200°F/ 93°C the bread is done.
- Leave it to cool for a few minutes, or until it is cool enough to handle. Then remove from the pan and let it cool to room temperature. The bread may deflate slightly and will be extremely soft when warm.
- Slice and serve.
User Reviews
Overall Rating
5
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