This recipe reminds me of vegan challah. It uses aquafaba, liquid from
can chickpeas. It did make a very fluffy bread which was great for French toast
(better than the vegan challah bread recipe). It does awhile to make
though because there are multiple periods of proofing/resting for the
bread. I baked these in 2 loaf pans.
Vegan Brioche (~from food52)
Ingredients
·
1/2 cup Planet Oat
Oatmilk
·
1/2 cup olive oil, plus
more for brushing
·
1/4 cup granulated sugar
·
3/4 cup (12 tablespoons)
aquafaba (chickpea liquid)
·
2 1/4 teaspoons instant
yeast
·
1 teaspoon salt
·
3 to 3 1/2 cups (360g to
420g) all-purpose flour
·
Flaky sea salt, for
sprinkling
Directions
1. In the bowl of a stand mixer,
whisk together the oat milk, olive oil, sugar, and aquafaba.
2. Add the instant yeast, salt, and
3 cups of flour and mix until just beginning to combine, then switch to the
dough hook and knead until the dough is smooth and shiny and elastic-looking.
The dough will likely look very wet at first, but continue to knead it and it
should smooth out and start to look shinier—this can take up to 15 or 20
minutes, so persevere! (This is also why it’s much better to use a stand mixer
fitted with the dough hook instead of attempting to knead it by hand.) If you
find it’s really not getting satiny and smooth, and it’s sticking too much to
the sides of the bowl and not coming together in a ball, then you can add a bit
more flour—up to ½ cup—one tablespoon at a time.
3. Once the dough is smooth and
shiny, transfer it to a large, lightly greased bowl. Cover the bowl with
plastic wrap (or a reusable cover) and let it rise at room temperature for
about 50 to 60 minutes, or until nearly doubled in size.
4. After this rise, place the
covered bowl in the refrigerator and let it chill for a minimum of 4 hours or
as long as overnight.
5. Remove the dough from the
refrigerator, and divide it in half. Divide each half into six even pieces and
roll them into balls.
6. Lightly grease two 8 1/2 x 4
1/2-inch loaf pans and place six balls in each pan, offsetting the balls
slightly. Cover the pans and let rise at room temperature until very puffy,
about 2 hours.
7. When you’re almost ready to
bake, preheat the oven to 375°F.
8. Brush the tops of the loaves
with olive oil and sprinkle with flaky sea salt. Bake for 10 minutes, then
reduce the temperature to 350°F and bake for 15 to 25 minutes longer, until the
loaves are golden brown. If you find that the loaves are browning too quickly,
tent them with aluminum foil. Remove from the oven and let cool for 15 minutes
before turning out onto a wire rack to finish cooling.
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