DAONUTS Heavenly BREAD, Vegan
Adapted from a www.bookofyum.com recipe
This bread is Heavenly!
The texture is indistinguishable from white flour breads.
Plus no Eggs and no Dairy
I like the 8x4” Norpro loaf pans because of the indentations (crisper crust) and the narrow bottom/wider top which creates a pretty loaf. You can opt for one large loaf with a 10x4.5” pan. Just know this yields a lower dome. This recipe makes great French bread which requires a french bread pan or a baguette pan.
See instructions below for doubling this recipe
FYI, I use Knudsen's organic apple juice. It has ascorbic acid which aids in the bread rising. If you use another brand, make sure it has ascorbic acid.
IMPORTANT: Do not make any substitutions in this recipe. Before starting, please read through entire recipe.
First: Make the roux. Instructions at end of recipe.
Whisk together in stand mixer bowl
2 ½ cups Daonuts Bread, Biscuit, Pie flour blend
6 Tb tapioca starch
2 Tb potato flour, not starch
½ tsp xanthan gum (in addition to xanthan gum in BBP)
1 ½ tsp. salt
2 tsp EnerG egg replacer
Additional Ingredients to prep and set aside
2 Tb melted coconut oil
1 Tb EnerG egg replacer whisked with ½ cup room temp water
1 tsp apple cider vinegar or raw coconut vinegar
¼ cup roux (see recipe below)
Proof Yeast for 5-7 minutes in warm spot, stove top is good
1 C plus 3 Tb warm organic apple juice (110-115°) I use Knudsen’s for the ascorbic acid
1 ½ Tb organic yeast or active dry yeast
2 Tb vegan margarine of choice, melted
1-2 Tb crushed dried rosemary, optional
flaked kosher salt, optional
OR After rise, dust loaf top with tapioca starch
Spray an 8x4” loaf pan with cooking spray (I use Trader Joe's coconut oil spray).
There will be extra batter, which can be used to make a small baguette or buns. About 13oz batter will make a full size baguette (15” baguette pan). If using 10x4.5 loaf pan, spray that (no extra batter).
Place oven rack in lower third of oven.
Whisk dry ingredients (through 1st egg replacer) in a stand mixer bowl.
Whisk sugar and yeast into 1 cup + 3 Tb warm apple juice (110° -115°) and proof in warm spot for about 6-7 minutes. I let it sit on the stove top near the warm vent.
Add proofed yeast to dry ingredients along with egg replacer/water mixture, roux, coconut oil and vinegar. Hint: Do NOT add vinegar to egg replacer/water mixture as it will foam up.
Mix on low speed, scrape down sides, blend until combined. Then blend on medium high for 3 minutes. This activates the xanthan gum.
Using rubber spatula dipped in hot water, scoop batter into oiled loaf pan. 25.75 oz of batter for an 8x4” pan or fill pan half way.
Smooth bread with a rubber spatula dipped in hot water. Gently brush top with melted margarine and sprinkle with crushed rosemary and flaked kosher salt, if using. Or: Spray oil some plastic wrap and loosely drape over loaf. Dust loaf with tapioca starch after the rise.
To make French bread: Oil baguette pan and gently spread/shape batter with spatula dipped in warm water. If desired, dust with tapioca starch and then slash with sharp knife. Spray knife with oil. Wipe knife and re-oil after making each slash.
Allow bread to rise in the lower section of refrigerator for 25-35 minutes. This helps prevent a hole in the top of the bread which is the result of rising too fast. The batter will have doubled.
Preheat oven to 375 degrees.
For French Bread, after 25 minutes in frig, let sit out for about 10 minutes prior to baking.
Bake for 25-30 minutes. Check after 20 minutes for over browning. You probably won't need to, but drape with foil, if getting too dark.
Bake bread loaf for 55-60 minutes on lower third of oven. Cover loosely with foil after first 30 min to prevent over browning. If you've dusted with tapioca starch, you probably won't need the foil. Testing with cake tester or toothpick should come out clean with few crumbs. Bread loaf will be gummy if under cooked.
Cool bread for 10 minutes in pan before carefully removing. Do not allow to sweat in pan. Often it just slides right out.
Do not slice until completely cooled.
Tangzhong Roux ( ½ cup)
Whisk 1/6 cup BBP flour (2 ½ Tb) with 1/2 cup tepid water in a small saucepan. Whisk thoroughly to combine.
Cook, whisking constantly, over medium-high heat for about 2-3 minutes, or until the mixture has thickened to where the whisk leaves a trail visible behind it.
Cool quickly by spreading in a shallow dish, while preparing the rest of the recipe.
To Double this recipe:
Use ½ cup roux
2 Tb active dry yeast
2 ½ tsp salt
Then continue with recipe.
This will yield two 8x4” loaves @ 25.75oz and one baguette @ 13oz. OR one 8x4" pan and one 10x4.5" pan.