Oh baby am I excited about this bake! Inspired by my kids recent obsession with cinnamon sugar on toast and a cold rainy Sunday walk, I have put together a plant-based cinnamon swirl bread that will leave you feeling all warm and cozy.
This bread was a bit of new territory for me. Not only was I adapting recipes to make the whole thing plant-based, but I don't have a lot of experience with yeast breads (with the exception of pizza crust). I'm usually all about the quick breads so I couldn't help but wonder, what if the dough didn't rise? What if I under proofed it or over proofed it? For any fellow fans of The Great British Baking Show (aka The Great British Bake Off), all I could think about was Paul Hollywood's bright blue eyes boring into me as I finally cut the bread open. As the first slice fell away it was such a sweet surprise to see the loaf cooked through and that beautiful swirl of cinnamon. I'd like to believe this bake would have won me star baker or the famous Hollywood handshake... sorry another TGBBS reference because I am slightly obsessed with this show. It's streaming on Netflix for those interested!
You’ll want to have some time on your hands when attempting this bread. The dough needs to rise not once but twice. You can do it all in one day or like me do the second rise in the fridge over night and cook it first thing in the morning for a delightful breakfast. I'd also venture to guess this bread makes awesome French toast!
Bread Dough
1 cup plain oat milk
6 tbsp vegan butter (I used a brand called Melt)
2-1/2 teaspoons active dry yeast
2 flax eggs (2 tbsp ground flax + 6 tbsp water)
1/3 cup sugar
3-1/2 cups all-purpose flour
1 teaspoon salt
Cinnamon Swirl (step 11)
1/3 cup sugar
2-3 tbsp cinnamon
~1/4 cup vegan butter softened for brushing, smearing and greasing bread pan
To start, you'll want to proof your yeast and make your flax eggs...
Melt the butter with oat milk and warm to about 100-110 degrees (if too hot you'll want to let it cool down before you add your yeast). When the butter/milk combo is at the right temperature mix in the yeast and let it sit for 10 minutes.
Whisk 2 tablespoons of ground flax into 6 tablespoons of water and put aside for 10-15 minutes to set. I have also heard putting it in the fridge helps this process but have yet to try it. The result should be an egg-like substitute, with a gelatinous, stretchy texture.
Measure out flour and add salt, set aside.
In an electric mixer combine the sugar and flax eggs using the paddle attachment.
Next add in the butter/milk/yeast mixture to the sugar and flax eggs.
Slowly pour in the flour until all ingredients are combined.
Switch the paddle attachment out for the dough hook and beat/kneed the dough on low-medium speed for 10 minutes. If the dough seems too sticky add about 1/4 cup more flour and kneed again for 5ish minutes.
Once the dough is ready, form it in to a ball and lightly coat with canola oil. Then stick it back in the metal mixing bowl (less dishes!). Leave the bowl in a warm, dry place and allow the dough to rise for about 2 hours or until doubled in size.
Prepare your work surface with some sprinkled flour and then punch down the dough and roll it out in a rectangle not quite as wide as your bread pan and about 18-24 inches long.
Smear the top of the dough with a layer of butter and then evenly sprinkle on the sugar and cinnamon.
Tightly roll the dough up length-wise and place seam side down in your greased baking pan.
Here you'll have a choice. Either, A, allow the dough to rise/double in size again for about 2 hours, OR B, if you're like me and realize this means you'll be going to bed way later then intended you can actually let the dough rise in the fridge over night. It slows done the process but the dough rises nonetheless and some even say it gives the bread more flavor.
Time to cook! Heat oven to 350 degrees. If you've left your dough in the fridge overnight (like me) let it sit out on the counter for about 30 minutes to warm up as the oven heats up too. If you didn't do the over night rise then go ahead and stick that bread in as soon as the oven is ready!
Cook for approximately 45 minutes on a lower rack (as to not burn the top crust).
Toward the end of the bake you can brush a little extra butter on the top crust to give it a nice sheen before it comes out of the oven.
Allow bread to cool and enjoy with a cup of coffee or in my daughter's case your favorite milk.
Commentaires