Vegan Japanese Milk Bread
Ingredients
Tangzhong
-
2
tablespoons
bread flour
-
¼
cup
soy milk
-
2
tablespoons
water
Milk Bread
-
3
cups
bread flour
-
¼
cup
brown sugar
-
2 ¼
teaspoons
instant yeast
-
½
teaspoon
sea salt
-
¾
cup
soy milk
-
⅓
cup
melted vegan butter
Vegan Egg Wash
-
3
tablespoons
unsweetened vegan milk
-
1
teaspoon
maple syrup or agave syrup
-
½
teaspoon
regular mustard or dijon mustard
After Baking Brush On
-
1
tablespoon
melted vegan butter or simple syrup
Instructions
- Prepare the tangzhong by whisking together bread flour, soy milk, and water in a saucepan over medium-high heat until thickened.
- Chill the tangzhong in the fridge for about 10 minutes.
- In a stand mixer, combine bread flour, brown sugar, instant yeast, and sea salt.
- Make a well in the dry ingredients and add warm soy milk, melted vegan butter, and the tangzhong. Mix until just combined.
- Cover and let the dough rest for about 10 minutes.
- Knead the dough for 15 minutes until smooth, adding flour if necessary.
- Grease the bowl, place the dough inside, cover, and let it rise in a warm place until doubled in size (1 to 1.5 hours).
- Deflate the dough, divide it into 4 equal pieces, and shape them into balls. Let them rest for 15 minutes.
- Roll each ball into a rectangle, fold, and shape into logs.
- Butter a loaf pan and place the logs inside, seam-side down. Cover and let rise for 45 minutes.
- Preheat the oven to 350°F during the last 15 minutes of rising.
- Prepare the vegan egg wash and brush it over the dough.
- Bake for 30 to 35 minutes until golden brown.
- Brush the top with melted butter or simple syrup after baking and let cool before slicing.
Nutrition Facts (estimated)
Servings
16 slices
Calories
146
Total fat
4g
Total carbohydrates
22g
Total protein
4g
Sodium
114mg
Cholesterol
0mg
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