Vegan Swirl Bread
Rise and Shine; A slice of plant - powered bliss 🍞🍃
Prep. Time: 15 minutes
Cooking Time: 3 hours
Serving: 6-8 servings
Ingredients
- 280 g. Bread flour
- 28 g. Sugar
- 5 g. Active dry yeast
- A pinch of salt
- 180 g. Oat milk
- 35 g. Vegetable oil or plant based butter
- Food gel colouring
Instructions
Place flour, sugar, salt and dry yeast in mix bowl. Stir to combined. Set aside. (Do not place yeast on top of salt). Add oat milk into dry ingredients. Using stand mixer with low speed, knead the mixture into rough dough. Add vegetable oil. Continue knead until the dough smooth and elastic, about 20 minutes.
Divide into two equal doughs. Add food gel colouring in one dough, leave remain dough as plain dough. Knead until the dough turning blue. Cover the doughs with plastic wrap. Proof for 45 minutes or until double in size. Punch the doughs down to release the air. Using a rolling pin, gently roll each dough out into 10 inches x 16 inches.
Arrange blued dough over plain dough. Roll up the doughs into a fat log, pick it up and smooth the top with your hands. Place the log in the pan. Cover an let it rest 45 minutes.
Preheat oven to 180°C, upper and lower heat.
Once the dough double in size. Bake in 180°C for 40 minutes.
Let cool in the pan 10 minutes. Enjoys!
Tips
- In warmer weather (room temperature up to 27°C), yeast will become more active and bread will ferment faster. So the wet ingredients must be cold to slow yeast activity.
- Once opened dry yeast, store it in container or ziplock plastic bag and chill in refrigerator. The yeast will be alive up to six months.