Vegan Japanese Milk Bread

Vegan Japanese Milk Bread

from jessicainthekitchen.com
67 min

A fluffy, tender, all-around perfect loaf of bread! Use it for sandwiches, toast, or just eat it as-is!

Ingredients

  • 2 tablespoons bread flour (15g)
  • ¼ cup soy milk (60mL (or any non dairy milk))
  • 2 tablespoons water (30mL)
  • 3 cups bread flour (360g - reserve two tablespoons for when kneading)
  • ¼ cup brown sugar (50g)
  • 2 ¼ teaspoons instant yeast (about 1 packet)
  • ½ teaspoon sea salt
  • ¾ cup soy milk not hot – warm to touch ranging between 110°F to 120°F (180mL (or any non-dairy milk))
  • ⅓ cup melted vegan butter (69g)
  • 3 tablespoons unsweetened vegan milk ((44mL) (or any non-dairy milk))
  • 1 teaspoon maple syrup or agave syrup ((6.75g) use only ½ teaspoon if you don't want any extra hint of sweetness on your bread)
  • ½ teaspoon regular mustard (, (2.5g) or dijon mustard)
  • some melted vegan butter, or a simple syrup mix if you want it sweet

Directions

  1. 1

    In a small pan, whisk together the bread flour, vegan milk and water until mixed together. Add the pan to the stove over medium high and stir until the mixture thickens up which will happen quickly, within 1 minute or 2. It’ll look thick, almost like a pudding or a slurry. Remove from heat and pour into a small bowl and allow it to cool for about 10 minutes in the fridge. I like to do this first while I’m assembling the rest of the ingredients.

  2. 2

    In the bowl of a stand mixer, add in the bread flour, sugar, instant yeast and sea salt. Whisk the ingredients together.