Ingredients
Scale
- 300 g white bread flour
- 200 g plain (all-purpose) flour
- 10 g fast action/instant yeast
- 50 g caster/granulated sugar
- 1 tsp salt
- 120 ml aquafaba
- 200 ml unsweetened non-dairy milk
- 1 Tbsp vanilla extract
- 200 g vegan block butter or 160 ml olive oil
- 1 Tbsp non-dairy milk for glaze
- 1 Tbsp maple syrup for glaze
- ½ tsp sunflower/vegetable oil for glaze
Instructions
- In a stand mixer bowl, combine the flours with yeast on one side and salt and sugar on the other. Mix well.
- Add aquafaba, non-dairy milk, and vanilla; mix to form a rough dough.
- Knead until smooth and elastic, then add softened vegan butter or olive oil; mix until fully combined.
- Cover and refrigerate overnight for the first rise.
- The next day, shape the dough into balls and place them in a lined loaf tin for the second rise.
- Preheat oven to 180°C/350°F. Prepare glaze with non-dairy milk and maple syrup; brush over dough before baking.
- Bake for about 45 minutes until golden brown.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg