Vegan Master Sweet Dough

🧂 Ingredients

• 1 tsp dry yeast

  *you can double this if you're in a hurry
• 1 cup Homemade Soy Milk

  *can sub with any milk of your choice
• ¼ cup water

  *only if following the optional Tangzhong step; see Note 1
• ¼ cup sugar
• 6 tbsp butter

  *can sub with 75g oil
• 3 cups bread flour or all purpose flour

  see Note 2
• 1 tsp salt

Instructions

• 1 Take 1/4 cup of the flour (30g) and put it in a small saucepan along with 1/4
  cup water (60g). Set on medium-low heat and whisk until a smooth paste forms
  with no lumps (or very few).
• 2 Pour in 1/4 cup of the soy milk (60g) and continue whisking until a thick slurry
  forms (like a roux).
• 3 Remove from heat and let cool until comfortable to touch before proceeding with
  the rest of the recipe.
• 4 If using active dry yeast, dissolve the yeast and sugar in soy milk and let
  stand for 10 minutes before proceeding with recipe. (If using instant yeast, you
  can skip this step.)
• 5 Add all the ingredients to a mixing bowl. (Remember, if you chose to make the
  tangzhong, you will be adding only 3/4 cup soy milk (180g) and 2¾ cups flour
  (360g) here. Also make sure to add the tangzhong you just made too.)
• 6 Using the stand mixer fitted with the dough hook attachment, mix the ingredients
  together. Once the ingredients have been roughly incorporated into a shaggy
  mess, let the mixer knead it for 12 minutes. (See Knead By Hand section for
  instructions if you don’t have a stand mixer.)
• 7 The dough should be smooth and slightly tacky. You are now ready to use this
  vegan master sweet dough in any enriched bread recipe. (If not using
  immediately, please see the Make Ahead & Storage Tips section for how to store
  your dough.) Below is an example of a simple sandwich loaf you can make with
  this dough.
• 8 Divide the dough into three or four pieces. Roll each piece into a smooth ball.
• 9 Place the balls in a loaf pan (see Note 3). Cover and let rise until nearly
  doubled in size (should be around 1 inch away from the top of the loaf pan.
  Meanwhile, preheat the oven to 350 °F.
• 10 Bake uncovered for 40 minutes on the middle rack. If you have a food
  thermometer, the inside of the bread should reach 190 °F.
• 11 Let the bread sit for 10 minutes inside the pan, then turn it out onto a cooling
  rack. Cool fully before slicing.

Nutrition Info