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Easy Vegan "Milk" Bread & Strawberry Jam

I always thought making bread was HARD, time-consuming, and simply not something I was willing to invest time and work in.


Then, I came across this video on YouTube for super fluffy bread and I knew I had to give it a go. The video and recipe is in Korean, but lucky for you I know just enough of the language and have translated the recipe down below! *Full credit for this bread recipe goes to 바다향Veganrecipe on YouTube*



I made this recipe and followed the videos instructions to the T, and as a result, I got an amazing loaf of bread - subtly sweet, pillowy soft, and honestly just perfect all around. It does take some time to make, but the bulk of the time is waiting for the dough to rise and the time you are actively working on it is minimal.



For this recipe, I highly recommend weighing out your ingredients exactly if you want the result I got! Just see how FLUFFY it turned out!



To pair nicely with this bread, I also made a quick & easy strawberry jam recipe. Just 2 ingredients (+ water) and naturally delicious!



Ingredients:


Bread:

300g bread flour

24g coconut sugar

4g salt

6g yeast

2 small spoons of vegetable oil (I used olive oil)

180g warm water


Strawberry Jam:

4 heaping cups fresh or frozen strawberries

1/4 cup + 2 tbsp coconut sugar

splash of water (about 3-4 tbsp)


Directions:

1. Sift (you may use a colander if you don't have a sifter) your flour into a bowl. Make three small dents in your flour and add salt in one, sugar in another, and yeast in the third. Whisk together.

2. Add your warm water to the bowl and mix with a wooden spoon. When the dough starts sticking together, add your oil and continue mixing. Eventually, you will want to start using your hands to handle the dough better.

3. When the dry and wet ingredients are well incorporated and you have a coherent dough, move to a floured surface and knead well. The exact time will vary, but I'd estimate about 5 minutes of kneading until your dough is well-formed and not sticky. I recommend watching the video for this step to see how the dough is being kneaded.

4. Form a ball with your dough and place in a metal or other heat resistant bowl. Cover the bowl with plastic wrap and poke a few holes through the wrap. Place the bowl inside a larger bowl with some hot/boiling water at the bottom so the smaller bowl is floating. Cover both bowls with one kitchen towel. Let the dough rise for about 50 - 60 minutes until it has doubled or tripled in size.

5. Use your finger to poke a hole in the dough. It should stay and not fill back up.

6. Transfer the dough once more to a floured surface and cut and weigh it into two equal pieces. Roll out each piece into a rectangular shape and fold two times - one from the top (longways) toward the middle, and the other from the bottom toward the middle, overlapping the first fold.

7. Then pinch the "open" sides of the newly formed rectangle up, rolling it to meet the other side and pinching everything closed. For this step and the last, I highly recommend watching the video for a clear visual of the steps.

8. Place both rolls next to each other in a rectangular baking pan (I used a 9 x 5 and it worked great!) - they should be touching! Massage them down with your fists to press them down a bit and stick them together a bit more.

9. Fill a small bowl with hot water about halfway. Place your baking pan on top of the bowl and let the dough rise once more, for about 30 minutes. You will see the rolls filling up the pan more and more as they grow.

10. Heat your oven to 374 F (I did 375 F and it worked just fine for me!) and bake for 15 - 20 minutes until bread is slightly browned on top. It may come out a little hard on the outside but as it cools down it will soften up! It doesn't take very long for this bread to cool down so make sure to enjoy it when fresh and warm!

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11. While your bread is baking, make your strawberry jam by placing all jam ingredients in a saucepan and bring to a boil. Cover, and let boil for about 5 - 7 minutes.

12. Uncover the pan and lower temperature to a medium-low. Mash and stir the strawberries until the jam has reached your desired consistency. Transfer to a mason jar or other sealed container and place it in the fridge to cool or spread on a slice of your fresh bread right away!


Notes:


Here's a helpful article on best practices for storing fresh bread: https://food52.com/blog/8236-how-to-store-fresh-bread

I stored mine in a Tupperware overnight and it was great the next day. After that day, I moved it to the fridge to preserve it longer. If I had had a plastic bag available, I most likely would have tried that method.



I like to get many of my staples from Thrive Market - this saves me long drives to the grocery store and $$$ too of course! If you’d like to check it out for 30 days and get 25% off your first order, click here!


Don't forget to tag @datesanddimples when you try my recipes so I can check out your creations!






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