From the kitchen
Hemp Milk Brioche Loaf
A rich, golden, yeast-risen bread utilizing the dense proteins of hemp milk for genuine structural strength.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
Ingredients
- 3/4 cup Warm Unsweetened Hemp Milk (110°F)
- 2 1/4 tsp Active Dry Yeast
- 1/4 cup Sugar
- 3 1/2 cups Bread Flour
- 1 tsp Salt
- 2 large Eggs
- 6 tbsp Butter, softened
- 1 Egg beaten with 1 tbsp Water, for egg wash
Method
- Combine the warm hemp milk, yeast, and 1 tablespoon of the sugar; let sit until foamy, about 5 minutes.
- Add the flour, remaining sugar, salt, and eggs, and knead on low for 5 minutes until a shaggy dough forms.
- Increase speed slightly and add the softened butter a few tablespoons at a time, kneading about 10 minutes total until smooth and elastic.
- Cover and let rise until doubled, about 2 hours, then shape into a loaf, place in a greased pan, and proof 1 hour more.
- Brush with egg wash and bake at 350°F (175°C) for 30 to 35 minutes, until deep golden and hollow-sounding when tapped.
Kitchen note
Hemp milk's natural protein content genuinely helps this dough develop gluten structure, closer to how a dairy-milk brioche behaves than most plant milks manage — you'll notice the dough feels more elastic during kneading than an almond or oat milk version.
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