From the kitchen
Vegan Brioche Loaf
A rich, golden bread utilizing oat milk and avocado oil in place of butter and eggs, still landing on a soft, enriched crumb.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 1 cup Oat Milk, warmed
- 3.5 cups Bread Flour
- 2.25 tsp Active Dry Yeast
- 1/4 cup Granulated Sugar
- 1/3 cup Avocado Oil
- 1 tsp Salt
Method
- Combine the warmed oat milk, yeast, and sugar and let sit for 5 minutes until foamy.
- Add the flour, avocado oil, and salt, and knead until a smooth, elastic dough forms, about 10 minutes.
- Cover and let rise in a warm place for 1 hour until doubled.
- Shape into a loaf, place in a greased pan, and let rise for 30 more minutes.
- Bake at 375°F (190°C) for 30 to 35 minutes until deeply golden, tenting with foil if it browns too quickly.
Kitchen note
Oat milk's sugar content means this browns faster than a standard bread dough, so the foil tent in the last stretch of baking is worth keeping on hand rather than skipping.
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