The easiest, fluffiest bread you can make

By Sarah's Vegan Kitchen · 150 min

Ingredients

Instructions

1. Sprinkle the yeast over the lukewarm water and let it proof about 5 minutes, until foamy.
2. Put the bread flour, sugar and salt in a stand mixer bowl and mix briefly.
3. Pour in the yeast mixture and the vegetable oil. Using the dough hook on medium speed, mix until a rough dough forms.
4. Cover and let the dough rest 10 to 15 minutes so the flour hydrates (optional but recommended).
5. Knead on medium speed for 6 to 8 minutes until smooth and elastic. The dough may be slightly tacky but should clear the bowl sides. If it is very sticky, add extra bread flour 1 to 2 tablespoons at a time, kneading between additions.
6. Shape the dough into a ball, drizzle a little oil into the bowl, and turn the dough in it to coat.
7. Cover and let rise in a warm place until roughly doubled, usually about 1 hour, longer in a cool kitchen. Go by size, not time.
8. Turn out and divide into 2 halves. Work with one at a time, keeping the other covered.
9. Divide each half into the number of strands (a 3-strand braid is simplest). Shape each piece into a ball, cover and rest 10 to 15 minutes.
10. Roll each ball into a long strand with your palms, tapering the ends. Braid the strands, tucking the ends underneath. Repeat for the second loaf.
11. Place the loaves on a large baking sheet lined with parchment or a silicone mat, spaced to double. Cover loosely and let rise until almost doubled, about 1 hour and up to 2. It is ready when a poke leaves an indentation that stays; if it springs back, wait longer.
12. Preheat the oven to 350°F (177°C) as the loaves nearly finish rising.
13. Optional: brush lightly with soy milk, or a mix of soy milk, oil and maple syrup, for a glossier finish.
14. Bake 35 to 40 minutes. If it darkens too much, loosely tent with foil during the last part of baking.
15. Cool on the baking sheet about 10 minutes, then move to a wire rack to cool completely before cutting, since it can be gummy if cut too early.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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