News — BreadAndYeastDoughs
Lightly sweetened, super soft and fluffy – a vegan-ised version of challah bread! I used the tangzhong method (pre-cooking a bit of flour and water to form a paste) for the bread as it helps give the lightest texture to this bread without using egg
s. The dough is quite a wet one which means that (a) you must knead it using the French fold method – slapping the dough down onto the counter and folding it over itself again and again (for about 10 minutes) until the dough is silky smooth. It’ll stick to the surface at first, leaving a residue, but will eventually become silky and cohesive. As the dough is so soft, I chill it overnight which makes it easier to handle the next day when shaping. It also improves the flavour giving the bread so it’s a win-win really. To incorporate...