Sometimes you just crave things from your childhood. For us eighties babies much of what we digested was pure chemicals and I wouldn’t even have in my house today…like this…or this…or….this. Or was it just like this in Canada?
My point is, that despite knowing it’s so wrong, sometimes you just long for those simpler days when you could smoke on an airplane. You know?
One of those things is white bread. Not the organic Whole Foods Market white bread but that deliciously soft Wonderbread. Full of preservatives and black magic.
I am here today to tell you that you don’t have to sacrifice your organs for white Wonderbread anymore! This recipe takes along time (like 4+ hours) but you will likely eat an entire loaf with melted butter the minute it comes out of the oven.
I use one of the first recipes from this book and veganized it.
Here’s what you’ll need (it makes 2 loaves)
- 3 tsp dry yeast
- 2.5 cups of almond milk
- 2.5 tsp salt
- 2 tbsp Earth Balance Butter
- 5.5 cups white flour (I used organic) + .5 cup for kneading
As you usually start, you warm up the almond milk (soy, rice, whatever milk) so that it’s lukewarm and then add the yeast and salt.
Once the yeast starts to foam a little add the 5.5. cups of flour slowly while stirring with a wooden spoon. When you start to get a good amount of resistance, put it on your counter and knead for 5 mins.
Cover and let rise for 30 mins.
Knead dough 20 times and let rise for 1.5 hours.
Divide into two and put into well-buttered bread pans.
Let rise for 1 hour.
Add a container of water into the oven and pre-heat at 240 C. Then add pans and bake for 10 mins. Reduce heat to 200 C and bake another 25 minutes.
And it’s ready to eat immediately!