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This sweet and fluffy vegan lemon yeast bread is like sunshine in a loaf. Best of all: no oven is required for this steamed beauty!
I added a pinch of ground turmeric to give this loaf a vibrant golden color. It’s totally optional, but who doesn’t love some sunshine? ;^)
Regarding the steaming process: I’ve found that steaming yeast breads often yields a fluffier result than baking. If you prefer to bake things, simply pop the loaf into the oven. (Details in the recipe below!)
Note: I used a 6.375 x 3.75 inch loaf pan to make a small loaf. I prefer baking with a smaller pan is because I’m usually the only person eating the baked goods in my house, and I much prefer smaller batches.
This recipe should also work in an 8 x 4 inch loaf pan if you double the ingredients. However, may need a larger steaming pot / basket.
For another steamed bread recipe, my blueberry steamed loaf is just as fun and easy to make! 🙂
Fluffy steamed lemon yeast bread (vegan)
Ingredients
Dough
- 180 g all-purpose flour
- 40 g sugar | add more or less to taste
- 1/4 tsp sea salt
- 3/4 tsp instant or quick-rise yeast
- 1/2 tsp ground turmeric | optional; for color
- lemon zest | of 1/2 lemon
- 60 g plant-based milk | lukewarm
- 30 g vegan butter | melted
Glaze (optional)
- lemon juice | of 1/2 lemon
- lemon zest | of 1/2 lemon
- 60 g powdered sugar
Instructions
- Combine all the dough ingredients and knead into a soft and elastic dough. Add more milk or flour as needed and knead until smooth; the moisture level will vary based on the milk and flour you use. (I added an additional 10g of milk.)
- Place the dough into a bowl, cover, and let rise until doubled in volume; about 1-2 hours.
- Once the dough has risen, punch it down and roll it into a flat rectangle.
- Roll the rectangle into a tight log and pinch together the seams.
- Place into a small baking pan; I used a junior loaf pan. Let rise again for 30-45 minutes, until puffy (about 1.5x to 2x in volume).
- To steam: place onto a steamer basket into a pot filled with cold water. Cover the pot and turn the heat to high; once water is at a full boil, turn the heat down to medium-low. From this point, continue cooking for 30 minutes. Turn off the heat, then wait 3 minutes before removing the lid of the pot; be careful not to let water drop onto the loaf.
- To bake: place into an oven preheated to 350F / 180C. Once the top begins to color, cover the loaf with foil and continue baking until golden brown; about 30 minutes total.
- Let the bread cool before serving.
- To make the glaze: combine the lemon juice, lemon zest, and powdered sugar. If needed, whisk in a few teaspoons of water until smooth.
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