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Fluffy steamed lemon yeast bread (vegan)

October 1, 2020 by Lenny Leave a Comment

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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! 🙂

lemon yeast bread

Fluffy steamed lemon yeast bread (vegan)

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!
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Course Bread
Servings 1 junior loaf

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.

Notes

I used a 6.375 x 3.75 inch loaf pan to make a small loaf. This recipe should also work in an 8 x 4 inch loaf pan, if you double all the ingredients.
Keyword Sweet breads, Yeast breads

Filed Under: Bread, Sweet bread, Vegan

Previous Post: « Fluffy steamed blueberry yeast bread (vegan)
Next Post: Protein-packed chocolate chia pudding (vegan, GF) »

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Hi, I'm Lenny! This is the food blog where I share easy, delicious, and vibrant plant-based recipes. I hope to inspire you to eat more plants and to have fun in the kitchen!

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