Fluffiest vegan milk bread

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The famous Japanese (Hokkaido) milk bread, made fully vegan! It’s incredibly soft, fluffy, and delicious even without eggs or dairy.

Ever since I learned how to bake, I’ve had a growing obsession with making bread. In freshman year of high school, I always watched bread recipe videos on YouTube, and I’d try (and often fail) to craft my own bread at home.

As my interest in breadmaking grew over time, I decided to let go of store-bought bread (well, most of it) and start making all my loaves from scratch. In September 2018, my senior year of high school, I finally caved in and purchased a bread machine. And two years later, it is still one of my favorite kitchen appliances!

I only use it the bread machine to knead dough (as opposed to kneading and baking in the machine). Still, I think it’s a fantastic investment because it saves so much time! Simply dump all the dough ingredients into the machine, and let it mix away. You’ll only have to shape the loaf a bit and keep an eye on the baking process.

The result is simply fabulous. For real, homemade bread is one of the greatest joys in life.

Anyhow, back to this milk bread: I’d say that this is my all-time favorite bread recipe (other than sourdough). It’s made with simple ingredients, but the loaf turns out divine.

For the love of bread, please make this recipe! ;^)

Fluffiest vegan milk bread)

The famous Japanese milk bread, made fully vegan! It's incredibly soft, fluffy, and delicious even without eggs or dairy.

4 from 2 votes

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Prep Time 2 hrs 20 mins

Cook Time 40 mins

Course Bread

Servings 1 8 x 4 inch loaf

Ingredients

  

• 360 g bread flour
• 45 g sugar | such as pure cane sugar
• 5 g sea salt
• 5 g instant or quick-rise yeast
• 210 g water / plant-based milk | room temperature
• 45 g vegan butter | softened

Instructions

• In the bowl of a mixer, combine all ingredients except for the butter. Knead until smooth and elastic, then add in butter and continue kneading until the dough passes the windowpane test.
• To test: stretch a small piece of dough into a thin, translucent membrane; you should be able to see your fingerprints through the "windowpane". (Kneading time will vary; my bread machine took ~45 minutes.) 
• Place the dough into a bowl, cover, and let rise to 2.5x its original volume.
• Once the dough has risen, punch it down and divide it into three equal pieces. Roll them into smooth balls and cover again to rest for 15 minutes.
• Then, take one piece and roll it into a rough rectangle.
• Fold the left 1/3 of the rectangle towards the center, then fold the right 1/3 towards the center.
• Roll the folded dough outwards into a long and narrow rectangle — about 8 x 40 cm.
• With the short side towards you, roll the dough up into a tight log, then place it in a greased 8 x 4 inch loaf pan.
• Repeat steps 4 through 7 with remaining dough pieces, and let the loaf rise for 45 minutes, or until nearly doubled in size.
• Bake in a preheated oven at 350F / 180C for 40 minutes, covering the top of the bread with foil as soon as it begins to darken in color.
• Leave the loaf in the pan for 10 minutes before transferring to a wire rack. Let cool completely.

Keyword Yeast breads