This super simple Rustic Vegan Avocado Milk Bread is perfectly tender and slightly sweet. The avocado replaces the butter in this recipe, making for a soft milk bread-esque experience without the added trans-fats! A slice of this is great paired with sweet toppings as well as savory. You’re probably going to want to make some french toast with it too!
1/2 cup mashed avocado (about 1 1/2 avocados)
1 cup plant milk plus 2 teaspoons lemon juice
2 tablespoons honey or rice syrup
3 1/2 cups wheat flour
1 tablespoon instant yeast
1 teaspoon salt
olive oil for greasing
Make plant-based buttermilk by adding two teaspoons lemon juice to 1 cup of plant milk and let sit for 5-10 minutes until it curdles.
Using a hand mixer, blend the avocado, plant buttermilk, and sweetener until completely smooth (this can also be done in a blender).
Attach dough hooks to the hand mixer and add the flour, yeast, and salt. Mix until the dough comes together, increase the speed to medium, and continue kneading for about 4 minutes until it looks smooth.
Without deflating the dough, push it to one side of the bowl and pour a little olive oil in the bowl, and spread it around with your fingers to make sure the dough doesn’t stick. Cover the bowl with a towel and set it aside to rise at room temperature for 45 minutes, or until the dough has almost doubled in size.
Slightly punch down the dough and transfer the dough into a romertopf or baking tin and cover to rise for another 45 minutes, or until the dough has almost doubled in size.
Preheat the oven to 175 °C. Place an oven tray or shallow oven-proof bowl at the bottom of the oven and fill with boiling water (this creates steam which makes for a moister, more tender loaf).
Bake the bread in the oven for about 45 minutes, depending on your oven. Remove and allow to cool for a few minutes before slicing.
If you want to add a little something extra, top the bread with sea salt, poppy seeds, sesame seeds, or flax seeds before baking.