intensive. It is amazing that this Easy, No Knead, Vegan dough can produce such great results that friends who KNOW I bake Vegan look at me and say, "You mean THIS doesn't have any eggs in it?"
It is SOOO easy to make - and produces such spectacular results! This Recipe Produces One 2-Pound Brioche.
For this recipe, I took inspiration from Artisan Bread in Five Minutes a Day, and adapted it to my Vegan ingredients.
The use of Tapioca Starch, Potato, and Sugar tenderizes & moisturizes the dough, and make a moist, tender, fluffy loaf without the use of oil or eggs.
Easy, No Knead, Vegan Brioche
(Makes 2 pounds of dough)
I prepare a batch this size in an 8 Cup Container - the one in the pictures.
Be sure to add in this order:
1 1/2 Cups Warm Water
2 1/2 Cups + 2 Tablespoons Unbleached, All Purpose Flour
2 Tablespoons Tapioca Starch (you can substitute Cornstarch, if you like)
1/2 Cup Potato Flakes
1/4 Cup Sugar
1/2 Tablespoon Yeast
1/2 Tablespoon Salt
|The dough should look like this right after you stir it.|
Cover loosely with lid (don't fasten so securely that it cannot "breathe")
Leave it on the counter for 2 to 5 hours.
Now, put it in the fridge till you're ready to use it **
|The dough should look like this after it has sat out on the counter for 2 to 5 hours.|
Note - do not "Punch Down" this kind of dough.
This dough CAN be kept in the fridge for a week or more and still be quite good to use, but with this particular dough, you'll find the fluffiest, sweetest results if you bake it within a day or two of mixing.
When you're ready to bake the bread, remove it from the refrigerator and dust it VERY WELL with Flour. This is a moist, sticky dough, so don't be afraid to use lots of Flour!
Oil your Brioche Pan.
Pull off a small Ball for the "tete" then shape the remaining dough into a large ball. Place it in the prepared Brioche Pan, and place the "tete" on top : )
Leave to rise for 1 hour.
Preheat oven to 350 degrees Fahrenheit, and bake on the bottom shelf of the oven for 1 hour.
(I use a shiny Brioche Pan - if you use a dark one, you may have to adjust the shelf a little higher to prevent the bottom over-browning)
If you like a very tender crust, when it comes out of the oven, have ready a Tapioca Wash:
|Tapioca Wash for Soft Bread Crusts|
First, make Tapioca Wash:
1/2 cup water
1 teaspoon Tapioca Starch
1/2 teaspoon Salt Bring to a boil in microwave, stirring every 30 seconds
OR bring to a boil on stovetop, stirring constantly.
As SOON as the bread comes out of the oven, Brush it lightly with the wash, using a Pastry Brush. Of course, if you prefer, you can spread it with a Buttery Spread like Earth Balance.
For best results, cool before serving.
This is the nutritional info I calculated on Sparkpeople
Nutrition Facts per pound- with 1 batch making 2 pounds
Amount Per Serving
- Calories 706.1
- Total Fat 2.5 g
- Saturated Fat 0.6 g
- Polyunsaturated Fat 0.7 g
- Monounsaturated Fat 1.0 g
- Cholesterol 1.1 mg
- Sodium 1,834.1 mg
- Potassium 291.4 mg
- Total Carbohydrate 155.4 g
- Dietary Fiber 5.9 g
- Sugars 25.9 g
- Protein 16.9 g
* For my 6 Quart Container, I use a new plastic shoe box from the Dollar Store.
** This dough CAN be used the day it is made - but it is a tad easier to shape after it is refrigerated.
*** If you bake two loaves at the same time, put one loaf on the middle rack, and one on the bottom rack. Then, set a timer to switch their positions half-way through baking, so that they brown evenly both on the top and on the bottom.
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