(Vegan) Swirl Japanese "Milk" Bread
It resembles brioche bread in flavor, but the texture is like Hawaiian bread - aka a heavenly combo!
Ingredients
For the Tangzhong:
- 1/4 cup Bread Flour
- 1/2 cup Soy Milk
For the Swirl Bread:
- 2 1/4 tsp. Instant Yeast
- 2/3 cup Soy Milk, warm to touch
- 1/4 cup Granulated Cane Sugar
- 1/4 cup @sperofoods The Original Sunflower Cheese
- 1/4 cup Olive Oil
- 2 1/3 cup Bread Flour
- 1 tsp. Salt
- Food Coloring, purple or color of choice
For the Glaze:
- 1/4 cup @sperofoods The Original Sunflower Cheese
- 1/4 cup Dairy-free Milk
- 1 cup Powdered Sugar
- 1 tsp. Vanilla Extract
Instructions
- To make the tangzhong, mix the bread flour and soy milk in a small saucepan over medium heat.
- Using a heatproof rubber spatula, mix until thick and sticky, about 2 minutes.
- Set aside to cool to room temperature.
- Mix the instant yeast, lukewarm soy milk, and sugar in the bowl of a stand mixer. Set aside until bubbly and activated, about 5-7 minutes.
- Add the tangzhong, sunflower cheese, olive oil, and salt to the bowl. Mix to combine.
- Using the hook attachment, gradually add the bread flour to form a smooth ball, about 5-6 minutes.
- Separate the dough into two equal portions.
- Add one dough portion back into the stand mixer, then add a few drops of food coloring. Knead until the color is even.
- Add both dough portions into separate bowls, lightly greased. Let rise at room temp. for 1 hour, until doubled.
- Punch down the dough, then roll out each to a large rectangle, about 9"x12". Stack the dough portions to layer, then roll lengthwise to create the "swirl."
- Place in a greased bread tin to rise for 25-30 minutes, until doubled.
- Preheat oven to 350F.
- Brush the bread with olive oil or maple syrup.
- Bake for 32-35 minutes.
- Let cool in the pan for at least 15 minutes, then cool completely before slicing. Enjoy!