What is the recommended rising time for this vegan yeast dough?

After kneading, the dough should rise for 1-2 hours. A final 20-minute rest is needed after braiding and placing it in the tin.

Can I add a filling to this braided yeast bread?

Yes, after rolling the dough into a rectangle, you can spread it with hazelnut spread or jam before rolling it up and braiding.

What makes this yeast bread soft and fluffy?

The combination of fresh yeast, softened vegan butter, and an egg substitute, along with proper kneading and two rising periods, contributes to its soft and fluffy texture.

How should I store leftover Soft and Fluffy Yeast Bread?

Once cooled, store the bread in an airtight container at room temperature for a few days, or slice and freeze for longer storage.

7 years ago

Soft and Fluffy Yeast Bread
[Vegan]

PV By: Petra Vogel

Author Bio

I love to cook delicious, healthy, and vegan food and blog about it on Lee... Read More

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A golden-brown, freshly baked Soft and Fluffy Vegan Yeast Bread, beautifully braided and resting on a cooling rack, ready to be sliced.

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Discover more recipes with these ingredients

Soft and Fluffy Yeast Bread [Vegan]

Dairy Free

Vegan

With some time and patience, you'll have the perfect fluffy yeast bread! This makes a wonderful breakfast or snack during the day!

Ingredients You Need for Soft and Fluffy Yeast Bread [Vegan]

3/4 ounce fresh yeast
3/4 cup lukewarm non-dairy milk
1 3/4 ounces raw cane sugar
2 ounces vegan butter, soften
13 1/4 ounces flour
1 pinch of salt
1 egg substitute

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How to Prepare Soft and Fluffy Yeast Bread [Vegan]

Warm the milk and dissolve the yeast with 1 teaspoon of sugar. Put the flour and sugar in a bowl and press a well in the middle. Put the yeast mixture in the well and dust with a little flour. Let rest in a warm place for about 10 minutes.
The soft butter, egg substitute Add salt and milk to the yeast mixture. Knead everything well until you get a smooth dough. Let it rise for 1-2 hours.
Preheat the oven to 350°F. Top / bottom heat. Grease a tin and dust with flour. Put the yeast dough on a floured work surface Roll out into a rectangle. Then roll up carefully (if you like, spread the dough with hazelnut spread or jam).
Cut through long ways and then braid the two rolls into a braid. Place in the prepared baking tin. Let it rest for another 20 minutes. Brush the yeast braid with a little vegetable milk. Bake for about 25-30 minutes.