A traditional Easter bread made without eggs. Vegan and Soy free
Prep Time: 02:00
Cook Time: 00:40
1/4 cup lukewarm water
2 tsp yeast
1/2 teaspoon maple syrup
1/2 cup almond milk
1/4 cup canola oil
1/4 cup orange juice
1/2 cup coconut sugar or organic cane sugar
3 flax egg ( one tbsp ground flax meal + one tbsp water, soaked)
2 1/2 cups all - purpose flour
1 tbsp orange zest
1 cup raisins
1Prepare yeast mixture by combining warm water, yeast, and maple syrup in a small bowl. Stir and set aside to foam.
2In the bowl of a stand mixer, add all dry ingredients. Stir to combine.
3Attach dough hook attachment and add remaining wet ingredients, including yeast mixture. Mix on low for 3-4 minutes until combined and a soft dough forms. It will be slightly sticky.
4Note: If you don't have a mixer with a dough hook, you can complete the previous step by hand using a wooden spoon and a large bowl.
5Using a spatula, scrape the dough away from the sides of the bowl. Set aside and cover with a clean towel Let rise for about 1- 1.5 hours.
6Prepare a bread loaf pan by spraying with non-stick spray. Scrape the sides of the bowl where the dough has risen, and drop into the bread pan.
7Press the dough down so it stretches to every side and corner of the pan. Let sit for another 15 minutes.
8Meanwhile, preheat the oven to 350F. Bake for 40 minutes.
9After the bread is done, let cool in the pan for 10 minutes. Carefully remove baked bread from the bread pan and continue cooling on a wire rack. Store in an airtight container for up to 3 days.
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