Ingredients
Equipment
Method
- Proof the yeast. In a large mixing bowl, combine the warmed plant based milk with the granulated sugar and the active dry yeast. Whisk to combine, then cover with a clean towel and let rest for 10 minutes to activate. If the yeast is not foamy, no worries, just start again. If the yeast is foamy, continue with the recipe.
- Mix the dough. In that large mixing bowl, add the flour, bread flour (or more all purpose), salt, vanilla, and oil. Knead until a smooth dough forms. In my stand mixer, this is between 5 to 6 minutes. By hand, this is more like 8 to 10 minutes. When the dough is smooth and is tacky but not sticky, let it rise.
- First rise. Lightly oil a bowl and place the bread dough in the bowl. Cover with a clean kitchen towel and let rise until double in size, about 1 hour. You can let this go up to 1 hour and 15 minutes. If the dough isn’t rising after that amount of time, you can decide to continue on with the recipe or start again. If it has risen some, you can still make the recipe, it just might be a smaller loaf.
- Mix the filling. While the dough is rising, in a small bowl, mix together the brown sugar and cinnamon. Set aside.
- Prep the pan. Line your bread pan with parchment paper for the easiest removal.
- Shaping the dough. Roll the dough out onto a lightly floured surface to a size of about 7 inches by 20 inches. I like to have the dough very long to get more swirls! Lightly brush the dough with the 2 tablespoons of plant based milk before sprinkling over top the cinnamon sugar mixture. Tightly roll the dough and place it in the prepared loaf pan seam side down. Tuck the ends under slightly.
- Second rise. Cover the dough again and place in a warm place to rise a second time. This is usually 30 minutes but can take up to 1 hour depending on the weather and temperature. You want the dough to be slightly above the edge of the pan.
- Preheat the oven. While the dough is rising a second time, preheat the oven to 350°F/180°C. Make sure the oven rack is in the middle of the oven.
- Baking. Before placing in the oven, brush the top with the remaining tablespoon of plant based milk. Bake the bread uncovered for 40 to 50 minutes. An instant thermometer will read over 190°F/83°C for finished bread.
- Cooling and enjoy! Remove the loaf from the hot pan right away and let it rest on a cooling rack for at least an hour. You can optionally cover it with a simple icing of 1 cup powdered sugar and 2 tablespoons water. Slice, serve, and enjoy!!
Notes
How to Store
Countertop: Cover the bread lightly and store at room temperature for up to 5 days.
Fridge: Store the bread in an airtight container and keep in the fridge for up to 10 days.
Freezer: Baked bread freezes amazingly well! Wrap the baked and cooled loaf in plastic wrap and then in a freezer safe container. Store for up to 3 months. Allow the loaf to thaw in the fridge overnight and then on the countertop before serving after freezing.