|Rolled the in a bit of sugar, added some fresh vanilla whipped cream and strawberries||Shape each section into a round ball and place them a lined loaf tin I used a 12x22 cm or 5x9 inch tin but any size tin will work|
|With the mixer running, gradually add the softened butter a tablespoon at a time, mixing well after each addition||I combined the ingredients at medium low 3 for 7 minutes, add the butter in 2 minutes intervals as recommended at medium speed 4 for 10 minutes, and knead another 15 minutes at medium speed 4|
Brioche loaf baked in a 8.28
|How to serve the vegan brioche If you don't devour the whole brioche loaf fresh from the oven, you can enjoy it in many ways:• Note on halving the recipe I was mixing my dough as noted and it was starting to form but it was still sticking to the bottom||Once braided, the bread loaf should be a little longer than the length of the pan about 9 - 10 inches|
|PRO TIP: Read all the directions, notes, and some helpful comments I- well my kitchenaid mixer- had to knead my dough for about 25 minutes after all the butter was added||75g was the minimum I needed to use to make the bread rise|
If I knew I wanted to keep the dough in the fridge for 48 hours, then I would skip the room temperature proof.