Vegan Pullman Loaf

• servings: 15 servings
• active time: 15 minutes
• total time: 3 hours

Ingredients

700 gr bread flour (plus more for dusting)

8 gr instant yeast

60 gr granulated sugar

10 gr salt

120 gr MCT oil

400 ml nut milk

Directions

Prepare the dough:

Combine the bread flour, yeast, sugar, and salt in a mixing bowl of a stand mixer and stir them to combine. Add the oil and nut milk and knead for 8-10 minutes. The dough should be smooth, flexible, and slightly sticky to the touch.

Transfer the dough to an oiled bowl. Let the dough proof in a warm place for about 1 hour or until it doubles in size.

Shaping:

Lightly grease 13x4x4 Pullman tin with the lid.

Punch the dough down to release air and transfer the dough to a lightly floured surface. Divide the dough into 3. Form each portion into a log and line them all up in the loaf pan. Slightly push the dough down to fit the pan. Cover the pan with a cling wrap. Let it proof at a warm place until it reaches about 1-2 inches below the top rim. This may take somewhere from 1-1.5hours, depending on the temperature.

Baking:

Preheat oven to 350F. Place lid on loaf pan and place pan on middle rack of the oven.

Bake for 25 minutes. Remove the lid and bake for an additional 15 minutes. The internal temperature of the bread has to be at least 190 F (87 C) if you measure it with a digital thermometer.

Cool down:

Let the bread stays inside the pan for 2-3 minutes and then turn it out to a wire rack to let it cool down completely before slicing, about 2 hours or so.

Nutrition

• Calories: 128 kcal
• Total Fat: 4 g
• Saturated Fat: 0.4 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.02 g
• Sodium: 131 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 3 g