Ingredients
Equipment
- Kitchen aid *See notes (if you don’t have a kitchen aid)
- Glass 9×5 dish **See notes (if you don’t have a glass pan)
Ingredients
- 1 1/2 cups lukewarm water (95–105 degrees)
- 1 rapid rising yeast packet (2 1/4 tsp)
- 2 TB sugar or maple sugar for proofing yeast
- 1/2 cup potato water (1 medium sized potato & 1 cup water) ***See Notes
- 2 TB vegan butter (or homemade), softened
- 1/4 cup applesauce
- 4 cups gf all purpose flour, (if xantham gum free, which is usually derived from corn) use rice flour & 1/2 tsp guar gum & 1 TB tapioca starch
- 1/4 cup sugar
- 1 tsp salt
Instructions
- Preheat oven to 360 degrees
- Proof yeast with lukewarm (95-105F) water and sugar in a bowl for 15 mins. Your yeast mixture should become foamy. If it didn’t foam about 1/4 inch on top, throw that batch out & repeat this step, because your yeast was bad or your water too hot.
- In a kitchen aid, or by hand, add in all ingredients and mix till the batter is smooth. Batter should be very sticky and gooey, but not runny. If too dry (it’s too dry if you can form the dough into a ball), add in 1/8 cup more water or non dairy milk till you reach the desired consistency like picture below
- No need to let the dough rise for this recipe. (Doing that will actually make this dough flatten), so scoop mixture onto floured parchment paper.
- Per Bear: Scoop some of the sticky dough onto the flour. Roll dough into 6 small balls for the arms legs and ears, one mini one for the nose, a medium one for the head, and a large one for the body.
- Press the dough balls together so they stick, and use just egg to
- Bake 50-55 mins till top is dark golden brown. The following picture means the bread isn’t done yet (it will be too gooey in the middle still). Cook till bread is as golden brown as the second picture below:
- Let cool in bread pan 10- mins. Then carefully flip over the pan to get the bread out.
- Put in a ziploc bag to store in fridge overnight and cut into 14 slices the next day. (It’s easier to cut after it has been in the fridge) Will keep up to two weeks in fridge or 4 months in freezer
- This bread is delicious in many ways. My favorite way is simple: toasted with homemade vegan butter. Enjoy!!
Notes
*If you don’t have a kitchen aid, you can mix by hand, but your bread will come out more dense. You really have to whisk your mixture hard when mixing by hand to get a good finished product. Kitchen aid is definitely a better option for this recipe.
**If you don’t use a glass pan, your bread will not rise well and the finished product will be super dense. Highly recommend using a glass dish for this recipe!
*** Instead of using non dairy milk like most bread recipes, I like to use 1/2 cup potato water. (You can also use sweet potatoes or applesauce if nightshades are an issue; but it will not rise as much). The potato water makes the final product taller, fluffier, and moist. To achieve this potato water, I mash up one small boiled potato with 1 cup water until you get a mushy runny paste (kinda like applesauce). I then use 1/2 cup of this mixture in the recipe. See picture below for the right consistency:
Below is a size comparison of Costco’s store-bought bread containing gluten at the top and my allergy friendly bread on the bottom.
- Prep Time: 15 Min
- Cook Time: 55 min