Now you are probably thinking that this is impossible right? Brioche, by definition, is a soft, light-textured bread made from eggs, butter, flour, and yeast. So how is this supposed to work? But not everyone can have eggs or butter, right? So, I’m here to provide an alternative, that I think is just as good, if not better!
If this photo doesn’t make your mouth water and stomach grumble, I don’t know what will. Not only is this bread magnificently soft, the flavor is also not overwhelmingly dairy-forward.
Dairy completely smothers the yeast-y and wheat-y goodness of bread! So that is why I made this dairy-free and vegan.
So I was doing some brainstorming about what kind of recipes I should test. I wanted to do something that hasn’t been done before. Then I got to thinking about challah bread.
Little story time:
I remembered when I was younger, my mom, brother, and I used to go to Barnes and Nobles (bookstore) to read a couple books. Occasionally, if we were lucky, my mom would buy us a book. While we were there, we would go to a bakery just a couple stores down to buy a loaf of challah. We would tear sections off of the bread while we walked home. One by one, the braid of the challah unraveled. Every time, my mom had to close the bag to make us stop tearing pieces off so we would have some bread to bring home. Anyway, what I’m trying to get at is that I really like any type of fluffy bread. Now I don’t have to feel guilty eating an entire loaf! (I don’t particularly recommend that though) 🙂
Since this type of bread hasn’t been done before (if it has, I haven’t found it), it took a long time to figure out. The first time, it was as dry as a rock. The second time, it was so soft that it stuck to the roof of my mouth. The third time was the charm! I have finally figured out the golden recipe! Woohoo!
Just yesterday, I tested the recipe once more to make sure it is perfect and fool proof. I decided to try it without braiding. I have to say that it worked wonders!
5 Word Summary:
If you like bread, check these recipes out!
Fluffy Vegan Brioche Bread
Vegan and dairy-free.
- 1 cup lukewarm water
- pinch of coconut sugar 1
- 1 tbsp active dry yeast
- 1/4 cup coconut sugar 1
- 1/4 cup oil 2
- 1 medium banana
- 3 1/2 cups all purpose flour 3
- additional all purpose flour as needed
Heat up the water (I just microwave it) to slightly over body temperature. When you stick your finger in, it should feel warm, but not hot or scalding.
Mix the sugar and yeast into the water to dissolve. Let the yeast proof for about 5 minutes.
In a separate bowl, mix the sugar, oil, and mashed banana very well. Do not blend the banana because it will lose its stickiness. The banana is replacing the eggs.
Using your electric mixer with the dough hook, or a wooden spoon, combine the yeast mixture, banana mixture, and the flour 1 cup at a time. Knead for about 5 minutes. If you do not have a electric mixer, knead by hand for about 10 minutes. The dough should be tacky and smooth. Start with 3 cups of flour then add more as needed.
Once the dough is smooth and when you poke it, it doesn't stick to your finger, brush the dough with a bit of oil and cover the bowl with a damp cloth.
Let the dough rise in a warm place until double in size. It will take about 40 minutes to an hour.
When the dough is done rising, form your brioche. I have tried a braid and just a normal blooming loaf, but do it any way you want.
Let the brioche rise for another 10-20 minutes. I like letting my breads rise in my oven that is off with the light on. The oven prevents any dust or dog fur, in my case, from getting on the dough.
Bake at 350 degrees Fahrenheit for 30 minutes. The bread should be a golden brown and when you tap the top, it should sound hollow. Enjoy!
- Any granulated sugar works here if you are not strictly vegan.
- Any oil works here. If you are using coconut oil, knead all the ingredients besides the coconut oil. Once the dough is almost done kneading, slowly incorporate the solid coconut oil.
- This amount differs depending on the humidity/weather. Just make sure that the dough is elastic. The dough shouldn't be too firm or too soft that you can't work with it.