Vegan Brioche Loaf | Vegan Food & Living

Brioche Loaf

Author: OGGS®

Brioche Loaf

Although the Bake Off rarely focuses on vegan bakes, many of us enjoy watching the show to find inspiration for our own vegan bakes as we attempt to try to recreate them using a vegan recipe. This year, OGGS will be recreating one of the bakes from each episode so you can have a go at creating your own vegan-friendly version at home like this beautifully fluffy vegan brioche loaf.

The Great British Bake Off is back and in week three the bakers were tasked with creating lovely loaves for Bread Week.

Last night's episode saw the bakers rise to the occasion as they were tasked with creating sweet and savoury soda bread loaves, rainbow-coloured bagels and a plaque made entirely from bread. Some of the bakers opted to use brioche to create their showstoppers, with mixed results.

This week, OGGS are going to show you how to make a beautifully sweet brioche loaf with a rich and tender crumb that is entirely free from eggs, butter and milk.

Total Time: Prep time: 3 hours| Cook time: 20-25 minutes

Servings: 1

Total Time: Prep time: 3 hours| Cook time: 20-25 minutes

Servings: 1

Ingredients

Method

Ingredients

(Servings: 1)

  • 7 7 g active yeast
  • 3 3 Tbsp caster sugar
  • 100 100 ml OGGS Aquafaba
  • 100 100 g plain flour
  • 220 220 g white bread flour
  • 50 50 ml vegetable oil
  • 50 50 ml plant-based milk
  • For the milk wash:
  • 2 2 Tbsp plant-based milk
  • 0.5 0.5 tsp golden syrup

Method

  1. Combine the yeast, caster sugar and OGGS Aquafaba, give it a gentle stir and let the yeast activate for 5 minutes.
  2. Combine the plain four, vegetable oil and milk to the yeasty mixture and mix it all thoroughly until you have quite a thick batter.
  3. Little by little, start to add the bread flour and knead with your hands until all the flour is into the mixture. Keep kneading for 10 minutes until the dough isn’t oily at all and doesn’t stick to your hands.
  4. In a warm place (we like the oven turned off but with a light on), pop a damp tea towel over your bowl and let the dough proof for an hour…sorry!
  5. After the hour is up, your dough should have doubled in size. Divide it into 8 balls and pop them into a lined loaf tin. Whack these back into your warm place for another hour to get even bigger, but don’t cover them.
  6. 10 minutes before the second hour is done, preheat your oven to 150°C/gas mark 2 or 130°C if using a fan oven – but make sure you take the dough out if you’re using the oven as your warm place!
  7. Mix the milk and golden syrup together to make the wash and brush over the brioche before placing in the oven for 20 minutes.

Top tips:

  • Once your brioche is out of the oven, let it cool for 10 minutes (patience is key for this recipe, sorry!) before taking it out of the tin to ensure it keeps its lovely loafy shape!
  • If you like your brioche super sweet, don’t hesitate to put another tbsp of sugar into the mix.
  • If you fancy adding some chocolate chips, add 100g in between step 3 and 4.

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