This is a beautiful, soft white sandwich loaf which is enriched with butter and milk and given a light sweetness from golden syrup. It is a basic loaf with a difference!
Makes 2 large loaves, 10 slices each.
- 40g agave syrup
- 50g vegan spread, melted
- 700ml warm unsweetened non dairy milk
- 14g/2 sachets dried yeast
- 750g plain flour, plus extra for dusting
- 250g strong bread flour
- 20g sea salt
- Stir the syrup and melted margarine into the warm milk until well combined. Tip the yeast into a large bowl, then pour over the warm milk and stir until the yeast has dissolved.
- Add the remaining ingredients and mix until a smooth dough forms. Cover the bowl with cling film and set aside for 5 minutes.
- Turn the dough out onto a lightly floured work surface and knead for 10 minutes, or until smooth and elastic – you can also do this in a mixer with a dough hook. Return the dough to the bowl, cover with cling film and place into a warm place for 1 hour, or until the dough has about doubled in size.
- Meanwhile, grease and flour 2 12cm x 20cm/5in x 8in bread tins.
- Turn the dough out onto a floured work surface again and knock back a few times. Divide equally into two pieces and shape into balls. Place the dough balls side by side in the prepared bread tins, cover with cling film and set aside to rise again, until doubled in size.
- Preheat the oven to 220C/410F/Gas 7.
- Using a sharp knife, slash the dough a few times and place into the oven immediately. After 10 minutes, reduce the heat to 180C/350F/Gas 4 and bake for a further 30 minutes, or until the bread is golden-brown. To check if the bread is done, remove from the tin and tap the bottom with your knuckles – it should sound hollow.
- Leave the bread loaf to cool on a wire rack or of course eat warm smothered with nut butter!