Low Iodine Vegan Cinnamon Swirl Bread
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Learn more →Ingredients
10 servings
For the dough
- ¾ cup plant-based milk, warmed to 110°f (43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 3 tbsp organic cane sugar, divided
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp salt
- 3 tbsp vegan butter, melted and cooled slightly
- 1 tsp vanilla extract
For the cinnamon swirl
- ½ cup packed brown sugar
- 2 tsp ground cinnamon
- 2 tbsp vegan butter, softened
For finishing
- 1 tbsp plant-based milk, for brushing
- 1 tbsp organic cane sugar, for sprinkling (optional)
Instructions
- 1
In a large bowl or the bowl of a stand mixer, combine the warmed plant-based milk, yeast, and 1 tbsp of the organic cane sugar. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the melted vegan butter, vanilla extract, and remaining 2 tbsp organic cane sugar to the yeast mixture and stir to combine. Add the flour and salt, then mix with a dough hook on medium speed (or stir with a wooden spoon and knead by hand) for 6–8 minutes, until the dough is smooth, slightly tacky, and pulls away cleanly from the sides of the bowl.
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