I've adapted this from a non vegan recipe by Paul Hollywood. I always find any of this bread bakes the most reliable to follow.
Takes: 10 minutes for the dough, 1 hour for the first prove, 25 minutes to skillet cook
Special equipment: Skillet or frying pan, cookie cutter, rolling pin
Ingredients:
10 ½ oz strong white bread flour
1 tsp salt
1 tsp dried yeast
3 tsps white sugar
½ oz Pure
200ml soya milk
Semolina for dusting (optional)
Method:
1: Put the flour in a bowl, with the yeast and salt. Make sure they don’t touch.
2: Add the sugar, then rub in the butter.
3: Pour in the milk and bring together into a soft dough. Add more milk if necessary since the egg has been removed.
4: Knead for 10 minutes, or until well combined and smooth.
5: Leave to prove for approximately 1 hour in a covered bowl in a warm place.
6: Dust the work surface with flour, and roll the dough out until it’s 2.5cm thick. Using your cookie cutter, cut out 8 muffins.
7: Leave to prove again for another 30 minutes on a baking tray. You may need to separate them over two trays if they look particularly large!
8: Warm up your skillet/frying pan and on a slow, low heat, cook the muffins for 5 minutes per side. You should be able to get 4 muffins in per pan/skillet. Don’t be tempted to ramp up the temperature because they’ll burn on the outside but remain uncooked in the centre.
Takes: 10 minutes for the dough, 1 hour for the first prove, 25 minutes to skillet cook
Special equipment: Skillet or frying pan, cookie cutter, rolling pin
Ingredients:
10 ½ oz strong white bread flour
1 tsp salt
1 tsp dried yeast
3 tsps white sugar
½ oz Pure
200ml soya milk
Semolina for dusting (optional)
Method:
1: Put the flour in a bowl, with the yeast and salt. Make sure they don’t touch.
2: Add the sugar, then rub in the butter.
3: Pour in the milk and bring together into a soft dough. Add more milk if necessary since the egg has been removed.
4: Knead for 10 minutes, or until well combined and smooth.
5: Leave to prove for approximately 1 hour in a covered bowl in a warm place.
6: Dust the work surface with flour, and roll the dough out until it’s 2.5cm thick. Using your cookie cutter, cut out 8 muffins.
7: Leave to prove again for another 30 minutes on a baking tray. You may need to separate them over two trays if they look particularly large!
8: Warm up your skillet/frying pan and on a slow, low heat, cook the muffins for 5 minutes per side. You should be able to get 4 muffins in per pan/skillet. Don’t be tempted to ramp up the temperature because they’ll burn on the outside but remain uncooked in the centre.
