What is your favorite bread?
Hello Reader,
If you are a fan of soft, very slightly sweet, melt in your mouth bread, look no further than Japanese Hokkaido or milk bread.
Besides its fabulous taste and texture, the real bonus of this bread is that it stays fresh on your counter for FIVE days!! (well wrapped of course!)
However the problem for many of you is that milk bread is not something you are able to make. It contains milk, eggs, butter, wheat and dry milk. And the milk most substituted for dairy milk is soy. Yikes!
So I began baking. I have made more than a dozen loaves of vegan milk bread. Is it possible to make milk bread vegan successfully? The answer is a resounding YES! And it is delicious!
So for everyone but my gluten-free friends (sorry!) I have an amazing treat for you!
This week's blog is The Ultimate Guide to Vegan Milk Bread without soy.
This is not my easiest recipe ever. It has a couple of phases and if you are not used to making bread, it may seem challenging. But do NOT be intimidated. I will walk you through every step of the way to an amazing delicious bread.
I have even used it as a base for cinnamon bread (to rave reviews) and hamburger buns.
The podcast is longer this week because I talk to you about the different milk, egg and dried milk substitutes that I have tried. Put it on while you go for a walk or wash dishes!
I would LOVE to hear from you! Let me know if you have made it, plan to make it, or if you have any questions!
Looking ahead
Get ready - three of the next four podcasts will be my students sharing recipes they have developed for you! The first up is a dairy free mac and cheese that uses a secret ingredient! (any guesses?)
Keep Cooking to Enable Those You Love to Flourish!
Blessings and Joy,
Cindy
Cindy Sullivan, MPH, RD, CHES
The Sensitive Kitchen podcast
FoodSensitivityKitchen.com
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