Dairy Free White Bread and Buns

Ingredients

1 package Kinnikinnick All Purpose Flour Blend (454 g)
1 tbsp xanthan gum (12 g) 
2 tsp salt (10 g) 
1 tsp baking powder (5 g) 
2½ tsp quick rise instant yeast (10 g) 
½ tbsp granulated sugar (6 g) 
¼ cup water - warm (50 g) 
1¼ cups dairy free beverage - warm (260 g) 
3 tbsp canola oil (36 g)
3 tbsp dairy free margarine (45 g) 
3 large eggs (168 g) 
1 tbsp lemon juice (17 g) 
2 tbsp honey (30 g)
Optional: olive oil to brush bread and buns
Optional: additional Kinnikinnick All Purpose Flour Blend required to knead buns 

Directions

Bread 

1. Grease bread pan and set aside. 
   
2. Use a stand mixer and paddle attachment for best results. 
   
3. In a small bowl combine yeast, water and sugar. Let sit for 5 minutes.
4. In a medium bowl, combine Kinnikinnick All Purpose Flour Blend, baking powder, xanthan gum and salt. Set aside.
5. In mixing bowl combine eggs, oil, margarine, honey, and lemon juice. Mix for 30 seconds.
6. Add warm soya beverage and yeast mixture. Mix for 1 minute.
7. Slowly add flour mixture to liquid while continuing to mix. Mix on low speed until combined. Mix on medium-high speed for 2 - 3 minutes.
8. Scoop into greased bread pan. Flatten with a wet spatula.
9. Cover and proof for 50 minutes. Preheat oven to 375°F (190°C).
10. Brush top of loaf with olive oil before baking.
11. Bake in preheated oven for 50 minutes.
12. Remove from oven and let cool 5 minutes in pan.
13. Remove from pan and finish cooling loaf on cooling rack. 

Buns 

1. Line 2 baking trays with parchment paper. 
   
2. Use a stand mixer and paddle attachment for best results. 
   
3. In a small bowl combine yeast, water and sugar. Let sit for 5 minutes.
4. In a medium bowl, combine Kinnikinnick All Purpose Flour Blend, baking powder, xanthan gum and salt. Set aside.
5. In mixing bowl combine eggs, oil, margarine, honey, and lemon juice. Mix for 30 seconds.
6. Add warm soya beverage and yeast mixture. Mix for 1 minute.
7. Slowly add flour mixture to liquid while continuing to mix. Mix on low speed until combined. Mix on medium-high speed for 2 - 3 minutes.
8. Scoop dough into a mound, on a lightly floured countertop.
9. Sprinkle with Kinnikinnick All Purpose Flour Blend and lightly knead until dough is workable and less sticky (approx. ⅓- ½ cup flour required). Divide into 16 portions.
10. Cover with plastic wrap and let dough rest for 15 minutes.
11. Round divided dough and place on parchment lined baking tray.
12. Cover and proof for 40 minutes. Preheat oven to 375°F (190°C).
13. Brush top of buns with olive oil before baking.
14. Bake in preheated oven for 22 minutes. Remove from oven and let cool. 

Tips & Variations

• Additional All Purpose Flour Blend required to knead buns ⅓ cup to ½ cup.
  
• To create a proofer- place a cooling rack on top of 9 x 13 pan filled with boiling water. Place baking tray or bread pan on top of rack. Cover with a kitchen towel.   
  
• For best texture consume within 48 hours or freeze leftovers. 
  
• We used a soya beverage and an olive oil dairy free margarine.