Directions
Bread
- Grease bread pan and set aside.
- Use a stand mixer and paddle attachment for best results.
- In a small bowl combine yeast, water and sugar. Let sit for 5 minutes.
- In a medium bowl, combine Kinnikinnick All Purpose Flour Blend, baking powder, xanthan gum and salt. Set aside.
- In mixing bowl combine eggs, oil, margarine, honey, and lemon juice. Mix for 30 seconds.
- Add warm soya beverage and yeast mixture. Mix for 1 minute.
- 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.
- Scoop into greased bread pan. Flatten with a wet spatula.
- Cover and proof for 50 minutes. Preheat oven to 375°F (190°C).
- Brush top of loaf with olive oil before baking.
- Bake in preheated oven for 50 minutes.
- Remove from oven and let cool 5 minutes in pan.
- Remove from pan and finish cooling loaf on cooling rack.
Buns
- Line 2 baking trays with parchment paper.
- Use a stand mixer and paddle attachment for best results.
- In a small bowl combine yeast, water and sugar. Let sit for 5 minutes.
- In a medium bowl, combine Kinnikinnick All Purpose Flour Blend, baking powder, xanthan gum and salt. Set aside.
- In mixing bowl combine eggs, oil, margarine, honey, and lemon juice. Mix for 30 seconds.
- Add warm soya beverage and yeast mixture. Mix for 1 minute.
- 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.
- Scoop dough into a mound, on a lightly floured countertop.
- 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.
- Cover with plastic wrap and let dough rest for 15 minutes.
- Round divided dough and place on parchment lined baking tray.
- Cover and proof for 40 minutes. Preheat oven to 375°F (190°C).
- Brush top of buns with olive oil before baking.
- Bake in preheated oven for 22 minutes. Remove from oven and let cool.
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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.
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