Dense, moist, with just the right amount of sweetness. Perfect for sandwiches or just slathering butter & chocolate.
This Pain de Mie recipe was created as a vegan homage to Chef Dominique Crenn, in support of her #ChefsForUnity campaign. By breaking bread, we helped to raise funds and awareness for Ukrainian Relief through partners World Central Kitchen & My World Chef.
Prep time: 2 hours and 15 mins
Cook time: 30-45 mins
Combine Ingredients for Dough
In a blender, combine the plant milk, cashews, and process until smooth and creamy.
In a small bowl, whisk together the chickpea flour and water.
To the bowl of a stand mixer, add the milk mixture, chickpea mixture, butter, vegan yogurt or sour crème, and yeast.
Mix lightly, then let it sit for a minute. Then using the kneading attachment, turn on the stand mixer.
Add the bread flour, not all at once, but gradually so that it is easily incorporated.
Add the sugar until incorporated, then finally, the salt.
Knead in the stand mixer for 4 minutes.
Proof the Dough
Transfer the dough to a large greased bowl and proof for 30 minutes, then fold.
Proof for an additional 30 minutes.
Shape & Bake
Shape the dough into a log and place into a greased loaf pan. Proof for 45 minutes - 1 hour at 75-80ºF. During this time, preheat the oven to 350ºF.
Bake at 350ºF for 35-40 minutes or until the thermometer comes out at least 195°F. Slather in butter and enjoy!
Melt your favorite chocolate and drizzle liberally over a slice of bread for a delicious sweet treat!