Plant Milk Bread Dough Recipe (with Video)

Prepare and proof the Sweet Poolish
1. Combine ingredients in a small bowl and mix thoroughly
2. Cover loosely with plastic wrap and proof at 82 F for 4 hours
Prepare and cool the Tangzhong
1. Combine ingredients in a small saucepan and cook over medium-low heat, stirring constantly, until the mixture reaches 149 F and it has thickened, about 5 mins
2. Remove the mixture from the heat; pour into a small bowl, cover tightly with plastic wrap, and allow it to cool to room temperature
3. Note: I use both a whisk, to prevent lumps, and a small rubber spatula, to ensure nothing sticks to the saucepan, when cooking this mixture
Make and chill the Bread Dough
1. Knead all ingredients except salt and vegan butter on low speed for 3 mins
2. Add the salt, and knead on medium-low speed for 5 mins
3. With the mixer on, add the vegan butter, one piece at a time, over the course of 2 mins
4. Increase the speed to medium (the mixer might complain - that is ok) and continue kneading for about 12-15 more mins. The dough will first be greasy, then sticky, then eventually it will unstick from the bowl - this is the point at which you stop
5. Perform the "windowpane test" by stretching a small bit of dough between your fingers; if it stretches thin enough to be translucent (hence "windowpane") without breaking, the dough is ready to proof. If not, continue kneading on medium speed in 1-min increments until it passes this test
6. Place the dough in a lightly oiled bowl and gather it together into a ball, tossing to coat with oil
7. Cover the bowl with plastic and chill the dough for 6 hours, until cool and firm to the touch
8. At this point the dough is ready to use in a variety of recipes, including Sourdough Plant Milk Bread Loaves, Speculoos Cinnamon Bun Babka, and Caramelized Pineapple Coconut Sticky Buns, all available at bakingdaze.com