Plant Milk Bread Loaves Recipe (with Video)

Shape and proof the loaf
1. Generously spray a 4" x 4" x 9" Pullman loaf pan with cooking spray
2. On a lightly floured countertop, divide the dough into 4 equal pieces, each about 250 g; turn the pieces over so the seam side is facing up; cover with plastic
3. Working with one piece at a time, fold the edges of the dough into the center, pinching them together
4. Move the piece to an un-floured area of the countertop, and turn the piece over and tuck your hand under the dough to form a ball
5. Finally, cup one hand over the ball and rotate it so that the underside catches against the countertop, pulling the surface of the ball taut; set the piece aside and cover with plastic; repeat with the remaining 3 pieces
6. Cover the 4 dough balls and allow them to rest for 20 mins
7. Once they've rested, working with one ball at a time, turn the ball over on a lightly floured surface and press it down lightly
8. Roll the ball into an oval about 10 inches long and 5 inches at its widest
9. Fold the long edges of the oval into the center and press down to stick them together; beginning at the short edge farthest from you, roll the piece towards you until you have a nice tight spiral-shaped log
10. Place the log seam-side down in the prepared pan and repeat the previous steps until the pan is filled with all 4 dough logs
11. Cover the pan loosely with plastic wrap and proof at 82 F for 1 hour, until the dough reaches just above the rim of the pan
12. Spray the plastic wrap with cooking spray and re-cover the pan; cover that with a small tea towel and place the pan in the coldest part of your fridge
13. Allow the loaf to proof in the fridge overnight for at least 8 and up to 16 hours (this is called a "cold proof")
Bake and finish the loaf
1. Preheat your oven to 350 F, and place a rack in the middle of the oven
2. Combine the egg substitute and oat milk and brush a light coating of this egg wash on the top of the loaf
3. Bake for about 45 mins, until the internal temperature of the loaf reaches 200 F and the top of the loaf is deep golden brown
4. Allow the loaf to cool in the pan for 10 mins, then tip the loaf onto a wire rack to cool completely
5. Allow the bread to cool at least a few hours before slicing, otherwise it will be dense and gummy