Vegan Korean Milk Bread

For the Tangzhong

⅙ cup (24g) bread flour
½ cup (118g) water

For the Dough

2¾ cups (383g) bread flour
⅓ cup (40g) sugar
2¼ teaspoons (7g) instant (rapid-rise) yeast
¾ teaspoon (3g) baking powder
½ cup (72g) plant milk
5 tablespoons (33g) aquafaba (canned chickpea liquid)
2½ tablespoons (33g) vegan butter

For the Glaze

3 tablespoons plant milk
1 tablespoon maple syrup

Instructions

Prepare the Tangzhong: In a small saucepan over medium-low heat, whisk together ⅙ cup bread flour and ½ cup water. Stir continuously until a smooth, thick paste forms (about 10 minutes). Transfer to a container, refrigerate for at least 3 hours (or up to 24 hours), then let it sit at room temperature for 1 hour before using.
Make the Dough: In a stand mixer fitted with a dough hook, combine bread flour, sugar, soy milk powder, yeast, salt, and baking powder. Mix on low speed to evenly distribute ingredients.
Add the plant milk, aquafaba, and prepared tangzhong. Mix on medium speed for about 2 minutes until the dough begins to form.
Add the vegan butter and mix on high speed for 10-12 minutes, until the dough is smooth, bouncy, and slightly sticky.
First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a damp towel. Let rise in a warm place for 1 to 1½ hours, or until doubled in size. To test, gently poke the dough—if an indentation remains, it's ready.
Shape the Dough: Punch down the dough and divide it into three equal pieces. Lightly flour your surface and roll each piece into an 8x4-inch oval. Fold the top half of the dough toward the center, then fold the bottom half to meet it. Press the seam down with the heel of your hand. Rotate the dough 90 degrees and roll it up into a log.
Final Rise: Lightly grease a 9x5-inch loaf pan and place the rolled dough pieces seam-side down inside. Cover and let proof for 40 minutes, until puffy but not over-proofed.
Preheat & Glaze: Preheat oven to 355°F (180°C). In a small bowl, mix the plant milk and maple syrup. Gently brush the top of the dough with this glaze.
Bake: Place the loaf in the oven and bake for 45 minutes, or until the top is golden brown.
Cool & Serve: Remove from the oven and let the loaf cool in the pan for 15 minutes. Carefully remove from the pan and let it cool completely on a wire rack before slicing.

Vegan Korean Milk Bread

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