2/3CNon-Dairy MilkI used Almond (let come up closer to room temperature before using)
1/4CWaterlet come up closer to room temperature before using
1/4CVegan Sour Creamsuch as Tofutti (let come up closer to room temperature before using)
2Tbl Vegan Margarinesuch as Earth Balance (let come up closer to room temperature before using)
2-1/4tspActive Dry Yeast1 Packet
**I used a bread machine for the dough cycle of the bread, but you can always use a dough hook on an electric mixer, let rise 30 minutes, punch down, form into pan and let rise again for 45 minutes**
In the pan of a bread machine, place all ingredients in the order listed. It's important to let the cold ingredients get a little closer to room temperature before using. It doesn't have to be perfect, just not straight from the refrigerator to the bread machine.
Place on the dough cycle (or follow instructions above if doing this without a bread machine).
Spray loaf pan with cooking spray (or minis as we used here today) and form the dough into the bottom of each pan. Cover and allow to rise for 45 minutes in a warm, but not hot, area. I usually preheat the oven and set the covered pans on the stove top to capture some of that heat.
Once risen, bake at 350 degrees for about 20-30 minutes (depending on size of pan used) or until golden.
Allow to cool in the pan for about 15 minutes.
Remove to a rack to continue cooling.
Try serving this bread with vegan cream cheese or softened vegan margarine sweetened with agave as we did here.
This recipe makes 1 standard loaf, or 6 mini loaves. Nutrition is based on 1 standard sized loaf cut into 12 slices.