(Yields: 1 loaf, Serving: 5, Prep time: 3 hrs, Cook time: 45 mins)
- 2 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 2/3 cup unsweetened vanilla rice milk
- 1 tablespoon yeast
- 2 tablespoon olive oil (divided use*)
- 2 tablespoons egg beaters original (or eggs/egg whites)
- 1 teaspoon honey
Mix the flour with salt in a bowl.
If your rice milk is cold, warm it up for 30 seconds.
Combine rice milk with yeast and mix until all the yeast is dissolved.
Add honey, egg beaters and 1 tablespoon of olive oil and mix well.
Add the flour into the wet mixture and stir.
Once it looks nice and thick, bring the mixture onto a wooden board.
Add a bit of flour on the wooden board and knead the dough with your hands until it’s smooth, elastic and doesn’t stick. (It shouldn’t be very hard either)
Bring the dough back into a bowl and leave it in a warm place and let it rise for 1-2 hours.
(What I like to do is turn on the oven for a while, then open the lid and place the bowl on the lid.)
Once dough has doubled its size, punch a hole down on the risen dough and knead it again.
Spray a loaf pan with cooking oil.
Use a rolling pin or your hands to knead the dough once more, and then make the shape of a bread and put it in the loaf pan.
Cover with a bigger loaf pan and let it sit in a warm place for another hour until it has risen double its size again.
Meanwhile, preheat oven to 365°F (185°C)
Brush on the remaining one tablespoon of olive oil on the top.
Cover it again with the bigger loaf pan and bake on the top rack in the oven at 365°F for about 40-45 minutes. (By covering it, you’re letting less water escape, so the crust will be softer)