Queen Bee Heavenly Bread, Vegan
This bread is Heavenly!
The texture is indistinguishable from white flour breads.
Once familiar with the recipe, you can put this together in about 20 minutes. You will need a stand mixer. Rise time is 25 minutes. Then bake. This bread can be frozen.
If there are ingredients or products listed within this recipe that are unfamiliar, see links below after recipe.
I like the 8x4” Norpro loaf pans because of the indentations (crisper crust) and the narrow bottom/wider top which creates a pretty loaf. You can opt for one large loaf with a 10x4.5” pan. Just know this yields a lower dome. This recipe makes great French bread which requires a french bread pan or a baguette pan.
See instructions below for doubling this recipe (some ingredient amounts will change)
See Below for Vegan Seedsong Bread for whole grain taste without the grains.
IMPORTANT: Before starting, please read through entire recipe. Do not make any substitutions in this recipe.
First: Make the roux. Instructions at end of recipe.
If you want to double this recipe, see instructions below.
Whisk together in stand mixer bowl
2 ½ cups sifted, Queen Bee Bread, Biscuit, Pie Flour
6 Tb tapioca starch
2 Tb potato flour, not starch
½ tsp xanthan gum (in addition to xanthan gum in BBP)
1 ½ tsp. salt
1 Tb plus 2 tsp Ener-G egg replacer
Proof the yeast
1 ½ Tb active dry yeast
1 Tb sugar
1 ¼ cups warm (105-110°) Knudsens Organic Just Pineapple Juice or Knudsens Apple Juice
Be very careful not to overheat the juice.
Additional Ingredients to prep and set aside
½ cup warm water
2 Tb melted coconut oil
1 tsp apple cider vinegar or raw coconut vinegar
1/3 cup roux (see recipe below)
2 Tb vegan margarine of choice, melted
1-2 Tb crushed dried rosemary, optional
flaked kosher salt, optional
OR After rise, prior to baking, use a sieve or sifter to dust loaf top with tapioca starch
Make the roux and set aside.
Place oven rack in lower third of oven. Preheat oven to 375 degrees.
Spray an 8x4” or a 10x4” loaf pan with cooking spray (I use Trader Joe's coconut oil spray).
Whisk dry ingredients in a stand mixer bowl.
Over low heat, warm the 1 1/4 cup apple juice to 105-110°. BE CAREFUL NOT TO OVERHEAT. Bread will not rise properly. I use a thermometer to test temperature. Pour warm juice into a measuring cup, whisk in the yeast and sugar. Allow yeast to proof for 6 minutes in a warm spot. On stove top next to vent is good.
Add roux, coconut oil, water, proofed yeast/juice and vinegar to dry ingredients.
Mix on low speed, scrape down sides, blend until combined. Then blend on medium high for 3 minutes. This activates the xanthan gum.
Using rubber spatula dipped in hot water, scoop batter into oiled loaf pan.
Smooth bread with a rubber spatula dipped in hot water. Gently brush top with melted margarine and sprinkle with crushed rosemary and flaked kosher salt, if using.
Sit bread in a warm spot, like stove top near oven vent. It will rise above the rim of the pan in about 20-25 minutes.
Or, if your kitchen is really warm, allow bread to rise in the lower section of refrigerator for 25-35 minutes. This helps prevent a hole in the top of the bread which is the result of rising too fast.
If using, dust loaf with tapioca starch after the rise.
To make French bread: Oil baguette pan and gently spread/shape batter with spatula dipped in hot water. If desired, dust with tapioca starch or slash with a bread lame (go here for more info on how to use a bread lame and scoring bread: https://breadtopia.com/store/bread-lame/
Or use a very sharp knife. Spray knife with oil. Wipe knife and re-oil after making each slash.
Bake loaf for 55-60 minutes on lower third of oven. Cover loosely with foil after first 30 min to prevent over browning. Testing with cake tester or toothpick should come out clean with few crumbs. Bread loaf will be gummy if under cooked.
Bake French Bread for 25-30 minutes or until bread sounds slightly hollow when you tap it and is a nice brown color. Check for over browning about 15 minutes and if needed, cover lightly with aluminum foil.
Cool bread loaf for 10 minutes in pan before carefully removing. Do not allow to sweat in pan. Cool french bread completely before removing by using sharp knife and running it along sides.
Do not slice until slightly warm or completely cooled.
Store in refrigerator in a zip lock bag.
Tangzhong Roux (½ cup)
Whisk 1/6 cup BBP flour (2 ½ Tb) with 1/2 cup tepid water in a small saucepan. Whisk thoroughly to combine.
Cook, whisking constantly, over medium-high heat for about 2 minutes, or until the mixture has thickened to where the whisk leaves a trail visible behind it.
Cool quickly by spreading in a shallow dish, while preparing the rest of the recipe.
To Double this recipe:
Use ½ cup roux
2 Tb active dry yeast
2 ½ tsp salt
This will yield two 8x4” loaves @ 25.75oz and one baguette @ 13oz.
Seedsong Bread Recipe
Seedsong Bread tastes like a whole grain bread, but without grains.
Simply substitute the sugar for 5 Tb Coconut Palm Sugar and add 1 tsp molasses to the yeast mixture.
In a small bowl, combine 3 Tb each raw pumpkin seeds and raw sunflower seeds with 2 Tb Chia seeds. If desired, save about 2 tb to sprinkle on top of loaf before baking.
Following above instructions, add seed mixture to dough after mixing for three minutes.
Spray oil top of loaf before topping with 2 Tb seeds. Gently press down seeds. Allow to rise per instructions.