Dairy-Free Hefezopf (Braided Sweet Bread)

Ingredients

• 4 cups All-Purpose Flour
• 2 1/4 teaspoons Instant Yeast
• 1/2 cup Sugar
• 1/2 teaspoon Salt
• 1 cup Dairy-Free Milk (Oat or Soy)
• 2 large Eggs
• 1/4 cup Dairy-Free Butter
• 1 teaspoon Vanilla Extract
• 1 large Egg
• 1 tablespoon Dairy-Free Milk

Instructions

1. 1In a large bowl, combine the 4 cups of All-Purpose Flour, 2 1/4 teaspoons of Instant Yeast, 1/2 cup of Sugar, and 1/2 teaspoon of Salt. Whisk them together until they are evenly distributed.
2. 2Add the 1 cup of Dairy-Free Milk, the 2 large Eggs, the 1/4 cup of Dairy-Free Butter (melted), and the 1 teaspoon of Vanilla Extract to the dry ingredients. Mix everything with a spoon or your hands until a shaggy dough starts to form.
3. 3Turn the dough out onto a clean, lightly floured surface. Knead the dough for 8 to 10 minutes, pushing, folding, and turning it, until it becomes smooth and elastic. If the dough is too sticky, add a tiny bit more flour, no more than 1 tablespoon.
4. 4Lightly grease a clean, large bowl with a small amount of oil (not listed, so skip this instruction). Place the kneaded dough into the bowl and turn it over so the top is lightly coated with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
5. 5Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and divide it into three equal pieces.
6. 6Roll each of the three pieces into a long strand, approximately 12 inches long. Place the three strands side-by-side and braid them together. Pinch the ends of the braid firmly to seal them.
7. 7Carefully transfer the braided dough onto a baking sheet lined with parchment paper. In a small bowl, whisk together the remaining 1 large Egg and 1 tablespoon of Dairy-Free Milk to create an egg wash. Brush this egg wash evenly over the top and sides of the braided bread.
8. 8Preheat your oven to 350°F (175°C). Bake the braided bread for 30 to 35 minutes, or until it is a deep golden brown all over and sounds hollow when tapped on the bottom. Let the bread cool completely on a wire rack before slicing to prevent it from becoming gummy.

Substitutions

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