This recipe is great for those days where you need to slow down and warm up -- with some homemade bread! This is a super-easy recipe with very little hands-on time needed. It makes two loaves, giving you one to freeze.  But it’s so yummy… dunked in soup or stew, or toasted with a little vegan butter and jam… that I bet you’ll never get it to the freezer!

Cooking Instructions

1. Bloom your yeast in the warm water in a small bowl.
   • Water temperature should be around 110°F (warm to touch)
2. Combine all of the dry ingredients in a stand mixer bowl (or use a hand mixer).
3. Add all of the liquids.
4. Mix (with a dough hook if on stand mixer) until you have a soft, smooth dough.
   • It will be sticky but don’t worry, and don’t add any more flour.
5. Put the dough in a greased bowl and cover it with plastic wrap.  Keep it someplace warm until it doubles in size.
6. Preheat oven to 350 degrees.  You will use the middle rack, with no other racks above it.
7. Once dough has doubled, punch it down in the bowl and then remove to a floured, parchment-covered board.
8. Divide dough in half. Roll out each half into a 9 x 14 inch rectangle. Then, using parchment for help, roll up tightly from the 9 inch side and put into greased  9 x 5 inch loaf pans, covered with plastic wrap.
9. Keep them someplace warm until the dough has risen about an inch over the top of the pan.
10. Bake loaves for 35 minutes.
11. Cool in pan for five minutes then turn out the loaves onto a rack to finish cooling.
12. Spread some vegan butter over the top to create a nice, glossy crust. Enjoy!