1 Package Dry Yeast
1/2 Teaspoon Sugar
1/2 Cup Warm Water
1 Cup Almond Milk
1/3 Cup Shortening
1/4 Cup Sugar
2 Teaspoons Salt
2 Egg Whites Equivalent*
5 - 5 1/2 Cups Flour
*2 Tablespoons Ground Flaxseed, 2 teaspoons baking powder, 2 teaspoons potato starch, 6 tablespoons water, mixed
1. Dissolve yeast and 1/2 teaspoon sugar in warm water in the bowl of a stand mixer. Let stand 5 minutes. Combine milk, shortening, sugar and salt in a glass bowl. Microwave until shortening melts. Cool to lukewarm. Add a cup of flour to the yeast and mix on medium speed with a dough hook. Add the milk mixture and remaining flour, alternating a little bit at a time until a soft dough forms. Grease the bowl and left rise at room temperature for 1 1/2 hours.
|Dough after 2nd rising|
2. Punch dough down and divide in half. Roll each half into a loaf and place in a well greased loaf pans. Cover and let rise in a warm place for 1 1/2 hours or until doubled in size. Bake at 350 for 30 minutes or until loaves sound hollow when tapped.
Goes well with cranberry orange chutney.
Soundtrack Spotify's Contemporary Christmas Playlist