#swappings

Have made this twice now to go with Half Baked Harvest’s beetroot superfood hot chocolate. It’s a lovely pastel green til the end but I promise it turns out like a corn coloured yellow.

BUTTERLESS AVOCADO BRIOCHE November 12, 2008 By Vaishali

Author: Holy Cow! Vegan Recipes Recipe type: Bread Cuisine: Vegan Serves: 12 Time: 1 hour

INGREDIENTS 1 package active dry yeast (2¼ tsp) ⅓ cup almond milk (can use soy milk), warm 1 cup all-purpose flour 2¼ cups bread flour 2 ripe avocados, mashed until there are no lumps. Squeeze a few drops of lemon juice into the avocado so it remains bright green. 2 tbsp almond or soy milk 2 tbsp sugar ½ tsp salt 2 tbsp vegan “butter” like Smart Balance or Earth Balance (I used 1 tbsp coconut oil, ½ tbsp olive oil mixed with a splash of almond milk)

INSTRUCTIONS Mix the yeast and almond milk in a large bowl or the bowl of a stand mixer and let stand 5 minutes.

Add to the bowl the all-purpose flour, mashed avocados, non-dairy milk, sugar, salt, and flour.

Mix well until ingredients have blended together. Then add the bread flour and knead by hand for about 15 minutes or on low-medium speed in a stand mixer for about 8-10 minutes. The dough will be smooth and elastic and although it will appear sticky, it won’t stick to your fingers.

Add the vegan butter and knead on medium-high speed or by hand until the butter is incorporated into the dough.

Place the dough in an oil-coated bowl. Cover with plastic wrap and place in a warm place for about 1½ hours or until doubled.

Punch the dough down, then cover again and let rise for another 2 hours.

To shape the dough, divide it into four equal portions. Shape each portion into a smooth ball.

Spray oil on the inside of a standard 9 X 5-inch loaf pan. Place the four balls of dough touching each other inside the loaf pan. Brush with some olive oil mixed with salt.

Cover loosely with oiled plastic wrap and let rise another hour or until the loaf fills the pan and mushrooms over it.

Brush some more of the olive-oil-salt mixture over the top. Bake in a 375-degree oven about 30 minutes.

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