Vegan Cinnamon Cardamom Braided Bread with Edible Gold
This cold, rainy weather has me all in the mood for baking bread!
The recipe was inspired by this recipe from My Sequened Life with several alterations to make it vegan and a to simplify the process a little a bit. If you're wondering about the beautiful edible gold on top, it's KLG Gold Cardamom Fruitas aka edible gold breath freshner (that also work great in baking!).
For a detailed tutorial on braiding your bread check out this! Ok, here's how I made it!
- In a saucepan on low heat, melt the vegan buttery spread. Once melted pour into a large bowl, add 2 tbs of milk, stir, then sprinkle yeast on top and stir until dissolved. Let yeast mixture sit for about five minutes to activate, or until yeast is frothy.
- Add remaining coconut milk, egg substitute, salt, baking soda, and 3 cups of flour and knead for a few minutes. Depending on how sticky your dough is, you may add up to an additional 1/2 cup flour if needed.
- Place dough in a bowl and cover with a dish towel or plastic wrap and let sit for 30 minutes.
- Turn dough out onto a lightly floured surface and portion out dough into four even sections.
- Using a kitchen brush, brush the remaining 1/4 cup maple syrup onto the two middle sections of dough. Then sprinkle those sections with cinnamon.
- Braid your dough (see above for a detailed tutorial).
- Bake in a 425°F degree oven until crust is golden brown (this took about 10-12 minutes for me). Remove from oven and drape aluminum foil loosely over top of the loaf. Place back in oven and bake for an additional 7-10 minutes, or until loaf is cooked through. Loaf is done when the outside is firm to the touch and a tester inserted into the thickest part of the bread comes out clean. Let your bread cool on a wire rack.