If you haven't yet baked with avocado, try this brioche recipe for an easy, vegan bread that uses up ripe avocados before they go bad.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
318 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Bake in the preheated oven until golden brown, about 30 minutes.
Step 3
Combine yeast and 1/3 cup almond milk in the bowl of a stand mixer and let sit for 5 minutes.
Step 4
Add all-purpose flour, mashed avocados, 2 tablespoons almond milk, sugar, and salt to the yeast mixture and mix on low speed until combined. Add bread flour and mix well until blended. Knead on medium-low speed until dough is smooth and elastic, 8 to 10 minutes; dough will appear sticky, but it will not stick to fingers.
Step 5
Add vegan margarine to the dough and knead on medium-high speed until incorporated, about 1 minute. Transfer dough to an oil-coated bowl, cover with plastic wrap, and set in a warm place until doubled in size, about 1 1/2 hours.
Step 6
Punch dough down, cover, and let rise again for another 2 hours.
Step 7
Combine olive oil and salt in a small bowl.
Step 8
Divide dough into 4 equal portions and shape each into a smooth ball. Coat a 9x5-inch loaf pan with cooking spray. Place dough balls into prepared pan and brush with about 1/2 the oil mixture, reserving the rest. Cover loosely with oiled plastic wrap and let rise until loaf fills the pan and mushrooms over it, about 1 hour more.
Step 9
Brush remaining oil mixture on top of the loaf.
Ingredients
1 cup all-purpose flour
2 tablespoons white sugar
1 pinch salt
1 (.25 ounce) package active dry yeast
1 tablespoon olive oil, or as needed
cooking spray
2 tablespoons almond milk
2 tablespoons vegan margarine (such as Earth Balance®)