This bread was found on Lydia Holton’s blog (click to view recipe). I did have to change the serving size to 1 loaf and then I substituted the milk and butter for almond milk and soy butter. This bread is really tasty and I used it to make some fantastic French toast.
Lydia’s recipe ended up tasting great, I highly recommend it. I did have to make it dairy-free, but that did not hurt the recipe. The bread is great for breakfast meals too, such as French toast.
- 1⁄3 cup warm water
- 1 (1/4 ounce) package active dry yeast
- 1⁄2 cup almond milk (lukewarm)
- 1 egg
- 1⁄4 cup white sugar
- 4 tbsps softened soy butter
- 1⁄3 cup raisins and dates, mixed
- 2 2⁄3 cups all-purpose flour
- 1⁄2 tbsp canola oil
- 1⁄3 cup white sugar
- 1 tbsp ground cinnamon
Making the Bread:
Dissolve yeast in warm water for 10 minutes.
Mix in the almond milk, egg, sugar, soy butter, raisins and dates.
Slowly add in flour to create dough.
Let it rise for 1 1/2 hours.
Rub canola oil over dough and top with sugar and cinnamon.
Twist and place in pan to rise for another hour.
Bake at 350 degrees Fahrenheit for about 45 minutes until bread sounds hallow when tapped.
Making French Toast (1 serving):
- 1 large egg
- 1/8 tsp vanilla extract
- 1 tbsp almond milk
Beat the above ingredients together in a bowl.
Heat pan on medium heat.
Use soy butter or canola oil to grease pan.
Dip 2 small/medium slices of cinnamon raisin and date bread in the egg mix covering both sides.
Place slices of bread in pan and flip once or twice every minute until golden on each slide.
Enjoy with some maple syrup!