1-2 cupsVegan Cheese *we like the Daiya cutting board series or Vio Life
Instructions
Start by taking your stand mixer fixed with the dough hook. Add your warm water, yeast and sugar- let this sit for 5-10 minutes, until bubbly. Once it's bubbly add your oil, salt, and 3.5 cups of flour. Mix this until it's one cohesive ball- it shouldn't be overly sticky- you will likely need to add more flour. Add another ¼ cup if needed and keep adding in small increments until it's the right texture. Knead the dough with the dough hook for 4 minutes. Take a bowl, spray it with cooking spray put your dough ball in, cover it with a clean towel and let sit in a warm environment until doubled in size ( depending on the room temperature this will take 30-60 minutes). 2. While the dough is rising make your filling. Mix all your filling ingredients up in a bowl and set aside. 3. Preheat your oven to 400 degrees. 4. Once your dough is ready, punch it down. Take your dough and split it into two even balls, set one back in the bowl covered while you work with the first ball. Take a Silpat (it's much easier on a Silpat, so you can transfer your braid easily) or a flour powdered counter and roll your dough to about 12X16 rectangle. Now you want to make slits on each long side about 1 inch long- making sure your amount of slits are even on both sides, leaving about 3 inches in the middle of the dough. Now take half of your filling and spread it evenly down the center of the dough. Start to do your braid. You can to wrap your end and tuck your end under by pinching them into the bread. You then alternate sides of your braid, by pulling it over and crisscrossing them, pinching them to keep them together. *Check the pictures in the post. Once all braided cover the braid with a clean towel for 15 minutes. Repeat with the other dough ball and filling. Bake your already resting braid for 15-20 minutes, until it's a nice golden brown. Repeat with the other loaf. Let cool and enjoy!