Cauliflower & Chive Yeast Bread
one 9 x 4 x 4 inch pullman loaf (or one 9 x 5 inch loaf)
Ingredients
- 4 ½ cups bread flour (540 g), sifted and leveled*
- 2 tsp instant yeast
- 3 Tbsp sugar**
- 1 tsp salt
- 2 cups cooked cauliflower rice warm
- ½ cup chopped chives , or scallions
- ½ cup water , best if warm
- 2 Tbsp light olive oil melted coconut oil or avocado oil
Instructions
- Mix in the flour and yeast into the the bowl of the stand mixer. Add sugar and salt.
- Add the cooked cauliflower and chives
- Start to knead the dough at a low setting (speed 2) for about half a minute
- Add water a little at a time*, until all the ingredients are just barely combined, with no dry ingredients remaining.*I used ½ cup of water, but more or less may be needed depending on the protein content of the flour, the water content in the cauliflower, as well as the humidity and temperature of the kitchen. Once the dough starts to combine, add one tablespoon of water at a time, so you don’t overhydrate the dough.
- Add the olive oil next.
- Continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.Additional 1-2 Tablespoons of water (or additional bread flour) may be necessary depending on the protein content of the flour, the water content in the cooked cauliflower, as well as the humidity and temperature of the kitchen.
- Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
- Cover and let rise until doubled, about 60-90 minutes***
- Punch down the dough, then remove from bowl. Place on a generously floured surface and divide into 4 equal sized pieces.
- Use a small rolling pin to flatten each piece into a 6 x 9 inch rectangles, and fold into thirds. Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Pinch the ends to seal. Repeat with the other 3 pieces and place in a well-oiled bread pan. Here’s a step by step guide to how I shape bread dough, here!
- Let the dough rise again for 40-60 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
- Optional: To add some color and shine to the bread as it bakes, gently brush the tops of the bread with 1 Tbsp of non-dairy milk mixed with 1 Tbsp of maple syrup. (Regular milk or egg wash also works).
- Bake the bread for 15 minutes, then cover / tent the bread with aluminum foil to prevent over-browning, and bake an additional 10 to 15 minutes, or until the interior of the bread reaches 190°F.
- Take the bread out of the oven, turn it out on a rack, and cool it slightly before slicing.
- You can store this bread loaf, well wrapped, at room temperature for up to 3-4 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Video
Notes
*Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz. This is recommended since scooping the flour directly from the bag can can pack the flour into the measuring cup, and this means you'll end up with more flour than what's called for in the recipe. If you don't have a kitchen scale, you can measure the flour by spooning pre-sifted flour into the measuring cup, then using the straight end of the spoon to level the flour across the top to sweep off the excess.
**I used raw cane sugar, but you can use regular granulated white sugar, or healthier alternatives like coconut, date, or maple sugars which are less processed and more natural. I also sometimes like to use honey powder.
- For yeasted breads, I would not recommend using sugar-free substitutes such as monk fruit sweetener or stevia powder since they can cause the bread to not rise properly. If you prefer a lower sugar recipe, you're welcome to leave out the sugar. The bread might taste slightly plain, but it will not significantly impact the shape or texture of the bread.
Nutrition
Calories: 129kcalCarbohydrates: 24gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 123mgPotassium: 90mgFiber: 1gSugar: 2gVitamin A: 44IUVitamin C: 8mgCalcium: 9mgIron: 1mgZinc: 1mg***Net Carbs: 23g
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