Serves: one 16 in x 2 1/2 in bread loaf
1 package of active dry yeast (1/4 oz)
1 cup warm water (110-115°F)
2 Tablespoons granulated sugar
2 Tablespoons allergy free butter substitute, melted
1/2 teaspoons salt
3 - 3 1/4 cups all purpose flour
non-dairy milk for brushing the top of the loaf before baking
Add the yeast and water to a small bowl. Allow the yeast sit for 10 minutes until the a layer of foam forms on the top. Pour this mixture into the bowl of an electric stand mixer. Add the sugar, melted allergy free butter substitute, and salt.
Add the flour, 1/2 cup at a time to the mixture, kneading into a dough with the dough hook of the electric stand mixer. Continue to add flour and knead the dough until it becomes elastic and begins to pull away from the sides of the mixing bowl.
Remove the dough from the mixer bowl and form into a smooth ball of dough. Place the dough in the center of a greased glass bowl and cover the top of the bowl with plastic wrap. [Quick baker's tip, I like to grease the side of the plastic wrap that will be facing inside the bowl to ensure the dough does not stick to it when rising].
Allow the dough to rise in a warm place for 1 hour or until doubled in size. Punch down the dough and allow to rise for another 30 minutes or until doubled in size.
Once the dough has risen, punch down and turn it out onto a floured cutting board. Form a bread loaf that is 16 inches long and 2 1/2 inches wide. Place the loaf onto a greased non stick baking sheet or a silicone baking mat. Cover with the same greased plastic wrap as before and allow to rise for 25 minutes.
Use a sharp knife to cut slits into the top of the dough about 2 inches apart and brush top of the loaf with the non-dairy milk. This allows your bread to turn a golden brown in the oven.
Bake in a preheated oven for 25-30 minutes. If a toothpick is inserted into the center of the loaf and it comes out clean, the bread is finished! Remove from the baking pan and transfer to a wire rack allowing the bread to completely cool before slicing.