At the weekend I woke up at six AM, jumped out of bed (okay maybe I didn’t jump) and began my chores. By ten I had cleaned the house, done the laundry, and this cinnamon loaf was baking in the oven, filling the house with the most amazing smell.
There is something so intensely satisfying at being up at the crack of dawn and getting all the chores out of the way. Once this was out of the oven, I had a well-deserved sit down with a slice of this, a cup of peppermint tea, and I caught up with a bit of telly. I may or may not have fallen asleep later on in the day, but we can all just pretend that I am a well-functioning, productive adult that doesnt take afternoon naps.
This cinnamon swirl loaf has been ‘veganised’ due to the magical ingredient that is aquafaba*. The loaf itself is incredibly simple to make, the only thing this recipe requires is patience to allow the dough to prove. It also keeps for a few days afterwards too; it’s a lovely lightly toasted and smothered in even more butter!
Ingredients:
- 500g strong white bread flour
- 1 ½ tsp salt
- 2 tbsp caster sugar
- 7g packet instant dried yeast
- 125ml dairy free milk (such as soy or almond) + extra to brush the top of the loaf
- 50g dairy free butter (such as flora freedom)
- 3 tbsp aquafaba (*liquid from a can of chickpeas)
Filling :
- 50g caster sugar
- 1 tbsp plain flour
- 1tbsp ground cinnamon
- 3-4 tbsp dairy-free butter, melted (such as flora freedom)
Method:
- In a large bowl, mix together the flour, salt, sugar and yeast
- Gently warm the dairy-free milk with 125ml water and the butter until lukewarm and the butter has melted
- Remove from the heat, then add the aquafaba. Mix until combined
- Add to the flour mix and work together to make a soft but not sticky dough
- Knead for 10 minutes until the dough is smooth and pliable then leave to prove for 1 hour in a large bowl
- Meanwhile, mix the dry filling ingredients together in a small bowl and set aside
- After an hour, punch the proved dough down and roll the dough into a rectangle as wide as a large loaf tin
- Brush with the melted dairy-free butter, sprinkle over the filling then roll the dough up like a swiss roll, to fit inside the loaf tin
- Leave the dough to prove for one more hour and in this time, preheat the oven to 180oc
- After an hour and the loaf has risen, brush with milk, or more aquafaba, and bake for 35-40 minutes. It will be ready when the top is golden brown and the bottom sounds hollow when tapped
- Leave to cool completely before serving.
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