Sweet & Vegan Yoghurt-based Bread

by Micaela Harrasser

This sweet, soft bread is super easy to make and is the perfect vessel to enjoy both sweet and savory foods. Perfect for a quick breakfast or snack!

The best part is that it stays soft for a couple of days – otherwise you can freeze the slices up to be ready for every future occasion! For this vegan bread I used plant based eggs from Plant B (found them in the fridge at albert heijn), with extra proteins, and Alpro kwark yoghurt with extra proteins 😉

I love how easy is to make: you just put all ingredients together, mix until everything is combined and wait for the yeast to do its work! In these hot days, 3h for doubling in size is more than enough. If you want to make this recipe during winter or much colder days remember to wait a bit longer. A nice alternative is to place the bowl, covered, in the oven with the light on 😉 If you like the bread plain, I just add a bit of extra salt. Otherwise it goes perfectly with some butter, some oil, or a nice spread (yes, even hummus!). If you try it, let me know your thoughts! 😀

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