When I was a university student, I made the easiest bread–but the recipe wasn’t vegan. After going vegan, I missed that bread, but I never thought to veganize it. So imagine my delight when I found a vegan version on the Daiya website.
Here’s what it looks like. Tempted? Read on!
- 1 cup Daiya Cheddar Style Shreds
- 3 cups unbleached all-purpose flour
- 1 tbsp. baking powder
- 3 tbsp. organic cane sugar
- 1 tsp. fine sea salt
- 1 bottle of beer, room temperature (341 mL lager or light ale)
- 2 tbsp. dairy-free margarine, melted
First, preheat your oven to 375 F and grease a 9” x 5” loaf pan. This is a good time to melt the margarine.
Mix together the flour, baking powder, sugar and salt in large bowl and then stir in the cheese. Pour the bottle of beer into the bowl and stir just until batter is moistened. I used Sierra Nevada Pale Ale. It’s a vegan beer! Don’t overmix. The batter will be lumpy. That’s okay.
Spread the batter in your loaf pan and pour melted margarine evenly over top.
Bake loaf for 35-40 minutes until golden brown and knife inserted in center comes out clean. Cool loaf in pan for 10 minutes before transferring to wire rack. Cool completely before slicing.
The bread is easy to make, foolproof, and delicious! I ate it with a hearty vegan stew. Perfect for dipping! It’s great on its own too. A yummy snack.