Gluten-Free Vegan Bread

1. Breeze sugar, yeast and 1 cup warmth water together in a limited bowl. Let the combination stand till very bubbly, about 8 minutes.

2. Within the intervening time, breeze oil, flaxseed and the closing 1/2 cup warmth water together in a separate limited bowl. Let stand till thickened, about 8 minutes.

3. Suppose the yeast combination, the flaxseed combination, flour and salt in the bowl of a stand mixer fitted with a shuffle attachment. Beat on medium-low tempo till smartly combined, about 5 minutes. Dilemma down the perimeters of the bowl. Quilt the bowl with plastic wrap and let stand at room temperature for 1 hour.

4. Line a 9-by-5-hunch loaf pan with parchment paper and coat with cooking spray. Spoon the dough into the ready pan; delicate the discontinue with a spatula. Loosely veil with plastic wrap and let stand at room temperature till the dough rises appropriate above the lip of the pan, about 40 minutes. Within the intervening time, preheat oven to 350°F.

5. Take cling of away the plastic wrap from the loaf pan. Bake the bread till the discontinue is golden brown and a thermometer inserted into the heart registers 210°F, about 35 minutes. Let frosty in the pan for about 15 minutes. Take cling of away the bread from the pan and switch to a wire rack; let frosty for Half-hour. Slash and serve.

Guidelines

To receive forward: Retailer in fridge or at room temperature for 1 day or wrap in plastic wrap and freeze for up to 3 weeks.

Instruments: Parchment paper