Monday, April 14, 2008

Vegan Bubble Loaf

bubble loaf

I always loved bubble loaf as a child, but I haven't thought it about it in years--until yesterday when I decided that I had to have one. I don't buy frozen dough or biscuit rolls, so I went off searching for one made from scratch. I found several, but none of them seemed all that veganizable and I didn't want to risk an inedible finished product, so I came up with this kind of strange vegan bubble loaf "recipe" that's really a combination of a few different recipes for rolls, bubble loaf and coffee cake. Because there are so many different ways to make bubble loaf (a.k.a monkey bread, a.k.a. bubble bread, a.k.a. pull apart bread) and because I haven't had the real thing in years, I can't promise that this will taste exactly like the one you remember. But, it's close to what I remember and we both thought that it was tasty.

Vegan Bubble Loaf
5 c. white flour
3 T. sugar
1 tsp. salt
5 tsp. yeast
1.5 c. warm water
1 Ener-G "egg"
4 T. oil

3/4 c. melted Earth Balance
1 c. white sugar
3 T. cinnamon

Combine 2 cups of flour with the sugar, yeast and salt. Add water, "egg" and oil. It should be the consistency of an extra thick, wet batter. Cover and let rise in a warm place for 15-20 minutes. Add the remaining flour and knead for 5-10 minutes until smooth. My dough was pretty tough to knead after adding all of the flour.

Combine cinnamon and sugar and place in a shallow dish. Grease your bundt pan and set up an assembly line in this order: dough, EB, sugar mixture, pan. Pull off walnut sizes pieces of dough, knead once or twice, roll into a ball, dip into EB, roll in sugar until well covered and place in pan. You are going to do this, placing them loosely into the pan, until it is about 3/4 full.

When 3/4 full, cover the pan and let rise for 30 minutes in a warm place. Preheat oven to 400F. After the dough has risen to fill the pan, bake for 10 minutes at 400F. Reduce to 350F and bake for 15 minutes. The loaf should easily slide out of the pan immediately.

Because I was combining recipes, I had a hunk of dough leftover. I did some experimenting, so I'm not sure exactly how much to reduce the recipe to make the exact amount of dough needed for the loaf. The leftover dough can be used to make another tiny bubble loaf, dinner rolls (bake at 400F for 10-12 minutes after brushing the tops with EB) or, when rolled extremely thin and cooked in a skillet, they make tasty flour tortillas.

Please let me know if this recipe gives you any trouble. I didn't sit down to write it out until this morning, so hopefully it's coherent and complete.