Bread Dough
2 1/4 tsp yeast
1 c warm water (approx 105-110 degrees F)
2 tbs soy milk (or non dairy milk of choice)
3 tbs brown sugar
4 tbs dairy free butter, melted and cooled
3/4 tsp salt
3 c ap flour
Baking Soda Bath
4 quarts water
1/2 c baking soda
Topping
Flaky Sea Salt to taste
Combine yeast, water, and brown sugar in bowl of your stand mixer fitted with the dough hook. Stir for a few seconds to help start proofing. Let stand for 5-10 minutes until it looks foamy/bubbly.
While yeast is proofing, melt butter and set aside.
One yeast is proofed, add dairy free milk, dairy free butter, and mix on low speed until combined.
Add salt and flour and mix with dough hook until combined and dough pulls away from edges of bowl. It should be tacky yet firm, and potentially you might need to add more flour if sticky, approx 1 tbs at a time. Be careful not to dry out, you want it slightly tacky but not too sticky to handle.
Oil a large bowl, and place dough in center. Cover with saran wrap and set in warm area, like a sunny windowsill, to let rise for one hour or until doubled in size.
Preheat oven to 400 degrees and line a baking tray with parchment. Set aside.
For baking soda bath, add all water and bring to a boil. Once a rolling boil, add baking soda SLOWLY. If you add all at once it will explode!
Remove the dough from the bowl, and divide into two halves. Gently press out any air bubbles. Form to the shape that you want. Do not let dough rise a second time. Straight from forming, drop into baking soda bath one at a time.
Let boil in bath for 90 seconds on each side. Once both sides are done, remove from bath and drain as much water as possible, and place gently on baking sheet.
Immediately cut top slightly with an "x" and sprinkle with flaky sea salt to taste.
Repeat for both balls of dough.
Bake the bread for 22-28 minutes or until golden.
Once removed from oven transfer to wire rack to cool completely.
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