INSTRUCTIONS

For the dough:

1. Warm the almond milk to 37C-45C. Stir in the yeast and 1 tbsp of sugar.
2. Leave for about 10 minutes until it is foamy on top. If it does not foam your yeast in inactive.
3. Combine the flour, remaining sugar and salt in a large bowl. Make a well in the middle.
4. Add in the yeast mixture along with the vegan butter. Mix with the hook attachment in a stand mixer or with your hands until combined. Knead for about 8-10 minutes, until a smooth and elastic dough forms.
5. Place the ball of dough in a lightly greased bowl, cover with a towel and let rest in a warm place for one hour or until its doubled in size.
6. After the dough has doubled place on a lightly floured surface and knead a few times to knock out the air. Roll it out to an even 12×16 rectangle. Spread the chia jam over the top. Be sure to leave a 1.5 cm border all around the sides.
7. Roll the dough tightly to form a 16 inch long log. Gently cut the log in half lengthwise.
8. With the cut side facing up, lift one half over the other half to form a twist . Gently press together the ends.
9. Carefully, transfer the twisted dough into a greased (size) loaf tin. Cover loosely with a towel and let rise for another 45mins in a warm place or until it doubles in size.
10. Preheat the oven to 350F. Using a pastry brush or paper towel, brush the loaf with a bit of milk and bake for 40 mins or until golden brown. Remove from the oven and leave to cool in the tin for 10 minutes before removing.

For the lemon glaze:

1. Mix the powdered sugar give tip and lemon juice in bowl until its smooth and thick.
2. Pour the lemon glaze over the loaf and serve immediately! Store covered in the fridge for 3-4 days but loaf is best served fresh. Can be reheated in the microwave or oven.