Gluten-Free Vegan Bread

1. Stir sugar, yeast and 1 cup warm water together in a small bowl. Let the mixture stand until very bubbly, about 8 minutes.

2. Meanwhile, stir oil, flaxseed and the remaining 1/2 cup warm water together in a separate small bowl. Let stand until thickened, about 8 minutes.

3. Place the yeast mixture, the flaxseed mixture, flour and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-low speed until well combined, about 5 minutes. Scrape down the sides of the bowl. Cover the bowl with plastic wrap and let stand at room temperature for 1 hour.

4. Line a 9-by-5-inch loaf pan with parchment paper and coat with cooking spray. Spoon the dough into the prepared pan; smooth the top with a spatula. Loosely cover with plastic wrap and let stand at room temperature until the dough rises just above the lip of the pan, about 40 minutes. Meanwhile, preheat oven to 350°F.

5. Remove the plastic wrap from the loaf pan. Bake the bread until the top is golden brown and a thermometer inserted into the center registers 210°F, about 35 minutes. Let cool in the pan for about 15 minutes. Remove the bread from the pan and transfer to a wire rack; let cool for 30 minutes. Slice and serve.

Tips

To make ahead: Store in refrigerator or at room temperature for 1 day or wrap in plastic wrap and freeze for up to 3 weeks.

Equipment: Parchment paper