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Homemade Kala Bread
A soft, fluffy, vegan braided bread that’s perfect for sandwiches or enjoying with butter and jam. This step‑by‑step recipe walks you through activating yeast, kneading, two rises, braiding, and baking for a beautiful golden loaf.
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Cost Breakdown
Critical Success Points
- • Activating the yeast properly (water temperature and foaming)
- • Kneading until the dough is smooth and elastic
- • First bulk rise until doubled
- • Shaping and braiding the strands tightly
- • Second rise for a puffy crumb
- • Baking to the correct internal temperature
Safety Warnings
- • Hot oven and baking sheet can cause burns – use oven mitts.
- • Do not use water hotter than 120°F (49°C) when activating yeast, as it can kill the yeast.
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