almond milk in bread dough - does it actually work or is it a compromise?

Genuinely works - plant milks are a clean swap in bread doughs, same quantities as dairy milk. Professional vegan baking leans on almond and coconut bases for exactly this.

What to expect: a slightly LEANER flavour than whole dairy milk, since most plant milks carry less fat and protein. The bread is still soft and lovely, just a touch less rich. Two easy compensations if you want the richness back: choose the unsweetened full-fat versions of the plant milk, or add a little extra fat to the dough (a spoon of neutral oil does it).

The one trap: sweetened or flavoured plant milks - vanilla almond milk garlic bread is an experience nobody orders twice 😄 Unsweetened, always, and taste your brand first since they vary.

Your vegan customers are about to be very loyal. Well-made vegan bread is rarer than it should be.