23 August 2010

Bread: I can't believe it's vegan!

So, here's the bread recipe I've been using lately that makes some terrific bread! I respect the raw vegans, but to me, something magical happens when you take flour, yeast and water and put it in an oven.

2 (.25 ounce) packages active dry yeast

3 tablespoons vegan cane sugar

2 1/2 cups warm water (between 37.2°C and 43.3°C [99°F and 110°F])

3 tablespoons olive oil

1 tablespoon salt

6 1/2 cups bread flour


1. In a large bowl, dissolve sugar in warm water then add yeast. Stir in olive oil, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

2. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly oiled and floured 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

4. Preheat oven to 425 degrees F and 10 minutes before putting in the oven, turn down to 375 degrees F. Bake for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Happy eating!

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