The Complete Idiot's Guide to Vegan Baking - Donna Diegel [31]
Making Mini Loaves and Muffins
There are times when you just don’t feel like making a whole loaf of bread. Or maybe you have a brunch to go to and need individual servings. There’s a deliciously simple solution: make muffins instead! If you thought quick breads were quick, you’ll be amazed at how fast muffins are to whip up. All the bread recipes in this chapter are easy to convert into muffin recipes. Most large quick breads yield 8 to 12 muffins, depending on the size. Muffins usually bake for 22 to 26 minutes or until the tops spring back when lightly touched. Quick breads, on the other hand, can take more than an hour to bake. Lower temperatures ensure even baking and no burnt crust.
Quick breads make great hostess gifts, too. Wrapped in some colored or festive cellophane, and tied with a ribbon and gift tag, these breads are perfect to give away. They also make the cutest mini loaves. One large quick bread yields approximately 3 mini loaves. Follow the recipe, and divide the batter evenly among the greased mini pans you have, filling each ¾ full. Bake for approximately half the specified time, or until a knife inserted in the center comes out clean. Cool completely before wrapping, and hand them out to friends and family!
Cranberry Nut Bread
Full of flavor, this bread is packed with tart cranberries, and sweetened with agave syrup and orange juice. Fresh lemon zest and pure orange extract give this bread pizzazz, while chopped walnuts add extra crunch.
Yield:
2 (8x4-inch) loaves
Prep time:
30 minutes
Bake time:
50 to 65 minutes
Serving size:
1-inch slice
3½ cups whole-wheat pastry flour
2 TB. cornstarch
1 TB. aluminum-free baking
powder
1½ tsp. baking soda
¼ tsp. salt
1 TB. lemon zest
⅔ cup soy, rice, or almond milk
¾ cup agave or brown rice syrup
½ cup canola oil
⅓ cup unsweetened orange juice
concentrate, thawed
½ (12-oz.) pkg. soft silken tofu
1 TB. pure orange extract
1 cup fresh or frozen cranberries,
chopped
½ cup chopped walnuts
1. Preheat the oven to 350°F. Lightly coat 2 (8×4-inch) loaf pans with cooking oil spray.
2. Into a large bowl, sift together whole-wheat pastry flour, cornstarch, aluminum-free baking powder, baking soda, and salt, or blend with a wire whisk. Add lemon zest, and mix well.
3. In a separate large bowl, and using an electric mixer fitted with a whisk attachment on high speed, beat soy milk, agave syrup, canola oil, orange juice concentrate, soft silken tofu, and orange extract for 1 or 2 minutes or until light and foamy. Scrape down the sides of the bowl with a rubber spatula.
4. Reduce speed to low, and with the beater attachment, add ½ of dry ingredients to batter, and mix well, scraping the bowl as needed with a rubber spatula. Add remaining dry ingredients, and mix for 1 or 2 minutes, scraping down the bowl, until batter is nice and smooth. Using a wooden spoon or rubber spatula, fold in cranberries and walnuts.
5. Pour batter into the prepared pans. Bake for 15 minutes, reduce temperature to 325°F, and bake for another 35 to 50 minutes or until a sharp knife inserted into the center comes out clean.
6. Cool loaves for 10 minutes in the pans. Gently remove from the pans, and cool completely on a wire rack before slicing. Wrap leftovers in plastic wrap, or freeze in zipper-lock bags for up to 3 months.
Variations: For Coconut Cranberry Nut Bread, add ¾ cup shredded unsweetened coconut to the batter. For Cranberry White Chocolate Nut Bread, add 1 cup vegan white chocolate chips to the batter.
BATTER UP!
For an extra burst of orange flavor, this recipe uses frozen unsweetened orange juice concentrate rather than ready-to-drink orange juice.
Apple Cinnamon Bread
Apple juice concentrate is the secret ingredient for extra flavor, and soft silken tofu gives the bread moistness. Add fresh