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6. Pour batter into the prepared pan. Bake for 40 to 50 minutes or until a toothpick inserted into the center comes out clean.

7. Cool loaf for 15 to 20 minutes in the pan on a wire rack before serving warm. Wrap leftovers in plastic wrap, or freeze in zipper-lock bags for up to 3 months.

BAKER’S BONUS

For Ginger Brandy Whipped Topping, add 1 tablespoon brandy and 1teaspoon ground ginger to 1 batch Whipped Topping (recipe in Chapter 22). Chill until thick. Before serving, top Gingerbread with a dollop of Ginger Brandy Whipped Topping.

Cornbread

This vegan cornbread, made with yellow cornmeal and whole kernel corn for texture, has just enough sweetness to eat by itself or stand up to a bowl of chili.

Yield:

1 (9×13-inch) loaf

Prep time:

20 minutes

Bake time:

30 to 40 minutes

Serving size:

1 (2½×2½-inch) piece

2 cups unbleached all-purpose

flour

2 cups yellow cornmeal

2 TB. aluminum-free baking

powder

1 tsp. baking soda

1 tsp. salt

Egg substitute for 3 large eggs

½ cup unbleached cane sugar

¾ cup canola oil

2 cups soy, rice, or almond milk

2 tsp. apple cider vinegar

1 (15-oz.) can whole kernel corn,

drained

1. Preheat the oven to 350°F. Lightly coat a 9×13-inch baking pan with cooking oil spray.

2. Into a large bowl, whisk together unbleached all-purpose flour, cornmeal, aluminum-free baking powder, baking soda, and salt.

3. In a separate large bowl, whisk together egg substitute, unbleached cane sugar, canola oil, soy milk, and apple cider vinegar for 1 minute or until light and fluffy.

4. Add wet ingredients to dry ingredients, and mix to combine with a large rubber spatula. Fold in corn, and mix until batter is well blended, scraping the bowl as needed.

5. Pour batter into the prepared pan. Bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.

6. Cool loaf for 15 to 20 minutes in the pan on a wire rack before serving warm. Wrap leftovers in plastic wrap, or freeze in zipper-lock bags for up to 3 months.

Variation: For Savory Cornbread, add 2 tablespoons minced fresh cilantro, ¼ cup diced chives, and 1 cup shredded cheddar cheese to the batter.

BATTER UP!

You can use either fine-ground yellow cornmeal for this recipe, or try using blue cornmeal for something really unique. Look for blue cornmeal in natural food stores.

Chapter 7

Yeast Breads

In This Chapter

• Basic—but unbeatable!—breads

• Using yeast in yeast breads

• The least you knead to know about kneading

In this chapter, I give you a good selection of sweet breads, savory breads, and everyday sandwich breads. Basic breads such as white bread, whole-wheat bread, and rye bread will always be popular, and rightly so. Most of us grew up eating those breads at Mom’s table. These doughs make great dinner rolls, too, so be sure to read Chapter 8 to see how they’re made!

Feel free to make substitutions in these breads. Most of the recipes are flexible enough for changes, provided you don’t change the structure of the bread. If you don’t like raisins, leave them out of the Cinnamon Raisin Bread. Experiment with different herbs and spices in other doughs. Sweeteners can be changed as well, with the exception of molasses in savory herb breads like Sun-Dried Tomato and Olive Bread. Exchange agave, brown rice syrup, maple syrup, or honey if you’re so inclined, keeping in mind that when you use substitutes, the flavor of the bread may come out different from what you expected.

Some ingredients may be new to you, but don’t worry, you can find most of them at health food stores and co-ops in the bulk section, or in the organic aisle of large supermarkets. If you can’t find liquid or granular soy lecithin or vital wheat gluten, you can just leave them out of the recipe. However, these ingredients give the bread its texture, lift, and structure, so your whole-grain breads might be a little heavier and more crumbly without them. Likewise, if you use too much