The Complete Idiot's Guide to Vegan Baking - Donna Diegel [42]
6. Divide dough into 2 equal pieces, and roll each into a log, tucking ends underneath. Pinch seams with your fingers, and place bread seam side down in the prepared pans.
7. Loosely cover the pans with a kitchen towel and let rise in a warm place for 1 or 2 hours or until double in size. Do not disturb bread or expose it to any drafts.
8. Halfway through the rise time, preheat the oven to 350°F.
9. Bake for 30 to 35 minutes or until bread sounds hollow when tapped lightly. Cool on wire racks.
BATTER UP!
Soaking raisins in water before adding them to the bread dough makes them nice and plump. Don’t drain off the soaking water though! It adds extra sweetness to the finished bread.
Whole-Wheat Bread
This lovely bread is made with wheat germ, agave syrup, and wheat flour for a hearty loaf that smells and tastes slightly nutty.
Yield:
2 (9×5-inch) loaves
Prep time:
30 to 60 minutes
Bake time:
30 to 35 minutes
Serving size:
1 slice
2 cups warm water
2½ TB. canola or vegetable oil
½ cup agave, brown rice, or maple
syrup
2 TB. liquid or granule soy lecithin
1 tsp. salt
2 TB. wheat germ
3 TB. vital wheat gluten
6 cups whole-wheat bread flour
1½ TB. instant yeast
1. Lightly coat 2 (9×5-inch) loaf pans with cooking oil spray.
2. In a large bowl, and using an electric mixer fitted with a dough hook attachment on low speed, combine warm water, canola oil, agave syrup, and soy lecithin, or blend with a whisk. Add salt, wheat germ, vital wheat gluten, whole-wheat bread flour, and instant yeast, and mix until dough forms a ball.
3. Knead by hand, or in mixer on low speed, for about 5 minutes, adding extra flour as needed if dough is too sticky. Stop the mixer, and push down dough if it starts to ride up the hook. Continue kneading 2 to 5 more minutes or until dough comes away from the sides of the bowl and forms a membrane when stretched (like a balloon that doesn’t tear).
4. Turn out dough onto well-floured surface, knead it by hand a few more times, and form it into a ball. Cover with a kitchen towel, and let it rest on the counter for 10 to 15 minutes.
5. Divide dough into 2 equal pieces, and roll each into a log, tucking ends underneath. Pinch seams with your fingers, and place bread seam side down in the prepared pans.
6. Loosely cover the pans with a kitchen towel and let rise in a warm place for 1 or 2 hours or until double in size. Do not disturb bread or expose it to any drafts.
7. Halfway through the rise time, preheat the oven to 350°F.
8. Bake for 30 to 35 minutes or until bread sounds hollow when tapped lightly. Cool on wire racks.
BATTER UP!
When mixing and kneading bread, it’s important to be aware of weather conditions affecting your area at the time. Every day is different. Temperature and humidity play a big part in how much flour and water your bread will need. When adding water and/or flour during kneading, start with a few tablespoons at a time and see what happens before adding more.
Very Veggie Bread
Get all your veggies in one loaf of bread! This bread contains pops of green bell pepper, carrot, celery, and onion in a tomato-flavored bread. Oregano, basil, marjoram, and garlic add to this beautiful bread’s awesome flavor.
Yield:
2 (9×5-inch) loaves
Prep time:
30 to 60 minutes
Bake time:
30 to 35 minutes
Serving size:
1-inch slice
½ green bell pepper, roughly
chopped
1 large carrot, peeled, roughly
chopped
2 stalks celery, roughly chopped
1 cup hot water
2½ TB. canola or vegetable oil
1½ TB. agave or brown rice syrup
2 TB. liquid or granule soy lecithin
½ cup tomato purée
2 tsp. salt
3 TB. vital wheat gluten
½ tsp. dried minced oregano
leaves, or 1 tsp. fresh
½ tsp. dried minced basil leaves, or
1 tsp. fresh
¼ tsp. dried ground marjoram
leaves, or 1 tsp. fresh
¾ tsp. garlic powder
2 TB. onion flakes
1½ cups whole-wheat flour
3½ cups bread flour
2 TB. instant yeast
1. Lightly coat 2 (9×5-inch) loaf pans with cooking