The Complete Idiot's Guide to Vegan Baking - Donna Diegel [43]
2. In a food processor fitted with a cutting blade, coarsely grind green bell pepper, carrot, and celery, and measure to equal 1 cup.
3. In a large bowl, and using an electric mixer fitted with the dough hook attachment on low speed, combine hot water, canola oil, agave syrup, soy lecithin, and tomato purée, or blend with a whisk. Add salt, vital wheat gluten, oregano, basil, marjoram, garlic powder, onion flakes, whole-wheat flour, bread flour, instant yeast, and veggies, and mix until dough forms a ball.
4. 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).
5. Turn out dough onto well-floured surface using bread flour, 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.
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!
Although dried herbs work just fine in this recipe, fresh herbs really add a special flavor. If you opt for fresh herbs, double the dried amounts called for in the recipe.
Spinach Garlic Bread
Savory and garlicky and oh-so-delicious, this stunning bread is studded with sautéed spinach and garlic. It goes great with an Italian dinner and will definitely impress your guests.
Yield:
2 (9×5-inch) loaves
Prep time:
30 to 60 minutes
Bake time:
30 to 35 minutes
Serving size:
1-inch slice
4 TB. canola or vegetable oil
3 TB. minced garlic
1 (10-oz.) pkg. frozen chopped
spinach, thawed and drained
well
2 cups warm water
1 TB. agave or brown rice syrup
2 TB. liquid or granule soy lecithin
1 TB. salt
3 TB. vital wheat gluten
1 TB. garlic powder
2 cups whole-wheat flour
3 cups bread flour
2 TB. instant yeast
1. Lightly coat 2 (9×5-inch) loaf pans with cooking oil spray.
2. Squeeze out as much liquid from spinach as much as possible.
3. In a medium frying pan over medium heat, heat 2 tablespoons canola oil. Add minced garlic and spinach, and sauté for 5 to 7 minutes or until garlic begins to brown and spinach starts to cook. Remove from heat, and set aside to cool for 15 to 20 minutes.
4. In a large bowl, and using an electric mixer fitted with a dough hook attachment on low speed, combine warm water, remaining 2 tablespoons canola oil, agave syrup, and soy lecithin, or blend with a whisk. Add salt, vital wheat gluten, garlic powder, whole-wheat flour, bread flour, instant yeast, and spinach-garlic mixture, and mix until dough forms a ball.
5. 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).
6. Turn out dough onto well-floured surface using bread flour, 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.
7. 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.
8. Loosely cover the pans with a kitchen towel and let rise in a warm place for 1 to 1½ hours or until double in size. Do not disturb