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9. Halfway through the rise time, preheat the oven to 350°F.

10. Bake for 30 to 35 minutes or until bread sounds hollow when tapped lightly. Cool on wire racks.

BATTER UP!

If you have fresh spinach, you can use it in this bread. Finely chop and sauté clean, dry spinach as directed in the recipe. It takes approximately 1 pound fresh spinach to equal 1 (10-ounce) package frozen drained spinach.

Sun-Dried Tomato and Olive Bread

The combination of kalamata olives, sun-dried tomatoes, and rosemary give this bread a very unique flavor. The texture is so dense, it makes great bread for dipping in flavored olive oil.

Yield:

2 large round loaves

Prep time:

30 to 60 minutes

Bake time:

25 to 35 minutes

Serving size:

1-inch slice

2 cups warm water

2 TB. canola or vegetable oil

2 TB. agave or brown rice syrup

2 TB. liquid or granule soy lecithin

1 TB. salt

2 TB. vital wheat gluten

1 tsp. ground dried rosemary

leaves

1 tsp. minced dried parsley flakes

1½ cups whole-wheat flour

3½ cups bread flour

2 TB. instant yeast

¾ cup chopped sun-dried toma-

toes in oil, drained

¾ cup chopped pitted kalamata

olives, drained

1. Line a baking sheet with parchment paper, or spray with vegetable shortening 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, vital wheat gluten, rosemary, parsley, whole-wheat flour, 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. Add sun-dried tomatoes and kalamata olives. 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 tight ball, tucking ends underneath. Place seam side down on the prepared pan.

6. Loosely cover bread with a kitchen towel and let rise in a warm place for 1 to 1½ 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 400°F.

8. Bake for 25 to 35 minutes or until bread sounds hollow when tapped lightly. Cool on wire racks.

BATTER UP!

You can make this bread in either free-form loaves on a baking sheet or formed into loaves and placed in regular-size bread pans. If making into loaves, bake at 350°F for 30 to 35 minutes.

Chapter 8

Rolls and Sweet Breads

In This Chapter

• Savory and sweet rolls

• Beautiful biscuits and buns

• Making rolls from bread recipes

Now we’re on a roll! Rolls make great mini sandwiches, mini sliders, and dinner rolls, or you can eat them as is, just because you can! When most people think of rolls and biscuits, they think of plain white dinner rolls. The rolls in this chapter will change your mind about that and get you drooling for sweet and savory buns. Try them all, and you’ll see vegan baking doesn’t have to be boring anymore!

Doing Double Duty from Breads to Rolls

With the exception of Irish Soda Bread, all the breads in Chapter 7 can do double duty and make mini breads, sandwich rolls, or dinner rolls. The dough is made the same way, and you can throw in a few extra herbs and spices for variety.

A regular-size loaf of bread weighs approximately 24 ounces. Mini breads weigh about 8 ounces, sandwich rolls weigh roughly 3 ounces, and dinner rolls weigh between 1¾ and 2 ounces. One loaf of bread yields approximately 3 mini breads, 8 sandwich rolls, or 12 to 16 dinner rolls, give or take. Mini breads and rolls bake at the same temperature as the large