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    The Vegan Bread Box
    The Vegan Bread Box
    The Vegan Bread Box
    Ebook112 pages56 minutes

    The Vegan Bread Box

    By Cathleen Woods

    ()

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    About this ebook

    What Vegan Bread Recipes are in the Ebook?

    Classic, Traditional Breads

    Ciabatta Bread
    Mom's Yeast Bread
    Whole Wheat French Baguettes
    Classic Sourdough Bread
    Classic Rye Bread
    Pumpernickel Bread
    Sweet Potato Challah
    Whole Wheat English Muffins
    Eggless Brioche

    Hearty, Healthy Breads

    Triple Flax Whole Wheat Boule
    Whole Grain and Legume Bread
    Five Grain and Seed Bread
    Whole Wheat Wonder Bread
    Gluten-Free Quinoa Millet Oatmeal Bread

    Sweet Breads

    Monkey Bread
    European Croissants
    Sweet and Savory Zucchini Bread
    Pecan Cinnamon Buns
    Low-Fat Banana Bread
    Pumpkin Banana Bread
    Old Fashioned Gingerbread
    Cinnamon Raisin Bread
    Irish Soda Bread

    Rolls and Assorted Smaller Breads

    Wheat Crescent Rolls
    French Bread Dinner Rolls
    Cowboy Cornbread
    Layered Biscuits
    Pita Bread
    Whole Wheat Pizza Crust
    Philly Style Soft Pretzels
    New York Style Bagels
    Basic Indian Naan

    LanguageEnglish
    PublisherCathleen Woods
    Release dateApr 25, 2011
    ISBN9781458173362
    The Vegan Bread Box
    Author

    Cathleen Woods

    Founder of Vegan-Nutritionista.com and author of:Baby Led Weaning for VegansVegan Christmas CookiesVegan Cooking for BeginnersA Fresh New Vegan YouVegan Meal Plans for Fall and WinterVegan Meal Plans for Spring and SummerThe Vegan Bread Box

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      Book preview

      The Vegan Bread Box - Cathleen Woods

      Introduction

      The Art of Baking Bread

      Ever since the invention of sliced bread, most of us have stopped baking it. It's just far easier to pick up a package at the store than to wait for dough to rise, punch it, and bake it. Now it seems almost like an ancient language, and so far from what the normal cook does that we put it up on a pedestal and call it art. We revere those who can do it and we pay good amounts of money for artisan loaves from corner bakeries.

      In reality, baking bread is more of an acquired skill than an art, and that's good news for all of us. I'm lucky enough to say that my mom taught me to bake bread when I was really young. She had my sister and me on stools with our hands drenched in flour and learning to knead dough before we could read recipes, and that has helped me. But, I have to admit that after leaving her kitchen, I was a sliced bread buyer. Recently, I decided to relearn how to make homemade bread and it's like riding a bicycle. It turns out that once you know how to knead, you never forget.

      So, even if you're brand new to homemade bread, once you make a few loaves, you will get the hang of it. If you've seen one dough, you've seen them all. It takes only three things to bake bread: the ability to read, to follow directions, and to exercise some patience.

      There are a few things you should know up front. Most bread takes time and some energy. When bread machines were born twenty years ago, we all jumped for joy, thinking the hardship of making bread was behind us. But, alas, while you can get some delicious bread from a bread machine, there's not much like a freshly baked loaf from a conventional oven (or your own pseudo brick oven made with a pizza stone). So, realize you'll have to put effort into making bread.

      Most of the time, the takes time segment of making bread is simply in-between time. You'll find yourself kneading for a few minutes, letting the bread rise for a few hours, punching it for a few seconds, and then letting it rise again. This is perfect for someone who works from home and can drop in on a loaf every few hours. However, don't be bummed if you work away from home during the day. You can certainly make plenty of bread, you'll just have to take advantage of your mornings/lunch breaks/evenings/weekends in a systematic way.

      What's amazing is that there's a whole world of bread that requires absolutely no butter, milk, buttermilk, or any other animal products. I'm always somewhat baffled that so many breads are made with animal ingredients because they are so unnecessary. Why throw something in that has almost no purpose and then force so many of us to toss that bread back on the shelf in disgust?

      I hope you enjoy my collection of my favorite vegan bread recipes. I've tried to keep them simple and hopefully you find them all delicious.

      Essential Tips for Baking Bread

      On yeast

      Almost every recipe in this book requires yeast to give the bread a lift, so here are a few pointers on it. Yeast is essentially a fungus, and its job is to insert air into your bread dough so the loaf has the perfect springy, chewy, crunchy texture.

      If you're planning to start baking a lot of bread, it makes sense to pick up a little jar of yeast rather than using the packets. While the packages do save some time, it's a much better deal to buy it in bulk. Do make sure to keep the jar of yeast in the fridge or freezer so the yeast doesn't die before you can use it. The individual packages come in two different sizes (.25 oz and .75 oz), and the smaller package has 2¼ teaspoons of yeast in it.

      Some people like to buy fast rise (or instant) yeast, which allows you to use only one rising of the dough, rather than waiting around for a few rises. It's much quicker, but you will lose some flavor with the rapid/instant rise types. All of my recipes call for active dry yeast, which is the new standard bread yeast.

      Almost every bread recipe requires you to mix yeast with warm water and let it sit to turn frothy. If it does not froth up after about 10 minutes, it's likely that your living breathing yeast organism is dead, so you'll have to try again. Make sure the temperature is about 105°F to 115°F, or like a warm bath water. If it's not warm enough, the yeast won't activate, and if it's too hot, it will kill the yeast in action. Your yeast also has an expiration date, so be mindful of that.

      Realistically, most homemade bread is going to take some time. Luckily, most of that time is inactive, waiting time. You'll notice you spend a lot of time setting timers for the bread to rise, punching down for 30 seconds, and then waiting some more.

      Additionally, some of these recipes recommend you creating a starter, which means making some of the recipe earlier and letting it sit for an extended period of time. Usually this will be the yeast, some flour, and some water, and it allows the flour to absorb the flavor of the yeast and will normally need to sit overnight. You can also skip this step,

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