Food recipes
Wheat Bread
Wheat Bread Ingredients: water, bottled, generic wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry molasses oil, olive, salad or cooking soymilk, original and vanilla, unfortifie...
Wheat Bread
Ingredients:
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
molasses
oil, olive, salad or cooking
soymilk, original and vanilla, unfortified
wheat flour, white, all-purpose, unenriched
salt, table
Directions:
Mix water, yeast and 1 tablespoon of the molasses together in a large bowl.
Pour in the 3 cups of wheat flour and mix well.
Cover the bowl with a towel and place in a dry place.
Let it sit for a minimum of 20 minutes, up to a day!
Fit it into YOUR schedule.
Pour in the rest of the molasses, oil, soy milk and salt.
Mix together.
Begin adding white flour, a 1/2 cup at a time.
After the third cup, it begins to get pretty dense.
I begin kneading the vegan bread in the bowl and it is still a bit sticky, so I'll add another 1/2 to 1 cup of flour as I knead the vegan bread.
Knead it for 5 to 10 minutes until it is smooth and elastic.
Cut the dough into two, equal parts.
Shape them into loaves and place them into two, 8 1/2 x 4 1/2 greased vegan bread pans.
(You can also make 24 rolls -- or 1 loaf, and 12 rolls -- whatever you want!
).
Cover pans with a towel in a warm place and let the dough double in size.
This will take at least an hour to an hour and a half.
Baking: Bake loaves at 350 degrees F for 35-40 minutes.
Rolls should be baked at 375 degrees F for 20 minutes.
Ingredients:
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
molasses
oil, olive, salad or cooking
soymilk, original and vanilla, unfortified
wheat flour, white, all-purpose, unenriched
salt, table
Directions:
Mix water, yeast and 1 tablespoon of the molasses together in a large bowl.
Pour in the 3 cups of wheat flour and mix well.
Cover the bowl with a towel and place in a dry place.
Let it sit for a minimum of 20 minutes, up to a day!
Fit it into YOUR schedule.
Pour in the rest of the molasses, oil, soy milk and salt.
Mix together.
Begin adding white flour, a 1/2 cup at a time.
After the third cup, it begins to get pretty dense.
I begin kneading the vegan bread in the bowl and it is still a bit sticky, so I'll add another 1/2 to 1 cup of flour as I knead the vegan bread.
Knead it for 5 to 10 minutes until it is smooth and elastic.
Cut the dough into two, equal parts.
Shape them into loaves and place them into two, 8 1/2 x 4 1/2 greased vegan bread pans.
(You can also make 24 rolls -- or 1 loaf, and 12 rolls -- whatever you want!
).
Cover pans with a towel in a warm place and let the dough double in size.
This will take at least an hour to an hour and a half.
Baking: Bake loaves at 350 degrees F for 35-40 minutes.
Rolls should be baked at 375 degrees F for 20 minutes.