1 3/4 cups water
2 teaspoons yeast
3 tablespoons sugar
2 teaspoons salt
2 tablespoons oil
4 1/2 to 5 cups flour
2 tablespoons melted butter
garlic salt
Dissolve yeast and sugar and water and let sit a few minutes. Add remaining ingredients and mix until combined, adding the flour a little at a time until the dough is soft but not too sticky. Knead for about 5 minutes, until smooth.
Let rise about 1 hour, until doubled.
Shape into 18 breadsticks and place on two greased pans. Cover and let rise until double, about 1 hour.
Preheat oven to 425°F. Bake breadsticks 12–14 minutes, until golden brown. Brush with melted butter and sprinkle with garlic salt, if desired.
Makes 18
Total time: 3 hours
Original recipe source
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Pumpkin muffins
3 1/2 cups whole wheat flour (may substitute partial amounts of other flours)
1 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
3/4 teaspoon nutmeg
1/4 teaspoon cloves
2 1/2 cups pumpkin
1 cup water
1/2 cup oil
1/4 cup molasses
1 bag chocolate chips
Preheat oven to 400°. Whisk together dry ingredients. Add wet ingredients. Bake in greased or lined muffin cups for 10–15 minutes.
Makes 24
Original recipe source
1 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
3/4 teaspoon nutmeg
1/4 teaspoon cloves
2 1/2 cups pumpkin
1 cup water
1/2 cup oil
1/4 cup molasses
1 bag chocolate chips
Preheat oven to 400°. Whisk together dry ingredients. Add wet ingredients. Bake in greased or lined muffin cups for 10–15 minutes.
Makes 24
Original recipe source
Super flax muffins
3/4 cup whole wheat flour
3/4 cup ground flax seed
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup plant milk
Heat the oven to 350°F. Whisk together the dry ingredients. Add milk and stir well. Fold in any extras you'd like to add, such as raisins, walnuts, blueberries, grated carrot, etc.
Fill prepared muffin cups about 3/4 full. Bake 20–25 minutes.
Makes 12
Original recipe source
3/4 cup ground flax seed
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup plant milk
Heat the oven to 350°F. Whisk together the dry ingredients. Add milk and stir well. Fold in any extras you'd like to add, such as raisins, walnuts, blueberries, grated carrot, etc.
Fill prepared muffin cups about 3/4 full. Bake 20–25 minutes.
Makes 12
Original recipe source
Clafoutis
12 oz. silken tofu
2 tablespoons cornstarch
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup plant milk
1 cup sugar
1 cup whole wheat flour
2 14-ounce cans tart cherries in water, drained
or 1 1/2 12-ounce bags frozen cherries, or other fruit
Preheat oven to 375°F. Lightly grease a 9x13" pan.
Blend up first five ingredients until smooth. Whisk together sugar and flour in a mixing bowl; add tofu mixture and mix. Add fruit. Transfer mixture to pan.
Bake about 45 minutes, until mostly firm. Let cool about 10 minutes before eating.
Total time: 60 minutes
Recipe adapted from Happy Herbivore Abroad
2 tablespoons cornstarch
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup plant milk
1 cup sugar
1 cup whole wheat flour
2 14-ounce cans tart cherries in water, drained
or 1 1/2 12-ounce bags frozen cherries, or other fruit
Preheat oven to 375°F. Lightly grease a 9x13" pan.
Blend up first five ingredients until smooth. Whisk together sugar and flour in a mixing bowl; add tofu mixture and mix. Add fruit. Transfer mixture to pan.
Bake about 45 minutes, until mostly firm. Let cool about 10 minutes before eating.
Total time: 60 minutes
Recipe adapted from Happy Herbivore Abroad
Honey whole wheat bread
4 cups warm water
3/4 cup honey (or sweetener of choice)
1/3 cup gluten
3 tablespoons instant yeast
10–11 cups whole wheat flour
1 tablespoon salt
Heat oven to 170°F and turn off.
Add water, honey, gluten, and yeast to mixer bowl. Let sit a few minutes until yeast foams. Add about half the flour and beat 2 minutes. Knead in remaining flour to form a dough that is barely sticky. Knead 5 minutes.
Put dough in warm oven and allow to rise about 15 minutes. Punch down and form into 3 loaves. Place into well-greased 8" pans. Let rise in warm oven 20–30 minutes.
Remove bread from oven and preheat to 350°F. Bake bread 30 minutes. Remove from pans and cool on racks.
Makes 3 loaves
Total time: 2 hours
Original recipe source
3/4 cup honey (or sweetener of choice)
1/3 cup gluten
3 tablespoons instant yeast
10–11 cups whole wheat flour
1 tablespoon salt
Heat oven to 170°F and turn off.
Add water, honey, gluten, and yeast to mixer bowl. Let sit a few minutes until yeast foams. Add about half the flour and beat 2 minutes. Knead in remaining flour to form a dough that is barely sticky. Knead 5 minutes.
Put dough in warm oven and allow to rise about 15 minutes. Punch down and form into 3 loaves. Place into well-greased 8" pans. Let rise in warm oven 20–30 minutes.
Remove bread from oven and preheat to 350°F. Bake bread 30 minutes. Remove from pans and cool on racks.
Makes 3 loaves
Total time: 2 hours
Original recipe source
Multi-grain seed bread
2 1/4 cups hot water
2/3 cup multi-grain cracked cereal
1 heaping tablespoon millet
1 heaping tablespoon sesame seeds
1 heaping tablespoon flax seeds
1 heaping tablespoon poppyseeds
1/3 cup sunflower seeds
1/8 teaspoon ginger
3 tablespoons gluten
2 tablespoons instant yeast
1/3 cup molasses
2 teaspoons salt
4–5 cups whole wheat flour
Combine all ingredients except salt and flour in mixer bowl. Add 1 cup flour and mix. Let sit about five minutes, allowing the yeast to foam.
Add 2 cups more flour and beat about 2 minutes. Add remaining flour and knead about 8 minutes.
Grease two pans. Make two loaves and allow to rise. (To speed up rising to about 30 minutes, put in a 160°F oven heated and turned off.)
Heat oven to 350°F. Bake 30 minutes and remove from pans to cool.
Makes 2 loaves
Total time: 90+ minutes
Original recipe from Nancy
Pumpkin bread with maple glaze
Bread ingredients
1/4 cup plant milk
1/4 teaspoon lemon juice
1 15-ounce can pumpkin (or 2 cups)
1 cup brown sugar
1 teaspoon vanilla
1 1/2 tablespoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon turmeric
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups whole wheat flour
1/2 cup walnuts
Glaze ingredients
1 cup powdered sugar
2 teaspoons maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla
pinch salt
~1 tablespoon plant milk
Preheat oven to 350°. In medium bowl, whisk together milk and lemon juice. Add all remaining ingredients except flour and whisk well. Stir in flour and walnuts.
Put batter in lightly greased or parchment-lined bread pan (9" loaf pan or glass meatloaf pan). Bake 1 hour, until toothpick comes out clean.
Make glaze by whisking together all ingredients, using as much milk as necessary to form a thick glaze.
Makes 1 9" loaf
Total time: 75 minutes
1/4 cup plant milk
1/4 teaspoon lemon juice
1 15-ounce can pumpkin (or 2 cups)
1 cup brown sugar
1 teaspoon vanilla
1 1/2 tablespoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon turmeric
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups whole wheat flour
1/2 cup walnuts
Glaze ingredients
1 cup powdered sugar
2 teaspoons maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla
pinch salt
~1 tablespoon plant milk
Preheat oven to 350°. In medium bowl, whisk together milk and lemon juice. Add all remaining ingredients except flour and whisk well. Stir in flour and walnuts.
Put batter in lightly greased or parchment-lined bread pan (9" loaf pan or glass meatloaf pan). Bake 1 hour, until toothpick comes out clean.
Make glaze by whisking together all ingredients, using as much milk as necessary to form a thick glaze.
Makes 1 9" loaf
Total time: 75 minutes
Blueberry muffins
1 cup whole wheat flour
1 cup oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup sweetener of choice
1/2 cup applesauce
2 teaspoons vanilla
1 cup plant milk
1 cup blueberries
Preheat oven to 400°F. Prepare 12 muffin cups. Mix dry ingredients. Add remaining ingredients. Divide batter between cups. Bake about 20–25 minutes, until tops are brown.
Serves 10–12
Total time: 35 minutes
Original recipe source
1 cup oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup sweetener of choice
1/2 cup applesauce
2 teaspoons vanilla
1 cup plant milk
1 cup blueberries
Preheat oven to 400°F. Prepare 12 muffin cups. Mix dry ingredients. Add remaining ingredients. Divide batter between cups. Bake about 20–25 minutes, until tops are brown.
Serves 10–12
Total time: 35 minutes
Original recipe source
Chocolate muffins
2 cups whole wheat flour
1/2 cup sugar or other sweetener
1/4 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 cup applesauce
1 tablespoon balsamic vinegar
1 teaspoon vanilla
1/2 cup chocolate chips (optional)
1/2 cup nuts (optional)
1/2 cup raisins or dried cranberries (optional)
Preheat oven to 350°F. Prepare 18 muffin cups.
Combine dry ingredients. Add wet ingredients and stir well. Add optional chocolate chips, nuts, and/or raisins.
Fill muffin cups 3/4 full. Bake about 15 minutes, or until toothpick comes out clean.
Serves 16–18
Total time: 25 minutes
1/2 cup sugar or other sweetener
1/4 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 cup applesauce
3/4 cup water
1 tablespoon molasses1 tablespoon balsamic vinegar
1 teaspoon vanilla
1/2 cup chocolate chips (optional)
1/2 cup nuts (optional)
1/2 cup raisins or dried cranberries (optional)
Preheat oven to 350°F. Prepare 18 muffin cups.
Combine dry ingredients. Add wet ingredients and stir well. Add optional chocolate chips, nuts, and/or raisins.
Fill muffin cups 3/4 full. Bake about 15 minutes, or until toothpick comes out clean.
Serves 16–18
Total time: 25 minutes
Make-ahead bread and pizza dough
3 3/4 cups whole wheat flour
2 tablespoons gluten
1 tablespoon yeast
2 teaspoons salt
2 cups warm water
Stir until well combined. Cover and let rise until dough collapses. Store in fridge until needed.
To use: coat portion of dough in flour and shape as desired.
For bread: Shape into round. Let rise 40 minutes. Bake at 450° for about 30 minutes in floured, preheated, covered Dutch oven.
For breadsticks: Roll out and cut into sticks. Bake at 450° for about 15 minutes on floured or greased pan.
For pizza: Roll out and add toppings of choice. Bake at 550° for about 10 minutes on floured or greased pan.
Original recipe source: Healthy Bread in Five Minutes a Day
2 tablespoons gluten
1 tablespoon yeast
2 teaspoons salt
2 cups warm water
Stir until well combined. Cover and let rise until dough collapses. Store in fridge until needed.
To use: coat portion of dough in flour and shape as desired.
For bread: Shape into round. Let rise 40 minutes. Bake at 450° for about 30 minutes in floured, preheated, covered Dutch oven.
For breadsticks: Roll out and cut into sticks. Bake at 450° for about 15 minutes on floured or greased pan.
For pizza: Roll out and add toppings of choice. Bake at 550° for about 10 minutes on floured or greased pan.
Original recipe source: Healthy Bread in Five Minutes a Day
Carrot cake muffins
3 cups white whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon cinnamon
1/4 cup sugar
2 carrots (or 10 baby carrots)
1 can pineapple
1 cup raisins
Heat oven to 350°F. Whisk together dry ingredients. Combine carrots and pineapple (with juice) in blender; wet chop to speed 6 until carrots and pineapple are shredded. Add blended mixture and raisins to dry ingredients; mix.
Spoon into 24 prepared muffin cups (these muffins stick to paper cups). Baked for about 20 minutes, until pick comes out clean.
Makes 24
Total time: 30 minutes
Original recipe source: cookbook
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon cinnamon
1/4 cup sugar
2 carrots (or 10 baby carrots)
1 can pineapple
1 cup raisins
Heat oven to 350°F. Whisk together dry ingredients. Combine carrots and pineapple (with juice) in blender; wet chop to speed 6 until carrots and pineapple are shredded. Add blended mixture and raisins to dry ingredients; mix.
Spoon into 24 prepared muffin cups (these muffins stick to paper cups). Baked for about 20 minutes, until pick comes out clean.
Makes 24
Total time: 30 minutes
Original recipe source: cookbook
Cornbread
1 1/2 cups cornmeal
1 1/2 cups whole wheat flour
1 1/2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups plant milk
1/3 cup applesauce
3 tablespoons agave nectar
Heat oven to 400°F. Whisk together dry ingredients. Stir in remaining ingredients just until combined.
Pour into lightly greased 9" square pan; bake 25–30 minutes until pick comes out clean.
Total time: 35 minutes
Original recipe source
1 1/2 cups whole wheat flour
1 1/2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups plant milk
1/3 cup applesauce
3 tablespoons agave nectar
Heat oven to 400°F. Whisk together dry ingredients. Stir in remaining ingredients just until combined.
Pour into lightly greased 9" square pan; bake 25–30 minutes until pick comes out clean.
Total time: 35 minutes
Original recipe source
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