two different recipes, both good!
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January 12th, 2011
3 easy loaves of bread
6 teaspoons yeast
1/2 cup warm water
2 1/4 cup warm soy milk
2 1/2 teaspoon salt
3 tablespoons sugar
1/4 cup earth balance margarine
7-8 cups all purpose flour
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June 27th, 2010
pizza dough, that works as hamburger bun dough
this dough is the best, it’s soft but doesn’t fall apart!
it is for a recipe book that was my grandmothers BEST OF BAKING
1/2 teaspoon sugar
2/3 cup warm milk(I used soy milk)
1 package yeast(2 1/4 teaspoon yeast)
1 1/2 cup all purpose flour
1/4 teaspoon salt
3 tablespoons olive oil
mix sugar and milk together sprinkle yeast on top.
add oil and slowly add the flour and salt.
let raise and double in size.
for pizza- roll out flat and round for your corn meal’ed, or oiled pizza pan, and let raise up again, add sauce and cheese and toppings, next just put it in the oven at 350F for around 40 minutes
makes two pizza thin crust, or one puffy crust
(I used this for a pizza roll up type of thing and actually doubled the recipe.)
for buns- cut into 6 buns( or however many for the size you want), and flatten to about half inch thick, let raise up again put an egg wash on and sprinkle some sesame seeds.
bake 350F for about 20 minutes
perfect!
December 21st, 2009
easy french bread
4 cups flour
2 teaspoons yeast
2 teaspoons salt
1 1/2 cup warm water
450F
20-25min
makes two loaves
raise until doubled
drop the sticky mass onto a floured surface
cut into two
roll or stretch flat into the length you want the loafs
fold the width-wise edges in ontop of each other(next time I make this I’ll take pictures) to make a skinny log that’s folded together.
do this to both loafs
cover with saran wrap or a damp towel, leaving room to raise some more.
once they have raised to a rounded loaf again
preheat the oven
cut some slashes
spray with water
and toss them on in there!
November 4th, 2009
pumpkin bread
it’s like a real bread, not a quick bread cake.
300g canned pumpkin puree
1 tablespoon water
2 teaspoons of runny honey
500g bread flour
2 teaspoons salt
2 teaspoons instant yeast
430F / 400F
30minutes
mixy mix everything together, really I didn’t see any difference by just tossing the ingredients together than by putting them in a certain order.
-knead until it is a smooth ball, put in an oiled bowl and cover with cling wrap or damp towel in a warm place for about an hour. to an hour and a half.
-punch it down(I folded down the sides with an oiled spatual instead of punching) raise for about 10 minutes
- roll into a smooth ball
- put on a lightly floured cookie sheet, or cake pan, or whatever, even a loaf pan would probably work.cover and raise for another hour
- preheat oven for 430F
- put in oven at 430 for 15 minutes
- lower temperature to 400 for 15 minutes or until it knocks hallow and starts to brown a bit.
put on a cooling rack so you don’t get a soggy bottom(hehe)
delicious
doesnt taste like pumpkin, but has “The main nutrients lutein and both alpha and beta carotene, the latter of which generates vitamin A in the body.”, but also doesnt taste like normal bread. has quite the aroma, and is very spongey.
I had a dream of this bread, I had to make it, except in my dream it was used to make an avocado sandwich. no thanks.
September 13th, 2009
Ciabatta bread (vegan)
very long process
holy moly.
making the starter takes at least 8 hours. I left mine for 19 hours, cause I had some shopping to do and started it the night before..
starter(this will be added to the rest of the bread ingredients the next day once it has basically fermented)
1 cup unbleached all-purpose flour
1/8 teaspoon rapid-rise yeast
1/2 cup water, room temperature
just mix until incorporated,it will be kinda flaky.
just cover and leave for at least 8 hours, or overnight
the rest of the dough
2 cups unbleached all-purpose flour
1/2 teaspoon rapid-rise yeast
1 1/2 teaspoon salt
3/4 cup water, room temperature
1/3 cup soy milk, room temperature (you can use cows milk)
add the starter to this.
mixy mix with the the paddle attachment. for about 1 minute on slow speed.
then turn it up to medium speed until it starts slopping around the bowl.
like this:
wicked noises.
then turn off your mixer and put on the dough hook. mix on high for about 10 minutes.
until super smooth
like this:
then cover for about an hour, until it doubles.
after it doubles take your spatula and fold the dough down. scooping from the outside bottom, pulling into the middle, until you go all the way around the bowl.
cover again and raise for another 30 minutes
dump it out on a very floured surface.
cut in half and shape into two long rectangles.
large enough to fit on your jelly roll pan that is flipped over(working on the bottom), or pizza stone.
pat down with flour
raise for another 30 minutes.
spray them with water twice in the first five minutes of baking.
they take about 17-20 minutes to bake. at 450F
delicious
I recommend getting off the excess flour from the pan, or it burns and your smoke/heat alarm goes off[twice] 
September 6th, 2009
pita bread, with bread flour
Different recipe!
works great, makes really fluffy full pitas.
very small recipe though, makes 8 small pitas, or 4 large pitas
1 cup bread flour
1/4 cup all purpose flour
3/4 cup warm water
1 teaspoon white sugar
1 teaspoon salt
2 tablespoons olive oil
1 teaspoon dry yeast
activate the yeast with the warm water, salt and sugar
add the oil, the the flours
when its all mixed together, cover and let rise in an oiled, covered bowl about 30 minutes
cut into pieces and roll flat out from the centre, let rise for 10 minutes.
Put into preheated 450F oven, for 5-7 minutes, or until they stop poofing.
edit*
I doubled the recipe and it works perfectly fine.
2 cup bread flour
1/2 cup all purpose flour
1 1/2 cup warm water
2 teaspoon white sugar
2 teaspoon salt
4 tablespoons olive oil
2 teaspoon dry yeast
bread, pita, vegan | 
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August 27th, 2009
bagels (second try)
4 1/2 cup flour
1 teaspoon salt
1/4 cup + 2 tablespoons oil
1 1/2 cup warm soy milk(I used water cause I had no soy milk!)
1 egg
2 1/2 teaspoons instant yeast
mixy mixy. let double in size, roll into logs and connect ends into bagel formation. I made 10 bagels
let puff up a bit, not really double in size, they get larger in the oven anyway.
pop in a pot of boiling water, for like 10 seconds or whatever. pull them out with tongs or hook(I used a potato masher as a lift out of there)
put on a pan, with cornmeal, or just on the pan with a bit of oil or a silpat mat.
put into a preheated oven.
425F
for 20 minutes
I was pretty lazy when making these. Next time I’ll corn meal the pan, roll them thinner so I get the authentic hole in the middle, maybe put some poppy seeds on top.
August 14th, 2009
Better pitas
these ones are softer and less dense, also took less time to bake. Some of them didn’t poof all the way but were still bubbly in the middles so you can peel them apart into pita pockets easy.
3 cup flour
1 1/2 teaspoon salt
1 tablespoon sugar
2 teaspoons fast rising yeast
1 1/4 cup warm water
2 tablespoons olive oil
mix warm water, olive oil, sugar, and salt together, sprinkle yeast on top , wait a good 5 minutes or until bubbly, and whisk together. add flour. you might need to add more water if it isn’t sticking together. or some more flour if it is too sticky.
put in lightly oiled bowl, and cover. keep in a warm space to rise(on top of the fridge works for me)
raise to double the size, punch it down, cut into 8. let those balls of 8 double in size and roll them flat. rolling out from the middle, generously flour the counter and rolling pin.
400F
3-5 minutes
or until poofed(sometimes they wont balloon up and that’s okay, still very tasty.)
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August 12th, 2009
Pita bread
I got the recipe from here
1 tablespoon yeast
1 ¼ cup warm water
1 teaspoon salt
3- 3 ½ cups flour
Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.
Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. I make all sorts of sizes to suit different snacks and meals. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.
Let rest on the floured surface 30-40 minutes until slightly puffed.
Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. Stick around for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas.
These store for up to two days well wrapped or frozen for three weeks.
I made 8.
I only baked for 11 minutes . really good. next time I’ll try a different recipe though, this one is very simple, but bakes longer than other recipes I found. Since I could only fit two pitas on a pan at a time(I have a small oven and small pans)
that’s 44 minutes of bake time + prep time, that would be cut down significantly if I used a different recipe.
a good recipe to do on a cool day, when you want to warm up the house but not turn on the heater or wear a sweater. haha
bread, pita, vegan | 1 Comment »