Japanese Milk Bread Recipe – How To Make Japanese Milk Bread – Shokupan Recipe

Prep: 35 mins – Cook: 35 mins – Total: 70 mins

INGREDIENTS

Starter (Tangzhong)

• 1/4 cup bread flour
• 1/4 cup milk (for vegan: use unsweetened oat milk)
• 5 tablespoons water

DOUGH

• 325g bread flour
• 20 grams sugar
• 7 grams active dry yeast (1 packet)
• 4 grams salt
• 1 large egg (for vegan: mix 1 tablespoon ground flaxseed with 2 1/2 tablespoons water. Let sit for 15 minutes before using)
• 130 milliliters room temperature milk (for vegan: use unsweetened oat milk)
• 50 grams unsalted butter, room temperature and cut into cubes (for vegan: use vegan butter)

INSTRUCTIONS

1. To make the starter (tangzhong), whisk the flour, milk, and water, in a pot until smooth, and turn the heat to low. Stir and cook for about 8-10 minutes, until the mixture thickens and becomes a gelatinous paste. 
2. Turn the heat off and transfer the tangzhong to a bowl. Cover the bowl with plastic wrap and let cool for 30 minutes. Simple tip for fluffier bread: let the tangzhong sit for an additional 1-2 hours if you have the time. This will yield an even fluffier texture.  
3. Use the bowl of your stand mixer and add the flour, sugar, yeast, and salt. Stir until the ingredients are well mixed.
4. Add the egg, milk, and tangzhong, place the dough hook on the mixer, and knead on low speed for 5 minutes.
5. Add the butter and knead on medium (speed 4 on a stand mixer) for an additional 20 minutes, until the dough is springy and slightly sticky. 
6. Meanwhile, lightly grease a bowl and set it aside.
7. Lightly wet your hands, or rub a little oil on them, and scoop the dough. Shape it into a ball and place it in the greased bowl. Cover with plastic wrap and let the dough rise for 50 minutes somewhere a little warmer than room temperature (75-85ºF), until it doubles in size. 
8. Punch the dough down and transfer it onto a flat surface. Equally cut the dough in half and shape into 2 balls. Cover the balls with a kitchen towel and let them rise for 15 minutes. 
9. Grease a 9-by-5-inch loaf pan and set aside.
10. Use a rolling pin to roll out each dough ball into a 6-by-9-inch oval.
11. Fold each side of the oval and make them join in the center. Do the same with the top and bottom (bring them to the center).
12. Tightly roll the dough into a log and place it on one end of the loaf pan, smooth side up. Repeat the same steps for the remaining ball of dough and place it in the other end of the pan.
13. Cover with a towel and let the dough rise for 40 minutes, until it has doubled in size.
14. Meanwhile, preheat the oven to 350ºF. 
15.  The dough is ready when the logs are touching in the center and are at the same level, or slightly over, as the pan. 
16. Brush the top of the dough with a little milk. 
17. Bake for 35-40 minutes. If the bread is turning a golden brown too quickly, lightly cover the pan with foil. The bread is ready when it reaches an internal temperature of 190ºF. 
18. Take the pan out of the oven and transfer the bread to a cooling rack immediately. 
19. Let cool for at least an hour before eating.

PB&J Skewers Recipe – PB&J On A Stick Recipe – How To Make Sandwich Skewers

Total Time: 15 mins

Ingredients

• 2 peanut butter and jelly sandwiches
• 1 cup seedless red or green grapes
• 1 small banana, sliced
• 4 wooden skewers (5 to 6 inches)

Directions

1. Cut sandwiches into 1-in. squares. Alternately thread grapes, sandwich squares and banana slices onto each skewer. Serve immediately.

This delicious recipe and photos were created by TasteOfHome.com, we simply shared it. Please check them out for more great ideas!

Roasted Grape Crostini Recipe – How To Make Grape Crostinis – Grape Crostini Recipe

Prep: 35 mins – Cook: 5 mins – Total: 40 mins

Ingredients

• 3 cups seedless red or green grapes, halved lengthwise
• 2 tablespoons sherry vinegar or rice vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 teaspoon grated orange zest
• 24 slices French bread baguette (cut diagonally 1/2 inch thick)
• 1/2 cup shaved Manchego or Romano cheese
• Thinly sliced fresh basil leaves

Directions

1. Preheat oven to 400°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until grapes are lightly browned and softened, 30-35 minutes. Stir in orange zest.
2. Preheat broiler. Arrange bread slices on an ungreased baking sheet. Broil 3-4 in. from heat until lightly browned, 1-2 minutes per side. Top with warm grape mixture; sprinkle with cheese and basil.

This delicious recipe and photos were created by TasteOfHome.com, we simply shared it. Please check them out for more great ideas!

Rosemary And Raisin Vegan Roll Recipe – Vegan Rolls Recipe – How To Make Vegan Rolls

Prep: 100 mins – Cook: 20 mins – Total: 120 mins

Ingredients

• 2/3 cup (100 grams) of raisins or sultanas
• ¼ cup (60 ml) olive oil
• 2 – 3 whole rosemary sprigs plus 1 tablespoon finely chopped rosemary leaves
• 4 cups (500 grams) bread flour
• 1 package (2 teaspoons) dry instant yeast
• 1 – 1 ¼ cups (250 – 300 ml) warm water
• 4 tablespoons of brown sugar
• Sugar syrup (2 tablespoons brown sugar dissolved in 1 tablespoon water)

Instructions

1. Place the raisins or sultanas in a bowl and cover with warm water to plump up. Heat the olive oil gently in a small pot until shimmering. Add the whole rosemary sprigs and turn off the heat. Leave to infuse while you prepare the dough.
2. Combine the flour and yeast in a large bowl. Add the warm water little by little while mixing. The quantity of water you need will depend on the absorption of your flour. You want a soft dough that you can knead. Turn the dough out onto a floured counter and knead until you get a soft ball that springs back when poked – about 10 minutes. Place the dough back in the bowl, cover with a dish towel and let rise for one hour.
3. Remove the rosemary sprigs from the oil and drain the raisins. Turn the dough out onto the floured counter. Sprinkle over a portion of the raisins, chopped rosemary leaves, sugar and a bit of the infused oil. Flour your hands and knead to incorporate. This step can get messy and you may have to re-flour your counter from time to time. Repeat this process until all the raisins, rosemary, sugar and oil is well incorporated into the dough.
4. Divide the dough into fist-sized balls and shape into rolls. Place on a baking sheet leaving 5 cm (2 inches) of space between each roll. Score the tops with a crisscross pattern. Cover with a dish towel and leave to rise for 30 minutes. Preheat your oven to 200°C (400°F).
5. Bake the rolls for 20 minutes or until golden brown. Remove from the oven and brush with sugar syrup while still warm.

This awesome recipe and photos were created by CilantroAndCitronella.com, we simply shared it. Check them out for more great ideas!

Vegan French Toast Recipe – French Toast With Berry Compote

Prep: 10 mins – Cook: 5 mins – Total: 15 mins

INGREDIENTS

French Toast Ingredients

• 1 1/2 cups oat milk (or other non-dairy milk)
• 1 tablespoon pure maple syrup
• 1/4 cup chickpea flour
• 2 1/2 tablespoons nutritional yeast
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated or ground nutmeg
• 1/2 teaspoon kosher salt
• Coconut oil or vegan butter for frying
• 8-10 slices of crusty bread such as country white bread, ciabatta or sourdough, cut into thick slices (day-old bread is preferable*)
• For serving: pure maple syrup, Berry Compote (optional), or vegan whipped cream (optional)

Simple Berry Compote Ingredients

• 1 1/2 cups (~180-200g) mixed berries of choice*, fresh or frozen and defrosted
• 1/3 cup (~64g) organic cane sugar (or maple syrup to keep refined sugar-free)
• 2 tablespoons freshly squeezed orange juice

INSTRUCTIONS 

French Toast Directions

1. In a medium bowl, whisk together the oat milk, maple syrup, chickpea flour, nutritional yeast, cinnamon, nutmeg, and kosher salt. Transfer the mixture to a shallow dish or pie pan.
2. Heat a large skillet over medium-low heat with some coconut oil or vegan butter.
3. Dunk a slice of bread in the batter for a few seconds on each side, ensuring the bread is soaked. Then flip the bread and repeat.
4. Once the skillet is hot, cook each slice of bread for 2 minutes or until golden brown, then flip and cook for another 1-2 minutes.
5. Serve with pure maple syrup and, if desired, the Berry Compote (recipe below). Or, you can add some vegan whipped cream on top!

Simple Berry Compote Directions

1. Place the berries, sugar, and orange juice in a saucepan, and cook on medium-low heat for about 10-15 minutes, gently smashing down the berries as the mixture cooks. Allow the mixture to simmer for an additional 10 minutes until thick and jammy.
2. You can prepare the compote in advance and store in the fridge.

This delicious vegan French toast recipe was created by RainbowPlantLife.com, we simply shared it. Please check them out for more great ideas!

Lemon Blueberry Bread Recipe

Total: 65 mins

INGREDIENTS

• 1 + 1/2 cups all-purpose flour (200 grams)
• 1 teaspoon baking powder
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup milk (120 grams)
• 1/3 cup vegetable oil (70 grams)
• 1 egg
• 1 teaspoon vanilla extract
• 1 lemon, juiced and zested
• 1 + 1/2 cups fresh blueberries, divided

FOR THE LEMON GLAZE:

• ½ cup icing sugar
• 1-2 tablespoons lemon juice

INSTRUCTIONS

1. Preheat the oven to 350 F. Lightly grease a 9×5-inch loaf pan (1 lb. loaf pan) with cooking spray oil.
2. In a large mixing bowl, combine the dry ingredients including flour, baking powder, sugar, and salt. Whisk together until evenly distributed and set aside.
3. In a medium mixing bowl, whisk well to combine the wet ingredients including milk, oil, egg, vanilla extract, lemon juice, and lemon zest.
4. Pour the wet ingredients into the dry ingredients and mix together using a rubber spatula until just combined and no dry ingredients are visible. Do not overmix (overmixing will make the bread denser and firmer). Fold in 1 cup of blueberries until evenly mixed.
5. Pour the batter into the prepared loaf pan and add the remaining 1/2 cup blueberry on top.
6. Bake for 55 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then invert to remove the loaf.
7. Serve warm or at room temperature. Drizzle with glaze if desired.

LEMON GLAZE:

1. In a small bowl, add the icing sugar. Slowly add in the lemon juice and continually stir until smooth and desired consistency is achieved. The icing should be thick but can still be poured. If the icing is too runny, add more sugar. If it is too thick, add some more lemon juice.
2. Evenly drizzle glaze over the lemon loaf and allow it to set and dry before slicing the loaf. To completely coat the loaf, then double the amount of icing.

This delicious recipe and photos were created by AHeadOfThyme.com, we simply shared it. Check them out for more great ideas!

Toad In The Hole Recipe – How To Make Toad In The Hole – British Toad In The Hole

Prep: 10 mins – Cook: 40 mins – Total: 50 mins

Ingredients

• 8 links of pork sausage
• 1 tablespoon of vegetable oil
• 2 cups of all-purpose flour
• 4 eggs
• 1 cup milk
• salt and pepper (to taste)

Directions

• Preheat the oven to 400 degrees F (200 degrees C).
• Pour the vegetable oil into the bottom of an 8×12 or 9×9 baking dish. You can use a metal or ceramic casserole dish. Place the sausages in the dish in a single layer and bake for 10 minutes in the preheated oven.
• While waiting, whisk flour, eggs, and 1/2 cup of milk in a medium bowl. Gradually mix in the rest of the milk until the mixture forms a smooth batter. Season with salt and pepper.
• Take the sausages out of the oven and pour the batter over them, covering them 3/4 of the way. Place the dish back into the oven and bake for another 35 minutes or until the center has risen and turned golden brown. If the underside seems a little soft – that’s okay, that’s how it’s supposed to be.

This delicious recipe and photos were created by InsanelyGoodFood.com, we simply shared it. Check them out for more great ideas!

Vegan Za’atar Breadsticks Recipe

Prep: 30 mins – Cook: 15 mins – Total: 45 mins

Ingredients

• 1 1/4 cups all-purpose flour
• 1/8 teaspoon salt
• 1/2 teaspoon instant yeast
• 1 teaspoon olive oil + 1 1/2 teaspoons olive oil for brushing the dough
• 1/3 cup lukewarm water
• 3 teaspoons za’atar spice blend

Instructions

1. In a large bowl, combine the flour, salt, and instant yeast. Then add the olive oil and water. Stir to combine, then knead with your hands (or use a kitchen machine with a dough hook) until it’s a smooth dough. If the dough is too sticky, add more flour; if it’s too crumbly, add more water.
2. Cover the bowl with a clean kitchen towel and let it sit in a warm place until it doubles in size (for about 1-2 hours).
3. Preheat the oven to 250 °C or 480 °F.
4. Roll out the dough on a floured baking sheet, like you would with pizza, and brush the dough with the olive oil. Sprinkle the za’atar on top.
5. With a pizza cutter, cut the dough in strips. Pop it in the oven for about 15 minutes, until it gets a nice golden color. Carefully break them apart and done!

This delicious recipe and photos were created by ElephantasticVegan.com, we simply shared it. Check them out for more great ideas!

Vegan Garlic Pretzel Knot Recipe

Prep: 35 mins – Cook: 20 mins – Total: 120 mins

Ingredients

Dough

• 2 cups all-purpose flour + more to dust the dough and surfaces
• 1 teaspoon instant yeast
• 1/3 teaspoon salt
• 1 pinch white sugar (make sure it’s vegan!)
• 3/4 tablespoon olive oil + more to coat the dough
• 1/2 cup + 1 tablespoon water

Baking Soda Bath

• 3 cups water
• 1 1/2 tablespoons baking soda

Garlic Topping

• 1 garlic clove – minced
• 2 teaspoons olive oil
• 1/2 teaspoon dried oregano
• 1 teaspoon pretzel salt

Instructions

1. Combine the flour, instant yeast, salt, and white sugar in a mixing bowl. Add olive oil and water. Mix and knead by hand until a soft dough forms or put all the ingredients kitchen machine and let the machine knead the dough for you. If it’s too sticky, you might want to add a few tablespoons more flour until the dough is non-sticky.
2. Drizzle the dough with more olive oil until coated. Let it sit, covered with a clean kitchen towel, in a warm spot until it doubles in size (about 2-3 hours – depending on the room temperature!).
3. Divide the dough into 10 equal parts, roll each part into a rope (about 6 inches / 15cm). Make a knot (check out the 2nd image of the post for visual instructions) and repeat for the rest.
4. Preheat the oven to 400°F/200°C.
5. Bring the water for the baking soda bath to a boil in a medium pot. Add the baking soda.
6. Cook each knot in the baking soda bath for about one minute. Transfer them onto a baking tray lined with parchment paper.
7. Mix the minced garlic, olive oil and dried oregano for the garlic topping. Brush the mixture onto the top of the Pretzel Knots. Sprinkle with pretzel salt.
8. Bake them in the oven for about 20 minutes until golden. They are absolutely delicious with my go-to vegan cheese sauce!

This delicious recipe and photos were created by ElephantasticVegan.com, we simply shared it. Check them out for more great ideas!

Smoked Gouda and Ale Loaf Recipe

Total Time: 120 mins

Ingredients

• ¾ cup warm water (105 to 115 degrees F)
• 1 package active dry yeast
• ½ cup ale
• 2 tablespoons sugar
• 2 tablespoons butter
• 1 teaspoon garlic salt
• ¼ cup stone ground mustard
• ½ cup toasted almonds, ground
• ½ cup smoked gouda cheese, shredded (2 ounces)
• ¼ cup applewood smoked bacon or regular bacon, cooked and crumbled
• 2 teaspoons caraway seeds, toasted
• 2 ½ cups all-purpose flour
• Nonstick cooking spray or olive oil
• Cornmeal

Directions

1. In a large bowl, stir together water and yeast. Let stand for 5 minutes. Meanwhile, in a small saucepan, heat and stir ale, sugar, butter, garlic salt, and mustard just until warm (120°F to 130°F) and butter almost melts. Stir ale mixture into yeast mixture until combined. Stir in flour, almonds, cheese, bacon, and caraway seeds (dough will be sticky). Lightly coat a medium bowl with cooking spray; transfer dough to the greased bowl. Lightly coat a sheet of plastic wrap with cooking spray; cover bowl with the greased plastic wrap and chill overnight.
2. Using a dough scraper or spatula, carefully loosen dough from bowl and turn out onto a floured surface. Cover with the greased plastic wrap and let stand for 30 minutes.
3. Pat dough into a greased 8x8x2-inch baking pan. Cover and let rise in a warm place until nearly double in size (about 1 hour).
4. Preheat oven to 400°F. Bake for 25 to 30 minutes. Remove from pan and cool on a wire rack. If desired, serve with additional stone ground mustard. Store in the refrigerator.

This delicious recipe and photos were created by BHG.com, we simply shared it. Check them out for more great ideas!