1/4 cup milk (for vegan: use unsweetened oat milk)
5 tablespoons water
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)
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.
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.
Use the bowl of your stand mixer and add the flour, sugar, yeast, and salt. Stir until the ingredients are well mixed.
Add the egg, milk, and tangzhong, place the dough hook on the mixer, and knead on low speed for 5 minutes.
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.
Meanwhile, lightly grease a bowl and set it aside.
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.
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.
Grease a 9-by-5-inch loaf pan and set aside.
Use a rolling pin to roll out each dough ball into a 6-by-9-inch oval.
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).
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.
Cover with a towel and let the dough rise for 40 minutes, until it has doubled in size.
Meanwhile, preheat the oven to 350ºF.
The dough is ready when the logs are touching in the center and are at the same level, or slightly over, as the pan.
Brush the top of the dough with a little milk.
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.
Take the pan out of the oven and transfer the bread to a cooling rack immediately.
Sugar syrup (2 tablespoons brown sugar dissolved in 1 tablespoon water)
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.
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.
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.
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).
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!
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
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.
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).
Preheat the oven to 250 °C or 480 °F.
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.
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!
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
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.
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.
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).
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!
1/2 cup whole wheat or all-purpose flour; or sub your favorite gluten-free flour blend
1 tsp baking powder
1 tsp baking soda
1 tsp fine sea salt
1 cup unsweetened, unflavored non-dairy milk such as soy
1/2 cup water
2 Tbsp apple cider vinegar
2 Tbsp sugar or maple syrup
1/4 cup vegan butter, melted
3 large jalapeños, seeded, membranes removed
1/3 cup chopped green onion
3/4 cup frozen corn, thawed
3/4 cup cooked black or pinto beans
Preheat oven to 375 degrees F, and oil a standard 12-cup muffin pan. Prepare the stir-ins before making the batter (remove the seeds and membranes of the jalapeños and slice them; chop the green onion; thaw the corn; prep and measure the beans). This will allow you to work quickly once the batter is formed, taking full advantage of the leavening power of baking soda.
Set aside 12 jalapeño slices for decorating the tops of the muffins, and chop the remaining jalapeno.
In a large bowl whisk together the cornmeal, flour, baking powder, baking soda and salt.
In a medium-sized bowl whisk together the milk, water, vinegar, sugar or maple syrup, and melted butter. Pour the wet ingredients into the dry and whisk to combine.
Stir in the chopped jalapeño (not the 12 reserved slices), green onion, corn and beans. Evenly divide the batter among the 12 muffin cups, and place a slice of jalapeño on top of each one.
Bake for 18 to 20 minutes or until the centers are firm and a toothpick inserted in the center comes out clean. Let cool in the pans for at least 15 minutes before removing.
This delicious recipe and photos were created by MyQuiteKitchen.com, we simply shared it. Please check them out for more great ideas!
In a large bowl whisk together the flour, salt and baking powder.
Then add the olive oil and whisk together with a fork, gradually add water and stir until the dough almost holds together. Move to a lightly floured flat surface and gently knead about 10 times just until the dough comes together (the dough will be sticky, do not overknead).
Divide into 5 balls and flatten with the palm of your hand. Fry in hot oil (350F/175C)on medium heat (enough to cover the bottom of a medium frying pan), until golden brown on both sides (and cooked on the inside). Drain on a paper towel lined plate and eat warm or at room temperature. Enjoy!
This delicious recipe and photos were created by anitalianinmykitchen.com, we simply shared it! Please check them out for more great ideas!
3 medium very ripe bananas, plus 1 ripe banana for decoration (this last one is optional)
1/4 cup + 2 tablespoons (90 mL) oat milk, or unsweetened plant-based milk of choice
1 tablespoon lemon juice
1/3 cup (75 mL) sunflower oil, olive oil, or any neutral-tasting oil
3/4 cup (115g) organic brown sugar or coconut sugar ***
1 teaspoon pure vanilla extract
2 cups (240g) all-purpose flour, spooned and leveled (see tips above, as well as substitutes section)
1/4 teaspoon sea salt
1 teaspoon baking soda
3/4 teaspoon ground cinnamon (optional)
Preheat the oven to 350°F/176°C. Arrange a rack in the bottom third of the oven. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, letting the excess hang over the long sides to form a sling.
Pour the aquafaba into a medium bowl. Using a handheld electric mixer, whip the aquafaba on medium speed for 45-60 seconds until uniformly foamy.
Wipe out the bowl used for the aquafaba. Add the three bananas to the bowl and mash with a fork until smooth and no lumps remain (or, for a more rustic banana bread, leave a few chunks in). FYI: the 3 mashed bananas should weigh around 300g.
Stir the lemon juice into the oat milk and set aside. This is the vegan “buttermilk.”
In a large mixing bowl, add the sugar and oil. Mix using the electric mixer or a whisk until well combined.
Add the whipped aquafaba and mix until well incorporated. Add in the vegan “buttermilk” and vanilla and mix until smooth. Add the mashed bananas and mix until well incorporated.
Add the flour, salt, baking soda, and cinnamon to the wet ingredients. Switch to using a silicone spatula (if you don’t have one, use a large wooden spoon). Gently stir until the ingredients are just barely combined. It’s okay if you can see a few traces of flour.
Pour the batter into the prepared loaf pan and smooth out the top of the batter using a spatula or spoon.
For the optional decoration, keep the peel on the reserved banana and slice it in half, lengthwise; then peel the banana. Sprinkle a little coconut sugar or brown sugar on the cut/interior sides of the banana. Gently arrange the bananas on top the batter, sugared side side up.NOTE: This might create a dome in the middle of the bananas, where the batter bunches up in the middle. Use a spoon to move some of the batter around the pan so that the bread doesn’t bake unevenly.
Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center top (insert the toothpick at a slight angle) comes out mostly clean. Transfer the pan to a wire rack and cool for 10 minutes. Then remove the bread from the pan and cool on the rack for at least 20-30 minutes before slicing (the bread is still cooking and setting up, so don’t slice too early).
To store, place completely cooled banana bread in an airtight container or wrap tightly in plastic and leave on the counter for 2-4 days. If you don’t include the decorative banana on top, it will last longer. You can also freeze the banana bread. If you freeze the whole loaf, allow it to defrost on the countertop for 2-3 hours. If you freeze individual slices, defrost on the countertop for 20-30 minutes.
This delicious recipe and photos were created by RainbowPlantLife.com, we simply shared it! Please check them out for more great ideas!