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Baking Vegan Tall Sandwich Bread - Page 2

post #21 of 71
Yes, I have used both. Either of them is fine.

dm
post #22 of 71
Quote:
Originally Posted by dharmamama View Post
1 1/4 c warm water
1 T oil
2 T sweetener of your choice (I use sorghum)
1 t salt
1 c white flour (I use KA unlbeached all-purpose)
1 1/2 c whole wheat flour
1/2 c gluten
1 1/2 t dry active yeast
To this I add: 2-4 T ground flax seed

This recipe came with my bread machine, but I don't have the bread machine anymore. I just mix everything with a bread hook in the Kitchenaid for 20 minutes, let rise, punch down, let rise again, and bake for 40 min at 350 F.

dm
do you just dumb it in all together?!?!

I would be trying this "by hand" - so i would think i need to proof the yeast first? then add the rest?
post #23 of 71
Quote:
Originally Posted by dharmamama View Post
1 1/4 c warm water
1 T oil
2 T sweetener of your choice (I use sorghum)
1 t salt
1 c white flour (I use KA unlbeached all-purpose)
1 1/2 c whole wheat flour
1/2 c gluten
1 1/2 t dry active yeast
To this I add: 2-4 T ground flax seed

This recipe came with my bread machine, but I don't have the bread machine anymore. I just mix everything with a bread hook in the Kitchenaid for 20 minutes, let rise, punch down, let rise again, and bake for 40 min at 350 F.

dm
This is my new sandwich bread recipe! It is awesome! Thank you so much for sharing :
post #24 of 71
Quote:
Originally Posted by KJoslyn78 View Post
do you just dumb it in all together?!?!

I would be trying this "by hand" - so i would think i need to proof the yeast first? then add the rest?
I don't know, because I don't know what "proofing" yeast is.

I put the stuff in my Kitchen Aid in the order it's in the recipe, and then I run the KA for 20 minutes.

Sorry, that's probably not very helpful!

dm
post #25 of 71
Quote:
Originally Posted by dharmamama View Post
I don't know, because I don't know what "proofing" yeast is.

I put the stuff in my Kitchen Aid in the order it's in the recipe, and then I run the KA for 20 minutes.

Sorry, that's probably not very helpful!

dm
proofing the yeast - mixing the water/sugar and yeast together till it gets nice and frothy

I'm gonna try this Monday (getting the stuff tomorrow)... so i'll let you know how it goes sans a stand mixer!!
post #26 of 71

update - i made it!!

So - i did it! And it's FABLOUS!!!!!!!!!!!!!

What i did was proof the yeast in the water with 1/2 the suagr... and while that was proofing - mixed all the dry ingridents together and the other 1/2 of the sugar. After proofing the yeast - i added the oil, and then mixed the wet into the dry... then kneaded on floured surface for about 5-8 minutes. let rise - punch down - let rise and bake at 350 for about 37 minutes (next time - i need ot let rise longer and maybe cook about 3-5 minutes less)

Anyways - i want to make 2 tomorrow - lol - and am going ot try using maple syrup in one for the sweetener
post #27 of 71
Quote:
Originally Posted by dharmamama View Post
1 1/4 c warm water
1 T oil
2 T sweetener of your choice (I use sorghum)
1 t salt
1 c white flour (I use KA unlbeached all-purpose)
1 1/2 c whole wheat flour
1/2 c gluten
1 1/2 t dry active yeast
To this I add: 2-4 T ground flax seed

This recipe came with my bread machine, but I don't have the bread machine anymore. I just mix everything with a bread hook in the Kitchenaid for 20 minutes, let rise, punch down, let rise again, and bake for 40 min at 350 F.

dm
You know, I made this recipe and it came out well. However, I really don't think we should be kneading the dough with the kitchenaid for 20 minutes. Most of the recipes in the booklet the KA comes with knead for 5 mins. MAXIMUM. Anyway, there's the "windowpane" test to see if the gluten has developed sufficiently. I found good info here: http://forum.kitchenaid.com/forums/t...TOPIC_ID=18208
post #28 of 71
I made these: http://allrecipes.com/recipe/honey-w...ls/detail.aspx

They came out very well. I just subbed vegan ingredients (rice milk, egg replacer, maple syrup). I'm going to make it into a loaf today and see how it goes.
post #29 of 71
Well, I'll certainly try kneading it for a shorter amount of time. The recipe came with my bread machine, and I read online somewhere that we should knead bread by hand for 20 minutes, so I stick it in the KA for 20 minutes because I don't know any better. :

dm
post #30 of 71
Quote:
Originally Posted by dharmamama View Post
Well, I'll certainly try kneading it for a shorter amount of time. The recipe came with my bread machine, and I read online somewhere that we should knead bread by hand for 20 minutes, so I stick it in the KA for 20 minutes because I don't know any better. :

dm
I don't really know either. . . just trying things.

Anyway, I kneaded the dough for the recipe I linked above for 10 mins and it came out great! I'll come back and post a pic later.
post #31 of 71
I either knead by hand or KA for 5 minutes. The other day I used the KA, today I used my hands. I think 20 minutes is a long time. If you do reduce your kneading time would you tell us if you notice a difference?
post #32 of 71
I just baked two loves that I KA'd for 10 minutes ( I just couldn't bring myself to do 5). I also reduced the baking time by 5 minutes. They are hot out of the oven and look great. I will let you know how they turn out.

dm
post #33 of 71
I just tried Dharmamama's recipe and used all ww flour (plus the 1/2 cup of gluten in the recipe), and it came out great! It's nice and tall and fluffy.

I proofed the yeast with the sugar and water until nice and frothy, then mixed it with the dry ingredients. I used about 3/4 teaspoon extra yeast because I was using all ww flour, and it's fabulous. I might try working the amount of yeast down gradually, or maybe I'll just keep using the extra since it worked!

I also used the KA for a five-minute knead with the dough hook.
post #34 of 71
i seriously need to get a KA mixer - UGH!!! i love making this bread but i dont always have time/space to hand knead
post #35 of 71
I love this recipe too DM!

I have to admit that I have been cheating though! DH bought me a Cuisinart food processor and I have a dough blade. I proof the yeast then add the wet to the dry and process for 60 seconds!

Turns out beautifully every time!
post #36 of 71
When you say gluten do you mean wheat gluten? Or just gluten? If so can I find that in a regular grocery store?
post #37 of 71

A picture of DM's bread!

Oh, DM, I this bread recipe. It is fabulous. Thanks for sharing.

For this loaf, I kneaded for about 10 mins. in the KA until I thought the gluten was sufficiently developed. I added an extra tbsp of sugar too.

http://s198.photobucket.com/albums/a...t=100_1925.jpg

Tall, hearty, and perfect. We used it to have veggie burgers the other night and it was awesome.

Many thanks again.

For the poster above, gluten refers to "vital wheat gluten". I get the one made by Bob's Red Mill.
post #38 of 71
Well, the 5-minute KA loaf flopped. It didn't rise well and was very dense. I'll stick with 10 minutes.

dm
post #39 of 71
For the poster above, gluten refers to "vital wheat gluten". I get the one made by Bob's Red Mill.[/QUOTE]



That was probably a dumb question! lol Thanks for answering.
post #40 of 71
Quote:
Originally Posted by LilMamiBella View Post
That was probably a dumb question! lol Thanks for answering.
only dumb question is the one not asked s:

as far as 5 minute vs 10 minute with the KA (i think i got DH on board in me getting one - but not till we move this summer)... i wanted to know if you proof the yeast first when you did it? that might make a difference also. I proofed my yeast and hand kneaded for about 5-6 minutes and it came out lovely
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