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Baking Vegan Tall Sandwich Bread - Page 4

post #61 of 71
has anyone tried making rolls from the post recipe?
post #62 of 71
in regards to freezing - the bread still gets hard quickly - has anyone tried freezing the dough?
post #63 of 71
ok I have a couple of questions
why do you knead the dough at all??
and why all the extra's?(by extra's I mean oil sweetener gluten)

I have been baking our own bread for several years now and all I use is flour yeast salt & water no kneading thats it. my dough passes the panetest everytime
post #64 of 71
Adding some oil makes the crust softer, sugar makes it brown more. Depending on your flour, extra gluten helps the structure form. Some flour has enough gluten already, the local wheat that I can get here does not.
post #65 of 71
:bump
post #66 of 71
post #67 of 71
I see this is an old thread, but I hope someone can answer me still:

I`m Norwegian, and not totally fluent in American measurements. : I understand everything, except T. What does T mean in a recipe? Teaspoon? Tablespoon?
post #68 of 71
usually a big T means tablespoon and a little t is teaspoon
post #69 of 71
Quote:
Originally Posted by dharmamama View Post
...I have found that the King Arthur white whole wheat simply did not work...I use King Arthur's unbleached all-purpose flour for the "white" flour and it works great...
post #70 of 71
Quote:
Originally Posted by mum21andtwins View Post

I have been baking our own bread for several years now and all I use is flour yeast salt & water no kneading thats it. my dough passes the panetest everytime
Do you have a recipe for this. I have heard of no knead bread but never seen a recipe for it. I have made bread since I was a child but with arthritus I can't knead it any more so I use a bread machine.

Kathi
post #71 of 71
Quote:
Originally Posted by KJoslyn78 View Post
usually a big T means tablespoon and a little t is teaspoon
Aaah, ofcourse! Thanx!
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