A few years ago, I was looking for a bread recipe. I hadn't ever made bread before and I had no idea where to start. My friend Hannah had recently been cooking and baking a lot because she was a vegan living in New Orleans. She was probably the only person who baked their own bread, so I asked for her recipe. You may think....wait...vegan bread? But don't knock it until you try it. The recipe Hannah gave me is so easy and so versatile.
I know people get intimidated by the thought of making their own bread, but seriously the hardest part is the WAITING. Seriously. I've made some recipes that call for kneading and letting the bread rise THREE TIMES. It's out of control.
Anyways, this bread recipe is NOT like those really long, laborious, intense ones.
I've made this bread countless times, with variations of the seasonings and flour types. I've shared one of my favorite rosemary variations below.
Vegan Rosemary Bread
3 cups All-Purpose flour
3 cups Whole Wheat flour
3 cups water
2 Tablespoons yeast
1 - 1 1/2 Tablespoons salt (I like my bread less salty, but you can add more)
2 Tablespoons dried Rosemary
1 Tablespoon fresh Rosemary
1. In a big bowl, mix everything together (don't knead). It should look like dough. Essentially, you're just incorporating everything and making sure all the dry ingredients get moistened.
2. Cover the bowl and let the dough rise for 1-2 hours.
3. Pull out some and put in a greased loaf pan. It should reach about halfway up the side of the pan. Alternatively if you don't have a loaf pan or want a different shape, grab about a grapefruit size and place on a greased baking sheet. Put another layering of dried rosemary on top for extra rosemary flavor.
4. Cover and let rise for another hour. While it's rising, heat your oven to 450.
5. Place in oven and bake for 30 minutes. An inserted toothpick should come out clean.
This recipe will yield 2-3 loaves. If you don't want to bake it all at once, you can over the bowl of dough and keep in fridge for up to a week.
No comments:
Post a Comment