Vegan Irish Soda Bread March 6, 2009

IRISH SODA BREAD

Ingredients:

1 1/2 cups (360 ml) plus 2 tablespoons unsweetened soymilk
1 tablespoon plus 1 1/2 teaspoons vinegar4 cups (960 ml) whole-wheat pastry flour
1 teaspoon baking soda

1 teaspoon salt

1. Preheat the oven to 425 degrees (Gas Mark 3) and line a large baking sheet with parchment paper.
2. Combine the soymilk and vinegar in a small bowl and set it aside.
3. Sift the pastry flour, baking soda, and salt into a large mixing bowl. Form a well in the center, and add the soured soymilk, stirring with a large spoon until the mixture forms a dough firm enough to shape into a ball.
4. Place the dough on the parchment paper and form into a circle 8 inches in diameter and about 1 1/2 inches (3.5 cm) thick. Using a knife, make cuts into the bread about 1/2 inch deep. These cuts will make it easier to break the baked bread into portions.
5. Bake the bread 40 to 45 minutes or until the bread forms a golden brown, firm top and bottom crust. Serve immediately or warm gently to serve later.

Vegan Garlic Rosemary Bread February 14, 2009

Ingredients

3 c bread flour
1/3 c olive oil
1 packet active yeast (2 1/4 tsp)
1 1/2 c lukewarm water
1/4 c chopped fresh rosemary
3 – 6 cloves minced garlic
1 tsp salt
2 tsp kosher salt (or sea salt)
1 tbsp sugar

Directions

In bowl, mix the water, yeast, sugar and half of rosemary.
In separate bowl, add 1 tsp salt to flour, mix, then add flour to yeast mix, slowly, until dough is able to form ball.
Knead on floured board for 10 mins.
Place dough in oiled bowl, cover, let sit in warm place until doubled in size (about 1 hour).
Mix oil, rosemary and garlic.
Punch dough down, knead a few times to make easy to handle. Shape dough into 2 loaves, place several inches apart on baking sheet.
Score loaves, pour oil mix on top. Sprinkle each loaf with kosher salt. Preheat oven to 350. Allow to rise for 30 minutes.
Bake for 15 minutes, until golden.
Tip: place a bowl of cold water in oven to make it steamy and keep things moist.

Herb Bread Recipe December 19, 2008

Herb Bread

Ingredients:

• 6 cups unbleached flour, divided (you may subsitute 3 cups of white flour for whole wheat flour)
• 2 Tbsp sugar
• 2 tsp salt
• 2 1/2 Tbsp dry active yeast
• 3 Tbsp fresh rosemary
• 2 tsp dried thyme
• 1 tsp or more of rubbed sage
• 2 Tbsp vegan butter

Directions:

Combine 4 cups of the flour, sugar, salt, yeast, and 2 1/2 cups of very warm water (120 – 130 degrees) in a large bowl.

Add herbs and stir until well blended.

Cover and let rise until doubled in size, about 45 minutes. (I put the bowl on my dryer while drying clothes)

Grease 2 9×5 inch loaf pans.

Stir dough for 25-35 strokes.

Divide between the prepared pans. Cover and let rise again for 30-45 minutes.

Preheat oven to 375 degrees.

Bake loaves for 30 minnutes. Reduce heat to 150 and bake for another 15 minutes. However, the last 10 minutes, cover with foil to prevent to much browning.

Remove from pans immediately abd brush with melted vegan butter.

Cool on a wire rack or whatever you might have.

Beautiful job….! Now, Enjoy!

Whole Wheat Pizza Dough – Vegan & Home-Made October 1, 2008

Whole Wheat Pizza Dough

Ingredients:

• 7/8 c warm water
• 1 T sugar
• 2 t active dry yeast
• 2¼ c  whole wheat flour
• ½ t salt
• 1½ T olive oil

Directions:

• Stir together the water and the sugar, then stir in the yeast. Let stand in a warm spot until foamy, about 10 minutes.
• Combine flour, salt, and 1 T olive oil, then work the foamy yeast in.
• Flour your kitchen counter or cutting board, then turn the dough out onto it. Knead until smooth, about 10 minutes.

• If the dough is very sticky, add a bit more flour. If it’s dry, add some water.

• Oil the large bowl, drop in the dough, and turn it so that it is coated with oil.

• Cover with plastic wrap or a towel, set in a warm place, and let rise for about 1 hour, until it doubles in size. We had a hot day, so I left mine outside to rise.

Wha la!!!

• Punch down the dough and let it rest for 5 minutes. Divide it into the desired number/size of pizzas, and roll each into a ball. Cover with a towel.

* I made one big for Shon and myself, one to freeze for later and the little one is for Raleigh, my son.

• Roll each ball into a flat disk with a slightly raised edge. Sprinkle the pizza pan or stone with cornmeal or flour, then set the rolled-out pizza crust on top.

Shon and Mine

Raleigh’s

Quick Note: The Stoneware that I use is from The Pampered Chef

The exact product I used is the Large Round Stone

Fermentation Status: 5 Brews of Kombucha, Kimchee, Pickled Veggies & 3 loafs of Sourdough Bread August 18, 2008

To start with, we have four jars of Kombucha fermenting and waiting to be bottled and put into the fridge.

Next, we have out big monster jar of continuous brew of Kombucha. The jar we purchased at Happy Herbalist, which has tons of supplies for natural healing.

I, personally, like to drink Kombucha this way….natural, room-temperature and right from the scoby.

We are making our own Kimchee and Pickled Veggies. I gave on some Kimchee to Mariana, Grandma and put some in Shon’s lunch. I refrigerated some of the Pickled Vegetables to have as a snack throughout the day and will continue to ferment the rest of them for another day or so.

Now, my latest fermentation, Sourdough Bread. The picture below shows the “sponge” stage of the fermentation process. I still have to add 2 cups of flour, let rise and kneed. The process of making the sourdough “starter” is easy, click here to find out how.

Los and lots of ecosystems are growing in my kitchen!!!

Sour Dough Bread Starter – Fermentation August 11, 2008

I have been reading Wild Fermentation by Sandor Katz, which has led me in this amazing Fermentation Wonderland.

There is a section in the book that discusses, demonstrates and recommends how to bake Sourdough bread. Actually, any bread that has started with this sourdough bread starter. For this project, I am making straight sourdough bread. It’s my husband favorite as well.

Today I made Raleigh some pasta for lunch and used the starchy water from this for my dough. However, I needed to add fresh water to it to make a full 2 cups.

• 2 cups water (not heavy chlorinated)
• 2 cups Four (any kind you like- I used White four, but will experiment with other flours later)

*Make sure the water is at room temperature.

In a large bowl, I stirred mixture vigorously. This acts as a catalyst to introduce wild yeast.

Then, I covered the bowl with a thin cloth.

I will keep in on my counter top for the next few days. The mixture of four and water will attract these yeast cells that helps the dough rise. Once the yeast is visible, then you know fermentation has started. This is the same yeast that is used to make beer. Hopefully, the yeast will be present.

To Be Continued…..