Monday, May 14, 2012

Homemade Vegan Artisan Bread


I am not sure if there is anything more satisfying than making your own "staples". These are the things that you would normally buy at the store for convenience sake but when you make them at home I feel a real sense of accomplishment.


I had tried making bread before a few times but it never turned out or rose properly. Finally I threw my old yeast out and got some new stuff. Worked like a charm! I found this recipe on Ethnic Vegan and it turned out pretty well.


Artisan Bread
Via Ethnic Vegan

1 1/2 cups warm water
1 packet yeast (~ 2 1/4 tsp.)
1 tsp. sugar
3 1/4 cups organic, all-purpose unbleached flour (if using whole wheat or bread flour, increase the amount of water by 1/4 cup) plus a bit more for dusting
3/4 Tbs. coarse kosher or sea salt
Olive oil

1. Mix 1/4 cup of the warm water with the yeast and sugar. Let stand for about 8 minutes until yeast is foamy.

2. Add remaining warm water. Mix flour and salt in until well incorporated (try adding the flour 1 cup at a time). Dough will be "wet" or rather sticky. Place dough in lightly oiled bowl, cover with a damp dish towel, and let rise for 2 hours in a warm, draft-free area. (I turn the heat on my oven for a minute or two then turn it off and let it cool a bit while mixing the dough then let the dough rise in the oven which is warm and draft free)

3. After the dough rises, place it on a tabletop lightly dusted with flour. Divide dough into two small rounds if desired, or just make one loaf. Add a little more flour if the dough is sticky and hard to work. Sprinkle flour on top of dough, and tuck sides under to create desired loaf shape(s). Place dough on a lightly oiled cookie sheet. Allow it to rest for approximately 40 minutes.

4. Preheat oven to 450° and bake for approximately 40 minutes or until golden brown.The bread should sound hollow when you tap on the bottom. Enjoy!






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