Vegan Cooking & Cookbooks discussion
Cooking Chat
>
Baking
message 1:
by
[deleted user]
(new)
Nov 23, 2011 05:26PM
Let's share recipes and tips for vegan baking. I'm particularly fond of homemade yeast breads and will share my bread machine recipes.
reply
|
flag
Thanks so much for starting this thread, Bobbi. I know we have many members who enjoy baking!Everybody, just remember not to post copyrighted recipes, although you can always post links to them.
Have fun! Can't wait to see what baked goods people will share and discuss.
Many of our shelved cookbooks are baking books or have baked goods recipes in them.
Bobbi, I might need to pull out my old bread machine!
Mod
Whole Wheat Bread
I learned how to bake bread in high school. When I became vegetarian and interested in whole grain baking, I wasn't happy with my results. Then I found The Laurel's Kitchen Bread Book. Laurel Robertson, Carol Flinders, and Bronwen Godfrey were great teachers, and my results improved dramatically. I resisted bread machines for many years because most had a poor reputation for handling whole grains, but then I heard that Zojirushi's machines did a good job. They do. The machine mixes and kneads far better than I can, and it saves me a lot of time.
The lessons I learned from Laurel and company aren't wasted. Thanks to them, I know how to keep an eye on the dough during the mixing and initial kneading and how to adjust it by adding a little flour or liquid as needed, and if I decide to take it out of the machine and finish it off manually, I can do that, too. Mostly, I just let my Zoji do its magic. This recipe was tested using my Zojirushi BBCC-X20. It makes a two-pound traditionally shaped loaf.
I should also mention that I'm partial to the King Arthur Flour Company's products, and their products are used when I test.
This is my basic everyday bread. It's great for sandwiches and toast.
Ingredients:
2 cups water, warmed but not hot
2 tablespoons olive oil (or other oil such as canola)
2 tablespoons maple syrup (or other liquid sweetener such as molasses or barley malt)
4-3/4 cups King Arthur White Whole Wheat Flour or traditional Whole Wheat Flour or some of each (I use about half and half.)
2 tablespoons King Arthur Whole Grain Bread Improver (or vital wheat gluten)
2 teaspoons salt
2 teaspoons active dry yeast
1/4 cup King Arthur Artisan Bread Topping (or seeds of your choice. I use about 2/3 topping and 1/3 charnushka seeds these days. I've also used sunflower seeds.)
Instructions:
Place the ingredients in the pan of the bread machine in the order specified by the manufacturer. In the case of my Zoji, the order is as above. I put the liquids in first, then the flour, then the salt and improver. Then I make a crater in the top of the flour and add the yeast.
Set the machine for the basic whole wheat cycle (or just the basic cycle if you don't have one for wheat. I've used both.) and turn it on. Keep an eye on it as it mixes and begins to knead. Add a little flour or water as needed to achieve a dough ball that holds together and isn't too sticky (or too stiff and dry.) Storage conditions and weather conditions influence the quantity of liquids that whole grain flour will absorb, so it can vary.
When the dough ball is formed, add the seeds.
When it's done, remove it from the machine and turn the bread out on a cooling rack. Don't store it in a plastic bag until it's completely cool.
If you can't resist trying it while it's warm (and who can?) be sure you have a good serrated knife and slice with very gentle downward pressure so you don't squish it.
I learned how to bake bread in high school. When I became vegetarian and interested in whole grain baking, I wasn't happy with my results. Then I found The Laurel's Kitchen Bread Book. Laurel Robertson, Carol Flinders, and Bronwen Godfrey were great teachers, and my results improved dramatically. I resisted bread machines for many years because most had a poor reputation for handling whole grains, but then I heard that Zojirushi's machines did a good job. They do. The machine mixes and kneads far better than I can, and it saves me a lot of time.
The lessons I learned from Laurel and company aren't wasted. Thanks to them, I know how to keep an eye on the dough during the mixing and initial kneading and how to adjust it by adding a little flour or liquid as needed, and if I decide to take it out of the machine and finish it off manually, I can do that, too. Mostly, I just let my Zoji do its magic. This recipe was tested using my Zojirushi BBCC-X20. It makes a two-pound traditionally shaped loaf.
I should also mention that I'm partial to the King Arthur Flour Company's products, and their products are used when I test.
This is my basic everyday bread. It's great for sandwiches and toast.
Ingredients:
2 cups water, warmed but not hot
2 tablespoons olive oil (or other oil such as canola)
2 tablespoons maple syrup (or other liquid sweetener such as molasses or barley malt)
4-3/4 cups King Arthur White Whole Wheat Flour or traditional Whole Wheat Flour or some of each (I use about half and half.)
2 tablespoons King Arthur Whole Grain Bread Improver (or vital wheat gluten)
2 teaspoons salt
2 teaspoons active dry yeast
1/4 cup King Arthur Artisan Bread Topping (or seeds of your choice. I use about 2/3 topping and 1/3 charnushka seeds these days. I've also used sunflower seeds.)
Instructions:
Place the ingredients in the pan of the bread machine in the order specified by the manufacturer. In the case of my Zoji, the order is as above. I put the liquids in first, then the flour, then the salt and improver. Then I make a crater in the top of the flour and add the yeast.
Set the machine for the basic whole wheat cycle (or just the basic cycle if you don't have one for wheat. I've used both.) and turn it on. Keep an eye on it as it mixes and begins to knead. Add a little flour or water as needed to achieve a dough ball that holds together and isn't too sticky (or too stiff and dry.) Storage conditions and weather conditions influence the quantity of liquids that whole grain flour will absorb, so it can vary.
When the dough ball is formed, add the seeds.
When it's done, remove it from the machine and turn the bread out on a cooling rack. Don't store it in a plastic bag until it's completely cool.
If you can't resist trying it while it's warm (and who can?) be sure you have a good serrated knife and slice with very gentle downward pressure so you don't squish it.
Mod
Bobbi wrote: "charnushka seeds"I'm off to look up these. I've never heard of these kind of seeds. I learn something new all the time.
Lisa wrote: "Thanks so much for starting this thread, Bobbi. I know we have many members who enjoy baking!
Everybody, just remember not to post copyrighted recipes, although you can always post links to them. ..."
There's nothing like the smell of baking bread! I don't have many, but my bread machine recipes are originals.
Everybody, just remember not to post copyrighted recipes, although you can always post links to them. ..."
There's nothing like the smell of baking bread! I don't have many, but my bread machine recipes are originals.
Charnushka seeds are also known as black onion seeds, kalonji seeds, and black cumin seeds. They're used in Jewish rye bread and in Indian cuisine among other places. I buy mine online at The Spice House. Here's a link: https://www.thespicehouse.com/spices/...
Thanks, Bobbi. I just looked them up. I'm now sure I've had them but I never knew their proper name.Bobbi, We'll be delighted with any and all bread recipes you'd like to share with us! For ages now (it's been a couple decades, right?) your cooking abilities have impressed me and what you make usually sounds so good.
Thanks, Lisa. Dave just wishes I'd cook more! I've been trying to lately. It saves money, it's healthier, and it usually tastes better. Even when I'm not in cooking mode, I usually bake bread, though.
I know I joined AOL in the early 90s and The Cooking Club was already there, so it probably has been close to 20 years since we met. Oh my!
I know I joined AOL in the early 90s and The Cooking Club was already there, so it probably has been close to 20 years since we met. Oh my!
Rye Bread
This is a 100% whole grain rye that I make in my Zojirushi.
1-3/4 cups water, warmed (but not hot)
2 tablespoons canola oil
2 tablespoons molasses
1-3/4 cups King Arthur traditional Whole Wheat Flour
1 cup King Arthur White Whole Wheat Flour
1 cup King Arthur Medium Rye Flour
2 tablespoons King Arthur Whole Grain Bread Improver
1 tablespoon King Arthur Deli Rye Flavor
1/4 cup charnushka (kalonji) seeds
2 teaspoons salt
2 teaspoons active dry yeast
Place in bucket of bread machine in the order recommended by the manufacturer. They're in the order that I add them for my Zojirushi. I use the medium crust and regular bread settings. The seeds can be added at the start or after the dough ball forms.
Once the machine starts mixing, I check on it and add a little flour or water as needed to achieve the right dough consistency. Then I leave it alone until it's done. Remove from the machine and cool on a rack.
This is a 100% whole grain rye that I make in my Zojirushi.
1-3/4 cups water, warmed (but not hot)
2 tablespoons canola oil
2 tablespoons molasses
1-3/4 cups King Arthur traditional Whole Wheat Flour
1 cup King Arthur White Whole Wheat Flour
1 cup King Arthur Medium Rye Flour
2 tablespoons King Arthur Whole Grain Bread Improver
1 tablespoon King Arthur Deli Rye Flavor
1/4 cup charnushka (kalonji) seeds
2 teaspoons salt
2 teaspoons active dry yeast
Place in bucket of bread machine in the order recommended by the manufacturer. They're in the order that I add them for my Zojirushi. I use the medium crust and regular bread settings. The seeds can be added at the start or after the dough ball forms.
Once the machine starts mixing, I check on it and add a little flour or water as needed to achieve the right dough consistency. Then I leave it alone until it's done. Remove from the machine and cool on a rack.
Cherry Pie
Makes one 9" pie
This is a veganized version of my mom's recipe. The original was what I asked for on my birthday instead of cake. You must use sour cherries!
Preheat oven to 425 degrees F.
Filling
Combine in a bowl, stir, and let sit while you make the crust:
1 can sour cherries (Don't drain them.)
1 cup sugar
1/4-1/2 tsp almond extract
2 tbsp Minute tapioca
2 tbsp melted Earth Balance spread
Crust (makes a 9" double crust)
1 cup unbleached white flour
1 cup whole wheat pastry flour
1/2 tsp salt
1/2 cup Spectrum Natural Shortening
1/2 cup Earth Balance Vegan Buttery Sticks
1/4 cup ice water
Be sure the shortening and buttery sticks are very cold. (I store them in the freezer.) Cut them in tablespoon sized chunks.
To mix in food processor:
Put flours and salt in work bowl. Process to blend.
Add shortening and Earth Balance sticks (in chunks) to workbowl. Pulse on and off long enough to say "alligator" about 12 times. Turn on and add ice water through the top opening. Stop as soon as it forms a ball. That should take about 20 seconds. Add a little more ice water if needed to make it pull together.
To mix by hand:
Put flours and salt in bowl and blend with fork. Add shortening and Earth Balance Buttery Sticks to bowl. Cut in shortening with pastry blender. Add ice water and blend with fork until it pulls together. Add a little more ice water if needed.
For both:
Turn out onto a floured pastry cloth. Split roughly in half. (You need a little more for the bottom crust than the top.)
Roll bottom crust and place in 9" pie plate. Fill with cherry mixture. Be sure sugar and cherries are evenly distributed.
Roll out top crust. Rub ice water on edge of bottom crust and then apply top crust. Remove excess crust, flute edges. Use fork to make steam hole pattern on top crust.
Bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake another 35 minutes. Remove from oven and place on rack to cool.
Makes one 9" pie
This is a veganized version of my mom's recipe. The original was what I asked for on my birthday instead of cake. You must use sour cherries!
Preheat oven to 425 degrees F.
Filling
Combine in a bowl, stir, and let sit while you make the crust:
1 can sour cherries (Don't drain them.)
1 cup sugar
1/4-1/2 tsp almond extract
2 tbsp Minute tapioca
2 tbsp melted Earth Balance spread
Crust (makes a 9" double crust)
1 cup unbleached white flour
1 cup whole wheat pastry flour
1/2 tsp salt
1/2 cup Spectrum Natural Shortening
1/2 cup Earth Balance Vegan Buttery Sticks
1/4 cup ice water
Be sure the shortening and buttery sticks are very cold. (I store them in the freezer.) Cut them in tablespoon sized chunks.
To mix in food processor:
Put flours and salt in work bowl. Process to blend.
Add shortening and Earth Balance sticks (in chunks) to workbowl. Pulse on and off long enough to say "alligator" about 12 times. Turn on and add ice water through the top opening. Stop as soon as it forms a ball. That should take about 20 seconds. Add a little more ice water if needed to make it pull together.
To mix by hand:
Put flours and salt in bowl and blend with fork. Add shortening and Earth Balance Buttery Sticks to bowl. Cut in shortening with pastry blender. Add ice water and blend with fork until it pulls together. Add a little more ice water if needed.
For both:
Turn out onto a floured pastry cloth. Split roughly in half. (You need a little more for the bottom crust than the top.)
Roll bottom crust and place in 9" pie plate. Fill with cherry mixture. Be sure sugar and cherries are evenly distributed.
Roll out top crust. Rub ice water on edge of bottom crust and then apply top crust. Remove excess crust, flute edges. Use fork to make steam hole pattern on top crust.
Bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake another 35 minutes. Remove from oven and place on rack to cool.
Bobbi, Thank you so much for all the recipes! Especially for the veganized version of your mother's famous cherry pie. It looks really delicious. I'm not much of a pie person but I can tell I'd find this one delicious.
Bobbi wrote: "I know I joined AOL in the early 90s and The Cooking Club was already there, so it probably has been close to 20 years since we met. Oh my!."I just looked and I joined in fall of '93 and met you in your chat (and Karen in hers) fairly quickly. So it's been over 18 years.
My, how time flies. The vegetarian chats ran for six years. I think we had the Vegetarians Online subforum for about two years before AOL shut down the Cooking Club.
Mod
Bobbi wrote: "My, how time flies. The vegetarian chats ran for six years. I think we had the Vegetarians Online subforum for about two years before AOL shut down the Cooking Club."Yes, I remember that. Those were wonderful chats with some terrific people.
When I was a kid and my mom had leftover pie dough, she used to make little rolls with sugar and cinnamon in them and bake them with the pie. I had quite a bit of leftover dough today, so I took that idea and made up my own treats.
First, I rolled it out in a rectangle. I smeared the dough with a little Earth Balance spread. Then I put some sugar, cinnamon, cardamom, and hazelnuts in my mini processor and blended it all together. (The cardamom wasn't ground and I needed the nuts to be more meal than chopped.) I spread the mixture over the dough and rolled it into a log. Next, I took a very sharp serrated knife and sliced the roll into 1/2 inch rounds. I put them on lightly oiled parchment paper on a cookie sheet and baked them at 350 for about 12-15 minutes. They were quite yummy.
First, I rolled it out in a rectangle. I smeared the dough with a little Earth Balance spread. Then I put some sugar, cinnamon, cardamom, and hazelnuts in my mini processor and blended it all together. (The cardamom wasn't ground and I needed the nuts to be more meal than chopped.) I spread the mixture over the dough and rolled it into a log. Next, I took a very sharp serrated knife and sliced the roll into 1/2 inch rounds. I put them on lightly oiled parchment paper on a cookie sheet and baked them at 350 for about 12-15 minutes. They were quite yummy.
Mod
Bobbi, They sound delicious. What a creative way to use that leftover dough. Cinnamon and sugar would work well, but all your ingredients, especially the hazelnuts, make these sound special.
I never use a bread maker. Do they really work as well as you make them sound? Are they worth buying? I do bake lots and with me going to school it is sometimes hard to find to time so most of the time i make flour tortilla and such that are faster. Can you just set it up and go like a slow cooker?
A good bread machine is wonderful and works extremely well. It's far more efficient at mixing and kneading than I am, and it controls the temperature for rising so that I don't have to worry about it. I've owned two Zojirushis. I bought my BBCC-X20 almost 7 years ago when I decided I wanted larger traditionally shaped loaves. I gave away my much older Zoji at that time, and it served my friend Nikki well for many years.
It's a good idea to check it during the initial mixing/kneading, especially if you're using whole grain flours. The quantity of liquid that whole grain flours require varies with storage conditions and the weather, so you might have to add a bit of water or flour when you see how the dough ball is forming. Once that step is done, you can go and it's fine on its own. While I prefer to take my bread out of the machine and turn it out onto a cooling rack as soon as it's done, it's not absolutely necessary.
That first mixing/kneading check is early in the cycle, so there's not much waiting around for it. Your instructions will give the the timing. For example, my Zoji has a 20 minute preheat cycle followed by a 13-18 minute initial mixing/kneading cycle for basic bread. That means that I'm all done by about 30 minutes in. If you've warmed your water and are using flours at room temperature, though, the preheat cycle can be turned off. That would mean the mixing/kneading cycle would start immediately when the machine is started.
ETA: There is also a Basic Wheat cycle with different timing. The basic wheat cycle preheat is 40 minutes followed by a 13-18 minute mix/knead cycle, but again, you can bypass the preheat.
I've used both the regular basic and basic wheat settings for my breads. Both work fine.
It's a good idea to check it during the initial mixing/kneading, especially if you're using whole grain flours. The quantity of liquid that whole grain flours require varies with storage conditions and the weather, so you might have to add a bit of water or flour when you see how the dough ball is forming. Once that step is done, you can go and it's fine on its own. While I prefer to take my bread out of the machine and turn it out onto a cooling rack as soon as it's done, it's not absolutely necessary.
That first mixing/kneading check is early in the cycle, so there's not much waiting around for it. Your instructions will give the the timing. For example, my Zoji has a 20 minute preheat cycle followed by a 13-18 minute initial mixing/kneading cycle for basic bread. That means that I'm all done by about 30 minutes in. If you've warmed your water and are using flours at room temperature, though, the preheat cycle can be turned off. That would mean the mixing/kneading cycle would start immediately when the machine is started.
ETA: There is also a Basic Wheat cycle with different timing. The basic wheat cycle preheat is 40 minutes followed by a 13-18 minute mix/knead cycle, but again, you can bypass the preheat.
I've used both the regular basic and basic wheat settings for my breads. Both work fine.
wow. That's not bad at all. I will look into it.
Eden, It's been awhile since I've used my bread maker, but every time I've used it, I've gotten perfect loaves of bread. I use whole grain flours and I've never done that check Bobbi mentions, though thanks for that tip Bobbi.
Bobbi wrote: "When I was a kid and my mom had leftover pie dough, she used to make little rolls with sugar and cinnamon in them and bake them with the pie. I had quite a bit of leftover dough today, so I took th..."What a great idea! These sound so yummy!
I want to start making my own bread too. We don't eat a lot of bread, but I would like to try and make my own sourdough. I love the smell of sourdough bread.
Farrah wrote: "I want to start making my own bread too. We don't eat a lot of bread, but I would like to try and make my own sourdough. I love the smell of sourdough bread."
I've got a good sourdough recipe for my Zoji. I used to make it all the time, but then I didn't for awhile and neglected my starter to the point that I had to toss it. I think I'm going to try to create my own starter this time and see what happens. If it doesn't work out, I can always buy it from King Arthur Flour again. Sourdough is great, but any bread baking in the house smells fabulous!
I've got a good sourdough recipe for my Zoji. I used to make it all the time, but then I didn't for awhile and neglected my starter to the point that I had to toss it. I think I'm going to try to create my own starter this time and see what happens. If it doesn't work out, I can always buy it from King Arthur Flour again. Sourdough is great, but any bread baking in the house smells fabulous!
So how do you guys keep your bread soft after removing it from the bread machine? I have a plastic bread box that I use, but the bread always hardens after a couple days.
Shea wrote: "So how do you guys keep your bread soft after removing it from the bread machine? I have a plastic bread box that I use, but the bread always hardens after a couple days."I keep bread in my fridge (whether or not I'm supposed to) and it usually lasts 6 to 7 days.
Mod
Lee wrote: "I keep bread in my freezer and just toast it."I've done that before too, when I want it toasted. As is, not toasted, it doesn't taste as good from the freezer, I don't think.
Shea wrote: "So how do you guys keep your bread soft after removing it from the bread machine? I have a plastic bread box that I use, but the bread always hardens after a couple days."
After it cools, I store it in a plastic bread bag on top of my fridge. It keeps well for at least a week. I read somewhere that if you don't want the crust to harden while it's cooling, you can wrap it in a kitchen towel. I've never needed to try it, though.
After it cools, I store it in a plastic bread bag on top of my fridge. It keeps well for at least a week. I read somewhere that if you don't want the crust to harden while it's cooling, you can wrap it in a kitchen towel. I've never needed to try it, though.
A little bit of a different question about baking: Do you have favorite vegan baking cookbooks? I want to make some recommendations specifically for holiday baking--Christmas and Hanukkah. I know of The Joy of Vegan Baking: The Compassionate Cooks' Recipes for Sweets and Traditional Treats (although I don't have it and haven't seen it), and of course, Isa Moskowitz's books. Are there any others that are dedicated just to vegan baking?And Bobbi, it's so great to re-connect with you. It's been years!!
Ginny,Not all the books on this shelf:
http://www.goodreads.com/group/booksh...
are baking books, but all vegan baking books are hopefully on it. It should give you some good ideas.
Edit to add
http://www.goodreads.com/group/booksh...
I think this link will show all current books and clicking between pages won't be required.
This is my favourite bread recipe: http://triumphofthelentil.wordpress.c...It's so easy to make and delicious that we eat it every day and never buy bread anymore.
Here's a link to one of my favourite cakes too: http://triumphofthelentil.wordpress.c...
Hilda, That bread looks amazing. Great photo! Thanks for sharing both recipes!
Lisa, thanks for that list. A whole bunch of dessert and baking books that I knew about but had forgotten.
Ginny wrote: "Lisa, thanks for that list. A whole bunch of dessert and baking books that I knew about but had forgotten."Isn't it wonderful how many there are?! We are so lucky these days.
Ginny wrote, "And Bobbi, it's so great to re-connect with you. It's been years!!"
Thanks! I was so happy to see you here.
I made my usual whole wheat bread in my Zoji lat night, but instead of using the standard whole wheat setting, I used the timing suggested in The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking. It worked extremely well, rising even higher than usual. (But it's not airy. I hate squishy, airy bread.) The suggested timing (which can be programmed into memory in the Zoji, so it's there next time I need it) allows a bit longer for the initial mixing & kneading as well as longer rising times than the standard. I set it up when we got home from a hockey game late last night and we had fresh bread for breakfast!
Thanks! I was so happy to see you here.
I made my usual whole wheat bread in my Zoji lat night, but instead of using the standard whole wheat setting, I used the timing suggested in The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking. It worked extremely well, rising even higher than usual. (But it's not airy. I hate squishy, airy bread.) The suggested timing (which can be programmed into memory in the Zoji, so it's there next time I need it) allows a bit longer for the initial mixing & kneading as well as longer rising times than the standard. I set it up when we got home from a hockey game late last night and we had fresh bread for breakfast!
Lisa wrote: "Isn't it wonderful how many there are?! We are so lucky these days."
Yes, but you set me off on a Cyber-Monday shopping spree. Fortunately, I found relatively inexpensive used copies available.
BTW, Lisa, I recently realized that I missed your birthday. :( I hope it was a good one!
Yes, but you set me off on a Cyber-Monday shopping spree. Fortunately, I found relatively inexpensive used copies available.
BTW, Lisa, I recently realized that I missed your birthday. :( I hope it was a good one!
Bobbi, I live to serve - ha! Goodreads is a wonderful and dangerous place in terms of enticing us into buying books. I'm glad you got some good prices. Thanks for the birthday wishes. I was really hoping to get away for my birthday this year and though that didn't happen, yes, I had some wonderful birthday celebrations at home.
What a great idea for this thread, Bobbi!I love your recipes, especially the bread recipes! I'm a carboholic and love my fresh breads (of course, I'm German! LOL).
I'll have to share some of my German sourdough rye and other breads!
Also just recently I played around with some American sourdough sponge (I mention the nationality as there seems to be a huge difference in the starter base between the US recipes and German ones!) and made some waffles with it! TDF!!! I'll come back and post the recipes soon! =)
Ginny,
unfortunately I can't help you with your question. I only own the Joy of Vegan Baking as a special sweets cook book, but I believe I've seen a few others on Amazon.. I'm just not sure if they feature more cupcakes and the like?
Lisa,
oh, I missed your birthday too! Happy belated birthday!!! I'm glad to hear you had a great time! :)
Val wrote: "Lisa,oh, I missed your birthday too! Happy belated birthday!!! I'm glad to hear you had a great time! :) "
Thanks, Val. No worries. I don't really advertise my birthday here on Goodreads. (I've known Bobbi for nearly 2 decades. ;-) )
Admitting my baking ignorance: What is bread improver? I have nener heard of it.
Mona wrote: "Admitting my baking ignorance: What is bread improver? I have never heard of it."
It's a product by the King Arthur Flour Co that contains vital wheat gluten, low-fat soy flour, inactive yeast, and ascorbic acid. It gives whole grain flours a bit more rise and improves the texture. You can sub vital wheat gluten or omit it. The bread will rise fine without it if you're using good flour, but not quite as high.
ETA ingredients of improver and to correct a typo.
It's a product by the King Arthur Flour Co that contains vital wheat gluten, low-fat soy flour, inactive yeast, and ascorbic acid. It gives whole grain flours a bit more rise and improves the texture. You can sub vital wheat gluten or omit it. The bread will rise fine without it if you're using good flour, but not quite as high.
ETA ingredients of improver and to correct a typo.
Lisa,how cool that you've known Bobbi for so long already! :)
Mona,
I'm not 100% sure but I think it's vital wheat gluten. At least I know using that it makes the bread more 'spongy' if that makes sense?
Oops.. never mind, I only now saw Bobbi's response to your question, Mona! ;)
After it cools, I store it in a plastic bread bag on top of my fridge. It keeps well for at least a week. I read somewhere that if you don't want the crust to harden while it's cooling, you can wrap it in a kitchen towel. I've never needed to try it, though. Thanks, I will try this!
Also wanted to wish you a happy belated birthday, Lisa. Thanks for all you've done in the goodreads community and in our "live and in person" SF veg community over the years ... here's to a very happy year in 2012 and many more!BTW, are you a Sagittarius like me??
Thank you, Rachel and Farrah.Rachel, I'm a Libra. Bobbi was wishing me a belated birthday. ;-)
Vegan Cooking & Cookbooks
Books mentioned in this topic
The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite (other topics)Leprechaun Cake and Other Tales: A Vegetarian Story-Cookbook (other topics)
Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock (other topics)
The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking (other topics)
The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets (other topics)
