TWO D

QUICK VEGAN BREAD RECIPES – ratios have been altered to reflect 2d-sized appetites

No-knead, No-rise, vegan-optional Rosemary Thyme Quick Bread

4 Cups of Bread Flour
4 Teaspoons Baking Powder
1 Teaspoon of Salt
1 Teaspoon Rosemary (dried)
1 Teaspoon Thyme (dried)
2 Tablespoon Sugar
8 Table­spoons of Unsalted Butter Melted (I used earth balance)
2 Cup Milk (I used soy milk)

4 Teaspoon Melted Butter or Earth Balance (for buttering TOP of dough)

Preheat oven to 425 degrees. Sift and mix dry ingredients together, then add wet ingredients. Put dough into a baking dish and add butter on top. Bake for 25 minutes or until brown on top.

Quick bread, buns, or pizza base

5 C warm water
12 Tbsp sugar
6 Tbsp yeast
4 Tbsp oil
12 C flour (can use white or wholemeal)
4 tsp salt
2 tsp baking powder

Stir water, yeast, sugar and oil together. Leave for 5 minutes until it becomes frothy on top. Add flour, salt and baking powder. Mix well. Knead. Roll out if making a pizza base or shape for use as buns / bread / loaf. Paint with oil or milk (if you can be bothered). Bake at 200 degrees C for 10-15 minutes.

Makes 32 buns

No-Time Bread

Serves 12
• 9 teaspoons active dry yeast (two packets)
• 2 tablespoon sugar
• 3 cups water
• 7 cups bread flour
• 2.5 teaspoons salt
• 2.5 teaspoon balsamic vinegar
• 2 teaspoon oil
You can also add: nuts, cinnamon, raisins, dates, garlic, (sun-dried) tomatoes, onions
Directions:
1. In the bowl of a heavy-duty stand mixer put the yeast, sugar, and water and let it sit.
2. Heat the oven to 450°F Put a metal soup pot in to warm as the oven heats. Get out your flour, salt, vinegar, spray oil, and anything else you need.
3. Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour as well as the salt and vinegar and beat for several minutes with the paddle. Add the last 1/2 cup of flour and switch to the dough hook and beat for seven minutes. Alternately, knead vigorously for five minutes, or until the dough becomes extremely elastic. This will still be a wet dough, but not goopy. The dough will clear the sides of the bowl but still stick to the bottom.
4. Oil a microwave-safe bowl and transfer the bread dough to it, rolling it in the oil. Cover the bowl with a very wet towel. Cover the whole thing with a dry towel and put in the microwave for 25 seconds.
5. Let rest in the microwave for about five minutes.
6. Microwave for another 25 seconds, then remove.
7. Let rest and rise for another 15 minutes.
8. Shape into a ball and plop into the preheated pan. Quickly slash the top with a knife. Cover and bake for about 30 minutes, then remove the cover and bake for another 5-10 minutes, or until the crust is golden brown and the internal temperature hits 210.
9. Remove from pan, let cool.

Beer Bread

Makes 2 9″x5″ loaf
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients:
• 5 cups white all purpose flour
• 1 cup whole wheat bread flour
• 1 cup white sugar
• 3 T. baking powder
• 2 t. salt
• 2 12 oz. bottle (or 3 cup s) dark beer of choice
• 6 T. canola oil
• 2 T. honey
Preparation:
1. Preheat the oven to 375 F. Lightly oil a 9” x 5” loaf pan and set aside.
2. In a medium sized mixing bowl, combine the flours, sugar, baking powder and salt. Make a well in the center of the dry ingredients.
3. In a small bowl, combine the beer, oil and honey until just combined. In three additions, stir the liquid ingredients into well of the dry ingredients, mixing until forming a thick dough. Spread the dough into the prepared pan and bake until the loaf is golden brown and springs back slightly when pressed, about 45-55 minutes. Serve warm or at room temperature.

BREAD MACHINE RECIPES – ratios for size of bread machine

Simple Bread Machine Wheat Bread

1 1/2 cups + 2 tablespoons water
2 tablespoons vegetable oil
2 teaspoons salt
1/3 cup packed brown sugar
4 1/4 cups whole wheat flour
2 teaspoons active dry yeast

Directions:

1. Place ingredients in bread pan in order listed or according to manufacturer’s directions.

2. When adding the yeast last, make a small well with your finger to place the yeast. This will insure the proper timing of the yeast reaction.

3. Use whole wheat or timed cycle, or according to manufacturer’s directions.

Makes: 1 Large Loaf, Preparation time: 10 , Cooking time: 2:50

(snazzy pdf version here!)

Suggested Methods

Beans

Pick over for small rocks and wrinkled or discolored beans. Soak overnight in cold tap water to eliminate flatulence
and potentially toxic chemicals. Discard water, rinse beans. Add cold water and beans to a pot, and bring to a boil.
Then reduce the heat to low and start timer. DO NOT USE SALT UNTIL AFTER THE BEANS ARE COOKED.

Lentils

Pick over for small rocks and wrinkled or discolored lentils. Rinse in cold tap water. Cover with water and bring
to a boil, reduce heat to a simmer and start the timer. Cooking times above are for lentils al dente. If you want
mushy/creamy lentils, cook longer.

Rice and Quinoa

Rinse rice or quinoa thoroughly in 3 changes of water. Add cold water and rice/quinoa to a heavy-bottomed pot.
Do not use thin metal pots, or you will burn the rice/quinoa. Bring to a boil, reduce the heat to low, cover tightly,
and start timer. Turn off heat, wait 5 minutes before opening lid. Fluff gently with a fork.

Pasta

Bring a large pot of heavily salted water to a rolling boil. It should taste like the ocean. Add pasta, stirring
constantly. Turn off the heat, cover with a lid, start your timer and walk away. I’m serious, your pasta won’t stick
to itself. Once cooked, drain and add directly to warm sauce.

Using the Pressure Cooker

Add bean/grain to the pressure cooker with requisite amount of water. Moisten the rubber o-ring and fit the lid
tightly on the cooker. Place the regulator on the lid’s valve stem. Heat on high until the first whistle, then reduce
heat to medium-low and start the timer.

to make yums take noms and more noms and put them together.

-Shred beets and boil

-Add potato — boil, then let simmer for 5 minutes

-Add cabbage, some tomatoes  — boil, then let simmer for 5 minutes

-Add red pepper, celery, carrots — boil, then let simmer for 10 minutes

-Add salt, pepper, cayenne pepper, and dried dill to taste

For non-vegans: Enjoy with yogurt or sour cream

• 2 cups gluten-free all purpose baking flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter*
• 1/2 cup turbinado sugar
• 2 eggs, lightly beaten
• 3 tablespoons maple syrup
• 6 ripe bananas, mashed
• 1 1/2 cup coarsely chopped cranberries

*To make vegan: Replace the eggs with 2 additional bananas and use vegan margarine instead of butter.

(Baked by Anna ‘12, on 11/26/11)

2 Cups of Bread Flour
2 Tea­spoons Bak­ing Pow­der
1/2 Tea­spoon of Salt
1/2 Tea­spoon Rose­mary (dried)
1/2 Tea­spoon Thyme (dried)
1 Table­spoon Sugar
4 Table­spoons of Unsalted But­her Melted (or use Earth Balance)
1 Cup Milk (I used soy milk)

2 Tea­spoon Melted But­ter or Earth Balance (for but­ter­ing TOP of dough)

Preheat oven to 425 degrees. Sift and mix dry ingredients together, then add wet ingredients. Put dough into a baking dish and add butter on top. Bake for 25 minutes or until brown on top.

Ingredients:
2 tablespoons unsweetened cocoa powder
1/3 cup unsweetened shredded coconut
1 cup all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup very strongly brewed masala chai
1/2 cup canola oil
1/2 teaspoon vanilla extract
Directions

Preheat an oven to 350 degrees F (175 degrees C). Spray an 8×8 inch baking pan with cooking spray, and dust lightly with the 2 tablespoons cocoa powder. Place the coconut in the jar of a blender, and pulse to mince; set aside.
Whisk together the flour, sugar, 1/4 cup cocoa powder, baking powder, and salt. Stir in the brewed chai, canola oil, and vanilla extract, just until all ingredients are moistened. Fold in the coconut. Spread the batter in the prepared pan.
Bake in the preheated oven until the top is no longer shiny, about 20 minutes. Allow to cool for 1 hour before cutting.

(Baked to perfection by Shirley ‘13 on 10/15/11)

(Recipe originally from: Allrecipes)

In a large bowl, mix together 3 cups sifted flour, 1/2 cup sugar, 1 tbsp salt, and 1 package active dry yeast.

Add 2 1/2 c HOT water and 1/2 c oil to the bowl, mix very well.

In a small bowl, mix 1/4 c soy milk with a little vinegar.  When slightly thick, add to large bowl.  Add 1 c sifted flour and mix very well.

Gradually mix in 3-4 more cups of sifted flour, until dough is no longer sticky.

Knead on lightly floured surface until elastic, about 10 minutes.

Ball up dough and place in a large, oiled bowl.  Cover with a damp cloth and let rise in a warm place until doubled in size (about 1 hour).

**Divide into three greased 9″ x 5″ pans.  Cover with damp cloths and let rise until pans are filled.

Place loaves in cold oven.  Turn heat to 400°F.  After 15 minutes, turn heat down to 375° and bake 25 more minutes.  Remove from pans immediately.

**Variations (do before putting loaves in separate pans):

Apple Bread: roll dough out flat.  Thinly slice an apple and put on dough until it is evenly covered.  Sprinkle with cinnamon and sugar.  Roll up and place in pan.

Cinnamon Raisin: roll dough out flat.  Generously spread with cinnamon sugar.  Sprinkle raisins over dough.  Roll up and place in pan.

Herb-y bread: Mix rosemary, caraway seeds, and any other desired herbs into the dough before placing in pan.

(Baked by Sam ‘13 on 10/02/11)