Bread Recipes
Rafael Said:
Sourdough bread recipes for my bread machine, know any?We Answered:
there are a gadzillion good recipe books out there. "bread machine magic" comes to mind. i must have 50 of them.go to you library and do some research in them.
didn't your machine come with a recipe book? use it.
google "bread machine recipes". there are dozens of sites.
there are also very good packaged mixs on the market.
Kim Said:
Any good bread recipes to go with Thanksgiving dinner?We Answered:
Pumpkin cranberry bread is always a hit, and you can make it a couple days ahead.http://www.foodnetwork.com/food/recipes/…
I've also baked this in a muffin pan for brunch Thanksgiving morning. Bake at same temp, but start testing for doneness after 15 min or so.
You could also make a compound butter by blending softened unsalted butter with some pumpkin pie spice.
Steve Said:
Any good cherry quick bread or bar cookie recipes?We Answered:
This is actually based on a recipe for "meggyes lepény" from Horváth Ilona's _Szakácskönyv_, translated into American quantities. I usually make it with morello (sour) cherries from a jar, but it should work perfectly well with sweet cherries.2 sticks butter (unsalted)
4 eggs, separated
3/4 cup sugar, divided
1 1/2 cups flour
1 1/2 lbs cherries, pitted, or 1 jar morello cherries, drained
Preheat oven to 350 degrees.
Cream the butter with half the sugar, then add the egg yolks one at a time. In a separate bowl, beat the egg whites with the remaining sugar until stiff and shiny, then fold them into the butter mixture. Add the flour and mix just until well blended. Spread the batter evenly into an oblong baking pan (10x13 inches or thereabouts, either nonstick or greased), and scatter or arrange the cherries on top. Bake about 40 minutes (check at 30 minutes), until golden. Can be served warm or cooled.
The original quantities are 20 dkg butter, 4 eggs, 15 dkg sugar, 20 dkg flour, and 80 dkg sour cherries, sweetened if necessary.
Gladys Said:
Anyone have any good yeast bread recipes or bread books?We Answered:
<raising my hand>I'm a bread baker! I love it. I usually do rolls rather than loaves, for easy portion control. You should check out King Arthur Flour's website... they are dedicated to scratch bakers of all kinds!
EASY YEAST ROLLS
2 cups of warm water
2 1/4 tsp. yeast
½ cup sugar
1 tsp. salt
1 egg
5 cups flour
5 Tbsp. soft butter
In a large bowl, combine water and yeast. In another bowl, combine sugar, salt, and egg. Add to yeast mixture, then add 2½ cups flour, mixing well. Then add the rest of the flour and soft butter, mixing well.
Set bowl out with cloth over the top for dough to rise. Punch down and then put in a container in fridge. When you want some rolls take the dough out and roll balls and put in pan as many as you like (leaving the rest in the fridge). Cover the pan and let rise for an hour. Bake at 350ºF until golden.
Todd Said:
Bread Recipes?We Answered:
I absolutely love baking, you're creating edible art, making your house a home and solving world peace all at once. There's no reason not to indulge just because you're vegan. Here are a few of my favorite things to bake.> Chewy Chocolate Chocolate Chip Cookies
> Gingerbread Cupcakes with Lemony Frosting
> Pumpkin Muffins
> Coffee Cake
> Rich Chocolate Cake Cake
Baking without eggs, milk and buttah
Get rid of the eggs
Replacing eggs is the most challenging aspects of vegan baking. Those suckers bind, they leaven and they give structure to our baked goods. However, like a bad boyfriend, they can be replaced, and with pleasing results. Here some info on replacements I have tried.
Flax Seeds
How to use it:
1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg. Finely grind 1 tablespoon whole flaxseeds in a blender or coffee grinder, or use 2 1/2 tablespoons pre-ground flaxseeds. Transfer to a bowl and beat in 3 tablespoons of water using a whisk or fork. It will become very gooey and gelatinous, much like an egg white. In some recipes, you can leave the ground flax in the blender and add the other wet ingredients to it, thus saving you the extra step of the bowl.
When it works best:
Flax seeds have a distinct earthy granola taste. It tastes best and works very well in things like pancakes, and whole grain items, such as bran muffins and corn muffins. It is perfect for oatmeal cookies, and the texture works for cookies in general, although the taste may be too pronounced for some. Chocolate cake-y recipes have mixed results, I would recommend only using one portion flax-egg in those, because the taste can be overpowering.
Tips:
Always store ground flaxseeds in the freezer because they are highly perishable. This mixture is not only an excellent replacement for eggs, it also contributes vital omega-3 fatty acids.
Where to get it:
Health food stores
Silken Tofu
How to use it:
1/4 cup blended silken tofu = 1 egg. Whiz in a blender until completely smooth and creamy, leaving no graininess or chunks. You will want to add other wet ingredients to this mixture to get it to blend properly. I recommend vacuum packed extra firm silken tofu, such as Mori-Nu.
When it works best:
Dense cakes and brownies, and in smaller quantites for lighter cakes and fluffy things (if the recipe calls for 3 eggs only use 2 "tofu" eggs"). Whizzed tofu leaves virtually no taste, so it is an excellent replacer in cake recipes. In cookie recipes, it may make the cookie more cake-y and fluffy than anticipated, add 1 teaspoon of starch to the recipe (such as arrowroot or corn starch) to combat that. It may make pancakes a little heavy, so it is not recommended as a quick replacement for eggs in pancakes, although it could work well with a little experimentation.
Where to get it:
Health food store shelves, and in some supermarkets.
Ener-G Egg Replacer
How to use it:
1 1/2 tablespoons + 2 tablespoons water mixed well = 1 egg
Many people swear by this egg replacer. I think it is good to use in a pinch, in all baking that requires a few eggs. However, I can definitely taste it in cakes and cookies (tastes chalk-y), and I'm not crazy about the dense texture it turns out.
When it works best:
It seems to work best in cookies, or things that are supposed to be a little crispy.
Where to get it:
Health food stores, some supermarkets in the baking or ethnic food section
Bananas
How to use it:
1/2 banana blended until smooth or mashed well= 1 egg.
Bananas work wonders as an egg replacer in baking, which is the reason many banana bread recipes don't require eggs. They hold the air bubbles well, make things nice and moist, and impart a nice flavor. However, you don't want everything tasting like banana, so use in things where the taste won't be intrusive. I've also noticed that baked goods using banana brown very nicely.
When it works best:
Quick breads, muffins, cakes, pancakes
Tip: Make sure bananas are nice and ripe and have started to brown.
Where to get it:
Just kidding, I think you can figure this one out.
Soy yogurt
How to use it:
1/4 cup soy yogurt = 1 egg.
Soy yogurt works a lot like whizzed tofu as an egg replacer. It makes things moist and yummy.
When it works best:
Quick breads, muffins, cakes
Gerald Said:
Why does many bread recipes for savory bread call for sugar?We Answered:
Mostly because the yeast can use sugar as an immediate carbon source. It helps them grow faster. It's not absolutely necessary as they can get nutrition from other components of the dough (most likely the wheat starch) but it will be slower because they (the yeast) have to enzymatically break down the starch to sugar before they use it. Hope this helps.PhD Food Chemistry and Nutrition
Don Said:
What are some really healthy homemade bread recipes for a bread machine?We Answered:
http://www.eatingwell.com/recipes/health…http://www.webmd.com/food-recipes/featur…