Moss - Wow! 1001 Homemade Vegetarian Bread Recipes: A Homemade Vegetarian Bread Cookbook for Your Gathering
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Wow! 1001 Homemade Vegetarian Bread Recipes
(Wow! 1001 Homemade Vegetarian Bread Recipes - Volume 1)
Ann Moss
Copyright: Published in the United States by Ann Moss/ ANN MOSS
Published on October, 01 2020
All rights reserved. No part of this publication may be reproduced, stored in retrieval system, copied in any form or by any means, electronic, mechanical, photocopying, recording or otherwise transmitted without written permission from the publisher. Please do not participate in or encourage piracy of this material in any way. You must not circulate this book in any format. ANN MOSS does not control or direct users actions and is not responsible for the information or content shared, harm and/or actions of the book readers.
In accordance with the U.S. Copyright Act of 1976, the scanning, uploading and electronic sharing of any part of this book without the permission of the publisher constitute unlawful piracy and theft of the authors intellectual property. If you would like to use material from the book (other than just simply for reviewing the book), prior permission must be obtained by contacting the author at author@pennsylvaniarecipes.com
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***
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 package (1/4 ounce) quick-rise yeast
- 3/4 cup water
- 1/4 cup milk
- 2 tablespoons butter or margarine
- Mix the yeast, salt, sugar, and 2 cups of flour in a big bowl. Heat the butter, milk, and water in a saucepan to 12 -13 . Pour into the dry ingredients and beat for 2 minutes on medium speed. Add in half a cup of flour and beat for 2 more minutes. Whisk in an enough amount of the remaining flour to create soft dough.
- Transfer to a floured surface and knead for about 6-8 minutes until elastic and smooth. Do not allow rising. Divide the dough into 2 portions. Roll out each portion into an 8x5 inch rectangle.
- Begin with a short side and roll up the dough in jelly-roll style. Pinch to seal the seam. Arrange in 2 greased 5x3x2-inch loaf pans with the seam side down. Pour 1-inch of hot water into a 13x9-inch baking pan. Place the loaf pans in the water.
- Cover and allow rising for 15 minutes. Take the loaf pan out of the water bath. Bake for 20-25 minutes at 40 until golden brown. Transfer from pans to wire racks to cool.
- Calories:
- Sodium:
- Fiber:
- Total Carbohydrate:
- Cholesterol:
- Protein:
- Total Fat:
- 3 cups whole wheat flour
- 1 cup all-purpose flour
- 2-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2-1/2 cups buttermilk
- 1 cup molasses
- 1 cup golden raisins
- 3/4 cup chopped hazelnuts
- Mix together the salt, baking soda and flours in a big bowl. Whisk the molasses and buttermilk in a small bowl. Mix it into the dry ingredients just until it becomes moist. Fold in the nuts and raisins. Move to two 8x4-inch loaf pans that was greased.
- Let it bake for 45 to 50 minutes at 350 degrees or until an inserted toothpick in the middle exits clean. Allow it to cool for 10 minutes prior to taking it out of the pans, then transfer to wire racks.
- Calories: 159 calories
- Sodium: 263mg sodium
- Fiber: 3g fiber)
- Total Carbohydrate: 31g carbohydrate (13g sugars
- Cholesterol: 1mg cholesterol
- Protein: 4g protein.
- Total Fat: 3g fat (0 saturated fat)
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (11 to 11 )
- 1-1/2 cups warm milk (11 to 11 )
- 1/4 cup molasses
- 4 tablespoons butter, softened, divided
- 1 tablespoon sugar
- 1 tablespoon plus 1/2 teaspoon salt, divided
- 3 to 3-1/2 cups all-purpose flour
- 2-1/2 cups rye flour
- Vegetable oil
- 1 large egg white
- 2 teaspoons caraway seeds
- Dissolve the yeast in water in a big bowl. Add 1 tbsp salt, sugar, 2 tbsp butter, molasses and milk, then add 2 cups of all-purpose flour and beat it until it becomes smooth. Add enough leftover all-purpose flour and rye flour until a soft dough forms.
- Flip it onto a floured surface and knead it for about 6 to 8 minutes, until it becomes pliable and smooth. Put it in a greased bowl and flip it once to grease the top. Put cover and allow it to stand for 20 minutes.
- Punch down the dough. Flip it onto a lightly floured surface, then split it into 4 parts. Roll each part into a 14x6-inch rectangle, then brush it using the leftover butter.
- Score the dough widthwise at 2-inch intervals using the dull edge of a table knife. Make score marks widthwise across the dough using those marks as a guide. Fold the dough the accordion-style back and forth along the creased lines. Slice the folded dough into 1-inch pieces and put each piece in the greased muffin cup, cut side down. Brush oil over. Use plastic wrap to cover it loosely. Let it chill in the fridge for 4 to 24 hours.
- Once ready to bake, take off the cover and allow it to stand for 10 minutes at room temperature. Beat the egg white in a small bowl, until it forms stiff peaks, then brush it on top of the dough. Sprinkle the leftover salt and caraway seeds on top. Let it bake for 20 to 25 minutes at 375 degrees or until it turns light brown. Take it out of the pans, then transfer to wire racks.
- Calories: 134 calories
- Total Fat: 3g fat (2g saturated fat)
- Sodium: 375mg sodium
- Fiber: 2g fiber)
- Total Carbohydrate: 24g carbohydrate (4g sugars
- Cholesterol: 7mg cholesterol
- Protein: 3g protein.
- 1 cup warm beer or ginger ale (7 to 8 )
- 1/3 cup water (7 to 8 )
- 2 tablespoons vegetable oil
- 3 tablespoons sugar
- 1-1/2 teaspoons salt
- 3 cups bread flour
- 2-1/4 teaspoons active dry yeast
- Measure ingredients in the pan of bread machine in turn as manufacturer suggested. Set the bread machine in basic bread setting. If available, choose color of the crust color and size of the loaf. After 5 minutes of mixing, check dough to add 1 or 2 tablespoons of water or flour or not. Follow the directions described in bread machine.
- Calories: 107 calories
- Sodium: 222mg sodium
- Fiber: 1g fiber)
- Total Carbohydrate: 20g carbohydrate (3g sugars
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