Originally Posted by danakscully64
Do either of you have a homemade vegan bread recipe? I've been trying to find one with no luck.
As Froggythefrog mentions, milk and eggs really arent essential in bread. Im very hesitant to post a recipe because of my fast-and-loose way of measuring ingredients when I make bread. But heres what I do, approximately (VERY approximately):
I dissolve 2/3 tablespoon of dry baking yeast for each loaf of bread I will be making in a cup of warm water with a tablespoon of sugar. While it starts to foam and come to life, I measure out about 2 to 2-1/2 cups of water for each loaf of bread into my dough-mixing bowl. (I usually make 4 loaves at once and freeze all but one. As Diana and others point out, fresh-baked bread is a real multisensory hedonistic delight. But I prefer to save time by making two weeks worth of bread and thawing it out later as I need it.)
So- I have this huge stainless steel mixing bowl with 9 or 10 cups of warm water, sugar, and yeast. I add maybe 4 tablespoons more of sugar (heres where it starts getting sloppy- I sort of dump a handful or two in, or maybe just pour some out of the bag of sugar). I dump and stir rolled oats or rolled rye into the mix until its becoming the consistency of very watery mud (arent you drooling now?). Then I start adding whole wheat flour right from the bag- stirring it in at first, then kneading when its too thick for that. At this point both my hands are usually engulfed in a Blob-like mass of sticky wet dough, which I keep pulling of with my fingers and mixing back into the bowl, trying not to add any hair from beard or wrists/forearms. I usually add most of a 5-pound bag of flour.
(You notice I havent added any salt. Supposedly salt controls the yeast so the bread doesnt rise so fast, but I havent noticed a problem since I started leaving it out, although I guess my bread did taste better with salt. I leave it out because I eat a lot of bread and although Im not on a salt-retricted diet, I do wind up eating plenty of salt anyway.)
There should be about an equal amount of rye or oat flakes and whole wheat flour when the dough has finally had enough flour, but Im not sure about this. Ideally, the dough shouldnt be sticky and trying to engulf you any more, but it shouldnt be so stiff and dry that its hard to knead and wont rise properly. I knead it right in the bowl: I put the bowl on the floor in front of me and Im on my knees. Then I cover it in a warm place to rise.
I grease the loaf pans with oil or margarine. The bread used to stick in the pan when I used oil, but lately it hasnt. When the dough is doubled in size, I might knead it a bit more, depending on how much I kneaded it before it rose. Then I divide the dough into equal parts, shape it into loaves, and put it in the slightly warm oven (maybe 90-100 degrees) to rise. When its risen, I bake it.
I sometimes have trouble with a big air pocket developing right under the top layer of dough- so when I slice it, the top strip of crust comes off. I dont know what causes this.
If you haven't made bread before, a cookbook would be better for information than what I just posted.