Ingredients (use vegan versions):

• 3 cups self rising flour
• 3 Tablespoons vegan sugar
• 12 oz. room temp vegan beer

Directions:

Mix all together and pour into a regular bread pan..Bake 350 about 30
minutes or until lighly browned on top….Remove when cool enough to handle
and place on rack.

Now..seems to me that you can add some cooked well drained veggies to
this..I have used herbs and sun dried tomatoes in this vegan bread..I don’t see
why you couldn’t use some dried bell pepper flakes or onions..or even some
sauted and well drained zukes or carrots or frozen corn…I would not,
however use anything like sweet potato, carrot or pumpkin puree as it is a
moist heavy vegan bread to begin with…

Serves:

Ingredients (use vegan versions):

• 2 3/4 teaspoons yeast CRITICAL use a measuring spoon
• 1 teaspoon malt powder
• 2 oz water at 120 degrees (NOT MORE) get a dial thermometer
• 3 cup whole wheat flour
• As much as 1 Cup may be replaced by rye,corn
• .5 cup unbleached white flour

• 1 heaping tablespoon Gluten (not critical), + 1 heaping tablespoon for each cup non wheat flour
• 1 cup water
• Sweetening, depending on batch, could be 2 tablespoon molasses, or malt vegan sugar, etc. Amount depends on whether you want sweet (raisin) or not (rye, etc. )
• 1 teaspoon salt add at end, this inhibits yeast

Directions:

I commonly use a cup of rye or half a cup of rye and half a cup of
corn flour + 3 T of carroway seeds. This is great with soups or for
open sandwiches. This vegan bread is a bit heavy for a two slice sandwich.

Pour yeast, malt powder and water into bread machine and measure the
following. This gets yeast off to a good start.

Measure out in a separate bowl the rest of the ingredients or just
wait a few minutes for the yeast to take off and then add directly to
machine.

(Not putting molasses in the bowl makes it easier to clean.)
Once yeast is bubbling, add dry ingredients to machine and any other
wet ingredients, any seeds, banana, etc. Start and watch to adjust
moisture. Probably needs another oz. of water. May need more. Each
batch needs to be adjusted. Should be one mass not two separate ones
and machine should be able to stir without straining.

Serves:

Ingredients (use vegan versions):

• 1/2 cup vegan sugar
• 1 1/2 cup flour
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 1 egg equivalent (we use EnerG)
• 3 mashed bananas (extra-ripe ones mash easier or pop into
• microwave for a bit to soften them.)
• 1/4 cup crushed pineapple, drained (save the drained juice)

Directions:

Mix the dry ingredients, then mix in the wet ones. If the mixture
is too dry, add some of the saved pineapple juice.

Bake at 350 for about 45-60 minutes until the top is golden brown
and a toothpick comes out nearly dry.

Serves:

Ingredients (use vegan versions):

• 2 pkg. dry yeast (quick rise)
• 3 cup whole wheat flour
• 1/2 tablespoon vegan sugar
• 1 cup unbleached white flour
• 1/3 cup warm water
• Corn meal
• 1 teaspoon salt (more or less, this is optional and does flavor the vegan bread)
• 1 cup water

Directions:

Melt the yeast, vegan sugar, 1/3 c. warm water in a bowl and set aside. Mix
the flours, salt, in a bowl, add the yeast mix, and then the water.
Mix the dough until smooth, about 5 mins. Let rise covered with a
damp cloth for one hour. Punch down, and divide into two or four
loaves, then slice tops about 2 inch across, 1/4 inch deep. Place in
cold oven set to 350. Bake for one hour. Sprinkle the cornmeal on the
bottom of the baking sheet so the vegan bread won’t stick. For crustier bread, place a pan of
water on the bottom of the stove for 1st 30 minutes, then remove.

Serves:

Ingredients (use vegan versions):

• 2 1/4 cup gluten flour (ww pastry flour will do)
• 2 1/4 cup unbleached flour(s) of your choice
• 1 1/2 cup warm water
• 2-3 tablespoon natural sweetner (brown rice syrup, stevia, whatever)
• 2 tablespoon active dry yeast or natural leavener
• 1 tablespoon sea salt
• 1-2 teaspoon something special (dillweed or marjoram or

Directions:

Serves: baker’s dozen.

Preparation time: an hour and a half.

ok, here’s what’cha do…

in yer favorite big bowl, combine 1 c. of the gluten flour with the
yeast. mix together the water, sweetner, and salt and pour’em over
the yeasty flour.

WAIT FOR FOAMY LOAM…

now mix in the rest of the gluten flour and let it rest another 10
minutes. ok, knead in the balance of the flour and get it to feelin’
real smooth and elastic (around 10 min. of kneading).

when yer dough is ready, shape little hunks of it into smooth balls,
punch a finger through the middles and pull apart a bit to shape the
bagels. let’em rise another 10 minutes.

meanwhile….fill yer biggest pot (2/3 full) with water and another
T. or two of sweetner and heat on the stove to boiling (we’re talkin’
about a gallon of water).

now’s also a good time to preheat the oven to 375.

ok, so toss those rising bagels into the rapidly boiling sweet water
(however many can fit comfortably at a time-usually 4 or 5). boil 30
seconds on each side. remove the bagels with a slotted spoon-type
device and place on oiled cookie sheets. this is the time to brush a
little oil on the tops and sprinkle with poppy seeds or sesame seeds
or whatever).

bake 25-30 minutes at 375. hey..those are HOT HOT bagels! let’em
cool a bit on the rack, jack!