Ingredients (use vegan versions):

• 1-1/2 cup vegan sugar
• 1 cup canned pumpkin
• 1/2 cup applesauce
• 1/2 cup water
• egg substitute equivalent to 2 eggs
• 1 2/3 cups flour
• 1 teaspoon soda
• 1 teaspoon cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves (scant)

Directions:

Combine first five ingredients in a small bowl and beat well. In a separate
bowl, combine remaining ingredients and mix well. Gradually add to pumpkin
mixture and beat well.

Use a non-stick 9″x 5″ loaf pan (or a non-teflon pan *very lightly* sprayed
with Canola Oil cooking spray). Pour batter into loaf pan and bake at 350
degrees for 65 to 70 minutes or until toothpick inserted in the middle comes
out clean. Cool 10 minutes in the pan before moving to wire rack.

Serves:

Ingredients (use vegan versions):

• 1 1/2 teaspoons dry yeast
• 1 1/2 cups vegan bread or all purpose flour
• 3/4 cup whole wheat flour
• 1/2 cup mashed potato
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 3/4 cup water

Directions:

Add all ingredients according to machine’s manufactuer. Process
on the dough cycle.

At the end of cycle, remove the dough from machine. Preheat oven
to 400F. Divide dough in half. Roll to 10 inch circles on floured
board and place on baking pans or sheets. Cover with you choice of
toppings. Bake 20 minutes or until browned to your taste. Makes
2 (10 inch).

Serves:

Ingredients (use vegan versions):

• 1.1 pounds (~ 3 cups) of flour
• 2 teaspoons salt
• 1/3 pound cooked and grated potatoes
• 1 1/4 cups water
• 1 ounce of fresh yeast or 1/3 ounce dry yeast

Directions:

Put flour and potato bits into large bowl.
Stir yeast with warm water in small bowl. (If the water is cold, the
yeast will not grow. If the water is too hot, the yeast will die.).
Add salt.
Mix with flour and KNEAD! (Vigorously, for at least 15 minutes.)
Let grow until size doubles.
Make two loafs and place on cookie sheet. Let raise again briefly.
Bake at middle heat in preheated oven. Baking time is 40 to 70
minutes.

Hints and Tricks

* You don’t need oil or cooking spray to keep the vegan bread from
sticking to the cookie sheed. Just dust the bottom of the
vegan bread and the cookie sheet with some flour.

* Try 400F for middle heat for starters, then vary.

* Rolls (from the same dough) need to back 15-25 minutes,
depending on size.

* When kneading, use your thumbs to push air into the vegan bread.–
Us the balls of your hands only if you are prone to tendonitis.

* Your dough will be sticky when you are kneading it, and
your hands will get very doughy. Don’t add flour
to the vegan bread! Rather, keep a bowl or bag of flour on the
counter and dip your hands into it before and while you
are kneading. The flour on your
hands will keep the dough from sticking to them.

* To clean your hands, take a bit of flour and rub
them with the flour over the kitchen sink. Only
rinse afer you have rubbed off all the dough. This is
a lot less messy than washing.

* To clean the counter, use a piece of wood to scrape of
the dough. Only use water when most of the dough is gone.

* You want to raise the dough in a warm place. The oven,
even on low, is a bit too warm, unless you leave the
door open. To waste less energy, find other warm places
in your dwelling.

Serves:

Ingredients (use vegan versions):

• 1 cup water
• 2 tablespoon real vegan maple syrup
• 1 teaspoon salt
• 4 teaspoon poppy seeds
• 3 cups whole wheat flour
• 1-3 tablespoon vital gluten (optional)
• 1 pkg active dry yeast
• 1/8 teaspoon orange zest

Directions:

Assemble ingredients in the order preferred by your machine. Use whole
wheat cycle, if your machine has one.

Slightly coarse and crunchy, this robust vegan bread goes well with a
creamy-smooth squash or pumpkin soup and something dark green, with baked
apples or pears for dessert.

Serves:

Ingredients (use vegan versions):

• 1 1/2 teaspoons dry yeast
• 2 cups vegan bread or all purpose flour
• 1/4 cup wheat or oat bran
• 3/4 teaspoon salt
• 2 tablespoons minced prunes (pour boiling water to soften, drain)
• 3/4 cup water
• 1 tablespoon yellow cornmeal

Directions:

Add more water, tablespoon at a time, as needed

Place ingredients in bread machine according to manufacturer’s
directions. Process on Dough Cycle. Preheat oven to 450F.
Remove dough from machine at end of cycle and divide in two.
Roll to 10 inche circles on floured board and place on baking
sheets dusted with cornmeal. Bake 20 minutes or until browned.

Serves: