Finally! A simple recipe for home made bread – that’s easy – and amazing! And #vegan, of course.
No need to knead – at least not by hand! Your #Kitchenaid (or similar) #standmixer does the work! and just a few ingredients!
You make it ahead… and after a 20 minute warm rise you put it in the refrigerator – and it rises for another 2-12 hours. Which means… you have a wide baking window… and fresh homemade bread is just a short bake away whenever you want it. Or knead it. 🙂
Check this out – – –
INGREDIENTS
6 ½ cups all-purpose flour
2 tblsp sugar
3 ½ tsps salt
3 packages active dry yeast (not quick)
1/4 cup Earth Balance – softened
2 cups warm water (120 F to 130 F)
METHOD
Place 5 1/2 cups flour, sugar, salt, yeast, and butter in mixer bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 20 seconds (just to mix things up).
Gradually add warm water and mix about 1 1/2 minutes longer.
Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 4 minutes longer. You’ll know when it’s done… it will get a little clunky as it kneads and becomes ready.
Remove bowl, cover with plastic wrap and a towel. Let rest 20 minutes. You might want to play some classical music to help it rise. That’s a joke. Mostly.
Divide dough in half. Shape each half into a loaf.
Place in greased 8 x 4 x 2 inch baking pans. Brush each loaf with just a little oil and cover loosely with plastic wrap.
Refrigerate 2 to 12 hours.
Ready to bake? Uncover dough carefully (don’t punch it down or knead or manipulate at all).
Let stand at room temperature 10 minutes. Puncture any gas bubbles which may have formed (but don’t punch it down!).
Bake at 400 F for 35 to 40 minutes.
Cool on wire racks and get out the #EarthBalance and homemade jam.
No preservatives… so eat within a couple of days.