dutch oven yeast bread.

IMG_5425.JPG

Since we’ve bee stuck at home we’ve been making all of the things! Including bread! This one is a yeast-risen bread, that was fairly easy to make and we used for making sandwiches and toast.

  • 2 cups lukewarm water, between 90˚-110˚F (30˚-40˚C)
  • 1 envelope active dry yeast
  • 4 cups all-purpose flour, lightly packed and leveled off, plus more for dusting
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon olive oil
  1. Stir the yeast into the water and allow the yeast to bloom until foamy.
  2. In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.
  3. Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
  4. Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).
  5. Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.
  6. Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.
  7. Once finished, cover and let the dough rise again for another 1 ½-2 hours.
  8. Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.
  9. Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.
  10. Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.
  11. Cover and let rise for 1 hour.
  12. Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour.
  13. Carefully remove the pot from the oven and place it on a trivet or heat-safe surface.
  14. Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.
  15. Cover with the lid and return the pot to the oven.
  16. Bake for 45 minutes, removing the lid for the last 15 minutes.
  17. Remove bread from pot, cover, and let cool for 10 minutes before slicing.

peanut butter banana yeast bread.

IMG_3390
You had me at peanut butter and banana. Baked into a bread?! Is there any better way to eat toast than with peanut butter and banana? This is going to be so great for breakfast. Or as a peanut butter and jelly sandwich! Oooh, or as french toast possibly?!
This also was great because it doesn’t call for too many ingredients, and for a raised bread recipe, the resting time was pretty short!  I found the recipe here.

  • 1 cup warm tap water
  • 2 1/4 t active dry yeast
  • 1 T brown sugar
  • 1 cup whole wheat flour
  • 1 cup bread flour (+ more as needed)
  • heaping 1/4 cup creamy peanut butter
  • 1 small banana, mashed
  • 1 t salt

Directions:

  1. Whisk the water, yeast, and sugar together. Set aside for 10 minutes, or until foamy. Meanwhile mix the remaining ingredients in the bowl of your stand mixer. Add  yeast mixture and knead with the dough hook until the bowl is clean. If the dough is sticky, (mine was) add more flour a tablespoon at a time ( I had to keep adding to mine quite a bit) until well-mixed, pliable, and lovely.
  2. Transfer to a medium bowl and cover with a tea towel. Allow to rise for 45-60 minutes. Transfer to a greased bread pan and allow to rise for 30 minutes or until the loaf is just peaking over the sides.
  3. Meanwhile, preheat oven to 325F. Bake bread for 35-45 minutes or until sounds hollow when tapped and is nice and dark on top. Remove from pan and cool completely. Slice and serve toasted with more peanut butter and bananas or simply butter, honey, and sea salt.

204. zuchinni bread.

Im up to my ears in zuchinni, as I mentioned before, so I made some zuchinni bread based on this recipe. It appealed to me since it didnt use much white flour, had no oil, and was low in sugar….and I’m a sucker for anything with a struesel topping. I added raisins, which is something I don’t normally do, and it was good, but I think I will add some chocolate chips next time. Kind of defeats the purpose of being healthy though I guess….

Here is my variation

  • 1 1/4 cup spelt flour
  • 1 cup flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 tsp cinnamon
  • 1/2 cup sugar
  • 1/3 cup raisins
  • 1 flax egg (1 tbsp ground flax + 3 tbsp water, mixed and set aside for 5 minutes)
  • 1 & 1/4 cup shredded zucchini (leave skin on), packed
  • 1 tbsp pure maple syrup
  • 1 & 1/4 cups almond milk
  • Cinnamon Streusel topping: 2 tsp non-dairy margarine/butter, 1 tbsp coarse sugar (like turbinado), 1 tbsp flour, 1/2 tsp cinnamon

    Directions:

    1. Preheat oven to 400F. Mix the flax egg and set aside. Oil a regular-sized loaf pan.

    2. In a large bowl, whisk the dry ingredients (flour, powders, salt, cinnamon, sugar, raisins).

    3. In another large bowl, combine the wet ingredients (flax egg, shredded zucchini, maple syrup, milk).

    4. Add wet ingredients to dry and stir until just mixed. Be careful not to overmix the batter as spelt flour is delicate.

    5. Spoon the batter into prepared loaf pan and spread out evenly. Prepare the cinnamon streusel and then sprinkle on top. Bake for about 37-40 minutes at 400F or until toothpick comes out clean and the loaf gently springs back when pressed.

119. whole wheat sunflower seed bread.

My first Joy the Baker recipe! I needed to make something for a potluck, and attempted to veganize this whole wheat sunflower seed bread. This was a nice, dense, savory bread with a touch of sweetness.

Original recipe is found here. Here’s what I did to veganize it:

makes two 9x4x3-inch loaves
2 cups whole wheat flour
2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
4 teaspoon baking powder
1 teaspoon baking soda
1/4 cup agave
2 egg replacers ( I used ener-g mixed with water)
1 1/2 cup almond milk with 1 tspn apple cider vinegar
4 tablespoons earth balance melted
1 cup roasted and salted sunflower seeds

*If you have raw sunflower seeds, toss them with 1 teaspoon olive oil and one scant teaspoon salt and bake on a cookie sheet for 12 minutes (or until slightly browned) in a 350 degree F oven. Let cool before incorporating into the bread batter.

Preheat oven to 350 degrees F.  Spray two 9x4x3-inch bread pans with non-stick cooking spray and set aside.

In a large bowl, whisk together flours, sugar, salt, baking powder and baking soda.

In a medium bowl, whisk together agave, egg replacer, almond milk and melted earth balance

Add the wet ingredients all at once to the dry ingredients.  Fold to incorporate.  Try not to overmix the batter.  Once the flour has almost disappeared fold in the 3/4 cup of the sunflower seeds (reserving some seeds to garnish the top).  Fold until no flour bits remain.

Divide batter between the two pans.  This will create smaller loaves… not huge loaves… just so you know.  Bake for 35-40 minutes, being sure not to over-bake and dry out the bread.

Remove from oven and let rest in the pans for 10 minutes.  Invert onto cooling racks.  Serve warm or wrap tightly and freeze.  A