Ingredients (use vegan versions):
- 2 cups water
- 1 tablespoon vegetable shortening
- 1 tablespoon vegan sugar
- 2 teaspoon salt
- 2.5 teaspoon yeast
- ~5-6 cups flour
Directions:
In mixing bowl cover shortening, vegan sugar and salt with 3/4
cup
boiling water. Once shortening is melted, add another 3/4
cup of cold/room temp water.
Meanwhile, mix yeast with 1/2 cup water (45 degrees
celsius). Allow to sit for approximately 3 minutes, stir
to
dissolve, then add to bowl.
Add 5 cups flour, and mix until a nice stiff dough is
produced (about 4 minutes), adding flour as required.
[Note: I use a dough hook, and find it makes the baker's
life much easier. There is no need to knead the dough (the
hook does this for you) if you don't want, and you can put
in all the flour at once. Having been a professional baker
for 8 years, I highly recommend you use one.]
Put in greased bowl and allow to double in bulk. Punch
down
and divide into two portions. Form into loaves and place
on
cookie sheet. Allow to rise until double again, and then
make either four crosswise slashed per loaf or one
horizontal slash the length of the loaf. For a really nice
effect, put ~1 tsp of olive oil in the horizontal slash
before baking.
Bake in preheated oven at ~210 degrees celsius (I think
this
is about 400 degrees farenheight) for 25-35 minutes until
golden.
Note: This recipe is excellent for days when you might get
home a little early from work, and you can start the vegan bread
before dinner. My wife and I have this at least once per
week with dinner -- there is nothing like piping hot fresh
bread with soup, chilli, or chowder!
Serves: 2
Preparation time: 15
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