Here’s a recipe for this salad, which can easily serve as a complete lunch because it contains bread.
Tag Archives: bread
I got this recipe from my father. It is a very handy recipe if you like the taste of fresh bread, but hesitate to bake entire loaves because you have a small household. The recipe makes enough for about two loaves of bread, but you can bake them over the course of several days. Another nice thing about this recipe is that it doesn’t require any true kneading.
I used it to make cinnamon-roll bread:
One downside of this recipe is that it has quite a bit of sugar. Next time I will use less than it recommends, closer to one tablespoon per loaf. When I used it to make pita-style bread to accompany my bean meze, it made proper pockets, but it was too sweet. (To make this bread, I did not give it a rise but just rolled it out and let it rest a few minutes before putting it in a 220° Celsius/430° Fahrenheit oven for 5 minutes.) Next time I make the bread I will significantly reduce the sugar.
It also seemed a bit sweet when I used it as a crust for a mozzarella and pesto pizza, although it was less noticeable because my basic tomato sauce is sweetened a little with carrots. (For the pizza, I rolled it out and let it rest a few minutes, then baked in a 220° Celsius/430° Fahrenheit oven for 8 minutes.)
I finished the dough off by making sweet rolls with raisins and sultanas.
- 2 packages of dry active yeast
- 5½ – 6 cups of flour (I used half whole wheat and half white)
- 1 egg
- 1 ¾ cups warm water
- ¼ cup of butter or soft shortening
- ½ cup sugar (I recommend using less)
- 1 tablespoon salt
Sprinkle yeast over warm water in large bowl; stir to dissolve. Add sugar, salt, and about ½ the flour. Beat with electric mixer on medium for two minutes or stir by hand until mixture is smooth.
Add egg and shorting; beat to mix. Mix the remaining flour with hands or spoon until dough is easy to handle. Shape into a ball and place into a lightly greased bowl. Cover tightly and place in the refrigerator and let the dough rise for at least 2 hours. Punch down dough every day until you use it. Two hours before you want to serve hot rolls, punch down dough, cut and shape to make rolls. Brush on butter or oil and let rise in a warm place for 1½ hours. Bake in hot oven (200° Celsius/400° Fahrenheit for 12 to 15 minutes.
For bread bake at 180° Celsius/350° .
Dough may be kept in a refrigerator for up to 5 days.
The original recipe is completely gluten-free, in addition to being yeast-free and vegan. For my version I used, instead of 300 grams of plain gluten-free flour, 95 grams of buckwheat flour, 100 grams of brown rice flour, 100 grams of coarse tapioca flour, 1½ teaspoons xanthan gum, 1½ teaspoons potato starch, and 1½ teaspoons ground flax meal.
Overall I thought it wasn’t quite as tasty as the gluten-free bread rolls, but it was easier to prepare.
I modified the recipe by using hazelnut milk instead of almond. They are quite tasty.
For breakfast I made vegan matcha muffins. They are pretty tasty, and not too sweet. I halved the recipe and used hazelnut milk instead of almond milk. I also thought that the baking powder in the original recipe should have been written as 2 teaspoons, as that would be a more typical quantity. I used 1 teaspoon in my version and they turned out fine. The coconut oil had to be melted before it could be incorporated. I sprinkled a little extra matcha powder on top before baking.
I don’t always try new things. Brown soda bread is something I make about twice a month. I like to replace some of the brown flour with teff, buckwheat, and/or rye, and to replace some of the buttermilk with roast squash. I usually top it with sunflower or pumpkin seeds.
These muffins have whole wheat flour, wheat bran and butternut squash in them, but the primary taste is of dates. They are more easily removed from the papers when they are cool, but taste even better warm. These are not as sweet as cupcakes, but they are sweeter than bread.
I used the recipe for brown soda bread as my starting point.
- 350 grams (about 13 ounces) whole wheat flour
- 60 grams (about 2 ounces) white flour
- 3 tablespoons wheat bran
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- a pinch of salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 cup oil (I used peanut)
- 4 tablespoons date syrup
- 1 1/2 cups buttermilk
- 1/2 cup butternut squash or pumpkin purée
- 1 egg
- 12 dates
For the topping:
- 2 tablespoons of sugar
- 1/4 teaspoon cinnamon
Preheat the oven to 160° Celsius/325° Fahrenheit. Line muffin tins with muffin papers. This recipe will make 18 muffins.
Mix together all the dry ingredients. Add the oil, syrup, buttermilk, egg and squash and stir until just mixed. Remove the date pits and tear them into pieces with your fingers, then mix them in the batter.
Scoop the batter into the muffin papers, filling about 3/4 full.
Mix together the cinnamon and sugar for the topping in a bowl. Sprinkle it on top of the muffins.
Bake the muffins for 30-35 minutes. Cool on a wire rack, or enjoy them warm with butter.
These are best eaten the day they are made, or the next day at the latest.