Fluffypeasantbreadveganandlowfat Recipes

FLUFFY PEASANT BREAD (VEGAN AND LOW FAT)

Steps:

• Place the ingredients into the bread machine in the order listed or in the order suggested by manufacturer.
• Select the basic cycle, and light crust.
• For a crispier crust, select the FRENCH cycle, or turn the machine off after the first rising cycle, and start the cycle from start again.

THE EASIEST, SIMPLEST VEGAN BREAD EVER!

Steps:

• in a large bowl mix together flour, salt, and yeast, and form a well in the bottom.
• pour in water and add the oil.
• with a wooden spoon slowly pull the flour into the liquid until it's fully adsorbed.
• work it into a ball with your hands and place on a floured work surface.
• the dough should be tacky but not hopelessly sticky. sprinkle flour on the work surface and hands if needed; continue to knead the dough for 5-10 minutes or until the dough becomes elastic.
• rinse and grease the large bowl, then place the dough back in it. cover lightly with damp cloth or plastic wrap. let rise in warm place (i usually turn on my oven and place the dough on the stove above it) until double in size (about 1 to 1-1/2 hours).
• turn dough back out onto floured surface. punch down and kneed slightly to work out air bubbles.
• divide the dough in half, form round loaves and place on lightly oiled pans. preheat oven to 375F and let dough rise 20 more minutes.
• bake 30-40 min until crusts golden. you can also throw 1/2 C of water on the bottom coils 10 minutes in for "crustier" bread.

FRENCH PEASANT BREAD

Steps:

• Dissolve yeast, sugar and salt in water.
• Add flour and stir with a wooden spoon until blended. Do not knead -- it will be lumpy.
• Cover and let rise until doubled, about 1 hours
• Oil a cookie sheet with olive oil.
• Oil hands and remove dough from bowl and divide into 2 rounds and place on cookie sheet.
• Sprinkle dough with cornmeal(optional).
• Let rise 1 hour.
• Preheat oven to 425 degrees and brush dough with melted butter.
• Bake for 10 min then reduce heat to 375 degrees and bake an additional 15 minutes.
• When finished baking, brush again with melted butter.

PEASANT BREAD

Steps:

• In a mixing bowl whisk the flours and the salt. Set aside.
• Grease a separate large bowl with butter or olive oil and set this aside. (This bowl will be used for the dough's initial rise).
• In a standing-mixer's bowl, dissolve the sugar into the water. Sprinkle the yeast over the top. (If you'd like . at this point . to ensure the yeast is active . you could let the mix stand for 10-15 minutes . or until it's foamy and/or bubbling just a bit. I typically don't).
• Add the flours and salt.
• Mix (**Note: The original recipe outlines stirring with a wooden spoon, which works . but I like to use my mixer with the dough hook and let it go for 4 or 5 minutes on medium speed) Note: the dough will be on the wet side. Transfer the dough to the greased bowl from the preparation step.
• Cover bowl with a towel or plastic wrap and set aside in a warm spot to rise for at least an hour . or until it's about doubled in size.
• ** Typically, dough at our house takes 3 or 4 hours to double . point being . don't sweat the exact time.
• Grease 2 oven-safe bowls with about a Tbsp of butter each.
• Preheat the oven to 425ºF.
• Punch down your dough . and divide it into 2 equal parts. One by one . place each half on a floured counter-top. Quickly form a ball with each part & transfer them to your prepared bowls.
• At this point . the original recipe calls for letting the dough rise until it's doubled again in size . and this certainly works. I've taken to putting the dough into the fridge overnight for its second rise. There's something that happens to dough when it ferments for a long period of time in a cool environment.
• Pre-heat oven to 425.
• Bake for 10 minutes at 425. Reduce the heat to 375º and bake for 18-19 minutes longer. Remove from the oven . letting the loaves sit for 5-10 minutes before turning them over onto cooling racks.
• If the bowls have been greased well . the loaves should easily fall out out onto the cooling racks.
• You'll have to gauge it based on taste . I cook the loaves on the lower end of the time the original calls for because we like them pale & soft. If that's not for you . they can always be placed back into the oven (outside their bowls) and baked for about 5 minutes longer.
• Remove from oven and let cool for 10 minutes before cutting.