Saturday, November 20, 2010
Home made bread smells delicious baking in your oven. Besides, many commercially made breads have allergens and are full of preservatives. Have you ever noticed how long it takes for them to go bad? There is a great bakery in our state that makes fresh breads that does not use nuts. But, is costs almost $5.00 per loaf! When I have time I make fresh bread for my family and make croutons with the leftover slices.
1 cup very warm water
2 1/4 tsp active yeast
2 cups bread flour (all purpose will still work)
3/4 cup wheat flour
1/2 cup oats
2 tbs brown sugar
2 tbs wheat germ
2 tbs melted soybutter
1 tbs canola oil for rolling out dough
Measure the warm water and add the yeast. Stir gently and let rest for 5 to 10 minutes. Set up your food processor with the dough blade. Measure the dry ingredients and pour into the food processor bowl. Process until blended. Pour the yeast and water mixture through the top while running the processor. Open the top and add the melted soybutter. Process again until a smooth dough forms. Run for one additional minute.
Turn dough into a greased bowl and cover with a towel. Let it rise in a warm place free from drafts for 45 to 60 minutes or until doubled in size. The dough will be ready when an indentation remains. Turn the dough onto an oiled board. Gently turn the dough ball to oil it an all sides. Flatten the dough with the heel of your hand into a rectangular shape. Roll dough up tightly into a loaf shape starting from a short side and pinching it together as you roll. Place the dough in a loaf pan and cover again. Let it rise in a warm place for another 45 minutes or until it is at least 1 to 1 1/2 inches over the rim of the pan.
Bake at 375 degrees for 35 minutes. Cool for 15 minutes and turn out of pan. Cool completely before storing in an airtight container or plastic bag.
** I have made this recipe using my bread machine, but I used the machine so much that the mixing pan wore out. If you want to make it in your bread maching, just follow the manufacturer's instructions for adding ingredients. You can select the dough cycle and bake the bread in a pan in your oven or make the whole thing in your machine.
Monday, November 8, 2010
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Cool fall mornings are the perfect time for these muffins, and you won't even miss the nuts that are in traditional cranberry baked goods. Cranberries are abundant in the supermarket this time of year and freeze well to use in baked goods during the winter.
2 c flour
½ c sugar
½ tsp salt
2 tsp baking powder
2 tbs wheat germ
¾ c milk
¼ c canola oil
1/3 c orange juice
¼ c soy vanilla yogurt
2 tbs orange zest
1 c chopped cranberries
Grease muffin cups with shortening and preheat the oven to 350 degrees. Combine the dry ingredients in a large bowl and stir together until blended. Make a well in the center and add the wet ingredients and the orange zest. Stir until just blended, the batter will be lumpy but don't over-mix. It will make the muffins too chewy. Stir in the cranberries. Spoon into muffin cups and bake for 20 to 22 minutes.
You can also make a loaf of bread by baking for 35 to 40 minutes in a greased loaf pan.
Everyone loves chocolate chip cookies and you can never eat just one. This was a cookie I was really missing when I found out that my daughter had food allergies and it was the first cookie recipe that I attempted to make. Every should enjoy homemade chocolate chip cookies. These are best warm from the oven and served with vanilla soy ice cream for an extra special treat.
2 c flour
1 tsp baking soda
1 tsp baking powder
1 c (2 sticks) softened soy butter such as Earth Balance
¾ c sugar
¾ c brown sugar
1 tsp vanilla
3 tbs water
3 tbs canola oil
1 package nut free and dairy free chocolate chips such as Divvies or Enjoy Life
Measure dry ingredients and put into a medium sized bowl. Stir together. Add soybutter and sugars to a large mixing bowl. Beat on medium with an electric mixer until well blended. Add the vanilla, water, and canola oil and beat again. Pour in the flour mixture and beat on low until a soft dough forms. Stir in the chocolate chips with a spoon. Drop by tablespoonfuls onto an ungreased baking sheet and bake at 375 for 10- 12 minutes. Cool on wire racks and enjoy. Makes about 36 cookies. Store in an airtight container to preserve freshness.