Vegan Bread RecipesThese vegan bread recipes are easy to make and have been hand-picked as my favorite tasting recipes.
Most breads you find in stores do not have any animal products, but I find many of them have tons of preservatives and added ingredients that are not healthy, like high fructose corn syrup. Yes, HFCS is actually in bread as well as candy (and a million other things.) Here are my favorite recipes...
Whole Wheat Pizza Crust I have looked for a long time to find a whole wheat pizza crust that has the same texture as a white crust. This is an amazing vegan bread recipe, and could be used for bread sticks. This dough has to rise two times, so start making it a few hours before you want to eat it! Ingredients: 1 tsp. turbinado sugar Directions: In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy. Add the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1/2 cup of the all-purpose flour until dough starts to come together. Put dough on a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour. When the dough is doubled, put the dough on a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled. Preheat the oven to 500°F. Roll the dough with a rolling pin until it reaches the size you want and place it on a well oiled pizza pan. Using a fork, gently poke holes along the dough and then place in oven. Pre-cook the plain crust for 5 minutes, and then take it out of the oven. Put your toppings on the pizza and then put it back in the oven for another 5-10 minutes, depending on how crispy you want it. Makes 1 very large or 2 small pizza crusts. Pumpkin Bread I was never a huge pumpkin pie fan as a child, and so when I saw this recipe I just made a mental note to try it eventually. Big mistake! This is the most delicious sweet bread I've ever had. My boyfriend and I devour this vegan bread recipe within two days every time I bake it. This vegan bread recipe is slightly adapted from a great cookbook called The Joy of Vegan Baking, Ingredients: 3 tbsp. ground flaxseeds Directions: Preheat the oven to 350°F. Lightly oil two 8-inch baking loaf pans, several mini-loafs pans, or muffin pans. I like to use a blender to mix together the flaxseeds and water, but you could also do it by hand or with a hand-held mixer. In a large bowl, stir together the sugar, applesauce, pumpkin puree, and flaxseed mixture. In another bowl, stir together the dry ingredients, including the nuts. Then mix the wet ingredients into the dry and stir only until combined. Pour the mixture into your pans and bake for about 45min- 1 hour, until you can stab a fork in the middle and it comes out clean. Then let it rest out of the oven for 20 minutes to allow it to finish cooking. Makes 1 large loaf of bread.
French Bread Dinner Rolls This is a great naturally vegan bread recipe from Country Living's website. It's best made with bread flour because it has more gluten and protein so it makes a chewier dough, but you could use all-purpose flour. You could also make something similar to bread flour by adding 1 tablespoon of wheat gluten for every cup of white flour you use. Ingredients: 5 teaspoons active dry yeast Directions: In a large mixing bowl, sprinkle yeast over water and let stand 5 minutes in a warm place. Add 4 cups flour and salt to the yeast mixture. Beat with the paddle of an electric mixer or mix by hand until a soft dough that pulls away from the sides of the bowl forms -- about 10 minutes. Let the dough rest 10 minutes. With a dough hook and the mixer running, add remaining flour and knead another 5 minutes. Alternately, work the remaining flour into the dough by kneading for about 10 minutes. Add more water if necessary to form a soft, elastic dough. Form the dough into a ball and place in an oiled bowl, turning to coat all sides of dough. Cover with plastic wrap and allow dough to rise in a warm place away from drafts until doubled in bulk, up to 2 or more hours. Punch down the risen dough and re-form into a ball. Cover and allow to rise again until doubled in size -- about 1 1/2 hours. Place a pan filled with hot water on the floor of the oven or on the lowest rack. Preheat the oven to 450°F. On a lightly floured surface, divide the dough into 10 (or 14 or 16) equal pieces. Form each piece into a roll shape and place on a baking pan lightly dusted with cornmeal. Let rolls rise uncovered for 30 minutes. Using a razor blade or sharp knife, make a 1/4-inch-deep slash on the top of each roll. Slide the baking sheet into the upper third of the oven and bake until dark golden brown -- about 25 minutes. Transfer the rolls to a wire rack and allow to cool 10 minutes. Store in an airtight container for up to two days or freeze for up to 1 month. Makes 14-16 dinner rolls or 10 sandwich rolls.
Oat Bran Muffins with Jam Filling One of my friends who is moving toward a more plant-based diet had these bran muffins one morning at my house and has been bugging his wife to get the recipe for awhile. This vegan bread recipe is from The Joy of Vegan Baking. Ingredients: 2 tbsp. ground flaxseed Directions: Preheat oven to 425°F. Using a food processor or mixing bowl, whip the flaxseed and water together until it is thick and creamy, probably about 2 minutes. In a large bowl, combine the dry ingredients. In a smaller bowl, combine the milk, flaxseed mixture, and oil, stir in walnuts. Add the wet ingredients to the dry ingredients and mix until just
combined. Fill the muffin tins halfway and then put a small dab of jam in the center. Then cover with the rest of the muffin mix. Bake for 15-20 minutes. Enjoy this vegan bread recipe! Makes 12 muffins.
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by Colleen Patrick-Goudreau. This recipe can be made into a large loaf or several mini-loaves, or even muffins.
