Monday, July 7, 2008
Some bread baking...
My Love was home this morning so I decided to take advantage of the help with Lovebug and bake some bread...Been trying to bake alot more as of late as it's something I really enjoy doing. There is something very relaxing, simple, and nostalgic about it to me, particularly bread making. This is a quick/lean bread and is super simple! Got the recipe from a wonderful book I received for my birthday (thanks Courtney/Caleb!:) called Vegan Planet - it appears to have quite a selection of delicious-sounding recipes that we can't wait to try out.
Love the taste of molasses and it has SO many wonderful nutrients in it, especially iron and calcium...here's a substitution we've been doing with it too in such things as waffles. Make sure you get "unsulfured" molasses which does not contain sulfur residue.
Molasses Bread recipe:
(1 1/4) C - Soy Milk (used Rice Milk)
(1 1/2) T - White Vinegar
(2) C - Unbleached All-Purpose Flour (used whole wheat pastry)
(1) C - Yellow Cornmeal
(1) tsp - Salt
(1) tsp - Baking Soda
(3/4) C - Molasses
(1/2) C - Coarsely chopped Walnuts*
(1/2) C - Raisins*
*Didn't have either on-hand so did w/o these, but I could see where they would be a very good addition...will definitely try it with both next time! Plus, the added nutrients from the walnuts and raisins would be wonderful!
1.) Preheat oven to 350. Lightly oil (used coconut oil) a 9 x 5 inch load pan and set aside.
2.) Combine soy/rice milk and vinegar in small bowl and set aside.
3.) Combine, flour, cornmeal, salt, and baking soda in large bowl - mix well. Add molasses and wet mixture - stir until batter is just mixed. Stir in walnuts and raisins (if using) with few quick strokes, then transfer to prepared pan.
4.) Bake on center oven rack until firm and toothpick comes out clean, about 1 hour (about 45 mins for me). Let cool for 10 mins before removing and enjoying!
Question to all you expert bakers out there - what do you store your bread in? I know that homemade bread does not last as long (read it should be eaten within 2 days which isn't too likely at our nest) since it doesn't have preservatives. We have an antique metal bread bin but that doesn't seem to work too well. Right now, the loaf is wrapped in a kitchen towel and sitting inside a brown paper bag in our pantry, which I've heard can work. I don't know though...Hmmmmm....Saw this today and thought it was pretty cool. I just don't want to store it in a plastic bag or wrap it in foil as we try very hard to not use such things, and I've read that the frig isn't the best place for it either. Sure would appreciate any thoughts or suggestions - Thank you in advance!!