CHAPTER 5
The Bottomless Bread Basket
Worth-your-while yeast breads, biscuits, and other flour-ishing goods.
We love our carbohydrates, and we’re not afraid to say it! If you are brand new to working with yeast, fear not! Just follow these tips and you will be a pro in no time:
• Be sure to bring ingredients to room temperature.
• Proof the yeast by adding it to the liquid and sweetener. To do so, simply heat the liquid to lukewarm (about 100°F [38°C]), then stir in the yeast and sweetener. Let stand for a few minutes until bubbles and foam form, then proceed with the recipe directions. If the yeast does not bubble and foam, start again with a newer package of yeast.
• Consider adding 2 tablespoons (18 g) vital wheat gluten per 4 cups (480 g) flour to yeast breads, especially when using whole wheat flour. It makes for a better elasticity and a lighter texture.
• If your dough springs back and is impossible to shape when you deflate it after the first rise, give it an additional 5 to 10 minutes of resting time so that it becomes a bit more cooperative.
• Check for doneness by wearing oven mitts, carefully inverting the loaf or rolls, and tapping the bottom: a hollow sound means the bread is ready to be taken out of the oven. Alternatively, use an instant-read thermometer and check that the temperature in the center of the bread is approximately 200°F (93°C).
This sweet bread is fantastic for breakfast, and serves as an amazing base for French toast.
FOR THE DOUGH:
1 cup (235 ml) soymilk, heated to lukewarm
1/4 cup (60 ml) water, heated to lukewarm
1/3 cup (67 g) evaporated cane juice or granulated sugar, divided
1 1/2 teaspoons active dry yeast 2 tablespoons (30 ml) plus
1/2 teaspoon vegetable oil, divided
3 cups (375 g) all-purpose flour, plus more as needed
1/4 cup (36 g) vital wheat gluten flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
FOR THE SWIRL:
1/3 cup (73 g) packed brown sugar
2 teaspoons ground cinnamon
3 tablespoons (42 g) nondairy butter, melted
To make the dough: Combine the soymilk, water, and 1 tablespoon (13 g) of the sugar in a small bowl. Stir in the yeast and let sit for a few minutes until bubbles appear, to ensure the yeast is active. Add 2 tablespoons (30 ml) of the oil to the mixture.
In a large bowl, combine the flours, cinnamon, remaining sugar, and salt. Stir the wet ingredients into the dry, mixing until combined.
Turn out onto a lightly floured surface and knead for 8 minutes, until the dough is smooth and pliable, adding more flour as needed if the dough is too sticky. This is a dry, stiff dough, but it should still be workable.
Lightly coat a large bowl with the remaining 1/2 teaspoon oil. Place the dough in the bowl and gently turn to coat. Cover tightly with plastic wrap and let rise until doubled in size, 60 to 90 minutes.
To make the swirl: Combine the swirl ingredients into a paste. Set aside.
Gently deflate the dough and place on a lightly floured surface. Knead for 3 to 5 minutes.
Roll the dough into a rectangle 8 inches (20 cm) wide by 24 inches (60 cm) long. Spread the cinnamon paste thinly and evenly onto the dough. Starting at the short end, tightly roll up the dough. Place the rolled-up dough, seam side down, into an 8 × 4-inch (20 × 10-cm) loaf pan. Let rise for 30 minutes.
Preheat the oven to 350°F (180°C, or gas mark 4).
Bake for 25 to 30 minutes, or until the outer crust is golden brown and hard to the touch. Let cool on a wire rack before slicing.
YIELD: 1 loaf
Buttery, light, and reminiscent of brioche, this coconut-based bread will have you coming back for more. And more. The good news is that the flavor of coconut is barely noticeable, for all you coconut haters of the world. We know you’re out there.
INGREDIENTS:
2/3 cup (160 ml) coconut cream, heated to lukewarm (see note)
1/3 cup (80 ml) water, heated to lukewarm
1/4 cup (48 g) Sucanat
2 teaspoons active dry yeast
3 cups (375 g) all-purpose flour, divided, plus more as needed
1 teaspoon fine sea salt
1/2 teaspoon oil
Combine the coconut cream and water in a medium-size bowl. Add the Sucanat and yeast and stir to combine. Let sit for a few minutes until bubbles appear, to ensure the yeast is active.
In a large bowl, combine 2 cups (250 g) of the flour and the salt. Stir the wet ingredients into the dry. Add the remaining 1 cup (125 g) flour as needed.
Turn out onto a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable, adding more flour, a little at a time, if the dough is too sticky. Alternatively, use a stand mixer fitted with the dough hook. The kneading time will be the same, until the dough forms a ball.
Lightly coat a large bowl with the oil. Place the dough in the bowl and gently turn to coat. Cover tightly with plastic wrap, and let rise for 90 minutes.
Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with cooking spray. Gently deflate the dough. Place the dough in the pan. Let rise in a warm place for 1 hour.
Preheat the oven to 375°F (190°C, or gas mark 5).
Bake for 35 minutes, or until golden brown on top. Remove from the pan and let cool on a wire rack. Best when eaten on baking day.
YIELD: 1 loaf
The hemp seeds provide a bit of crunch in the super-tender crumb of this bread.
INGREDIENTS:
14 ounces (414 ml) light coconut milk, heated to lukewarm
2 tablespoons (30 ml) pure maple syrup
1 tablespoon (15 g) maca powder
2 teaspoons active dry yeast
3 1/2 cups (420 g) white whole wheat flour, plus more as needed
1/4 cup (40 g) shelled hemp seeds
1 teaspoon fine sea salt
1/2 teaspoon oil 8 cups (1.9 l) water, for boiling bagels
1/2 cup (110 g) baking soda
Combine the coconut milk, syrup, maca powder, and yeast in a bowl. Let sit for a few minutes until bubbles appear, to ensure the yeast is active.
Combine the 3 1/2 cups (420 g) flour, seeds, and salt in a large bowl. Stir the wet ingredients into the dry.
Turn out onto a lightly floured surface and knead for 8 to 10 minutes, adding more flour as needed, until the dough is smooth and pliable. Alternatively, use a stand mixer fitted with the dough hook. The kneading time will be the same, until the dough forms a ball.
Lightly coat a large bowl with the oil. Place the dough in the bowl and gently turn to coat. Cover tightly with plastic wrap, and let rise until doubled in size, 60 to 90 minutes.
Gently deflate the dough. Divide it into 8 equal portions; shape into rounds by pulling at the dough from the sides onto the bottom. Insert your thumb into the center of each dough ball, and twirl the dough around it until the hole reaches about 1 1/2 inches (3.8 cm) in size. Let rest for 15 minutes.
Bring the water to a boil in a large pot. Add the baking soda slowly: the mixture will bubble up. Lower the heat to a gentle boil.
Preheat the oven to 400°F (200°C, or gas mark 6). Line 2 large baking sheets with parchment paper or silicone baking mats.
Place 4 bagels at a time in the saucepan and simmer for 1 minute, using a spoon to gently submerge the bagels occasionally.
Scoop out the bagels with a slotted spoon. Place on a wire rack to drain. Repeat with the remaining 4 bagels. Transfer to the prepared baking sheets.
Bake for 20 minutes, or until the bagels are golden brown and sound hollow when the bottom is tapped. Let cool on a wire rack.
YIELD: 8 bagels
These green-speckled bagels make it easy to add a little extra roughage to your diet. Even the veggie haters of the household will find themselves smitten with these.
INGREDIENTS:
1 cup (235 ml) water, heated to lukewarm
1 tablespoon (12 g) active dry yeast
2 cups (225 g) packed Kale with a Kick (page 172)
6 cups (720 g) bread flour, divided
1 1/2 teaspoons fine sea salt
1/2 teaspoon oil 8 cups (1.9 l) water, for boiling bagels
1/2 cup (110 g) baking soda
Combine the water and yeast in a medium-size bowl. Let sit for a few minutes until bubbles appear, to ensure the yeast is active. Stir in the kale.
In a large bowl, combine 4 cups (480 g) of the flour and the salt. Stir in the kale mixture. Turn out onto a lightly floured surface and knead for 8 to 10 minutes, adding the remaining 2 cups (240 g) flour as needed, until the dough is smooth and pliable. Alternatively, use a stand mixer fitted with the dough hook. The kneading time will be the same, until the dough forms a ball.
Lightly coat a large bowl with the oil. Place the dough in the bowl and gently turn to coat. Cover tightly with plastic wrap, and let rise until doubled in size, 60 to 90 minutes.
Gently deflate the dough. Divide into 8 equal portions; shape into rounds by pulling at the dough from the sides onto the bottom. Insert your thumb into the center of each dough ball, and twirl the dough around it until the hole reaches about 1 1/2 inches (3.8 cm) in size. Let rest for 15 minutes.
Bring the water to a boil in a large pot. Add the baking soda slowly: the mixture will bubble up. Lower the heat to a gentle boil.
Preheat the oven to 375°F (190°C, or gas mark 5). Line 2 large baking sheets with parchment paper or silicone baking mats.
Place 4 bagels at a time in the pot and simmer for 1 minute, using a spoon to gently submerge the bagels occasionally. Scoop out the bagels with a slotted spoon. Place on a wire rack to drain. Repeat with the remaining 4 bagels. Transfer to the prepared baking sheets.
Bake for 24 minutes, or until the bagels are golden brown and sound hollow when the bottom is tapped. Let cool on a wire rack.
YIELD: 8 bagels
Why buy boring sandwich bread when you can bake your own? Turn everyday brown bag lunches into something homemade with love!
INGREDIENTS:
1 1/2 cups (355 ml) water, heated to lukewarm, divided
2 tablespoons (25 g) evaporated cane juice or granulated sugar
1 1/2 teaspoons active dry yeast
2 tablespoons (44 g) molasses
2 tablespoons (42 g) agave nectar
2 cups (240 g) white whole wheat flour, plus more as needed
2 cups (240 g) dark rye flour
1 teaspoon salt
1/2 teaspoon olive oil
Combine 1 cup (235 ml) of the water and sugar in a small bowl. Stir in the yeast and let sit for a few minutes until bubbles appear, to ensure the yeast is active. Add the molasses and agave to the yeast mixture.
In a large bowl, combine the flours and salt. Stir the wet ingredients into the dry, mixing until combined, adding the remaining 1/2 cup (120 ml) water as needed, 1 tablespoon (15 ml) at a time, until the dough comes together.
Turn out the dough onto a lightly floured surface and knead for 8 minutes, until the dough is smooth and pliable, adding more white whole wheat flour as needed if the dough is too sticky. Alternatively, use a stand mixer fitted with the dough hook. The kneading time will be the same, until the dough forms a ball.
Lightly coat a large bowl with the oil. Place the dough in the bowl and gently turn to coat. Cover tightly with plastic wrap and let rise until doubled in size, 60 to 90 minutes.
Line a baking sheet with parchment paper or a silicone baking mat. Gently deflate the dough and place on a lightly floured surface. Knead for 3 to 5 minutes. Shape the dough into an oblong loaf and place on the prepared baking sheet. Let rise for 30 minutes. Using a sharp knife, carefully cut a few slits into the top of the loaf.
Preheat the oven to 350°F (180°C, or gas mark 4).
Bake for 35 to 40 minutes, or until the outer crust is dark golden brown and hard to the touch. Let cool completely before cutting into slices fit for sandwiches.
YIELD: 1 loaf
The problem with large soda breads is that it can be tricky to enjoy them while they’re still fresh. Individual soda breads to the rescue! The outer crust allows the breads to remain fresher, but you will most likely not get to notice because these babies will fly off the table faster than you can say, “Kiss me, I’m Irish.”
INGREDIENTS:
3/4 cup (180 ml) unsweetened soymilk, plus more as needed
1 tablespoon (15 ml) white balsamic vinegar
2 2/3 cups (320 g) white whole wheat flour
1 tablespoon (8 g) cornstarch
1 tablespoon (7 g) caraway seeds
3 tablespoons (42 g) nondairy butter
1 teaspoon fine sea salt, or to taste
2 teaspoons (9 g) baking soda
Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, combine the soymilk and vinegar: it will curdle and become like buttermilk.
In a large bowl, using a fork, combine the flour, cornstarch, caraway seeds, butter, salt, and baking soda. Stir in the buttermilk mixture. If the dough is too dry, add a little extra milk until it is more manageable.
Turn out onto a lightly floured surface and knead a little to assemble. Divide the dough into 4 equal portions. Pat down with dampened hands, if needed. Place on the prepared baking sheet; lightly coat the tops with cooking spray.
Bake for 16 minutes, or until the breads are golden brown and sound hollow when the bottom is tapped. Let cool on wire rack.
YIELD: 4 small breads
The usual biscuit-making guidelines are in force here: Use cold ingredients, do not overwork the dough, do eat a whole batch by yourself . . .
INGREDIENTS:
1/2 cup (120 ml) cold unsweetened plain soymilk
1 1/2 teaspoons white balsamic vinegar
1 1/2 cups (180 g) cold all-purpose flour, plus more as needed
1 tablespoon (5 g) imitation bacon bits, store-bought or homemade (page 216)
1 tablespoon (8 g) granulated onion
1/4 to 1/2 teaspoon fine sea salt, or to taste
2 teaspoons baking powder
1 teaspoon baking soda
1/3 cup (75 g) cold nondairy butter
1/4 cup (28 g) shredded mozzarella-type vegan cheese, such as Daiya (optional)
Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, combine the milk and vinegar: it will curdle and become like buttermilk. Set aside.
In a large bowl, combine the 1 1/2 cups (180 g) flour, bacon, onion, salt, baking powder, and baking soda. Using your fingertips or a fork, quickly cut in the butter. Add the buttermilk mixture and stir with a fork until just combined.
Turn out the dough onto a lightly floured counter and add up to 3 tablespoons (23 g) extra flour on top of the dough, kneading a few times until just incorporated and not too sticky. Pat down to about 1 inch (2.5 cm) thick. Cut out six 2-inch (5-cm) wide biscuits. Place the biscuits on the prepared baking sheet. Sprinkle with the cheese.
Bake for 12 minutes, or until golden brown. Let cool on a wire rack.
YIELD: 6 biscuits
Shape these babies whichever way you prefer: It’s fun, exciting, and most important, delicious! Dip them in Mustard Sauce (page 207) for added oomph.
INGREDIENTS:
1 cup (235 ml) nondairy milk, heated to lukewarm
1 tablespoon (12 g) evaporated cane juice or granulated sugar
1/2 cup (128 g) natural creamy peanut butter
1 1/2 teaspoons active dry yeast
2 cups (250 g) all-purpose flour, divided
1 cup (120 g) white whole wheat flour, plus more as needed
1 teaspoon fine sea salt
1/2 teaspoon oil 8 cups (1.9 l) water, for boiling pretzels
1/2 cup (110 g) baking soda Coarse kosher salt, for sprinkling
In a medium-size bowl, combine the milk, sugar, and peanut butter until emulsified. Stir in the yeast and let sit for a few minutes until bubbles appear, to ensure the yeast is active.
Combine 1 3/4 cups (219 g) of the all-purpose flour, the 1 cup (120 g) whole wheat flour, and salt in a large bowl. Stir the wet ingredients into the dry.
Turn out onto a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable, adding the remaining 1/4 cup (31 g) all-purpose flour as needed until the dough is smooth and pliable. Add even more whole wheat flour, a little at a time, if the dough is too sticky. Alternatively, use a stand mixer fitted with the dough hook. The kneading time will be the same, until the dough forms a ball.
Lightly coat a large bowl with the oil. Place the dough in the bowl and gently turn to coat. Cover tightly with plastic wrap, and let rise until doubled in size, 60 to 90 minutes.
Line a baking sheet with parchment paper or a silicone baking mat. Gently deflate the dough; divide into 6 equal portions. Roll each portion into a long rope (about 15 inches, or 46 cm) and twist into a traditional or more creative pretzel shape. Place the pretzels on the prepared baking sheet. Cover with plastic wrap and let rest for 30 minutes.
Preheat the oven to 375°F (190°C, or gas mark 5).
Bring the water to a boil in a large pot. Add the baking soda slowly: the mixture will bubble up. Lower the heat to medium. Place 2 pretzels at a time in the saucepan, and let boil for 1 minute, using a spoon to gently submerge the pretzels occasionally. Scoop out the pretzels with a slotted spoon. Place on a wire rack to drain. Repeat with the remaining 4 pretzels. Transfer to the prepared baking sheet. Sprinkle with the salt.
Bake for 14 minutes, or until the pretzels are golden brown and sound hollow when the bottom is tapped. Best enjoyed fresh. Toast any leftovers before enjoying.
YIELD: 6 pretzels
The avocado flavor is rather subtle in these bunlike rolls (perfect for Mexican-style burgers!), and the guacamole gives a beautiful texture to this fluffy bread. Simply bypass the hot sauce and garlic if you want to use this recipe in sweet applications.
INGREDIENTS:
1/2 cup (120 g) prepared guacamole
1 1/ 2 teaspoons active dry yeast 1 cup (235 ml) water, heated to lukewarm
3 tablespoons (63 g) agave nectar
2 1/2 teaspoons (12.5 ml) hot sauce (optional)
2 cloves garlic, minced
Zest of 1 lemon
1 teaspoon fine sea salt
4 cups (500 g) all-purpose flour, divided, plus more as needed
1/2 teaspoon oil
Combine the guacamole, yeast, water, and agave in a medium-size bowl. Let sit for a few minutes until bubbles appear, to ensure the yeast is active. Add the hot sauce, garlic, and lemon zest and stir to combine.
In a large bowl, combine the salt and 3 cups (375 g) of the flour. Add the wet ingredients to the dry, and start mixing. Add the remaining 1 cup (125 g) flour as needed.
Turn out onto a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable, adding more flour, a little at a time, if the dough is too sticky. Alternatively, use a stand mixer fitted with the dough hook. The kneading time will be the same, until the dough forms a ball.
Lightly coat a large bowl with the oil. Place the dough in the bowl and gently turn to coat with oil. Cover tightly with plastic wrap and let rise until doubled in size, 60 to 90 minutes.
Line a baking sheet with parchment paper or a silicone baking mat. Gently deflate the dough. Divide into 6 equal portions. Shape into rolls. Place on the prepared baking sheet, loosely cover with plastic wrap, and let rise for 45 minutes.
Preheat the oven to 375°F (190°C, or gas mark 5).
Remove the plastic wrap from the rolls. Bake for 26 minutes, or until the rolls are golden brown and sound hollow when the bottom is tapped. Let cool on a wire rack.
YIELD: 6 rolls
These buns are the perfect size for paninis and burgers, and of course for enjoying while dancing around the house to your favorite Simon and Garfunkel records.
INGREDIENTS:
1 1/2 cups (355 ml) water, heated to lukewarm, divided
1 tablespoon (12 g) evaporated cane juice or granulated sugar
4 1/2 teaspoons (14 g) active dry yeast 3 tablespoons (45 ml) olive oil, divided
4 cups (500 g) all-purpose flour, plus more as needed
2 teaspoons (12 g) salt
1 tablespoon (2 g) dried parsley
1 tablespoon (2 g) dried sage
1 tablespoon (2 g) dried rosemary
1 tablespoon (2 g) dried thyme
1 tablespoon (7 g) garlic powder
Combine 1 cup (235 ml) of the water and the sugar in a small bowl. Stir in the yeast and let sit for a few minutes until bubbles appear, to ensure the yeast is active. Stir in 2 tablespoons (30 ml) of the oil and the remaining 1/2 cup (120 ml) water.
In a large bowl, combine the 4 cups (500 g) flour, salt, parsley, sage, rosemary, and thyme. Stir the wet ingredients into the dry, mixing until combined.
Turn out onto a lightly floured surface and knead for 8 minutes, until the dough is smooth and pliable, adding more flour as needed if the dough is too sticky. Alternatively, use a stand mixer fitted with the dough hook. The kneading time will be the same, until the dough forms a ball.
Lightly coat a large bowl with 1/2 teaspoon of the oil. Place the dough in the bowl and gently turn to coat. Cover tightly with plastic wrap and let rise until doubled in size, 60 to 90 minutes.
Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper or a silicone baking mat.
Gently deflate the dough and tun out onto a lightly floured surface. Knead for 3 to 5 minutes.
Divide the dough into 8 equal pieces. Roll each piece into a ball, and then flatten into a disk shape about 4 inches (10 cm) wide × 1 inch (2.5 cm) thick. Place on the prepared baking sheet. Brush the top of each bun with the remaining 2 1/2 teaspoons olive oil and then sprinkle with the garlic powder.
Bake for 20 to 25 minutes or until golden brown. Let cool on a wire rack.
YIELD: 8 buns
These rolls are plain and simple—a nice neutral backdrop for the delicious flavors you will sandwich between them. They work perfectly in place of a bun for veggie burgers, and turn an everyday PB & J into a gourmet masterpiece.
INGREDIENTS:
1 1/2 cups (235 ml) water, heated to lukewarm, divided
1 tablespoon (12 g) evaporated cane juice or granulated sugar
3 envelopes (each 1/4 ounce, or 7g) active dry yeast
4 cups (500 g) all-purpose flour, plus more as needed
2 teaspoons salt
1/2 teaspoon olive oil
Combine 1 cup (235 ml) of the water and the sugar in a small bowl. Stir in the yeast and let sit for a few minutes until bubbles appear, to ensure the yeast is active.
In a large bowl, combine the 4 cups (500 g) flour and salt. Stir in the yeast mixture, mixing until combined, adding the remaining 1/2 cup (120 ml) warm water as needed, 2 tablespoons (30 ml) at a time.
Turn out onto a lightly floured surface and knead for 8 minutes, until the dough is smooth and pliable, adding more flour as needed if the dough is too sticky. Alternatively, use a stand mixer fitted with the dough hook. The kneading time will be the same, until the dough forms a ball.
Lightly coat a large bowl with the oil. Place the dough in the bowl and gently turn to coat. Cover tightly with plastic wrap and let rise until doubled in size, 60 to 90 minutes.
Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper or a silicone baking mat.
Gently deflate the dough and turn out onto a lightly floured surface. Knead for 3 to 5 minutes.
Transfer the dough to the prepared baking sheet and shape into a rectangle about 8 × 14 inches (20 × 35 cm). Using a pizza roller or a pastry cutter, cut into 6 or 8 even pieces (depending on the size you want) but do not separate. Dust lightly with flour. Cover loosely with a dish towel and let rest for 20 minutes.
Bake for about 25 minutes, or until just beginning to turn golden.
YIELD: 6 to 8 rolls
You’ll probably want to eat these scrumptious rolls with a nice scoop of chili—just beware of the beans striking back with a vengeance!
INGREDIENTS:
Scant 4 cups (110 g) tortilla chips
1 can (15 ounces, or 425 g) pinto beans, drained and rinsed
1 tablespoon (15 ml) adobo sauce
1 tablespoon (15 g) chopped chipotle chile
1 teaspoon salt
1 cup (235 ml) water, heated to lukewarm
1 tablespoon (7 g) granulated onion
2 tablespoons (30 ml) peanut oil
1 heaping teaspoon active dry yeast
2 cups (250 g) all-purpose flour, divided
1 cup (120 g) white whole wheat flour
Combine the chips, beans, adobo sauce, and chipotle in a food processor. Process until mostly ground. Transfer to a large bowl.
Add the salt, water, onion, oil, and yeast. Stir and let sit for a few minutes until bubbles appear, to ensure the yeast is active.
Add 1 cup (125 g) of the all-purpose flour and the whole wheat flour; stir with a rubber spatula, “stabbing” at the dough for about 4 minutes, adding the remaining 1 cup (125 g) all-purpose flour as needed. The dough will become a bit less sticky as you do this. Cover and let rise for 2 hours.
Line a baking sheet with parchment paper or a silicone baking mat. Gently deflate the dough and divide into 6 equal portions. Shape into rolls. Place the rolls on the prepared sheet. Let rise for 1 hour.
Preheat the oven to 375°F (190°C, or gas mark 5). Bake for 30 minutes, or until the rolls sounds hollow when the bottom is tapped. Let cool on a wire rack.
YIELD: 6 rolls
Who needs store-bought flour tortillas when it’s such a breeze to make them yourself? Find out how to turn these into chips in the Mucho Macho Nachos (page 148) recipe.
INGREDIENTS:
2 cups (240 g) light spelt flour, plus more as needed
2 teaspoons (9 g) baking powder
1/2 cup (120 ml) nondairy creamer or coconut milk, heated to lukewarm
1/4 cup (60 ml) water, heated to lukewarm
1 tablespoon (15 ml) peanut oil
1/2 teaspoon fine sea salt
1/2 teaspoon red pepper flakes or 1/4 teaspoon ground pepper, or to taste (optional)
Combine the 2 cups (240 g) flour and baking powder in a large bowl. Add the remaining ingredients, stirring with a fork. Switch to using a rubber spatula and gather the dough in the center of the bowl. Cover and let rest for 15 minutes.
Turn out onto a lightly floured surface, gather the dough into a ball, and knead gently about 10 times, adding more flour as needed. You should need about 1/4 cup (30 g), but that will depend on humidity and flour quality. Divide into 12 equal portions, cover with a plastic wrap, and let rest for 10 minutes.
Sprinkle more flour (a little at a time) onto the counter, each piece of dough, and the rolling pin, as needed. You may have to add more flour on each side as you roll out the dough. You don’t want big pockets of flour, so apply flour evenly a little at a time. Roll out the dough from the center outward, 1 piece at a time. You want it to be very thin and about 8 inches (20 cm) in diameter.
Heat a dry 10-inch (25-cm) skillet over medium heat. Carefully transfer 1 rolled-out tortilla to the skillet. Cook for 45 seconds on each side: the tortilla will bubble up a bit. Keep a close eye on it and adjust the temperature and cooking time accordingly. While it is cooking, roll out another tortilla, remove the cooked one from the pan, and slide in the freshly rolled tortilla. Repeat the rolling-out and cooking process until all the tortillas are cooked.
YIELD: 12 small tortillas
Onions, herbs, and garlic take already hearty cornbread to a whole new savory place we never want to leave. We’re happy and hungry that way!
INGREDIENTS:
1 cup (235 ml) unsweetened plain soymilk
1/4 cup (56 g) nondairy butter, melted and cooled, plus 1 extra tablespoon (14 g) for the skillet
1/2 teaspoon fine sea salt
1/4 cup (5 g) chopped fresh cilantro 1 tablespoon (7 g) granulated onion
1/2 cup (120 g) nondairy sour cream, store-bought or homemade (page 211), or plain soy yogurt
1/2 teaspoon pepper
2 cloves garlic, minced
1 1/2 cups (180 g) all-purpose flour
3/4 cup (105 g) cornmeal 1 tablespoon (12 g) baking powder
Preheat the oven to 400°F (200°C, or gas mark 6). Place a dry 8-inch (20-cm) cast-iron skillet in the oven as it preheats.
Combine the milk, melted butter, salt, cilantro, onion, sour cream, pepper, and garlic in a large bowl. Sift the flour, cornmeal, and baking powder on top. Stir until just combined.
Place the remaining 1 tablespoon (14 g) butter in the hot skillet, brushing it all over. Pour the batter into the skillet.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the skillet. Let cool on wire rack.
YIELD: 6 to 8 servings
For great pizza recipes using this dough as the crust, see Roasted Broccoli and Garlic Pizza (page 143), Deep-Dish Pizza Pie (page 144), and Pesto con Gusto Pizza (page 145). Consider swapping out the garlic powder for onion powder in pizza crusts, too.
INGREDIENTS:
1 cup (235 ml) water, heated to lukewarm
1 tablespoon (12 g) evaporated cane juice or granulated sugar
1 1/2 teaspoons (6 g) active dry yeast
2 1/2 to 3 cups (312 to 375 g) all-purpose or bread flour, plus more as needed
1 teaspoon salt
2 tablespoons (16 g) garlic powder, divided
2 tablespoons (30 ml) olive oil
2 tablespoons (28 g) nondairy butter, softened, plus 2 tablespoons (28 g), melted
2 tablespoons (15 g) minced garlic
1/4 teaspoon dried basil
1/4 teaspoon paprika
Combine the water and sugar in a small bowl. Stir in the yeast and let sit for a few minutes until bubbles appear, to ensure the yeast is active.
In a large bowl, combine 2 1/2 cups (312 g) of the flour, salt, and 1 tablespoon (8 g) of the garlic powder. Add the yeast mixture and olive oil and mix until combined.
Turn out onto a lightly floured surface (or use a stand mixer fitted with the dough hook) and knead for 8 minutes, until the dough is smooth and pliable, adding more flour as needed if the dough is too sticky. Place the dough in a large, oiled bowl and gently turn to coat. Cover tightly with plastic wrap and let rise until doubled in size, 60 to 90 minutes.
Gently deflate the dough. On a well-floured or nonstick surface, roll the dough into a 8 × 12-inch (20 × 30-cm) rectangle. Spread the softened butter evenly over the dough, then sprinkle on the minced garlic, dried basil, and paprika.
Using a sharp knife or pizza cutter, cut the rectangle into twelve 1 × 8-inch (2.5 × 20-cm) strips. Carefully tie each strip into a simple knot, keeping the buttered side inside. Place on a baking sheet lined with parchment paper or a silicone baking mat and cover loosely with plastic wrap. Let rise for 30 minutes. Meanwhile, preheat the oven to 375°F (190°C, or gas mark 5).
Bake for 15 minutes. Carefully remove from the oven and brush each knot with the melted butter and sprinkle with the remaining 1 tablespoon (8 g) garlic powder. Bake for 5 to 6 minutes longer, or until golden. Let cool on a wire rack.
YIELD: 12 knots
Bake this flatbread and cut it into sandwich-size squares. It makes a mean panini, an even meaner grilled cheese, and the meanest pizza crust!
INGREDIENTS:
1 cup (235 ml) water, heated to lukewarm
1 tablespoon (12 g) evaporated cane juice or granulated sugar
1 1/2 teaspoons (6 g) active dry yeast
1/4 cup (60 g) finely diced sun-dried tomatoes, packed in oil
1 tablespoon (15 g) minced garlic
6 tablespoons (90 ml) plus 1 teaspoon olive oil, divided
2 cups (250 g) all-purpose flour, plus more as needed
1/2 teaspoon salt
1/8 teaspoon freshly cracked pepper 6 leaves fresh basil, finely chopped
Combine the water with sugar in a small bowl. Stir in the yeast and let sit for a few minutes until bubbles appear, to ensure the yeast is active. Stir in the sun-dried tomatoes, garlic, and 2 tablespoons (30 ml) of the olive oil.
In a large bowl, combine the 2 cups (250 g) flour, salt, pepper, and basil. Stir the wet ingredients into the dry, mixing until combined.
Turn out the dough onto a lightly floured surface and knead for 8 minutes, until the dough is smooth and pliable, adding more flour as needed if the dough is too sticky. Alternatively, use a stand mixer fitted with the dough hook. The kneading time will be the same, until the dough forms a ball.
Lightly coat a large bowl with 1/2 teaspoon of the oil. Place the dough in the bowl and gently turn to coat. Cover tightly with plastic wrap and let rise until doubled in size, 60 to 90 minutes.
Gently deflate the dough and place on a lightly floured surface. Knead for 3 to 5 minutes.
Press the dough out into a rectangle about 10 × 16 inches (25 × 60 cm) and about 3/8 inch (1 cm) thick, using your fingertips. (Or into a rectangle that will fit on your baking sheet.) Let rest for 20 to 30 minutes.
Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper or a silicone baking sheet.
Brush 2 tablespoons (30 ml) of the olive oil evenly all over the dough. Place the oiled side of the bread face down on the baking sheet, and brush the remaining 2 tablespoons (30 ml) oil onto the other side.
Bake for 18 to 22 minutes, or until firm and just beginning to brown. Let cool completely before cutting into squares.
YIELD: 8 squares
