Food Friday: Delicious Vegan No-Knead Bread

 

FINALLY!

We finally found a homemade vegan bread recipe that turns out beautifully with minimal effort. Recently, we had a Pampered Chef party at our house (seriously considering being a consultant) and we got a ton of stuff. One of my most dreamed about purchases is the Deep Covered Baker. Not only does it come in a beautiful deep cranberry color, but you can do tons of different things with it – including making bread!

 

Here’s what you’ll need:

  • Pampered Chef Deep Covered Baker
  • KitchenAid (or similar) stand mixer
  • Patience

 

Ingredients:

  • 5 cups all purpose flour
  • 2 tablespoons sugar (use Wholesome Sweeteners – it’s vegan!)
  • 2 tablespoons yeast
  • 1 tablespoon salt
  • 2 cups hot water (120-130 degrees F)

 

Recipe:

  • Lightly oil Deep Covered Baker (I use an oil sprayer, but a light brushing with a pastry brush works too)
  • In KitchenAid stand mixer (or large 11+ cup food processor), combine dry ingredients in large bowl
  • While machine is running on low, add hot water slowly until dough forms into a ball and starts to thump around
  • Once the dough ball starts thumping, let it spin 20 times in the bowl.
  • Place dough into greased bowl and cover with a damp tea towel (not washcloth – don’t want fibers getting on the dough)
  • Let rise 15 minutes
  • Punch down 1-3 times and shape into a large loaf
  • Place loaf in Deep Covered Baker
  • Cut a slit in top of loaf (long ways) with a flour-tipped knife (so the dough won’t stick). Create diagonal slits from the center line so you have a branch/leaf look on the top of your bread (this helps it rise – it’s not for decoration)
  • Put the lid on the Deep Covered Baker and place in a cold oven. Turn oven to 400 degrees and bake for 50 minutes
  • NO PEEKING!! The bread is rising beautifully – I promise!
  • After 50 minutes, remove from oven and turn bread out onto cooling rack.

 

vegan bread

IMG_1453

 

 

 


 

 

 

 

 

 

 

 

 

IMG_1454

vegan, no knead bread

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