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From: Bryanna (NewVeggies.vegsource.com)
Subject:         Vegan Bread Machine recipes...
Date: September 12, 2009 at 9:22 am PST

In Reply to: vegan bread from... posted by kev on September 12, 2009 at 3:51 am:

Yes, indeed! I find that bread machine breads tend
to taste "homogenized" unless you use the old-
fashioned sponge method or a sourdough starter (you
can email me for a vegan sourdough starter and
recipes, if you like).

This “sponge method” is also an old-fashioned bread-
making method, which insures a superior, flavorful,
light, moist bread without the need for excessive
amounts of yeast and sweeteners. Slow rising with
little yeast gives yeast dough time to develop the
enzymes which contribute to good flavor and texture.
It takes only a very few minutes to mix up the
sponge (in the bread machine) the night before, and
then it rises in the refrigerator as you sleep.

This method can be adapted to any bread dough, but
use half the amount of yeast (1/2 tsp. is plenty for
most savory breads, 3/4 tsp. for sweet breads.).
Simply make the sponge with all of the ingredients
except half the flour (and any herbs, spices,
fruits, or other flavor additions). Add the rest of
the flour (and additions) in the morning, and
proceed as usual.

Note on flour: Canadian wheat has more gluten in
it, so it usually works quite well in ABM recipes—no
need for bread flour. Americans may prefer to use
bread flour, however.

So, I'll give you a few recipes that we like using
the sponge method here. I have trick for getting a
better crust in the recipes, too.

BRYANNA’S VERY LIGHT, MOIST BASIC 100 PERCENT
WHOLEWHEAT ABM BREAD (SPONGE METHOD)

I’ve tried a lot of ABM wholewheat bread recipes and
none of them was satisfying to me—this is an
adaptation of an old handmade recipe I used to make,
using the sponge method. It’s the best! You can
use this as a base for all sorts of variations if
you prefer a wholewheat bread.

Sponge: (Mix 4-8 hours before you start the bread
machine cycle—can do it before you go to bed at
night)

1 c. warm water
1 c. wholewheat flour
1/2 tsp. dry active baking yeast
Mix on the dough cycle for 5-10 minutes, then
unplug.

After the sponge has risen (4-8 hours), add:

3/4 c. mashed russet potato (plain, no milk or salt)
Time-saver: use 3/4 c. instant mashed potato flakes
(you can buy organic ones) mixed with 1/2 c. boiling
water.
2 T. sugar
2 T. oil
OPTIONAL: 1 T. soy flour or soymilk powder
1/2 T. salt
2 c. whole wheat bread flour
1/2 tsp. dry active baking yeast.

Set on the Basic Cycle. Check the dough during the
first knead to make sure that it is neither too dry,
not too wet. If it’s too dry, add water by the
tablespoonful, letting it knead in, until it looks
right. (I often have to add 1 T. or so—it kind of
depends on how dry the potatoes are.) If it’s too
wet, do the same with flour. This is a wet dough
but still rises well. It’s fine as long as it
kneads well, even if it looks a little sticky.

If you want a more attractive top crust to the
bread, 5 minutes before the bread is due to bake (I
set my kitchen timer to remind me of this), you can
make a decorative slash in the top of the bread with
a razor blade, and you can also glaze the bread with
some soymilk, using a pastry brush, or sprinkle the
top with some flour.

Cover the “window” in the top of your machine with
foil, so that the top of the bread will brown
properly. Remove the bread immediately from the
machine when done, placing on a rack to cool
thoroughly. This will insure a crisp crust.


BRYANNA’S “NOT QUITE WHITE” BREAD MACHINE BREAD
2 lb. (sponge method)
This can be used as basic bread for many variations.
It’s a great sandwich bread—slices easily and is not
overly-fluffy.

Sponge:

Mix for 5 minutes on dough cycle, then unplug and
leave overnight:

1 and 1/2 c. water
1/2 tsp. dry active baking yeast
2 c. unbleached flour (use bread flour in USA)

Next morning, add:
4 tsp. brown sugar
2 T. plus 2 tsp. oil
1 and 3/4 tsp. salt
2 c. unbleached flour(use bread flour in USA)
1/3 c. wholewheat flour

Set on the Basic Cycle, Dark Crust. Check the
dough during the first knead to make sure that it is
neither too dry, not too wet. If it’s too dry, add
water by the tablespoonful, letting it knead in,
until it looks right. If it’s too wet, do the same
with flour.

If you want a more attractive top crust to the
bread, 5 minutes before the bread is due to bake (I
set my kitchen timer to remind me of this), you can
make a decorative slash in the top of the bread with
a razor blade, and you can also glaze the bread with
some soymilk, using a pastry brush, or sprinkle the
top with flour.

Cover the “window” in the top of your machine with
foil, so that the top of the bread will brown
properly. Remove the bread immediately from the
machine when done, placing on a rack to cool
thoroughly. This will insure a crisp crust.


BRYANNA’S ABM BIGA ITALIAN OLIVE OIL BREAD

Biga (mix about 8 hours before baking is to begin):
1/4 tsp. regular baking yeast
3/4 c. lukewarm water
2 c. unbleached white flour (use bread flour in USA)

1/4 c. water
3 T. olive oil
1/2 T. salt
1 c. unbleached flour (use bread flour in USA)
1 tsp. gluten powder
1 tsp. dry active baking yeast

French bread cycle. Check the dough during the
first knead to make sure that it is neither too dry,
not too wet. If it’s too dry, add water by the
tablespoonful, letting it knead in, until it looks
right. If it’s too wet, do the same with flour.

If you want a more attractive top crust to the
bread, 5 minutes before the bread is due to bake (I
set my kitchen timer to remind me of this), you can
make a decorative slash in the top of the bread with
a razor blade, and you can also glaze the bread with
some soymilk, using a pastry brus, or sprinkle the
top with flour. Cover the “window” in the top of
your machine with foil, so that the top of the bread
will brown properly. Remove the bread immediately
from the machine when done, placing on a rack to
cool thoroughly. This will insure a crisp crust.


BRYANNA'S NEW VERSION ABM OLIVE OIL BREAD
(sponge method using the Delay Timer)

Sponge:
1 c. water
1/4 tsp. dry active yeast
2 c. unbleached flour (use bread flour in the USA)

12- 16 hours before you want the bread to be ready,
place above ingredients in the bread machine bucket
in the order given. Mix on the dough cycle for 5-10
minutes, then unplug.

Immediately, spread over the top of the sponge:
1 c. unbleached flour with
3 T. extra-virgin olive oil rubbed into it

Add on top of that:
2 T. wheat bran
1/2 T. salt
1 tsp. vital wheat gluten powder

Make an indent in the flour and add:
1/2 tsp. dry active yeast

Don't let the yeast touch the sponge.

Set the machine on the French or Crusty Bread cycle
(medium crust) and then use the Delay Timer to let
the sponge rise for 8-12 hours before the cycle
starts. (You can do all this before you go to bed
at night and have fresh artisanal bread in the
morning! Or, do it early in the morning and have
the bread ready for dinner!) . If you want a more
attractive top crust to the bread, 5 minutes before
the bread is due to bake (I set my kitchen timer to
remind me of this), you can make a decorative slash
in the top of the bread with a razor blade, and you
can also glaze the bread with some soymilk, using a
pastry brush, or sprinkle the top with flour. Cover
the “window” in the top of your machine with foil,
so that the top of the bread will brown properly.
Remove the bread immediately from the machine when
done, placing on a rack to cool thoroughly. This
will insure a crisp crust.


BRYANNA’S ABM MAPLE-PECAN BIGA BREAD
This is a fabulous, tasty, high-rising bread, only
minimally sweet. “Biga” is an Italian-style bread
sponge.

Biga (mix about 8 hours before baking is to begin):
1/4 tsp. regular baking yeast
3/4 c. lukewarm water
2 c. unbleached white flour (use bread flour in USA)

Mix on the dough cycle for 5 minutes, then unplug.
Cover machine and leave about 8 hours to rise.

Add:
1/4 c. real maple syrup
1/2 T. olive oil
1/2 T. salt
1/2 c. unbleached flour (use bread flour in USA)
1/2 c. wholewheat bread flour or hard wheat
wholewheat flour
1 tsp. gluten powder
1 tsp. dry active baking yeast

Set on the French or Crusty Bread cycle. Check the
dough during the first knead to make sure that it is
neither too dry, not too wet. If it’s too dry, add
water by the tablespoonful, letting it knead in,
until it looks right. If it’s too wet, do the same
with flour.


Add when the beep sounds during the last knead:
1 c. chopped toasted pecans

If you want a more attractive top crust to the
bread, 5 minutes before the bread is due to bake (I
set my kitchen timer to remind me of this), you can
make a decorative slash in the top of the bread with
a razor blade, and you can also glaze the bread with
some soymilk, using a pastry brush, or sprinkle the
top with flour. Cover the “window” in the top of
your machine with foil, so that the top of the bread
will brown properly. Remove the bread immediately
from the machine when done, placing on a rack to
cool thoroughly. This will insure a crisp crust.


BRYANNA’S ABM POTATO SPONGE BREAD
makes one 1 and 1/2 lb. loaf
This is a little more involved than the recipes
above, and different from the sourdough potato
bread.

This is an old-fashioned North American bread that
makes a light, moist loaf, whether made with white
unbleached flour, wholewheat flour, or half and
half. The 100 percent wholewheat loaf will, of
course, be somewhat denser than an all-white loaf,
but is still light.

THE NIGHT BEFORE:

Step 1:
4 oz. russet potato (baking type), peeled and
quartered
water to cover

Cook until potato is tender. Drain and reserve
liquid.
Time-saver: Use 1/2 c. instant mashed potato
flakes (you can buy organic ones) mixed with 1/3 c.
boiling water.

Step 2:

2 T. warm water or reserved potato cooking water
(see Step 1)
1/2 tsp. dry active yeast (no need for special
yeasts; DON’T use rapid-rise, quick or fast-rising
yeast!)

Mix in a small cup and let sit about 5 minutes, or
until dissolved.

Step 3:
1/2 c. soured soymilk (soymilk with 1 tsp. lemon
juice or vinegar added)
1/2 c. reserved potato cooking water (see Step 1)
(use plain water if using instant mashed potatoes)
cooked potato (see Step 1)
1 T. maple syrup, sugar or other sweetener
1 T. oil
1 and 1/2 tsp. salt

Blend together in blender until smooth. Add
dissolved yeast mixture from Step 2. Pour the
mixture into the bread machine mixing container.

Step 4:
1 and 1/2 c. unbleached or wholewheat Canadian flour
or American bread flour
OPTIONAL: 1/4 c. flaxseed meal OR wheat bran

Add to the bread machine mixing container and attach
in machine. Cover and plug in; set to Dough Cycle.
After it starts kneading, time for 5 minutes of
kneading, then unplug the machine. Remove the
container, cover with plastic wrap and refrigerate
overnight.

Step 5:
Take plastic off bread machine container and attach
container in machine.
Add:
1 and 1/2 c. unbleached Canadian flour or American
bread flour

Cover and set to the French Bread cycle. Check the
dough during the first knead to make sure that it is
neither too dry, not too wet. If it’s too dry, add
water by the tablespoonful, letting it knead in,
until it looks right. If it’s too wet, do the same
with flour.

If you want a more attractive top crust to the
bread, 5 minutes before the bread is due to bake (I
set my kitchen timer to remind me of this), you can
make a decorative slash in the top of the bread with
a razor blade, and you can also glaze the bread with
some soymilk, using a pastry brush, or sprinkle the
top with flour. Cover the “window” in the top of
your machine with foil, so that the top of the bread
will brown properly. Remove the bread immediately
from the machine when done, placing on a rack to
cool thoroughly. This will insure a crisp crust.

BRYANNA'S ABM ORANGE-CRANBERRY CORN BREAD
(sponge method)

Sponge:
1 c. plus 2 T. water
1/2 tsp. dry active baking yeast
2 c. unbleached flour (use bread flour in USA)

The night before, before you go to bed, place above
ingredients in bread machine bucket in order given.
Mix on the dough cycle 5-10 minutes. Unplug
machine. Go to bed and let this sponge ferment
while you sleep.

In the morning, add the following ingredients in
this order:
zest of 1 large orange, grated
2 T. cold Earth Balance, melted
1 c. unbleached flour ( use bread flour in USA)
1/2 c. yellow cornmeal
2 T. wheat bran
3 T. sugar
1/2 T. salt
1/2 tsp. dry active baking yeast

Set on the Basic or White Bread cycle with medium
crust. Check the dough during the first knead to
make sure that it is neither too dry, not too wet.
If it’s too dry, add water by the tablespoonful,
letting it knead in, until it looks right. If it’s
too wet (unlikely), do the same with flour.

At the “Raisin Beep”, add;
2/3 c. dried cranberries

If you want a more attractive top crust to the
bread, 5 minutes before the bread is due to bake (I
set my kitchen timer to remind me of this), you can
make a decorative slash in the top of the bread with
a razor blade, and you can also glaze the bread with
some soymilk, using a pastry brush. If you like,
sprinkle the top with coarse unbleached sugar, flour
or cornmeal. Cover the “window” in the top of your
machine with foil, so that the top of the bread will
brown properly. Remove the bread immediately from
the machine when done, placing on a rack to cool
thoroughly. This will insure a crisp crust.

BRYANNA'S ABM ORANGE-CRANBERRY CORN BREAD
(sponge method using the Delay Timer)

Sponge:
1 c. plus 2 T. water
1/2 tsp. dry active yeast
2 c. unbleached flour (use bread flour in USA)

11 hours before you want the bread to be ready,
place above ingredients in bread machine bucket in
order give. Mix on the dough cycle 5-10 minutes.
Unplug machine.

Add the following ingredients in this order (Do not
stir in!)
1 c. unbleached flour ( use bread flour in USA)
1/2 c. yellow cornmeal
2 T. wheat bran
3 T. sugar
1/2 T. salt

Make an indentation in the flour and add:
1/2 tsp. yeast
not letting it touch the sponge underneath.

Not touching the yeast, add:
zest of 1 large orange, grated
2 T. cold Earth Balance, cut in little pieces

Set on the Basic or White Bread cycle with medium
crust and then use the Delay Timer to give it about
8 hours to rise the sponge before the cycle starts
(you can do all this before you go to bed at night
and have fresh artisanal bread in the morning! Or,
do it early in the morning and have the bread ready
for dinner!) .

When the “Raisin Beep” goes off add:

2/3 c. dried cranberries

If you want a more attractive top crust to the
bread, 5 minutes before the bread is due to bake (I
set my kitchen timer to remind me of this), you can
make a decorative slash in the top of the bread with
a razor blade, and you can also glaze the bread with
some soymilk, using a pastry brush, or sprinkle the
top with flour, coarse sugar, or cornmeal. Cover the
“window” in the top of your machine with foil, so
that the top of the bread will brown properly.
Remove the bread immediately from the machine when
done, placing on a rack to cool thoroughly. This
will insure a crisp crust.

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