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From: Bryanna (NewVeggies.vegsource.com)
Subject:         Re: Vegan Bread Machine recipes... yes, I do
Date: September 12, 2009 at 5:43 pm PST

In Reply to: Re: Vegan Bread Machine recipes... posted by BethCo on September 12, 2009 at 3:19 pm:

SOURDOUGH OR PARTIALLY SOURDOUGH BREAD MACHINE
RECIPES:


BRYANNA'S BREAD MACHINE SOURDOUGH POTATO BREAD
(NO YEAST!) 1 and 1/2 lb.

Sponge:

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

1/2 c. fresh sourdough starter
1 c. warm water
2 T. soymilk powder
1 and 1/2 c. bread flour (can be whole wheat) (use
bread flour in USA)

Next morning, add:
1/4 c. mashed potato
Timesaver: Use 1/4 c. instant mashed potato flakes
(you can buy organic ones) mixed with 3 T. boiling
water
500 mg. vitamin c
1 T. sugar
1/2 T. salt
2 T. oil or melted Earth Balance
1 and 1/2 c. unbleached flour(use bread flour in
USA)

Make on the regular 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.
Good!


BRYANNA'S OVERNIGHT ABM WHOLEWHEAT SOURDOUGH PAN
BREAD
(NO YEAST)
This bread needs no commercial yeast, which in turn
lets the real sourdough flavor come through in this
moist bread.

SOURDOUGH SPONGE:
1/2 c. lukewarm water
1 c. active sourdough starter
3/4 c. unbleached flour (use bread flour in USA)
1/2 c. wholewheat flour (use bread flour in USA)

Mix on the dough cycle for 5-10 minutes, then
unplug.

In the morning, add::
1 and 1/2 c. wholewheat flour (use bread flour in
USA)
1/2 T. salt
1/2 T. sugar
2 T. oil

Set for the Whole Wheat Cycle, 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, 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 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 ABM “SOURDOUGH” FRENCH BREAD BAKED IN THE
BREAD MACHINE large loaf

Real sourdough flavor, crusty and rises beautifully!

1/2 c. plus 2 T. water (hot if the starter is cold)
1 c. fresh sourdough starter
1/2 T. salt
1 c. wholewheat bread flour
2 c. unbleached bread flour
1/2 tsp. dry active baking yeast
Variation: You can add 1/4 c. bran, too, but you
may need to add 2 T. more water.

Set on the French Bread Cycle, 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, 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 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 ABM MAPLE, OATMEAL AND OAT BRAN BREAD
(with sourdough starter and yeast)
Large loaf

1 c. fresh sourdough starter
1 T. water
1/2 c. soymilk (hot if the starter is cold)
3 T. real maple syrup
1/2 T. salt
1/4 c. oat bran
1/4 c. wholewheat bread flour
3/4 c. rolled oats (old-fashioned oatmeal)
2 c. plus 6 and 1/2 T. unbleached bread flour (6 and
1/2 T.= 1/3 c. plus 1 and 1/2 T.)
1 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. If it’s too wet, do the same with flour.
(This dough will look pretty wet on the first knead,
but, by the second knead, the oats should have
soaked up some of the liquid and will look drier.)

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 or oats.

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 CORNY BREAD
(with sourdough starter and yeast)

1 c. fresh sourdough starter
9 and 1/2 T. water (hot if the starter is cold)
1/2 c. thawed and drained “peaches and cream” frozen
corn kernels (or fresh kernels)
4 tsp. sugar
2 T. olive oil
1/2 T. salt
1/4 c. wheat bran
2 c. plus 7 and 1/2 T. unbleached bread flour
2/3 c. yellow cornmeal
1 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. 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 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 ABM CRUSTY BRAN BREAD
(with sourdough starter and yeast)

1 c. fresh sourdough starter
1/2 c. plus 1 and 1/2 T. water (hot if the starter
is cold)
2 T. fancy molasses
2 T. oil
1/2 T. salt
2 and 1/4 c. unbleached bread flour
1 c. wheat bran
1 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. 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 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 ABM WHOLEWHEAT RAISIN BREAD WITH SOURDOUGH
STARTER AND YEAST
Great high-rising bread!

1 c. fresh sourdough starter
2/3 c. water (use hot water if the sourdough is
cold)
2 T. brown sugar or Sucanat
2 T. oil
1/2 T. salt
1/4 c. bran
1 c. wholewheat bread flour
1 and 2/3 c. unbleached white flour (use bread flour
in the USA)
1 tsp. dry active baking yeast
1/2-1 c. raisins (add when machine beeps during
kneading).


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. 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 some coarse sugar.

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 VERY LIGHT, MOIST BASIC 100 PERCENT
WHOLEWHEAT ABM BREAD (with sourdough starter and
yeast) makes a 1 and 3/4 lb. loaf

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.
It’s the best! You can use this as a base for all
sorts of variations if you prefer a wholewheat
bread.

1/4 c. plus 1/2 T. water, potato water or soymilk
(make it hot if the sourdough starter is cold out of
the fridge)
1 c. wholewheat sourdough starter
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 and 2/3 c. whole wheat bread flour
1 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. 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.

FOR A SMALLER LOAF:

3 T. liquid
2/3 c. ww sourdough starter
1/2 c. mashed potatoes
Timesaver: Use 1/2 c. instant mashed potato flakes
(you can buy organic ones) mixed with 1/3 c. boiling
water.
4 tsp. sugar
4 tsp. oil
OPTIONAL: 2 tsp. soy flour or soymilk powder
1 tsp. salt
1 and 3/4 c. wholewheat bread flour
3/4 tsp. dry active baking yeast


BRYANNA’S ABM SOURDOUGH ITALIAN OLIVE OIL BREAD
(with sourdough starter and yeast)
Makes a 1 and 1/4 lb. loaf

This is a variation of the bread above—a little
tangier.

Use the French or crusty bread cycle According to
your machine’s directions.

1 and 1/2 c. fresh sourdough starter
1 T. water (hot if the starter is cold)
3 T. olive oil
1/2 T. salt
2 tsp. sugar
1 and 1/2 c. bread flour (can use part hard white
whole wheat flour)
1/4 c. bran
1 tsp. bread machine yeast (or 1 and 1/2 tsp.
regular yeast)

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.



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