Custom Search


Reply To This Post         Return to Posts Index           VegSource Home

From: rikjog (
Subject:         Baking and bread help
Date: October 28, 2005 at 12:29 pm PST

In Reply to: Help! 23 month old dairy/soy allergy posted by Robin on September 6, 2005 at 1:40 pm:

For most baking (cakes, cupcakes, even some cookies) I substitute apple sauce for all of the oil.

I have a good bread recipe that is the only one I use- :
1 cup luke warm water + 1 t sugar. mix till sugar is dissolved and add 1/4 oz package of yeast then top off with about 1/4 c of olive oil. let it bloom.
You want to use between 3-4 c of flour (I use a mix of whole wheat pastry flour and unbleached all purpose- about 50-50) start off with 2 cups of the flour and mix in about 1-2t of salt, whisk that together and then add your liquid. The more flour you add to it the denser the bread will be. mix it together with a wooden spoon and then turn out onto a floured surface and knead til smooth and elastic but not to sticky (son't be afraid to add more flour if it is too sticky) and shape it into a ball.

Add more olive oil (1-2 T) to a large bowl, drop your dough in it and move it around until its covered by the oil. cover with a towel and let it rise until doubled (I usually put mine in the microwave or oven so it doesn't cool down to much).
When it has doubled punch it down and make into loaves (you can use loaf pans, oven safe pans or just put them on a sheet pan) and then recover the loaves and let them double. Bake at 350F until it sounds hollow- usually about 45-60 minutes. I usually lightly brush olive oil over the top about half way thru baking. Take out of the pans as soon as you take these out of the oven and put them on a cooling rack to cool.
I use this for pizza dough and will roll it out like pizza and spread sauteed spinach or brocolli (that is fairly dry- just let it cook til most of the moisture is out) over the top then roll it back up for (loosely) so you have an nice pin wheel effect when you cut it after you have baked it.

If you have any questions just email me. Hope this helps,

Reply To This Post         Return to Posts Index           VegSource Home

Follow Ups:


Post Reply

E-mail: (optional)


Optional Link URL:
Link Title:
Optional Image URL:

See spam or
inappropriate posts?
Please let us know.

Want to see more videos? Subscribe to VegSource!

Every time we post a new video, we'll send you a notice by e-mail.

No spam ever and you can easily unsubscribe at anytime.

Enter your email address, your first name, and press Submit.

Your Email:
First Name:
Newsletter archive

Infomercial production direct marketing