Vegan Food. Non - Stop.

So, once again, I am determined to start up this thing again. My day has been filled with productivity, photos, logging and organizing a lot of things. I finally am one step closer to having actual pictures up on my ravelry of my projects that I have completed forever ago.

Hence, my interest in this blog again. I wanted to share a really easy and fairly quick bread recipe I made this morning. Its my first go at bread, and I was surprised at how nicely it turned out!
I think this is a great basic recipe, and I am looking forward to tweeking it, adding things to it ( sunflower seeds, caraway seeds, subbing rye flour for regular flour, etc). Also, I used my lovely, cherished KitchenAid mixer for this.

I used:
3 cups flour
2 tbsp vegan sugar
1.25 cups water
2 tsp salt
1 package of yeast

First, I heated up the water to around 100 degrees, warm enough to active the yeast. Once it got to temp, I poured the water into the mixing bowl and added the yeast, gave it a little stir as I added in the sugar.

Then I set the KitchenAid to mix around 2, as I added in about half of the flour and let it mix for about 2 minutes or until the flour seemed to be mostly worked in. Then I gradually added in the rest of the flour.

As I was doing this, I preheated my oven at the lowest temp for a few minutes, then turned it off, making it just warm enough for the dough to rise. Once, everything was mixed up, I put the dough in a large bowl, covered it, and put it in the warmed up over for about 40-45 minutes.

After the dough rises, I placed the dough on a lightly floured cutting board and made sure to flour my hands as well, since the dough can be a tad sticky.

After shaping the dough, I put it into a flat baking dish, which I also sprinkled with flour. I let it bake at 350 degrees for about 45-50 minutes. The crust turned out nice and the inside was soft. I would maybe bake it a bit longer next time to get a bit of an extra crispy, crust.

Happy Baking!