Easy Crusty Vegan Bread Food
THE EASIEST, SIMPLEST VEGAN BREAD EVER!
as a college student, i have three goals in mind when it comes to food: cheap, easy, and scrumptious. it doesn't get much better than this. try add-ins like oregano, thyme, and basil. or a pinch of sugar and cinnamon.
Provided by catumis
Categories Yeast Breads
Time 2h50m
Yield 20 slices, 20 serving(s)
Number Of Ingredients 5
Steps:
- in a large bowl mix together flour, salt, and yeast, and form a well in the bottom.
- pour in water and add the oil.
- with a wooden spoon slowly pull the flour into the liquid until it's fully adsorbed.
- work it into a ball with your hands and place on a floured work surface.
- the dough should be tacky but not hopelessly sticky. sprinkle flour on the work surface and hands if needed; continue to knead the dough for 5-10 minutes or until the dough becomes elastic.
- rinse and grease the large bowl, then place the dough back in it. cover lightly with damp cloth or plastic wrap. let rise in warm place (i usually turn on my oven and place the dough on the stove above it) until double in size (about 1 to 1-1/2 hours).
- turn dough back out onto floured surface. punch down and kneed slightly to work out air bubbles.
- divide the dough in half, form round loaves and place on lightly oiled pans. preheat oven to 375F and let dough rise 20 more minutes.
- bake 30-40 min until crusts golden. you can also throw 1/2 C of water on the bottom coils 10 minutes in for "crustier" bread.
Nutrition Facts : Calories 104.4, Fat 1.6, SaturatedFat 0.2, Sodium 175.8, Carbohydrate 19.3, Fiber 0.8, Sugar 0.1, Protein 2.8
EASY CRUSTY VEGAN BREAD
Easy crusty Vegan Bread made with only 3 ingredients: flour, water and instant yeast. Homemade, plant based, no knead recipe!
Provided by Florentina
Categories Side Dish
Time 40m
Number Of Ingredients 4
Steps:
- Add the all purpose flour, yeast and sea salt to a large mixing bowl or your kitchen aid mixer. Mix in the water and stir well until incorporated. Cover the bowl loosely with a kitchen towel or plastic wrap and let it rest at room temperature for 2 to 3 hours. ( you may leave it overnight as well but it is not necessary )
- After about 2 hours check the dough and you should notice the surface dotted with bubbles. Turn the dough onto a floured surface and sprinkle it with a little flour. Shape it into a round loaf by folding it over on itself a few times. NO KNEADING Allowed!
- Meanwhile preheat your oven to 450"F with a pizza stone inside. I If you don't have a pizza stone preheat a cast iron dutch oven with the lid on instead). Place a baking dish with a couple of inches of water in it on the bottom rack to help create steam inside the oven for a crispy crust.
- Sprinkle a pizza peel or a cardboard box with some flour and place the bread loaf on top. Allow it to rest for 45 minutes while the oven warms up. Using a serrated knife make a few slits on top of the loaf.
- Sprinkle the pizza stone with a little bit of the semolina flour then gently slide the bread dough onto it just like you would do with a pizza. Cook for about 30 minutes until golden brown. Transfer to a cooling rack and allow to cool down before slicing. For an even crispier crust allow to bread to cool inside of the oven with the door slightly open.
Nutrition Facts : Calories 188 kcal, Carbohydrate 39 g, Protein 5 g, Sodium 294 mg, Fiber 1 g, ServingSize 1 serving
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