Our Daily Bread Vegan Gluten Free Dairy Free Food

OUR DAILY BREAD (VEGAN, GLUTEN FREE, DAIRY FREE)

Steps:

• mix yeast with water and honey and set aside.
• mix the rest of the wet ingredients and add the yeast mixture.
• combine dry ingredients in a separate bowl.
• combine wet and dry and mix with a mixer on high until thoroughly combined. You may need to add extra water at this point, a Tablespoon at a time. The dough should be very soft when done. In the mixer it resembles pulled taffy, but a bit softer. The dough sticks to the sides of the bowl and also sticks to the mixing paddle and looks a bit stringy. If the dough climbs the mixing paddle or beaters, it is too thick. Add small amounts of water and let combine until the batter no longer climbs.
• Drop the dough onto parchment paper or a silpat. The size doesn't matter. I usually make smallish buns (the size of one of those little hamburger buns at Mc Donald's) by using a heaping Tablespoon of dough for each. **UPDATE- I now use an ice cream scoop to measure out my buns. Dip the scoop in olive oil and then scoop the dough:)Thise bread is so versatile though. The original recipe calls for shaping the buns with an english muffin ring, but I don't bother. I dip my fingers in olive oil and gently shape the dough so that it makes a nice even shaped bun.
• Let rise in a warm place for 40 minutes.
• Then preheat your oven to 400, and bake for about 20 minutes. The tops should be lightly browned.
• Cool the buns on a cooling rack and cut in half (if using for sandwiches) before storing.
• I wrap each buns in saran wrap and then put in a plastic bag that goes into the freezer. When we want bread, I take out a bun, wrap in a damp paper towel (or you can warm them in the plastic) and nuke for about 20-30 seconds. From there I either eat it soft or toast it. It is wonderful either way and not at all crumbly like a lot of gf bread.
• **updates- I have found that it works just fine to put the colled buns in a freezer bag as is -- no cutting and no wrapping. I just take out a frozen bun and nuke for 25-30 seconds and then slice as needed. Save s a ton of time.
• Also -- I have not made these with garlic in a long time. I flavor the dough with extra honey -- just an extra long squirt of honey per batch.
• Also -- I still use an ice cream scoop to get these on the cookie sheet, but wanted to mention that parchment paper does a great job here. And since I have been using honey instead of garlic, I have started using grapeseed oil in place of olive oil:).

DAIRY FREE BREAD

Steps:

• Start by mixing together a pinch of sugar with the yeast into a bowl of warm water (not hot, warm to touch). Let set for 5 minutes.
• Preheat oven to 150 degrees.
• In a large bowl, mix together 1/4 cup sugar, olive oil, and applesauce. Mix until well combined.
• Add in the yeast mixture and one cup of flour. Using a dough hook, start mixing, scraping down as necessary.
• Once almost together, add another cup of flour and combine.
• Add remaining cup and a half of flour and knead with dough hook for about 5 minutes. If there are any little pieces remaining that have not combined inside of the dough, lift up from the dough hook and knead those pieces in by hand. The dough should not be sticky at all. If it is, add a bit more flour until it's not.
• Turn oven off.
• Rub 1 tbsp oil over the dough and place it back inside the bowl.
• Wet a towel with water to make damp. Cover bowl with cloth. Place in oven and let rise for 60 minutes.
• Remove the towel and separate the bread into three, even sized balls.
• Place inside a greased bread pan. Place back in oven (still off) for 20 minutes. The bread should be peaking over top of the bread pan at the end of the time.
• Remove from oven and preheat oven to 350 degrees. When oven has reached temperature, place in and cook for 30 minutes.
• Remove from oven and let sit for 20 minutes. Use as needed.

OUR DAILY BREAD (BREAD MACHINE)

Steps:

• Place all ingredients, except for the sunflower seeds, into the mixing pan in the order recommended for your brand of breadmaker.
• In our breadmaker we put wet ingredients first, then dry ingredients, then yeast.
• Place sunflower seeds into the fruit and nut dispenser of your breadmaker or, if you don't have a dispenser, keep them aside until later.
• Set breadmaker settings to WHOLEWEAT, MEDIUM (crust), and LARGE (size)- this recipe makes a 1250g loaf.
• If your breadmaker has a fruit and nut dispenser, set it to dispense the nuts eg NUTS YES.
• Press START.
• Check the consistency of the dough during the kneading stage and add a little more water or flour if the dough seems too dry or too wet.
• If you don't have a fruit and nut dispenser, add the sunflower seeds towards the end of the first knead.
• Check loaf again towards the end of the final rise and if necessary, use your hand to form it into a neater shape.
• When the BAKE cycle is finished, remove the loaf from the pan and cool on a rack.
• To give the loaf a nice shiny finish, spray with spray oil while it is still warm.

EVERYDAY GLUTEN FREE BREAD

Steps:

• In a small bowl, whisk together warm water, yeast, and honey. Set aside in a warm place for 10 minutes, until the surface is foamy and slightly bubbly.
• In another large bowl, whisk together sorghum, buckwheat, tapioca, brown rice flour, + salt. Set aside.
• Once yeast water is foamy, whisk in psyllium husk and wait about 1 minute. Then pour wet mixture into dry flour mixture along with olive oil and stir with a wooden spoon until it comes together then knead by hand until dough is smooth and elastic and pulls off the sides of the bowl nicely. Dust with a bit of extra sorghum flour if it feels too sticky. Form into a ball, cover with clean kitchen towel, and set aside in a warm place for one hour.
• After an hour, the dough will have almost doubled in size. Punch it down and knead again on a lightly floured surface, shaping it into a smooth ball. Transfer dough ball to a tea towel-lined soup bowl dusted with flour (about 6 inches in diameter), fold towel over and place in a warm place for another hour. Dough will noticeably increase in size.
• Thirty minutes into the second dough rise, preheat oven to 450'F. Place large Dutch oven with lid into oven to preheat. (*see note if you do not have a Dutch oven)
• Once dough has risen for an hour, turn it out onto a piece of parchment paper. Dust the top with sorghum flour, wiping off excess with your hand. Use a sharp knife or razor to score the top of your loaf.
• Carefully remove preheated Dutch oven from hot oven. Lift loaf with the edges of the parchment paper and place into Dutch oven. Cover and bake for 20 minutes. Remove lid and then bake for another 30-35 minutes, until bottom is brown and loaf sounds hard and hollow when tapped with a wooden spoon.
• Cool on a rack for 4 hours or overnight before slicing. Cooling sets the crumb. Slicing bread before it is cool can affect the texture. It's worth the wait, I promise.