I have gotten a couple of private requests for vegetarian breads so I
thought I would post them for you also.
Reggie
* Exported from MasterCook *
Olive Rosemary Flatbread
Recipe By : Vegetarian Times, May 1998
Serving Size : 16 Preparation Time :0:00
Categories : Breads/Muffins/Rolls Ethnic
Vegetarian Want To Try
Bread Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
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1 Tbsp Active Dry Yeast -- Or
1/4 Oz Pkg Yeast
1 1/2 C Water -- Lukewarm
7 Tbsp Olive Oil
3 C Bread Flour -- Plus
Extra For Kneading
1/2 C Whole Wheat Flour
2 Tsp Coarse Salt
2 Lg Cloves Garlic -- Minced
1/4 C Finely Chopped Kalamata Olives
1 Tsp Minced Fresh Rosemary
Flatbread, called fougasse, is enjoyed throughout Provence. This
assertively flavored fougasse can be cut into small squares for an
appetizer or larger squares to be served with a meal.
In a large bowl, sprinkle yeast over water and stir with fork to dissolve.
Let stand 5 min. Whisk in 4 Tbsp olive oil.
In separate bowl, mix bread flour, whole wheat flour and 1 tsp salt. Add
flour, one cup at a time, to yeast mixture, stirring well after each
addition. When dough begins to come away from sides of bowl, turn out onto
lightly floured work surface. Knead in garlic, olives and 1/2 tsp
rosemary. Continue kneading, adding more flour as nec, until dough is
shiny, elastic and no longer sticky, about 10 min.
Transfer dough to lightly oiled bowl and turn to coat all sides with oil.
Cover bowl with plastic wrap and set aside until dough triples in volume,
about 2 hrs.
Punch down dough and place in a greased 13 x 9" baking sheet. Press and
pat dough until it covers entire surface of pan. Cover with a towel and
let rise until dough reaches top edge of sheet, about 45 min.
Preheat oven to 400F. Just before baking, dimple dough with fingertips and
drizzle surface with 2 Tbsp olive oil. Sprinkle with remaining 1/2 tsp
rosemary and remaining 1 tsp salt. Place on middle oven rack. Put an
empty baking dish on lower rack. Quickly pour 1 C boiling water into empty
dish and close door. Bake until bread is well risen and golden 20 - 25
min. Remove bread from pan to wire rack. Brush surface with remaining 1
Tbsp oil. Cut into squares and serve warm.
Makes 16 servings
VEGAN
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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4282 3399
* Exported from MasterCook *
Oat Corn Muffins
Recipe By : Veggie Life, Sept 1997
Serving Size : 12 Preparation Time :0:00
Categories : Breads/Muffins/Rolls Fruits
Grains Low Fat
Vegetarian Bread Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
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1/2 C Cornmeal
1/2 C White Flour -- Unbleached
1/4 C Brown Sugar
3/4 C Oatmeal
1/3 C Minced Fresh Thyme -- Or
Oregano, Chives And Parsley
2 Tsp Baking Powder
1/2 Tsp Salt
1 1/4 C Buttermilk
1 Lg Egg
1 Lg Egg White
Preheat oven to 400F and lightly spray or oil a 12 muffin tin. In a large
bowl, combine cornmeal, flour, brown sugar, oatmeal, herbs, baking powder,
and salt.
In another bowl, stir together buttermilk and eggs. Pour into dry
ingredients and stir quickly to mix.
Spoon batter into prepared muffin tin and bake for 15 - 17 in, or until a
knife or toothpick inserted into center of a muffin comes out clean.
Makes 12 muffins
LACTO/OVO
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