Bread Recipes?

Question

I'm looking for a healthy bread recipe that does not contain egg or milk.

Answer 1

I absolutely love baking, you're creating edible art, making your house a home and solving world peace all at once. There's no reason not to indulge just because you're vegan. Here are a few of my favorite things to bake.
> Chewy Chocolate Chocolate Chip Cookies
> Gingerbread Cupcakes with Lemony Frosting
> Pumpkin Muffins
> Coffee Cake
> Rich Chocolate Cake Cake



Baking without eggs, milk and buttah


Get rid of the eggs
Replacing eggs is the most challenging aspects of vegan baking. Those suckers bind, they leaven and they give structure to our baked goods. However, like a bad boyfriend, they can be replaced, and with pleasing results. Here some info on replacements I have tried.

Flax Seeds
How to use it:
1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg. Finely grind 1 tablespoon whole flaxseeds in a blender or coffee grinder, or use 2 1/2 tablespoons pre-ground flaxseeds. Transfer to a bowl and beat in 3 tablespoons of water using a whisk or fork. It will become very gooey and gelatinous, much like an egg white. In some recipes, you can leave the ground flax in the blender and add the other wet ingredients to it, thus saving you the extra step of the bowl.

When it works best:
Flax seeds have a distinct earthy granola taste. It tastes best and works very well in things like pancakes, and whole grain items, such as bran muffins and corn muffins. It is perfect for oatmeal cookies, and the texture works for cookies in general, although the taste may be too pronounced for some. Chocolate cake-y recipes have mixed results, I would recommend only using one portion flax-egg in those, because the taste can be overpowering.

Tips:
Always store ground flaxseeds in the freezer because they are highly perishable. This mixture is not only an excellent replacement for eggs, it also contributes vital omega-3 fatty acids.

Where to get it:
Health food stores

Silken Tofu
How to use it:
1/4 cup blended silken tofu = 1 egg. Whiz in a blender until completely smooth and creamy, leaving no graininess or chunks. You will want to add other wet ingredients to this mixture to get it to blend properly. I recommend vacuum packed extra firm silken tofu, such as Mori-Nu.

When it works best:
Dense cakes and brownies, and in smaller quantites for lighter cakes and fluffy things (if the recipe calls for 3 eggs only use 2 "tofu" eggs"). Whizzed tofu leaves virtually no taste, so it is an excellent replacer in cake recipes. In cookie recipes, it may make the cookie more cake-y and fluffy than anticipated, add 1 teaspoon of starch to the recipe (such as arrowroot or corn starch) to combat that. It may make pancakes a little heavy, so it is not recommended as a quick replacement for eggs in pancakes, although it could work well with a little experimentation.

Where to get it:
Health food store shelves, and in some supermarkets.

Ener-G Egg Replacer
How to use it:
1 1/2 tablespoons + 2 tablespoons water mixed well = 1 egg
Many people swear by this egg replacer. I think it is good to use in a pinch, in all baking that requires a few eggs. However, I can definitely taste it in cakes and cookies (tastes chalk-y), and I'm not crazy about the dense texture it turns out.

When it works best:
It seems to work best in cookies, or things that are supposed to be a little crispy.

Where to get it:
Health food stores, some supermarkets in the baking or ethnic food section

Bananas
How to use it:
1/2 banana blended until smooth or mashed well= 1 egg.
Bananas work wonders as an egg replacer in baking, which is the reason many banana bread recipes don't require eggs. They hold the air bubbles well, make things nice and moist, and impart a nice flavor. However, you don't want everything tasting like banana, so use in things where the taste won't be intrusive. I've also noticed that baked goods using banana brown very nicely.

When it works best:
Quick breads, muffins, cakes, pancakes

Tip: Make sure bananas are nice and ripe and have started to brown.

Where to get it:
Just kidding, I think you can figure this one out.

Soy yogurt
How to use it:
1/4 cup soy yogurt = 1 egg.
Soy yogurt works a lot like whizzed tofu as an egg replacer. It makes things moist and yummy.

When it works best:
Quick breads, muffins, cakes

Answer 2

1

Answer 3

this is an indian bread recipe, hope its helpful

4 cups all purpose flour
1/2 cup plus 2 tablespoons cornmeal
1 package rapid-rise yeast
1 teaspoon salt
1 cup water
2 tablespoons honey
2 tablespoons molasses
2 tablespoons vegetable oil
1 1/2 cups cooked long-grain rice
1/2 cup walnuts or pecans, chopped

Preparation

Mix 3 cups of the flour and 1/2 cup cornmeal, undissolved yeast and salt in a large bowl. Heat water, honey, molasses and oil until hot, but not boiling. Stir water mixture into dry ingredients. Stir in rice, nuts and enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover and let rest about 10 minutes.

On a lightly floured surface, roll dough into a 9-inch circle. Fold almost in half, leaving 1 inch of bottom exposed. Make four cuts from edge of bottom layer about 2/3 of the way across loaf (cutting through both layers). Place loaf on a greased baking sheet sprinkled with 1-tablespoon cornmeal. Cover and let rise in a warm place about 45 minutes or until doubled in size. Sprinkle top of loaf with 1-tablespoon cornmeal and bake at 375 degrees for 40 minutes. Cool on a wire rack.

Answer 4

Deep-Dish Artichoke Focaccia
1pouch (16oinces) Pantry Pizza Crust & Roll Mix including yeat packet OR a 16 oz Hot Roll Box Mix
1TBSP Pantry italian or Rosemary Herb Seasoning
1/2 cup diced red bell pep
1 can(14ounces) artichoke hearts, drained and chopped
1 1/4 cups of hot water 120-130F
1 TBSP of Olive or Vegie Oil
2 Garlic Cloves Pressed
1/4 cup or 1 ounce of fresh grated Parmesan Chz.
Preheat oven to 425
Lightly coat deep dish baker with cooking spray
Combine pizza crust & yeast w/ 2 teaspoons of seasoning.
Add water and half the artichokes to pizza mix; stir until mixture forms a ball
Turn dough out onto well floured surface. W/ floured hands gently need dough for 5 mins. Place dough in baker and roll to edges with floured bakers roller.
In sm batter bowl combine oil garlic and remaining seasoning. Using the pastry brush, brush oil over top of brd. Top with remaining artichoke and bell peps. gently pressing into dough. Grate chz. over top.
Bake for 25-30 mins.

Answer 5

Capirotada (Mexican Bread Pudding):

Unlike bread puddings with custard bases, capirotada typically features layers of nuts, cheese, dried fruit, and bread drizzled with cinnamon-infused sugar syrup. And because there's no custard, there's no need for a water bath.

1 1/4 cups packed dark brown sugar
1 1/4 cups water
2 (3-inch) cinnamon sticks
4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
1/4 cup golden raisins
1/4 cup slivered almonds, toasted
2 tablespoons butter, cut into small pieces
Cooking spray
3/4 cup (3 ounces) shredded Monterey Jack cheese

Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon sticks.

Combine bread, raisins, almonds, and butter in a large bowl. Drizzle with warm sugar syrup, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with cheese. Cover with foil; chill 30 minutes or up to 4 hours.

Preheat oven to 350°.

Bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until cheese is golden brown. Serve warm.

Yield: 8 servings

Answer 6

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Answer 7

This site offers several:

http://www.breadworld.com/

Answer 8

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