bread dairy-free vego
Notes
This is essentially my general bread base. Remove chili and herbs for loaf; swap honey for egg and warm water for warm milk for burger buns.
Ingredients
- 2 teaspoons yeast
- 1.5 cup warm water
- 2 teaspoons honey (plain)
- 3 cups bread flour
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 1 tablespoon chopped chili
- pinch chopped thyme, pepper, etc
Method
- Combine yeast, oil, honey, and warm water in a jug. Whisk until nicely combined. Stand in a warm place for 10 minutes or until frothy.
- Combine flour, yeast mixture, salt, and chili+flavours in a mixing bowl.
- Mix to form a soft dough. Knead for 5 minutes or until smooth and elastic (electric mixer+bread hooks recommended).
- Brush with a little oil. Leave to rise (until doubled) with wet towel on top of bowl.
- Gently mold dough, stretching and tucking repeatedly. Round and shape and place in a powdered cake tin (or equivalent bread tin).
- Brush with a little oil and flour. Bake in the oven at 220 for 15 min (until doubled in size) and then at 180 for 30 min (until cooked through)
Filling
Combine: mayonnaise, sour cream, chopped spring onions; salt, pepper, praprika; rosemary, thyme, and oregano.
Source
http://www.taste.com.au/recipes/cob-loaf/60d4a08d-a0f4-418f-9003-fb1a1628a025 http://allrecipes.com.au/recipe/27055/slow-cooker-white-bread.aspx Personal experiments
