Perfect 2 Loaf Challah

November 19th, 2017 | Posted by Milana in Breads - (0 Comments)

INGREDIENTS:

1 cup water *

1 Tbsp Dry Active Yeast

1/4 cup evaporated cane sugar

4 Cups unbleached all purpose flour (sifted)

1 egg

1/4 Cup Avocado Oil

1 tsp salt

1 egg yolk + 1 tsp of oil for glaze

DIRECTIONS :

In the bowl of your stand mixer, pour water and stir in sugar. Then whisk in yeast until dissolved. Let it sit for 3-5 min until frothy and expanded slightly in volume. Attach the dough hook. Add 2 cups of flour, 1 egg, oil and salt. Let it mix the dough medium low until combined. Slowly add the remaining 2 cups of flour and let it knead the dough into a clean round ball. Spray some oil in the bowl and around the ball of dough. Cover tightly with plastic wrap and let it rise for 1.5 hours. Shape dough, place on baking sheet lined with parchment paper. Cover and let rise for another 30 min. Heat oven to 325 F. Glaze the Challah with the egg yolk mixed with oil. If desired, top with favorite toppings such as sesame seeds, streusel, poppy seeds, chocolate chips, cinnamon sugar, etc. Bake for 20-25 min or until golden brown and you hear a hollow sound when you tap the bottom of the Challah.

*Note: for optimal water temperature in order for your yeast to proof perfectly, mix 1/2 cup of boiling water with 1/2 cup of room temperature water.

*recipe was adapted from Chabad.

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Rating: 3.8/5 (12 votes cast)

Whole Wheat Soft Pretzels

October 3rd, 2012 | Posted by Milana in Breads - (0 Comments)

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INGREDIENTS:
3 cups white whole wheat flour (more if needed)
1 package active dry yeast
1 teaspoon salt
1-1/3 cup very warm water (125 to 130 degrees F)
3 tablespoons avocado oil
1 tablespoon maple syrup
1 egg, slightly beaten
coarse salt or sesame seeds

DIRECTIONS:
Mix 2 cups flour, the yeast (dry) and salt in large bowl. Stir in water, oil and maple syrup. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Cover and let rest 10 minutes.

Heat oven to 400 degrees F. Grease cookie sheet.

Punch down dough; divide into 12 equal parts. Roll each part into rope, about 18 inches long. Twist each rope into pretzel shape on cookie sheet. Brush pretzels with egg white; sprinkle with coarse salt or sesame seeds.

Bake about 15 minutes or until pretzels are golden brown and crust is crisp. Immediately remove from cookie sheet to wire rack. Serve warm and, if desired, with prepared mustard.

NUTRITION:
140 calories, 4 grams fat, 23 grams carbohydrates, 5 grams protein per serving.

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Rating: 5.0/5 (5 votes cast)

Whole Wheat Drop Biscuits

September 5th, 2012 | Posted by Milana in Breads | Breakfast/Brunch | Thanksgiving - (0 Comments)

I love warm buttery biscuits straight from the oven on a damp, rainy day. It’s just the most comforting piece of food that can go with either breakfast or brunch. I guarantee this fast and easy recipe will have your taste buds asking for more! This is also a staple at our annual Thanksgiving Feast!

INGREDIENTS:

1 cup unbleached all-purpose flour

1 cup white whole wheat flour

1 Tbsp Baking powder

1/4 tsp salt

4 Tbsp unsalted cold vegan butter

1 cupĀ RippleĀ Original Unsweetened Milk

**Herb & Garlic Version:

3 Tbsp Dried Parsley

1 tsp Fresh Rosemary, Basil and Thyme or 1-1/2 tsp dried

1 tsp Dried Sage

2 tsp Garlic Powder

DIRECTIONS:
Heat oven to 450F. Whisk together flours, baking powder and salt. Cut the butter in with a pastry blender. If you do not have a pastry blender use 2 knives to the cut the butter into the flour mixture until the butter resembles size of peas. Stir in the milk just until moist. do not over mix. Use a small -medium cookie scoop to scoop the batter onto a greased cookie sheet about 2″ apart. Bake for 7-9 min and serve warm.

*** Add these ingredients into the flour mixture before the vegan butter for the Herb & Garlic version…enjoy!

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Rating: 5.0/5 (3 votes cast)