JulieH
235 posts
Dec 15, 2005
6:48 AM
|
This is the version of Bryanna's challah recipe that I used. She posted it a while ago. It's really good!
I only use egg replacer in bread machine breads that call for eggs. In oven-baked loaves, I use soymilk instead of eggs. Soy is a good "dough conditioner" anyway, and makes a nice light bread. Potato water or some mashed potato also makes a very light bread. Here is my recipe, which is fat-free, but I added a note for if you want a richer dough. I haven't made it lately, but I've been thinking about replacing some of the mashed potatoes with a little mashed sweet potato or squash for a richer color.
NOTE: If you want to have a richer dough, use only 3/4 c. mashed potatoes and add 1/4 c. softened Earth Balance.
BRYANNA'S FAT-FREE VEGAN SWEET YEAST BREAD DOUGH WITH CHALLAH AND OTHER VARIATIONS
Makes 2 loaves or 32 small rolls
This is a great basic dough for breads that usually call for eggs and butter-- it's light and moist and just slightly sweet. I'll give you a few variations , but please experiment by adapting your own favorite sweet breads to this dough.
2 c. warm water
1 pkg. or 2 and 1/2 tsp. regular baking yeast (NOT instant, quick or Fermipan!)
1 c. leftover mashed potatoes (1/2 lb. russet potatoes, cooked and mashed)
OR 1 c. instant organic mashed potato flakes mixed with 2/3 c. boiling water
1/2 c. wheat germ
1/4 c. soymilk powder
1/4 c. maple syrup
1/4 c. light unbleached or white beet sugar
1 T. lemon juice
2 tsp. salt
1/4 tsp. turmeric
5 c. unbleached white flour
In a large mixing bowl or the bowl of a heavy-duty mixer, combine the water and yeast. When the yeast has dissolved, add the mashed potatoes, wheat germ, soymilk powder, syrup, sugar, lemon juice, salt, and turmeric. Mix in the unbleached flour. Knead well for 5 to 10 minutes (using as little flour as possible if kneading by hand-- the dough should be soft and a bit sticky).
Place the dough in a greased bowl which will allow for doubling of the dough, turn it over to grease the top, and cover with plastic wrap, or place inside of a large plastic bag (to prevent the dough from drying out). Rise overnight or for 8-12 hours in the refrigerator (this dough handles best when cold).
Several hours before serving, shape the dough into two loaves, or 16 large loaves, or 32 small rolls, according to the variation recipe you are using. Cover and let rise in a warm place until doubled. Bake at 350 degrees F for 20-45 minutes, depending upon the size and shape of the loaves or rolls. (Solid round or pan loaves may take as long as 45 minutes; long, braided, or ring loaves about 30 minutes; small rolls 20 minutes.) Cool on racks and decorate as directed in the variation recipe.
BRYANNA'S VEGAN NO-FAT CHALLAH makes 2 loaves
You may leave out either the sugar or the syrup in the dough, if you prefer, though it is not really sweet when baked. Divide the risen Fat-Free Sweet Yeast Bread Dough equally in half. make 2 braided loaves. Just before baking, brush with soymilk and sprinkle with sesame or poppy seeds. Bake as for basic recipe.
SPIRAL RAISIN CHALLAH: Add 1 c. golden or sultana rasins to the dough. Divide the risen Fat-Free Sweet Yeast Bread Dough equally in half. Roll each half on a floured surface into a 30"-long rope. On a nonstick or lightly oiled cookie sheet form each rope into a spiral, starting from the center, and tucking the end of the "rope" underneath. Bake as directed, brushing the loaves with soymilk before baking.
BRYANNA'S LOW-FAT CINNAMON ROLLS
Divide the risen Fat-Free Sweet Yeast Dough in half. Roll each half into a 12 x 18" rectangle. Spread each rectangle with 2 T. softened vegan margarine (or any favorite low-fat spread; could even be softened tofu creme cheeze) and sprinkle with 1 and 1/2 tsp. cinnamon. Sprinkle with 1/2 c. raisins or currants. Chopped nuts are optional. Roll up lengthwise and seal the long edge well. Cut each roll into 1" slices with a sharp knife. Place the rolls in two 9x13" baking pans, each spread with 1/2 c. maple syrup (real, if possible, but pancake syrup will do). Let the rolls rise until doubled, then bake at 350 degrees F for 20-25 minutes. Invert on a cookie sheet. (NOTE: You can get creative with this and add some chopped aples to the filling, or flavor with grated orange rind, etc..)
SAVORY POTATO DOUGH FOR HAMBURGER BUNS, DINNER ROLLS, ETC.
Make the Fat-Free Sweet Yeast Bread dough, but use only 1 and 1/4 tsp. yeast. Omit sugar and syrup, or use 2 T. syrup only. Turmeric is optional. Omit wheat germ and add 1 c. wholewheat flour.
This will make 2 loaves, 16 hamburger buns, or 32 dinner rolls.
This dough works well for filled breads like calzone, etc.. You can add herbs, etc..
Try this dough to make spiral rolls, spreading with softened margarine or low-fat spread, herbs, pesto, sauteed onions and garlic, soy cheese,etc..; sprinkle with sesame or poppy seeds.
PUMPKIN DINNER ROLLS Makes 32 rolls
Replace the mashed potato in the dough with mashed or canned cooked pumpkin (or other squash or sweet potato). Add to the dough 1 tsp. cinnamon and 3/4 tsp. EACH ground ginger, cloves and nutmeg. Shape, rise and cook as directed. (You may add 1 c. raisins to the dough for a sweeter result, if you wish.)
IDEAS FOR BRYANNA'S FAT-FREE SWEET YEAST BREAD DOUGH*****
Besides adapting the Fat-Free Sweet Yeast Bread Dough to your favorite holiday bread recipes, experiment with using it for fruit-filled sweet and coffee breads; little chocolate rolls filled with cold low-fat chocolate sauce; or fruit-filled Kindli and Hammentaschen for the Jewish holiday of Purim.
|
