AMANDA'S VEGAN FLAT BREAD
Amanda makes this amazing vegan flatbread that is ready in minutes! It really needs to be soy milk - regular milk won't do.
Provided by Sealy
Categories Quick Breads
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients.
- Add oil and soy milk, mix
- Knead on floured board for about 1 - 2 minutes.
- Press onto oiled cookie sheet.
- Smear topping on.
- Bake at 375 for about 20 minutes or until golden on top.
Nutrition Facts : Calories 395.7, Fat 15.2, SaturatedFat 2, Sodium 504.9, Carbohydrate 55.7, Fiber 2.1, Sugar 5.8, Protein 8.5
ANADAMA BREAD
This Early American anadama bread recipe features an interesting combination of cornmeal and molasses. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (12 slices).
Number Of Ingredients 8
Steps:
- In a small saucepan, bring water and cornmeal to a boil. Reduce heat; cook for 2 minutes or until mixture thickens, stirring constantly. Remove from the heat; stir in molasses and butter. Cool to 110°-115°., In a large bowl, dissolve yeast in warm water. Add the cornmeal mixture, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour., Bake at 375° for 25-30 minutes or until browned (cover loosely with foil if top browns too quickly). Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 179 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 222mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
ANADAMA BREAD
This is an old New England favorite with cornmeal and molasses. It's best when hot out of the oven or toasted.
Provided by Behr
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 8
Number Of Ingredients 8
Steps:
- Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
- In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
- In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 54.4 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 322.3 mg, Sugar 11.5 g
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