Standard / by JL Fields / November 17, 2011 / 22 Comments
As you can probably tell, I was busy in the kitchen Sunday. I made raw crackers, chickpeas (with curry and cinnamon!) and porridge.
I even made a loaf of bread!
Rosemary Bread
by JL goes Vegan
Keywords: bread maker, bread, vegan
Makes 1 large (2 lb) loaf
Ingredients
- 1.5 cups warm water
- 4 T avocado oil
- 1.5 t iodized sea salt
- 4 cups flour (I used 1 + 3/4 cup better for bread flour, 1/4 cup vital wheat gluten, 1 cup barley flour and 1 cup organic all-purpose flour)
- 3 t dried roesemary (whole, crushed with fingers)
- 2 + 1/4 t active dry yeast
- Black sesame seeds
Instructions
Add first six ingredients, in order, to the bread machine.
Select large (2 lb) white loaf on the machine.
Add black sesame seeds during the mix-in phase (or, if you can do a better job than I did, try to press black sesame seeds into the top of the loaf after the final rise and before baking commences; it didn’t work so well for me!)
Once complete, allow to cool completely on a baking rack.
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Adding the black sesame seeds was a bit of a fail. Not the flavor, it was a great addition; it was the timing. I should have tossed them in the bread machine during the mix-in stage, instead of trying to press them on the top when the baking phase began. Oh well!
The bread rose beautifully (adding vital wheat gluten really helps). My husband said “that’s the tallest, proudest loaf of bread you’ve made so far!” Agreed! The crust is, well, super-crusty! And the bread is soft. I absolutely loved it.
As I’m sure is clear by now, I only make bread in the bread machine. Readers, if you are a traditional bread maker, can you offer your opinion on how to bake this bread in the comments below?
The rosemary bread is delicious simply as toast but Tuesday at work I started thinking about the perfect dinner sandwich. The previous night I had steamed leftover seitan. The only seitan I make is Elise’s super-simple log seitan recipe. I made a log months ago but froze half. The other day I thawed it and marinated it in veggie stock all day. That night I sliced the seitan and steamed it (in the veggie stock marinade) with onions for about 30 minutes. So moist! I served it with roasted brussels sprouts (tossed in olive oil, sea salt and red pepper flakes).
Leftover seitan led to the vision behind this Grilled Seitan and Daiya Cheese Sandwich.
1. I buttered (earth balance) two slices of Rosemary Bread.
2. I placed one slice, buttered side down, on the skillet. First I added a layer ofDaiya Mozzarella Cheese, then the sliced seitan plus sliced tomato and another layer of cheese; I placed the other piece of bread on top, butter side up.
3. I cooked in a skillet, on medium-high heat, for about 3 minutes on each side, covered because I wanted the goodies inside to get nice and hot.
Don’t you love it when you have a dinner idea and it tastes just as amazing as you think it will?
Tags: breadsandwichseitan
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Okay, that sandwich and that brussels sprout plate both look off-the-hook delicious. Nice work.
Why thank you very much!
MMMM looks incredible. Can I have that for lunch please? I need to check out that seitan recipe. I have only boiled mine into either strips or cutlets, never tried baking.
Heather, boiling is next for me — I have the new Candle 79 cookbook and want to make their seitan recipe!
That sandwich looks delicious! I have all the ingredients to make the seitan log you posted (actually, I have for weeks), but haven’t had a chance. Need to get on that! 🙂
I absolutely love the seitan recipe! And now that I’ve tried simmering it post baking, lots of ways to use it!
That bread is gorgeous! And rosemary… Yum! You’ve almost convinced me to give bread making a whirl again!
Thank you and DO IT! Nothing like fresh baked bread!
Yum, ultimate grilled cheese. Like a healthy cheeseteak!
Daiya is such a Godsend. Whenver I’m not sure what I want for dinner, it can turn a boring plate of veggies into extreme yum.
That’s my kinda sandwich! And I think the little black sesame seeds in the bread are adorable!
Sweetest thing ever. Thanks for giving my black sesame seeds some luv! 🙂
Hey there! I am a traditional bread baker and I think I can give you some tips on how to make your bread without a bread machine!
1. In a glass measuring cup, whisk together water and yeast. I always add 1 tsp of sweetener when proofing yeast because yeast loves sugar (it helps it get really frothy). Set aside the mixture for 5-10 minutes, until frothy.
2. Combine your flours, salt, and rosemary in the bowl of a stand mixer, or a large mixing bowl.
3. When the yeast mixture is foamy/frothy, add in the avocado oil.
4. Make a well in the center of your dry ingredients and pour in the wet ingredients. Start by mixing with a big spoon and then use either the dough hook on your stand mixer (medium speed) or knead with your hands until dough is smooth and elastic. Either method will take about 6-8 minutes.
5. Form the dough into a ball and place in a lightly oiled bowl. Turn the dough to coat all sides with the oil. Cover the bowl and place in a warm, draft-free spot (I always put my oven at the lowest setting for 1 minute and then turn it off and place the bowl in my oven-works like a charm!). Let the dough rise until doubled in size, probably 1 1/2 hours or so.
6. Once the dough has risen, punch it down and remove it from the bowl. Lightly oil a bread pan (9×5″ is a standard size). Shape dough into a log that will fit nicely in your pan. For the seeds: pour a small amount of seeds on the counter and roll the log of dough over the seeds. If they don’t stick, lightly mist your dough with water and try again.
7. Place dough in bread pan, and set in a warm, draft-free (warm oven, heat turned off) place to rise one more time. The dough should come at least an inch above the rim of your pan. Once it has risen (probably 1-1.5 hours), preheat your oven to 400 degrees (if the dough is rising in there, take it out first). Bake the bread for about 30 minutes (I’m guessing here, most loaves I make take anywhere from 25-40 minutes, so check it after 25). The top should be golden and the bottom should sound hollow when tapped!
8. Let the loaf cool in the pan for a few minutes and then transfer to a cooling rack.Your recipe sounds and looks amazing – I am going to try it next week!!
Thank you! I really appreciate this (and maybe, just maybe, I’ll actually bake a loaf!) 🙂 I wrote a post today including your tips. Thank you!
You’re welcome!!
Oh, thanks so much for taking the time to give us these directions. When I saw her original posting I was so bummed because I don’t own a bread machine. Now, I can make it! Hooray! I think it’s even going to be incorporated into my Thanksgiving menu! YUM!
Hi Angela! Be sure to check out today’s post in which I summarize reader suggestions for alternatives to rice cooker/pressure cookers, dehydrators and bread machines!
https://jlgoesvegan.com/alternative-ways-to-make-beans-bread-and-crackers-or-why-i-consider-blogging-a-community/
Of course! Happy Thanksgiving 🙂
That sandwich looks SO decadent… the warm sandwich is one of the greatest meals.
I love the loaf look! I never thought about baking my rosemary bread recipe in a loaf pan but looks perfect, thanks for the idea!
Hello, I just found your blog on Pinterest and am hooked! This bread sounds amazing! I couldn’t find Avocado oil at my local Publix. Do you think Olive Oil would work?
Hi Michelle! Thank you for your kind words and WELCOME! Yes, olive oil is a perfect substitution!
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