Vegan MoFo #21–Herb Batter Bread
I’m getting a bit MoFoed out, not gonna lie. But on the upside, it dropped below freezing last night! In Georgia! It is so ridiculously beautiful outside right now–crisp, clean, bright air, filtered sunlight, the leaves finally changing colors, blue sky–I can’t ask for anything better.
Proof that it’s really cold in my apartment–until now, they
all hated touching each other!!!
So to go with my soup, I present the Ellijay Carriage House’s Herb Batter Bread. Who knew that B&B Online offered so many tasty recipes? I even spotted a pumpkin pie cake lurking around in there somewhere. Hmmm.
I don’t have much to say about the bread besides that it was perfect. Perfect for soup, perfect for Earth Balance, perfect for smelling, perfect for warming the house, perfect.
Herb Batter Bread
1 1/4 cups warm (not hot) water
1 package Active Dry Yeast
2 tablespoons vegan shortening
2 teaspoons salt
2 tablespoons sugar
1 teaspoon caraway seeds
1/2 teaspoon nutmeg
1/2 teaspoon powdered sage
1 cup whole wheat flour
2 cups white bread flour
Pour warm water into a large mixing bowl. Sprinkle yeast over water, stir until dissolved. Add shortening, salt, sugar, caraway seeds, nutmeg, sage and 1 1/2 cups of flour. Beat 2 minutes at medium speed with an electric mixer. Scrape sides and bottom of bowl frequently. Stir in remaining flour and beat with a spoon until smooth, about 1 1/2 minutes. Scrape batter from sides of bowl. Cover dough with a clean cloth and let rise in a warm place until doubled in size.
When batter has risen, punch down. Then plop the dough on a baking tray in a round or oblong shape. Or use a loaf pan (I prefer the free-form thing myself). Let it rise for another hour or so until it had doubled in size again.
Bake at 375 degrees for 45 to 50 minutes, or until brown. When done, immediately remove from pan.