Vegan Bread Recipe
Ingredients
21/2 to 3 cups all-purpose flour
1 (0.25-ounce) envelope quick-acting active dry yeast
1 tablespoon sugar
1 teaspoon salt
1/3 cup almond milk (soy or rice milk works fine, too)
1 tablespoon vegan margarine
Egg replacer equivalent of 1 egg
2 raisins
Vegetable or canola oil, for pan
Directions
Preheat the oven to 400°F.
Mix 11/2 cups of the flour, and the yeast, sugar, and salt in a large bowl.
Place the nondairy milk and margarine in a small saucepan over medium heat.
Add 1/2 cup of water and heat until the margarine has melted, 125° to 130°F.
Stir into the dry ingredients.
Stir in the egg replacer.
Add enough flour by the half-cup to make the dough easy to handle.
Transfer the dough to a floured surface and knead until smooth and elastic, about 5 minutes.
Cover with a clean dish towel and let rest for 10 minutes.
Lightly grease a cookie sheet.
Pull off a piece of dough and roll into a 2-inch ball for the head.
Shape 5 additional walnut-size pieces of dough into balls for feet and a tail.
Shape the remaining dough into a ball for the body.
Place the body on the prepared cookie sheet and flatten slightly.
Attach the head, feet, and tail by placing an end of each under the edge of the body to secure it.
Press the raisins into head for eyes.
Cover with a cloth and let rise for 20 minutes.
Make crisscross cuts in the body, 1/4-inch deep, to look like a turtle shell.
Bake until golden brown, 20 to 25 minutes.
note: This bread freezes well, so make extra batches for defrosting later.
Kitchen Tip
For braided challah-style bread, follow the instructions but braid the dough, using
ropes of the same length and thickness. Bake as indicated until golden brown.
From Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books.
- 21/2 to 3 cups all-purpose flour
- 1 (0.25-ounce) envelope quick-acting active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/3 cup almond milk (soy or rice milk works fine, too)
- 1 tablespoon vegan margarine
- Egg replacer equivalent of 1 egg
- 2 raisins
- Vegetable or canola oil, for pan
- Preheat the oven to 400°F.
- Mix 11/2 cups of the flour, and the yeast, sugar, and salt in a large bowl.
- Place the nondairy milk and margarine in a small saucepan over medium heat. Add 1/2 cup of water and heat until the margarine has melted, 125° to 130°F. Stir into the dry ingredients.
- Stir in the egg replacer.
- Add enough flour by the half-cup to make the dough easy to handle.
- Transfer the dough to a floured surface and knead until smooth and elastic, about 5 minutes.
- Cover with a clean dish towel and let rest for 10 minutes.
- Lightly grease a cookie sheet.
- Pull off a piece of dough and roll into a 2-inch ball for the head.
- Shape 5 additional walnut-size pieces of dough into balls for feet and a tail. Shape the remaining dough into a ball for the body.
- Place the body on the prepared cookie sheet and flatten slightly.
- Attach the head, feet, and tail by placing an end of each under the edge of the body to secure it.
- Press the raisins into head for eyes.
- Cover with a cloth and let rise for 20 minutes.
- Make crisscross cuts in the body, 1/4-inch deep, to look like a turtle shell. Bake until golden brown, 20 to 25 minutes.
- note:?This bread freezes well, so make extra batches for defrosting later.
- Kitchen Tip
- For braided challah-style bread, follow the instructions but braid the dough, using
- ropes of the same length and thickness.
- Bake as indicated until golden brown.
- From Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books.
Many of you may know Mayim Bialik from her Emmy-nominated role on CBS’s The Big Bang Theory.
You may not know she is also a trained neuroscientist and a mom to 2 sons that have been raised entirely vegan. She wrote Mayim’s Vegan Kitchen: More than 100 Great-Tasting and Healthy Recipes from My Family to Yours with Dr. Jay Gordon.
From the Publisher
Emmy-nominated actress for CBS’s The Big Bang Theory and trained neuroscientist Mayim Bialik is a busy mom who shares the concern of parents everywhere: cooking nutritional meals that everyone will enjoy. Mayim provides over 100 easy plant-based recipes for breakfasts, snacks, lunches, dinners, and desserts that are both kid and parent-approved. Teaming up with pediatrician Jay Gordon, this cookbook debunks myths about raising a Vegan family and provides essential information about nutrition, must-haves for the pantry, and strategies for planning meals.
My Opinions
I like the recipes in this book because they are all things I could make easily and the ingredients are ones I am familiar with. She covers, Breakfast, Soups, Salad and Sandwiches, Entrees, Snacks, Desserts and more. There is a Winter Veggie Risotto, Pecan Pie Truffle and Quinoa Burgers. The book also takes the time to explain why a plant-based diet works.
Priscilla S. says
These little breads are too adorable! How fun to place these on the breakfast table in the morning!
Charlee says
Oh my goshes the turtles are so adorable I might have to make this now.
Sarah L says
How do you keep the head & legs from getting to well done? Very cute turtle.
Keikilani says
So adorable! My boys would totally love these! I bet they are just as yummy as cute!
Stefani says
These are so cute. I learned how to make bread last year in a baking class. I might have to make some turtle shaped bread for my kids. They would love it.
Mama to 5 BLessings says
Oh my goodness that is SO adorable! My kids would get a kick out of that! Sounds like a great cookbook, my husband enjoys The BigBang Theory – the show she is on!
Laura J says
Oh wow! Those are so cute! Carter would love those for dinner some night! Fun idea!
Angela S says
Oh my goodness, that bread couldn’t be an cuter. I bet it’s delicious too!