Outrageously Easy BIG Bread

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Ingredients (use vegan versions):


  • 2 packs of yeast
  • 1/4 cup warm water
  • 2 cups hot water
  • 3 tablespoons vegan sugar
  • 1 tablespoon salt
  • 3 cups flour
  • 1/3 cup vegetable or corn oil
  • 3 cups flour

Directions:


Note: This recipe works best if all ingredients are set
out, ready to go, in advance. Also, make sure the vegan sugar,
salt, flour, and oil are measured in the exact amounts
called for.


Pour warm water into a small ceramic bowl and add the
yeast, but DO NOT STIR. Set aside.


In a large mixing bowl, pour hot water over the vegan sugar and
salt, then stir with a wooden spoon to completely dissolve.
Combine 3 cups flour with the water mixture. Pour the oil
on top of the dough mixture then add the yeast mixture on
top of that, but DO NOT STIR. Top with the remaining 3 cups
of flour and mix well. (I begin mixing with the wooden
spoon but I very quickly have to move into squishing the
dough with my hands.) At this point, the dough should be
pliant and moist, but not gooey. Cover the bowl with a damp
towel and set aside to rise for at least 45 minutes. (I’ve
left it for almost two hours.)


On a lightly floured cutting board or countertop, divide
the dough into half. (If my partner’s home, this is when I
call him in to knead the dough — a must in his opinion.
But the recipe actually calls for no kneading; I’ve done
this recipe many times without kneading anything and it
always turns out really good.) Flatten each half into
roughly an oval/rounded rectangular shape, about 1/2- to
3/4-inch thickness; then roll the dough lengthwise and
place on an ungreased, but very BIG, cookie sheet. (If you
don’t have a very large cookie sheet, use two cookie
sheets, one for each half of the dough.) Cover the dough
with a moist towel and set aside to rise again for another
45 minutes (or longer).


After the dough has risen the second time, preheat the oven
to 375 and bake for exactly 23 minutes. If you can keep
everyone from digging in right away, allow to cool for
about 15 minutes and then enjoy. (Also, before the vegan bread
bakes, you can slit the top of each lump of dough a couple
of times and brush lightly with some kind of egg
substitute. The glaze helps the vegan bread come out with a
slightly crunchier crust. I don’t usually bother.)


Whenever I go to potlucks, I bake this vegan bread and it
disappears within minutes. I’ve even had special requests
for it. At home, my partner and his kids consider this
bread to be the best part of the meal. They constantly ask
me when I’ll make more big vegan bread. At a family Christmas,
after I found out that store-bought rolls (ick!) would be
served with the Christmas Eve dinner, I announced that I
would make homemade vegan bread. Since dinner would be served in
a little less than two hours and since my family knows how
much I absolutely detest cooking, my mother thought I was
lying. She couldn’t believe that I could make “respectable”
bread without any kneading and in time for dinner. I made
this vegan bread and, as usual, it vanished almost instantly. My
mother got this vegan bread recipe from me. I think the dogs got
the store-bought rolls.


I’ve never added any ingredients to enhance or add flavor
to this recipe. I would be interested in hearing from
others who do.


Also, I don’t bother with the optional egg glaze because I
don’t eat eggs and the egg “substitutes” in grocery stores
are essentially egg whites. Does anyone know of something
else that can be used as a glaze?


Nutritional Information? Good question.


Serves: 2 huge loaves


Preparation time: Two and a half hours

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