Recipes from Vegetarian Vegan Cooking Classes

Try a simple bread recipe first. Salt and fat both slow the growth of the yeast and should not be added to the yeast mixture until it has grown strong and lively by feeding on sugar and starch. (Too much sugar can also slow the growth) Develop the gluten of the wheat flour in the batter by beating thoroughly before adding other kinds of flour. It is important to do a thorough job of kneading before the first rising. Never fill pans too full.  Give the bread enough room to expand without having to billow out over the sides, causing cracked, over-browned crusts. It is important each loaf is thoroughly baked. (It is better that the loaf is smaller than unbaked) Careful not to "over raise" the bread when in loaf pans.  Bake bread when loaf is approximately double in bulk. Bread should slip easily out of the pan if thoroughly baked. *Bread just out of the oven is difficult to digest.  Bread should be at least 12 hours old before  it is eaten. *Bread free...