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Showing posts with the label yeast bread

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Vegan Spring Rolls - 3 Ways

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    Here are 3 fresh, low-fat, vegan spring roll recipes inspired by traditional Asian flavors, each with a unique twist on the filling, wrapper, and dipping sauce. None are fried—they’re all served fresh, preserving both flavor and nutrients. 🥒 1. Vietnamese-Style Fresh Spring Rolls                                                  with Tofu & Vermicelli Wrapper: Rice paper Filling: Rice vermicelli noodles (cooked and cooled) Firm tofu (pan-seared or baked, lightly salted) Julienned carrots Cucumber sticks Fresh mint & Thai basil Romaine lettuce or butter lettuce leaves Dipping Sauce: Peanut Hoisin Sauce 2 tbsp hoisin sauce 1 tbsp natural peanut butter 1 tsp rice vinegar Splash of hot water to thin Optional: crushed peanuts and chili flakes on top Tip: Soften rice paper one at a time in warm water for 10 seconds, then roll tightly with a damp cl...

Bread-Making Tips

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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...