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This text is taken directly from Stephanie
Scarborough's "Cheap Vegan" zine.
It's an awesome zine and you should definitely
get one. Stephanie gave us permission to distribute
them.
if you want one (free to VegKC members)!
Here, Stephanie teaches us how to make any
type of bread we want, chocolate, pumpkin,
whatever. It's all about using the right proportion
of ingredients.
All sweet/savory bread recipes are basically
the same, only with different types of ingredients,
but the proportions more or less remain the
same. With this recipe, you can make a sweet
bread with whatever's lying around your kitchen
[...]. This recipe makes one loaf. It can
be doubled to save time and energy. OK, here's
what you need:
Ingredients:
-
Flours
You'll need 1 2/3 – 2 cups.
I found that my baked goods usually fail
unless I use half unbleached white flour.
If you're good at cooking with 100% whole
grains, go for it (and let me know your
secret). For your whole grain flour (if
you choose to use it; you can use all
white flour if you like) you can use whatever
you have: whole wheat, oat, (make your
own by grinding oatmeal in your blender),
cornmeal, rye, spelt, soy, or whatever.
-
Baking Soda
1 teaspoon.
-
Egg Subsitute
Use a substitute
equivalent to 3 eggs. For each "egg"
you can use any of the fololowing: 1 tablespoon
soy flour plus 2 tablespoons of water;
1/2 mashed banana; 1 tablespoon ground
flaxseeds plus 2 tablespoons water.
-
Sweetener
1/2 cup for sweet bread, 2 tablespoons
for savory. You can use plain sugar, fruit
juice concentrate, molasses, corn syrup,
raisins that have been soaked in a little
hot water for about an hour and pureed—whatever
tickles your fancy. If using brown sugar,
increase it to 3/4 cup.
-
Moist Addition
About 2 cups. This is what kind of bread
your bread is; mashed banana, grated zucchini,
pureed pumpkin, mashed avocados, canned
crushed tomatoes (for a savory bread.
And strain off the liquid), applesauce,
shredded yellow squash, mashed berries,
mashed and cooked winter squash (butternut,
acorn, whatever) mashed and cooked sweet
potato, nut butter or anything moist and
mushy you've got lying around.
-
Generic Liquid
1/2 cup. this can be any dairy-free milk,
juice, water, tea, coffee—anything
wet.
-
Optional Add-ins and Crunchy
Stuff
Up to 2 cups. Whole berries, chopped nuts,
coconut, raisins, sunflower seeds, ground
flaxseeds, chopped and dried fruit, granola,
oatmeal, chocolate chips...whatever's
lying around the kitchen!
Sift together the dry ingredients in a medium-large
bowl. Combine the wet and moist ingredients.
Add the wet ingredients to the dry ingredients
and mix gently but thoroughtly. Stir in the
optional add-ins and/or crunchy stuff.
Dump the batter into a lightly oiled or nonstick
loaf pan and bake at 425° for an hour
or until a toothpick comes out clean. Cool
on a wire rack, if possible. Makes one loaf.
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