Thursday, 21 March 2013

Rosemary Bread (Vegan)

This bread is a staple in our house. My love has it daily for breakfast toasted and topped with my homemade peanut butter. I love it for quick lunch toasted and topped with my beet humus, arugula and mango slices. Trust me, nothing smells better then this bread baking!

1 1/3 cups water3 cups flour in any ratio of whole wheat you prefer

2 tbsp Coconut oil
2 tbsp Agave
1 tsp salt
1 tsp active dry yeast
1/8 cup dried rosemary

Put ingredients into your bread machine in the order they are listed. Use the dough setting and let it to large. Press start and walk about for about an hour and a half. Once the machine alerts you that the first rise is over and has beaten down your dough you are ready to transfer it to your bread pan. Grease up your bread pan really well with whatever oil you prefer. I use olive oil or coconut oil. Depends on my mood. Use you hands to spread the oil up to the very top of the sides, you don’t want your bread to stick. Take your greasy hands and remove the dough from the bread machine and transfer into the bread pan. Roll it around a bit coating it in oil. Flatten the top of the dough, cover with a piece of saran wrap and a clean tea towel and set aside in a warm place to rise. After about 30-35 minutes your dough will be ready to go. Preheat your oven to 375 and in goes your bread pan. The bread usually takes about 10-15 to brown up nicely on the top and it should sound hollow when to tap it. Take it out of the oven and leave it to cool. Once the pan is cool to touch run a butter knife around the rim of the pan to loosen and dump that bread out and rest on a cooling rack under a tea towel until totally cool…or slice and eat while still steaming, your choice.

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