I Kneaded That

I’ve never been intimidated by baking bread and have been cranking out loaves, rolls, and sweeties since I was a teen.  My lack of fear probably comes from watching my mom make yummy raised donuts, coffee cakes, and bread and my grandma make her famous rye bread.  With bread aficionados like that how could I go wrong.  I was fortunate enough to inherit the rye bread recipe but for some reason have never made it.  I did break out the yeast this rainy afternoon to make a batch of oatmeal rolls…perfect to go with the potato soup and roasted veggies that are planned for dinner.  These herby oatmeal rolls were a staple in my house when the kids were little, not only did they love them with dinner the leftovers made cute little sandwiches when split and filled.  This is the first time in a very long while that I’ve made these and the first time that I’ve veganized them so we’ll see how this works out.

Herbed Oatmeal Pan Bread

  • 2 cups water
  • 1 cup rolled oats
  • 3 T. Earth Balance (buttery sticks or other dairy free margarine)
  • 3 3/4  to 4 3/4 cups all purpose flour
  • 1/4 c sugar
  • 2 tsp salt
  • Egg replacer to equal 1 egg ( I used Ener-G)

Herb Topping

  • 1/2 tsp basil leaves (dried)
  • 1/4 tsp oregano leaves (dried)
  • 1/4 tsp garlic powder
  • 6 T Earth Balance (melted)

Grease a 13X9-inch baking pan or two 8-inch square pans.  Bring water to a boil in a medium saucepan; stir in the rolled oats.  Remove from heat and stir in 3 tablespoons of Earth Balance.  Cool mixture to 120 to 130 degrees.

In a large bowl (I use my stand mixer for this step) combine 1 1/2 cups flour, sugar, salt, and yeast; blend well with a wire whisk to keep it fluffy. 

Add oats mixture and egg replacer.  Mix until just moistened; beat for 3 minutes at medium speed.  Stir in 1 3/4 to 2 1/2 cups of flour by hand to form a stiff dough. 

On floured surface, knead in 1/2 to 3/4 cup additional flour until dough is smooth and elastic.  This is the fun part and takes about 5 minutes.  Shape dough into a ball; cover with a large bowl.  Let him rest for 15 minutes, he just got beat up pretty bad so deserves a little rest.

Punch dough down several times to remove air bubbles.  Press into greased pan(s).  Using a very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through the dough.  Repeat in the opposite direction to form diamond shapes.  Cover loosely with a towel and let rise in a warm place until doubled in size.  At this point you can also let them rest at room temperature for 20 minutes and then cover and refrigerate for 2 to 24 hours before baking.  This is what I did because I wanted them hot and fresh with dinner.

When you’re ready to bake them take them out of the refrigerator and let stand at room temperature for 30 minutes.  Heat oven to 375 degrees.  Uncover dough.  Redefine cuts but don’t pull the knife through the dough.  Just poke it into the cuts until the tip hits the bottom of the pan.  In a small bowl combine the herbs and garlic powder and set aside.  Spoon 4 tablespoons of the melted Earth Balance over the dough.  Bake for 15 minutes.  Brush remaining 2 tablespoons of EB over the partially cooked rolls.  Sprinkle with herb mixture.  Bake for an additional 10 to 15 minutes until golden brown.

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