With most of us now in self isolation at the moment, and bread being scarce on the shelves, what better time to experiment with making your own!
Just a few simple ingredients and so many different variations, it’s bound to keep you busy while you’re stuck at home.
- 500g strong bread flour
- 300ml room temperature water
- 2 tbsp olive oil
- 7g sachet or 2 tsp dried active yeast
- 1tsp salt
- 1tsp sugar
- Mix together the flour, yeast, salt and sugar together in a large bowl.
- Slowly incorporate the oil and water into the mixture, stirring gradually to form a sticky dough.
- Once the dough has come together, lightly dust a clean surface with flour and begin to knead the dough for around 15 minutes until it is smooth and elastic. You don’t want to use too much flour as we want to keep the dough slightly sticky. If the dough is sticking to the surface too much, grease it lightly with some olive oil.
- Place your dough ball into a lightly greased bowl, cover with cling film or a tea towel and place into a cool spot to prove for an hour.
- Once the hour is up, punch the air out of your dough and bring it back into a ball.
- Prepare a lightly greased surface for baking, you can either bake as a large round cob on a baking sheet or as a loaf in a loaf pan, the choice is yours.
- Place your ball of dough onto your greased surface, cover and leave again for a further hour in a cool spot.
- Preheat your oven to 220 degrees Celsius (200 fan, gas mark 7). If you’d like a crispier crust as opposed to soft, then you can add a shallow tray of water to the bottom of the oven now, and the steam will help to crisp it up!
- Once the second hour of proving the dough is done, slice an X lightly on top of the loaf and place it straight into the oven for 25-30 minutes until golden brown.
- Remove your loaf from the oven, lightly tap the bottom and if it sounds hollow then it is baked through, if not then give it another 5-10 minutes and keep an eye on it so that it doesn’t burn.
- Wait until cooled to slice. It’s tempting to eat it warm (I won’t lie I often rip off a chunk and slather it in butter straight out of the oven) but slicing is much easier once it’s cooled down and doesn’t crumble everywhere!
I’ve also used this recipe to make rolls and they work in exactly the same way but only take about 15 minutes cooking time in the oven.
If you try this recipe I’d love for you to tag me in your creations on Instagram @littlepieceofvegan 🙂
Banana bread is one of my favourite things to bake because I usually buy a bunch of bananas when I food shop with very healthy intentions (obviously), but always seem to get to the weekend with them still sitting on my kitchen side, now overly ripe. I think it would be a bit of an injustice to them not to turn them into something delicious.
4 almost blackened bananas
2 cups oat flour (oats whizzed in a blender)
1 cup brown sugar
5 tablespoons almond butter (or any nut butter really)
1 tsp baking powder
sprinkle of salt
Grease and line a loaf tin with baking paper and preheat oven to 180c
Add bananas to a mixing bowl and mash them until fairly smooth, I like a few little banana chunks left in there still.
Combine with the rest of the ingredients and mix to a smooth batter.
Add the mixture to your loaf tin and bake for around 50 minutes to an hour, use a skewer in the centre to check if the middle is cooked. I couldn’t find my loaf tin but your average cake tin will still work absolutely fine!
I like to serve it warm with a little drizzle of dairy free yoghurt or sometimes spread a slice with a little nut butter.
Walnuts are also a tasty addition into the batter, there are so many different flavour variations you can make with this simple recipe.
I would love to know if you try this out and enjoy it, please tag me on instagram if you do!
This cake is so easy, minimal ingredients and tastes so delicious you wouldn’t know it’s vegan.
For the cake
250g self raising flour
200g caster sugar
75ml vegetable oil
1 tbsp apple cider vinegar
2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
For the filling
75 grams vegan butter (vitalite is my go to)
50 grams of vegetable shortening (I used trex)
1 cup icing sugar
1 tsp vanilla extract
1/2 jar strawberry or raspberry jam
- Preheat oven to 180c and grease two 8 inch cake tins.
- Now the easy part, literally combine all the cake ingredients together and mix. Make sure not to over beat it and just combine all the ingredients until the batter is smooth.
- Divide between the two cake tins and place into the oven to bake for around 25-30 minutes, checking the centre with a skewer to make sure the cakes are cooked through.
- While your cakes are cooling you can move onto the buttercream, beat the shortening and the butter together until smooth and fluffy.
- Gradually add the icing sugar into the mix, beating gently at every slight addition to avoid the icing sugar cloud.
- Once the cakes have cooled to the touch, apply a generous layer of jam to one side, and then top with the buttercream before sandwiching the second cake on top.
Let me know if you try this recipe, I’d love for you to share it on instagram and tag me @littlepieceofvegan if you do!