23 September 2010

No Meat Zone Recipes: Vegan Super-Easy Italian Bread

Over a year ago Eric, the girls, and I decided we would bake all our bread from scratch. No more store-bought bread! It has been a deliciously wonderful experience. Once you start making fresh bread, you will never look at store-bought bread the same again. Below is my favorite bread recipe.


Italian Bread

  • 3 cups unbleached all-purpose flour
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons salt
  • 1 1/8 cups warm water
  • 1 1/2 tablespoons olive oil or vegetable oil
  • 1 1/2 teaspoons active dry yeast

Combine all ingredients in a mixer. Mix until dough is formed. Change to a dough hook. Knead with the dough hook for 5 minutes. Spray oil (or sprinkle cornmeal) in a bowl. Place dough in bowl. Cover with a moist towel. Let rise for 1 hour. Punch down dough and divide into 2 parts. Form into loaves. Spray or sprinkle cornmeal on a baking sheet. Place loaves on sheet. Cover and let rise for 1 hour. Preheat oven to 375 degrees. Bake bread for 30 minutes. NOTES: For a softer crust place a pan of hot water in bottom of oven. If you wish to add spices, [vegan] cheese or other flavors to the bread, you may add the ingredients after the 1st punch down before you form the dough into loaves.

(The picture shows 2 loaves of regular Italian Bread and 2 loaves of Italian Bread with onions & parsley.)

Daelyn Fortney | @daelyn
Daelyn is the co-founder & managing director of This Dish Is Veg. In addition to her work at TDIV, Daelyn homeschools her three daughters.

Photo credit: Daelyn