1 tablespoon ground flax seeds blended with 2 tablespoons water (equivalent of 1 egg)
1 tablespoon of yeast
1/4 cup warm water
1 1/2 teaspoons salt
1/4 cup sugar
1/4 cup Earth Balance, vegan margarine, or vegetable shortening
1/2 cup warm water
2 1/4 cup unbleached all purpose flour
Put flax seeds and 2 tablespoons of water in a blender and whip until they are the consistency of an egg.
Dissolve the yeast in 1/4 cup warm water.
Combine sugar, salt and Earth Balance in a bowl. Add 1/2 cup warm water to dissolve the sugar and salt. Add the flax seed mixture and mix. Add yeast and flour, knead and let rise in a warm place for 1 hour.
Beat down, cut into 8 even pieces and press into 6 inch circles. Deep fry until golden brown.
1 cup cornmeal
1 cup unbleached all purpose flour
1 tablespoon baking powder
1 tablespoon salt
1/4 cup vegetable oil
1 cup sugar
2 tablespoons ground flax seeds with 1/4 cup water (equivalent of 2 eggs)
1 cup nondairy milk
1. In a medium bowl, combine dry ingredients.
2. In a large bowl, mix vegetable oil with sugar. Add ground flax seeds and water. Add dry ingredients alternately with the nondairy milk.
3. Put batter in a 9 by 9 inch pan sprayed or brushed with olive oil. Bake at 400 for about 20 minutes, or until toothpick inserted in center comes out clean.
3 cups unbleached all-purpose flour
1 tablespoon sugar
4 teaspoons baking powder
1 1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup plus 2 tablespoons cold, unsalted butter, earth balance, or vegan margarine
1 cup well chilled butter milk, or 1 cup nondairy milk mixed with 1 tablespoon lemon juice.
1. Preheat the oven to 425. To make buttermilk, add 1 tablespoon lemon juice to 1 cup of nondairy milk. Whisk and set aside.
2. Mix flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Cut in butter or earth balance using a pastry blender until the mixture resembles course crumbs. Add buttermilk (nondairy mixture) and mix until a sticky dough has formed.
3. Dump dough onto a lightly floured surface and knead for a few strokes just until dough is evenly mixed. Kneading too much will make the biscuits tough.
4. Press dough out until it is 1 inch thick and cut out biscuits. Re knead and repress the dough until all the dough has been shaped into biscuits.
5. Bake until biscuits are firm to the touch and the bottoms and tops are lightly browned, about 15-18 minutes. Serve hot.
Beer Batter Bread
3 C. all purpose flour
3 Tbsp. firmly packed light brown sugar
1 Tbsp. baking powder
1 tsp. salt
1 12 oz. unopened bottle of beer, at room temperature
4 Tbsp. unsalted butter, melted, plus extra for greasing and serving
Preheat oven to 375 F. Grease a 9-by-5 inch loaf pan.
In a bowl, stir together flour, brown sugar, baking powder and salt. Open the beer and add it all at once; it will foam up. Stir briskly just until combined, about 20 strokes. The batter should be slightly lumpy. Pour into the prepared loaf pan and drizzle with the melted butter.
Bake until the top is crusty and a cake tester inserted into the center comes out clean, 35-40 minutes. Let rest in the pan for 5 minutes, then turn the loaf onto a cooling rack. Serve warm or at room temperature the day it is made. Cut into thick slices and accompany with plenty of butter.
Serving tip: Serve this bread with hearty soups, stews, and braises.
*Williams-Sonoma Bread recipe book, pg. 54, published by Simon & Schuster Source, New York.